Abstract:
A methanolic extract of bush tea (Athrixia phylicoides, Asteraceae) was evaluated sensorially.
A High Temperature Liquid Chromatography (HTLC)-coupled sensory-guided analysis was
performed on bush tea extract to identify potential taste modulating compounds. One fraction
showed bitter enhancing effects on caffeine. Fractionated using Fast Centrifugal Partition
Chromatography (FCPC) and preparative HPLC followed by structure elucidation using
NMR and LC-NMR led to the identification of three polymethoxylated flavones, quercetin-3'-
O-glucoside (1), as well as a methoxylated derivative (2). In addition, two dicaffeoyl quinic
acids and one coumaric acid ester (3) were isolated. Sensory evaluation of isolated
compounds led to the identification of quercetin-3'-O-glucoside as bitterness enhancing
principle.
