Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review.

Li, He; Li, Li-Feng; Zhang, Zhi-Jun; Wu, Chun-Jian; Yu, Shu-Juan

Li, He; Li, Li-Feng; Zhang, Zhi-Jun; Wu, Chun-Jian; Yu, Shu-Juan.

Afiliação

Li H; School of Chemical Engineering and Technology, North University of China, Taiyuan, China.
Li LF; College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Zhang ZJ; School of Environment and Safety Engineering, North University of China, Taiyuan, China.
Wu CJ; School of Chemical Engineering and Technology, North University of China, Taiyuan, China.
Yu SJ; College of Food Science and Engineering, South China University of Technology, Guangzhou, China.

Crit Rev Food Sci Nutr ; 63(14): 2277-2317, 2023.

Article em En | MEDLINE | ID: mdl-34542344

Assuntos

Percepção Gustatória; Paladar; Alimentos

Palavras-chave

Bitter taste; Maillard reaction; plant-derived foodstuffs; sensory evaluation; threshold concentration

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Percepção Gustatória Idioma: En Revista: Crit Rev Food Sci Nutr Ano de publicação: 2023 Tipo de documento: Article

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