The research results of the School of Food of Sichuan Agricultural University analyzed the bitter ingredients of peppers and their bitter mechanism for the first time

Recently, FoodChemistry (Chinese Academy of Sciences, TOP Journal, IF6.306), an international authoritative journal in the field of food science, published online the "Plant Source Food Development and Resource Integrated Utilization" team entitled "Product of two bitter components in Zanthoxylum Bungeanum Maxim. Paper on and exploration of the bitter taste mechanism through receptor hTAS2R14" (identification of two bitter ingredients in peppers and their study by the bitter mechanism of receptor hTAS2R14).
this paper is based on Sichuan Agricultural University as the only communication unit, ph.D. students as the first author, Professor Zhang Zhiqing as the communication author.
Pepper is an important economic forest and rich grasping hand in the western region of China, Sichuan Province alone pepper planting area exceeded 5 million mu, pepper is also the world-renowned Sichuan cuisine indispensable special condiments, known as "the soul of Sichuan cuisine."
The formation and evaluation of pepper flavor quality has been a hot research topic in this field, in recent years, due to the continuous expansion of planting areas, some non-origin pepper products into the market, its important quality factor - bitter taste of the impact has become more prominent, but the academic community for the source and mechanism of pepper bitter taste is very little known, become the pepper industry in the development of the bottleneck problem to be solved. Starting in 2018, the
team collected pepper samples from major western producing regions and successfully identified two major bitter ingredients in peppers (7-methyl caramel and 8-isoprene-based chanel) using sensory-guided semen technology combined with ultra-high-pressure liquid chromatography-flight time mass spectrometry (UPLC-Q-TOF-MS).
and the use of BiterX online software combined with RT-PCR and streaming cytometics to prove that these two bitter ingredients can stimulate bitter taste complex (hTAS2R14), the initial analysis of its bitter mechanism.
This is the first time in this field of study from the pepper identification of bitter ingredients, the results for the pepper bitter taste evaluation, content analysis and bitter taste masking provides an important reference for the study of pepper flavor chemistry has a good inspiration.
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