Phloretin: a natural choice to mask unpleasant flavours 

Beside all the proven health benefits of apple flavonoids, Phloretin have shown a strong masking effects towards different bitter compounds such as caffeine, salicin and quinine. (1)

Phloretin may be a valuable tool for elucidation of bitter receptor characterization.

Very weak sweet-tasting phloretin features much higher sweet enhancing effects expected by simple addition. Intrinsic sweetness of neat phloretin calculated and found sweet intensities of sucrose/phloretin mixtures, normalized as sucrose % equivalents. (1)

The major flavonoid classes occurring in apple fruit are flavonols, monomeric and oligomeric flavan-3-ols such as catechin, epicatechin and procyanidins, and dihydrochalcones of which Phloridzin, the glucoside conjugate of phloretin, is the most common found in apples. Flavonoids and chlorogenic acid also contribute to the quality aspects of apples.

(1) J.P:LEY, et al. "Structural Analogues of Hispolon as Flavour Modifier" Expression of Multidisciplinary Flavour Science [2010], 402-405 


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