Research development of the back sweet flavour of Phyllanthus emblica L.

  • ZHANG Mutang ,
  • CHEN Shaohong ,
  • CHENG Zixian ,
  • LI Xiangluan ,
  • CHEN Yena ,
  • JIANG Hao ,
  • BAI Weidong
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  • 1(College of Light Industry and Food Engineering, Zhongkai University of Agriculture and Engineering, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China)
    2(Academy of Contemporary Agricultural Engineering Innovations, Guangzhou 510225, China)
    3(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China)
    4(Guangdong Hengsheng Weijia Food Industry Co.Ltd., Chaozhou 515700, China)

Received date: 2022-04-02

  Revised date: 2022-05-16

  Online published: 2023-04-14

Abstract

Phyllanthus emblica L. has a special flavour of “returning sweetness”. Through the analysis of its flavour substances, it was found that there were at least two reasons. First, the contrast between bitter taste and sweetness as well as the contrast between astringent and sweetness would amplify the sweetness. Secondly, the hydrolysable tannins, flavanols, and organic acids in Phyllanthus emblica L. dominated the sour, astringent, and bitter flavour in the early phases. Meantime, they also added umami, sweet, and fruity flavours. Sugars and amino acids with a sweet and fresh smell gradually occupied a dominant position in the later phases, which would bring a sweet taste. This review summarized the problems faced by the current research on the flavour of Phyllanthus emblica L. and provided a theoretical basis for subsequent flavour research and product development.

Cite this article

ZHANG Mutang , CHEN Shaohong , CHENG Zixian , LI Xiangluan , CHEN Yena , JIANG Hao , BAI Weidong . Research development of the back sweet flavour of Phyllanthus emblica L.[J]. Food and Fermentation Industries, 2023 , 49(6) : 324 -331 . DOI: 10.13995/j.cnki.11-1802/ts.031802

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