Bitterness isocoumarin

CA can prevent C2H4 induced formation of bitter isocoumarins in carrots (94) and can aid in removal of tanins and resulting astringency from persimmons (95.961. 

The root of carrot Daucus carota) is eaten raw or cooked. The characteristic aroma and flavour of carrots are mainly due to volatile compounds, although non-volatile polyacetylenes and isocoumarins contribute significantly to the bitterness of carrots [1,2]. More than 90 volatile compounds have been identified from carrots (Table 7.9) [207-215]. The carrot volatiles consist mainly of terpenoids in terms of numbers and amounts and include monoterpenes, sesquiterpenes and irregular terpenes. Monoterpenes and sesquiterpenes account... 

Methoxymellein, an antifungal isocoumarin[Fig. (1)], was first isolated as the metabolite that is responsible for the bitter taste in cold-stored... 

A special group of 8-lactones formally derived from the hydrox-ycinnamic acids are coumarins with a skeleton of 2//-benzopyran-2-one, which is also called chromen-2-one or 5,6-benzo-2-pyrone (8-99). More than 1000 coumarins are found in nature, but only the basic member of the homologous series of coumarins performs as an aromatic compound this is called coumarin. Plant materials also contain a number of non-volatile coumarins substituted with hydroxyl and methoxyl groups and their glycosides. These and other coumarins, generally taking on the role of phytoalexins, such as iso-coumarins, furanocoumarins and pyranocoumarins, are described in Section 10.3.2.5.2. Some isocoumarins are intensely sweet (such as phyllodulcin) or bitter substances (such as 6-methoxymellein),... 

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