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   Articles with "bitterness" as a keyword



Interaction of peptides obtained from the enzymatic hydrolysis of soybean meal with cyclodextrins: an evaluation of bitterness reduction

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recommendations! Published in 2017 at "Journal of Inclusion Phenomena and Macrocyclic Chemistry"

DOI: 10.1007/s10847-017-0731-7

Abstract: Enzymatic hydrolysis improves the functional and nutritional characteristics of soybean meal proteins. However, the presence of hydrophobic peptides can cause an intense bitterness to the hydrolysate, which is deleterious in terms of final product taste.… read more here.

Keywords: bitterness; enzymatic hydrolysis; meal; soybean meal ... See more keywords

Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables

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recommendations! Published in 2018 at "Appetite"

DOI: 10.1016/j.appet.2018.03.015

Abstract: Only a quarter of adults and 7% of children consume recommended amounts of vegetables each day. Often vegetables are not initially palatable due to bitterness, which may lead children and adults to refuse to taste… read more here.

Keywords: amounts sugar; bitterness; sugar; sugar salt ... See more keywords

Dicaffeoyl polyamine derivatives from bitter goji: Contribution to the bitter taste of wolfberry.

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recommendations! Published in 2020 at "Fitoterapia"

DOI: 10.1016/j.fitote.2020.104543

Abstract: Although the bioactive compounds in goji have been thoroughly identified and quantified, little information is available on the bitter compounds in the berries, and no systematic works on the substances responsible for their bitterness have… read more here.

Keywords: taste; polyamine derivatives; derivatives bitter; isolated compounds ... See more keywords

Sensory variability associated with anthocyanic and tannic fractions isolated from red wines.

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recommendations! Published in 2020 at "Food research international"

DOI: 10.1016/j.foodres.2020.109340

Abstract: Tannins and anthocyanins are important modulators of the intrinsic quality of red wines, playing a major role in consumer preference and appreciation. Tannins are chiefly responsible for the astringency in wines although their role in… read more here.

Keywords: red wines; tannic fractions; contribution anthocyanic; bitterness ... See more keywords

An advanced technique using an electronic taste-sensing system to evaluate the bitterness of orally disintegrating films and the evaluation of model films.

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recommendations! Published in 2017 at "International journal of pharmaceutics"

DOI: 10.1016/j.ijpharm.2017.07.073

Abstract: Taste detection systems using electronic sensors are needed in the field of pharmaceutical design. The aim of this study was to propose an advanced technique using a taste-sensing system to evaluate the bitterness of an… read more here.

Keywords: taste; system; advanced technique; sensor output ... See more keywords
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Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

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recommendations! Published in 2020 at "Lwt - Food Science and Technology"

DOI: 10.1016/j.lwt.2020.109071

Abstract: Abstract Some studies indicated that excessive softness, adhesiveness, bitterness and sourness were the common sensory defects of dry-cured ham, which severely belittled consumers' acceptability. To expound the formation of excessive bitterness and sourness in dry-cured… read more here.

Keywords: ham; sourness; amino acids; bitterness ... See more keywords

Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil

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recommendations! Published in 2022 at "Journal of Agricultural and Food Chemistry"

DOI: 10.1021/acs.jafc.2c00976

Abstract: Linseed oil is rich in unsaturated fatty acids, and its increased consumption could aid in health-promoting nutrition. However, rapid oxidation of linseed oil and concomitant development of bitterness impair consumers’ acceptance. Previous research revealed that… read more here.

Keywords: oil; human bitter; bitterness; taste receptors ... See more keywords

Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation.

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recommendations! Published in 2024 at "Journal of agricultural and food chemistry"

DOI: 10.1021/acs.jafc.4c07851

Abstract: Understanding the impacts of pile-fermentation on the taste quality of dark tea (DT) is crucial. Although the large-leaf DT, Yinghong 9 DT, was successfully developed, its taste quality was not systematically studied. This research aims… read more here.

Keywords: large leaf; bitterness; key metabolites; dark tea ... See more keywords

Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms

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recommendations! Published in 2025 at "Journal of Agricultural and Food Chemistry"

DOI: 10.1021/acs.jafc.4c10442

Abstract: Rapeseed products, such as protein concentrates, hold promise for addressing global protein demands, but their application in food products is limited by their bitter and astringent taste. This study investigates the use of β-glucosidase (BG)… read more here.

Keywords: enzymatic treatment; treatment; analysis; bitterness ... See more keywords

Unraveling molecular mechanisms of cigarette smoke bitterness via chemical profiling and bitter taste receptor activation analysis

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recommendations! Published in 2025 at "Scientific Reports"

DOI: 10.1038/s41598-025-16488-2

Abstract: Tobacco metabolites play a crucial role in shaping the sensory experience of tobacco products, such as cigarettes. Bitter metabolites in tobacco not only serve as protective agents in plants, but also significantly influence the overall… read more here.

Keywords: analysis; bitterness; molecular mechanisms; tobacco ... See more keywords

Food bioactive peptides: functionality beyond bitterness.

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recommendations! Published in 2024 at "Nutrition reviews"

DOI: 10.1093/nutrit/nuae008

Abstract: Bitter taste is an aversive taste because it is unconsciously associated with toxic compounds. However, a considerable variability in bitter sensitivity exists in those who have the genetic polymorphism for bitter taste receptors (TAS2Rs). Besides… read more here.

Keywords: bioactive peptides; food; gastrointestinal tract; bitter peptides ... See more keywords