Identification of bitter‐taste compounds in class‐III caramel colours-Reference-Cited by-同舟云学术

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Identification of bitter‐taste compounds in class‐III caramel colours

Published:2021-03-10 Issue:3 Volume:36 Page:404-411
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Li He¹²^ORCID,Zhang Wen‐Chao¹,Tang Xiang‐Yi²,Wu Chun‐Jian²,Yu Shu‐Juan²³,Zhao Zi‐Qing⁴

Affiliation:

1. School of Chemical Engineering and Technology North University of China Taiyuan China

2. College of Food Science and Engineering South China University of Technology Guangzhou China

3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China

4. Taiyuan Standard Metrology and Quality Inspection Institute Taiyuan China

Funder

National Natural Science Foundation of China

North University of China

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3652

Reference36 articles.

1. Characterizing Bitterness: Identification of Key Structural Features and Development of a Classification Model

2. A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure.

3. BitterDB: a database of bitter compounds

4. BitterDB: taste ligands and receptors database in 2019

5. ChenWC.University of Munich;1979.

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3. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques;Food Research International;2024-05

4. Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu;Journal of Food Composition and Analysis;2024-03

5. Multiomics strategy reveals the accumulation and biosynthesis of bitter components in Zanthoxylum schinifolium Sieb. et Zucc;Food Research International;2022-12

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