Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review
He Li, Lifeng Li, Zhijun Zhang, Chunjian Wu, Shujuan Yu
Critical Reviews in Food Science and Nutrition
Abstract
The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods used to isolate and evaluate the taste of bitter compounds in different foods. The chemical structures and threshold concentrations of these compounds are also recapped. Although the structures and thresholds of many bitter compounds have been confirmed, further studies are needed to develop detailed bitter-masking strategies and establish the relation between functional groups (hetero-cyclic substituents and bonding types) and taste quality. Furthermore, a comprehensive bitterness database and chemometric data must be provided in order to quickly assess the bitterness of unfamiliar products.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
bitter compounds have many benefits
“However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored.”
bitterness is associated with toxicity
“The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability.”
bitter compounds negatively influence product acceptability
“The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability.”