dandelion root
ingredient / ingredient-dandelion-root
タンポポの根 / Taraxacum officinale
Dandelion root. Bitter-related constituents are organized in the EMA assessment report on the whole plant with root, while the boundary between food use and medicinal raw material is maintained.
On this page (6 sections)
Reading the bitterness
The root of dandelion (Taraxacum officinale) is a food ingredient whose bitterness-related constituents are organized in the EMA (European Medicines Agency) assessment report on the dried whole plant with root. The report relates the bitterness of the leaves and root to taraxinic acid β-D-glucopyranosyl ester and 11β,13-dihydrolactucin. However, this is not a sensory test targeting the root alone, but an integration of literature on the whole plant with root; differences by plant part and collection period have not been fixed.
A 2021 study reports that adding 4% or more dried dandelion root to wheat dough produced a distinctive aroma and a clearly bitter aftertaste, and explains this as being due to sesquiterpene lactones, bitter substances contained in Taraxacum officinale. The same study gives 3% or less as the recommended upper limit for addition.
This result is a measurement by a sensory-evaluation panel of wheat bread with dried dandelion root added, and is not a measurement evaluating dandelion root itself on its own. Details of the panel size and training method have also not been confirmed within the scope of this study.
Sources for this overview
Assessment report on Taraxacum officinale Weber ex Wigg., radix cum herba
Checked for this overview: Adopted the names of the bitter constituents and the limits of the evaluation scope.
Checked for this overview: Adopted the threshold for bitterness expression in the bread-addition test. / Adopted the description of the sensory-evaluation subject and its limits.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: A literature synthesis of the leaves and root, within the dried whole plant with root, in the EMA assessment report
Note: Not a direct sensory test of the root alone; a compositional summary from a medicinal-plant assessment report.
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ingredient-dandelion-root —has_key_bitter_organoleptics→ "Taraxinic acid β-D-glucopyranosyl ester and 11β,13-dihydrolactucin"Culture (1)
Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
Show data
ingredient-dandelion-root —is_used_as→ "A vegetable/ingredient carrying bitterness"