An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction-Reference-Cited by-同舟云学术

An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction

Published:2022-11-16 Issue:1 Volume:22 Page:187-232
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Yan Jingna¹^ORCID,Tong Huarong¹^ORCID

Affiliation:

1. College of Food Science Southwest University Chongqing China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13067

Reference172 articles.

1. Isolation and Characterization of Triterpenoid and Steroidal Saponins

2. Role of hydrophobicity in food peptide functionality and bioactivity

3. Bitterness

4. Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique

5. Humulus lupulus- a story that begs to be told. A review

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation;Food Chemistry: X;2024-12

2. Constituent-taste relationship of Kuding tea fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste characteristics through untargeted metabolomics;Food Bioscience;2024-12

3. Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis;Food Chemistry;2024-11

4. Flavoring search algorithm with applications to engineering optimization problems and robot path planning;Applied Mathematical Modelling;2024-11

5. Exploring bitter characteristics of blue honeysuckle (Lonicera caerulea L.) berries by sensory-guided analysis: Key bitter compounds and varietal differences;Food Chemistry;2024-11