Bitterness quantification and simulated taste mechanism of theasinensin A from tea.

Zhang, Jian-Yong; Cui, Hong-Chun; Feng, Zhi-Hui; Wang, Wei-Wei; Zhao, Yun; Deng, Yu-Liang; Jiang, He-Yuan; Yin, Jun-Feng; Engelhardt, Ulrich H

Zhang, Jian-Yong; Cui, Hong-Chun; Feng, Zhi-Hui; Wang, Wei-Wei; Zhao, Yun; Deng, Yu-Liang; Jiang, He-Yuan; Yin, Jun-Feng; Engelhardt, Ulrich H.

Afiliação

Zhang JY; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Cui HC; Tea Research Institute of Hangzhou Academy of Agricultural Science, Hangzhou, China.
Feng ZH; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Wang WW; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Zhao Y; Tea Research Institute of Hangzhou Academy of Agricultural Science, Hangzhou, China.
Deng YL; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Jiang HY; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Yin JF; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.
Engelhardt UH; Institute of Food Chemistry, Brunswick University of Technology, Braunschweig, Germany.

Front Nutr ; 10: 1138023, 2023.

Article em En | MEDLINE | ID: mdl-37229471

Palavras-chave

bitterness; molecular docking; tea; theasinensin A; threshold

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Front Nutr Ano de publicação: 2023 Tipo de documento: Article

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