日本語版

charantoside B

compound / compound-charantoside-b

チャランタサイドB

Charantoside B is a cucurbitane triterpenoid identified as a bitter principle in the bitter gourd extract subject to research.

On this page (7 sections)
  1. Overview
  2. Sources for this overview (2)
  3. Topic hubs
  4. Follow the connections
  5. Related entries (10)
  6. Composition and content (1)
  7. Sensory (2)
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Reading the bitterness

Charantoside B is a cucurbitane triterpenoid identified as one of the two major bitter-contributing compounds in a dose-over-threshold analysis of the dichloromethane fraction from a 75% methanol extract of bitter gourd and dried fruit material.

The human bitter taste recognition threshold for purified charantoside B is reported as 13.6 ppm in 3% ethanol, and it is positioned as a major bitter-contributing compound in dose-over-threshold analysis. This value is a threshold in solution and does not represent the intensity in the whole fruit.

By contrast, a 1982 structural study identified momordicosides K and L as the major bitter components from the same immature bitter gourd fruit, treating a different compound as the bitter principle than charantoside B. The two do not agree in their designation of major bitter compounds; this is an indirect discrepancy and does not experimentally refute the bitterness of charantoside B itself. Differences in cultivar, maturity, and extraction method also bear on future determination.

In the dose-over-threshold (DoT) ratio calculation from the same study, the concentration of 6 target bitter compounds on a dry weight basis ranged from 16.5 ± 1.3 mg/kg to 214.8 ± 14.0 mg/kg, and among these, charantoside B was concluded to be considered, along with momordicine IV, as a bitter principle of bitter gourd. Charantoside B's concentration was 214.8 ± 14.0 mg/kg, at the upper limit of this range. This is reported within the scope of the abstract.

Sources for this overview

  1. Major Bitter-Tasting Compounds from the Dichloromethane Fraction of Bitter Gourd (Fruit of Momordica charantia L.) Extract and Their Precursors

    Cai X; Lin Z; Zheng Q; Liao M; Li H; Feng H; Chen H; Zhang Y; Chen X; Liang D / 2024 / journal article / abstract checked

    Checked for this overview: Confirmed that it is treated as one of the major bitter-contributing compounds in DoT analysis. / Confirmed the bitter taste recognition threshold value of 13.6 ppm in 3% ethanol. / Concentration on a dry weight basis and the DoT calculation's conclusion that it is a bitter principle.

  2. Studies on the Constituents of Momordica charantia L. IV. Characterization of the New Cucurbitacin Glycosides of the Immature Fruits. (2) Structures of the Bitter Glycosides, Momordicosides K and L

    Okabe H; Miyahara Y; Yamauchi T / 1982 / journal article / full text checked

    Checked for this overview: Confirmed that the 1982 study identified a different compound as the major bitter component.

Follow the connections

charantoside B →is a bitter principle of→ bitter melon

charantoside B →elicits→ bitterness →can be measured separately …→ astringency

canh khổ qua →contains→ charantoside B

Structured claims — open a section to read each claim's confidence, evidence and limits

Composition and content (1)

canh khổ qua contains charantoside Bpreliminary

Scope: Layer: Food (isolated compound from fruit extract). Isolated from the dichloromethane fraction of 75% methanol extract by sensory-guided fractionation and HPLC purification, quantified by UPLC-MS/MS, sensory threshold test in 3% ethanol solution.

"Sensory analysis revealed compounds 3-8 had strong bitter taste with their bitter taste recognition thresholds in the range between 3.6 (4) and 13.6 ppm (6) in 3% ethanol. UPLC-MS/MS quantification showed that their concentration in bitter gourd ranged from 16.5 ± 1.3 mg/kg (4) to 214.8 ± 14.0 mg/kg (6) on a dry weight basis. Calculation of the dose-over-threshold (DoT) factor showed that momordicine IV (5) and charantoside B (6) should be considered as bitter principles of bitter gourd."
Limitations: Full text is inaccessible behind the ACS subscription wall; confirmed through the abstract (Europe PMC core resultType). The original paper contains no reference to the dish name canh khổ qua itself; it is knowledge about bitter gourd extract, the main ingredient.
Source: Major Bitter-Tasting Compounds from the Dichloromethane Fraction of Bitter Gourd (Fruit of Momordica charantia L.) Extract and Their Precursors (Cai X; Lin Z; Zheng Q; Liao M; Li H; Feng H; Chen H; Zhang Y; Chen X; Liang D, 2024) · abstract checked
Show datadish-canh-kho-qua —contains→ compound-charantoside-b
claim: clm-w71f1-canhkhoqua-charantoside-b / type: composition / updated: 2026-09-07

Sensory (2)

charantoside B is a bitter principle of bitter melonsupported

Scope: The dichloromethane fraction of a 75% methanol extract, and quantified dried fruit material

Note: Precursors in fresh fruit and other cultivars require separate characterization.

A dose-over-threshold analysis identified charantoside B as one of 2 principal bitterness-contributing compounds in the analyzed fraction and fruit material.
Limitations: Specific to cultivar, maturity stage, and extraction method.
Source: Major Bitter-Tasting Compounds from the Dichloromethane Fraction of Bitter Gourd (Fruit of Momordica charantia L.) Extract and Their Precursors (Cai X; Lin Z; Zheng Q; Liao M; Li H; Feng H; Chen H; Zhang Y; Chen X; Liang D, 2024) · abstract checked
Limits: A 1982 structural study (Okabe et al.) identified momordicoside K and momordicoside L as the bitter principles of immature bitter gourd fruit. Verbatim from the abstract: "momordicosides K and L, bitter principles in the fruits of Momordica charantia L." This does not agree with the identification in the 2024 attribution, which names a different compound as the principal bitterness contributor from the same immature fruit.
Limitations: This 'limits' connection is indirect, based on the disagreement between studies over the attribution of the principal bitter compound in immature fruit; it does not experimentally refute the bitterness of charantoside B itself. The compounds may still not be mutually exclusive at the level of individual compounds.
Source: Studies on the Constituents of Momordica charantia L. IV. Characterization of the New Cucurbitacin Glycosides of the Immature Fruits. (2) Structures of the Bitter Glycosides, Momordicosides K and L (Okabe H; Miyahara Y; Yamauchi T, 1982) · full text checked
Show datacompound-charantoside-b —is_a_bitter_principle_of→ ingredient-bitter-gourd
claim: clm-charantoside-bitter / type: sensory / updated: 2026-08-30
charantoside B elicits bitternesssupported

Scope: Purified compound in 3% ethanol, in the threshold study cited

Note: Threshold and contribution are matrix-specific.

The reported recognition threshold for charantoside B is 13.6 ppm in 3% ethanol, and it was a major contributor according to dose-over-threshold analysis.
Limitations: This is a threshold in solution, not an intensity value for the whole fruit.
Source: Major Bitter-Tasting Compounds from the Dichloromethane Fraction of Bitter Gourd (Fruit of Momordica charantia L.) Extract and Their Precursors (Cai X; Lin Z; Zheng Q; Liao M; Li H; Feng H; Chen H; Zhang Y; Chen X; Liang D, 2024) · abstract checked
Show datacompound-charantoside-b —elicits→ sensation-bitter
claim: clm-charantoside-elicits-bitter / type: sensory / updated: 2026-08-30

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