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   Articles with "bitter" as a keyword



The taste of toxicity: A quantitative analysis of bitter and toxic molecules

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recommendations! Published in 2017 at "IUBMB Life"

DOI: 10.1002/iub.1694

Abstract: The role of bitter taste—one of the few basic taste modalities—is commonly assumed to signal toxicity and alert animals against consuming harmful compounds. However, it is known that some toxic compounds are not bitter and… read more here.

Keywords: taste; bitter compounds; toxic compounds; quantitative analysis ... See more keywords

Identification of 4′-Demethyl-3,9-dihydroeucomin as a Bitter-Masking Compound from the Resin of Daemonorops draco

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recommendations! Published in 2024 at "Journal of Agricultural and Food Chemistry"

DOI: 10.1021/acs.jafc.4c04583

Abstract: Masking the bitter taste of foods is one of the key strategies to improve their taste and palatability, particularly in the context of clean labeling, where natural compounds are preferred. Despite the demand, the availability… read more here.

Keywords: demethyl dihydroeucomin; resin daemonorops; masking compound; bitter masking ... See more keywords

Selective integration of diverse taste inputs within a single taste modality

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recommendations! Published in 2022 at "eLife"

DOI: 10.1101/2022.02.09.479727

Abstract: A fundamental question in sensory processing is how different channels of sensory input are processed to regulate behavior. Different input channels may converge onto common downstream pathways to drive the same behaviors, or they may… read more here.

Keywords: downstream pathways; bitter; taste; selective integration ... See more keywords

Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates

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recommendations! Published in 2022 at "Frontiers in Nutrition"

DOI: 10.3389/fnut.2022.1022257

Abstract: Bitter peptides in the enzymatic hydrolysates were prepared and purified from wheat gluten using aqueous ethanol solutions and macroporous resin, which has opened a new road for the extraction and separation of bitter peptides. This… read more here.

Keywords: bitter peptides; bitter; gluten hydrolysates; release ... See more keywords

The Optimization of the Debittering Process and the Exploration of Bitter Metabolites of Paeonia ostii ‘Fengdan’ Seeds

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recommendations! Published in 2025 at "Plants"

DOI: 10.3390/plants14020198

Abstract: Tree peony seeds, traditionally used for edible oil production, are rich in α-linolenic acid (ALA). However, little attention is paid to their development as a healthcare food due to their bitter and astringent taste. The… read more here.

Keywords: peony seeds; debittering process; exploration; taste ... See more keywords