Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles

Abstract

Tartary buckwheat staple foods are gaining increasing attraction among individuals with hyperglycemia due to their high bioflavonoid content, which inhibits starch digestion. However, these bioflavonoids also impart undesirable flavors, such as bitterness, which significantly impairs the palatability and consumer acceptance of Tartary buckwheat staple foods. In this study, the flavor characteristics of Tartary buckwheat noodles were analyzed, and methods to reduce bitterness were investigated using psychophysical techniques. The findings reveal that the bitterness threshold of the characteristic flavor solution system of Tartary buckwheat noodles is 0.078 mg/mL. A functional relationship was established between the rutin content and the bitterness quantification value, y = 3.735In(x) + 8.9622, R² = 0.9858, consistent with the Weber-Fechner law. Comparative analysis demonstrated that both umami agent and sweetener could elevate the bitterness threshold. Notably, the combination of sweetener and umami agent increased the bitterness threshold to 0.239 mg/mL, significantly enhancing consumer tolerance to the bitterness of Tartary buckwheat.