Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)-Reference-Cited by-同舟云学术

Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)

Published:2024 Issue:3 Volume:30 Page:281-294
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Xing Ruixue¹²,Cai Tianchen¹²,Jia Wenbao²³,Ma Qianting²⁴,Yin Xia²,Xiao Yangbo²,Liu Shujuan²,Zhang Shuguang²,Lin Yong¹,Wu Wenliang²⁴

Affiliation:

1. Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs; Hunan Agricultural University

2. Tea Research Institute, Hunan Academy of Agricultural Sciences

3. College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University

4. Longping Branch, College of Biology, Hunan University

Publisher

Japanese Society for Food Science and Technology

Link

https://www.jstage.jst.go.jp/article/fstr/30/3/30_FSTR-D-23-00215/_pdf

Reference34 articles.

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4. De León, G., Fröhlich, E., and Salar-Behzadi, S. (2021). Bitter taste in silico: A review on virtual ligand screening and characterization methods for TAS2R-bitterant interactions. International Journal of Pharmaceutics., 600, 120486. doi: 10.1016/j.ijpharm.2021.120486

5. Deng, S., Zhang, G., Olayemi Aluko, O., Mo, Z., Mao, J., Zhang, H., Liu, X., Ma, M., Wang, Q., and Liu, H. (2022). Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation. Food Research International., 157, 111262. doi: 10.1016/j.foodres.2022.111262