Exploration of sweet tastants and sweet taste modulators in botanicals by means of multi-dimensional HPLC

Fully automated, preparative 2D-LC was successfully employed for the first time in taste research. Starting with an optimization of the HPLC hardware and the design of a novel 2D-LC method development approach, the applicability in conjunction with modified taste dilution analyses was shown in the discovery of the key tastants in aniseed as well as with a systematic investigation of the key antisweet principles in Gymnema sylvestre, where three previously unknown compounds were discovered.