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