Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context-Reference-Cited by-同舟云学术

Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context

Published:2017-09-06 Issue:18 Volume:58 Page:3130-3140
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wieczorek Martyna N.¹,Walczak Michał²,Skrzypczak-Zielińska Marzena²,Jeleń Henryk H.¹

Affiliation:

1. Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland

2. Institute of Human Genetics, Polish Academy of Science, Poznan, Poland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1353478

Reference91 articles.

1. Alpizar, Y. A., Boonen, B., Gees, M., Sanchez, A., Nilius, B., Voets, T. and Talavera, K. (2014). Allyl isothiocyanate sensitizes TRPV1 to heat stimulation. Pflugers Arch. 466:507–515.

2. The bitter truth about bitter taste receptors: beyond sensing bitter in the oral cavity

3. Relating Glucosinolate Content and Flavor of Broccoli Cultivars

4. PTC/PROP tasting: Anatomy, psychophysics, and sex effects

5. Bitter taste genetics – the relationship to tasting, liking, consumption and health

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