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Sihombing, Monang, and Victoria Kristina Ananingsih. "Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation." Indonesian Journal of Agricultural Research 1, no. 2 (September 3, 2018): 172–78. http://dx.doi.org/10.32734/injar.v1i2.267.
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Curcuma aeruginosa is one of the herbs with health benefits and has been used in traditional medicine, has the characteristic bitter taste, so that limited use was. The formation of walls in the active component coating process can minimize direct contact of bitter receptor cells in the oral peripherals so the perception of bitterness can be reduced. This study used a variation of the WPI concentration as the coating wall materials 10%, 15% and 20%. Formation of coating walls was analyzed using SEM later in the sensory test for effectiveness decreased level of bitterness. The addition of 10% WPI results in the best wall formation was in Curcuma aeruginosa, which could decrease perception of significant bitterness. In contrast to the addition of WPI 15% and 20% were found in an oval shape, craters and ruptures form on coating wall, reducing the protection of the core component and contact with bitter receptor cells in the oral peripheral resulting in bitters taste perception increasing.
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Etxebarria, Naroa, Megan L. Ross, Brad Clark, and Louise M. Burke. "Ingesting a Bitter Solution: The Sweet Touch to Increasing Short-Term Cycling Performance." International Journal of Sports Physiology and Performance 14, no. 6 (July 1, 2019): 727–32. http://dx.doi.org/10.1123/ijspp.2018-0554.
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Purpose: The authors investigated the potential benefit of ingesting 2 mM of quinine (bitter tastant) on a 3000-m cycling time-trial (TT) performance. Methods: Nine well-trained male cyclists (maximal aerobic power: 386 [38] W) performed a maximal incremental cycling ergometer test, three 3000-m familiarization TTs, and four 3000-m intervention TTs (∼4 min) on consecutive days. The 4 interventions were (1) 25 mL of placebo, (2) a 25-mL sweet solution, and (3) and (4) repeat 25 mL of 2-mM quinine solutions (Bitter1 and Bitter2), 30 s before each trial. Participants self-selected their gears and were only aware of distance covered. Results: Overall mean power output for the full 3000 m was similar for all 4 conditions: placebo, 348 (45) W; sweet, 355 (47) W; Bitter1, 354 (47) W; and Bitter2, 355 (48) W. However, quinine administration in Bitter1 and Bitter2 increased power output during the first kilometer by 15 ± 11 W and 21 ± 10 W (mean ± 90% confidence limits), respectively, over placebo, followed by a decay of 34 ± 32 W during Bitter1 and Bitter2 during the second kilometer. Bitter2 also induced a 11 ± 13-W increase during the first kilometer compared with the sweet condition. Conclusions: Ingesting 2 mM of quinine can improve cycling performance during the first one-third of a 3000-m TT and could be used for sporting events lasting ∼80 s to potentially improve overall performance.
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SAVAŞ, Elif, and Vildan UYLAŞER. "Quality Improvement of Green Table Olive cv. ‘Domat’ (Olea europaea L.) Grown in Turkey Using Different De-Bittering Methods." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 41, no. 1 (May 28, 2013): 269. http://dx.doi.org/10.15835/nbha4118974.
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The most basic step in table olive production is de-bittering. Olives contain bitter flavor compounds such as oleuropein, and their presence precludes the consumption of fresh fruits. Oleuropein can be removed by natural methods (e.g., using tap water) or by applying various chemicals (e.g., lye). Chemicals affect the organoleptic and nutritional qualities of the olive fruit. The aim of this study was to improve the quality of naturally fermented ‘Domat’ cultivar green table olives using different de-bittering methods (by scratching, using 1% lye and using tap water). The lye pre-treatment negatively affected the nutritional, organoleptic and color qualities of the olives. In all of applications, the best color stability was obtained in the olives that were de-bittered using the scratching method.
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Smith, Paul. "Cory’s Bittern, Ixobrychus “neoxenus” exilis: morph, mutant, or mixed bag?" Canadian Field-Naturalist 128, no. 4 (January 29, 2015): 350. http://dx.doi.org/10.22621/cfn.v128i4.1628.
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Cory’s Bittern (Ixobrychus “neoxenus” exilis) is an enigmatic form, usually referred to as a rare dark colour phase or morph of Least Bittern (Ixobrychus exilis [Gmelin, 1789]). A review of the literature indicates that birds identified as Cory’s Bittern show considerable plumage variation and commonly exhibit multiple plumage anomalies. Temporal and spatial clumping of records shows that they are of irregular occurrence; thus, they do not meet the criteria for recognition as a colour morph. Cory’s Bittern should thus be viewed as a colloquial name that refers to any one of a number of abnormally dark-plumaged, genetically undefined and phenotypically heterogeneous Least Bitterns.
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Ko, Kwan Soo, Ji-Young Choi, Joo Kim, and Myoung Kyu Park. "Citrobacter bitternis sp. nov. Isolated from Bitterns." Current Microbiology 70, no. 6 (April 2, 2015): 894–97. http://dx.doi.org/10.1007/s00284-015-0810-1.
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Rakocevic, Miroslava, Moacir José Sales Medrado, Fernando Lucambio, and Alice Teresa Valduga. "Intensity of bitterness of processed yerba mate leaves originated in two contrasted light environments." Brazilian Archives of Biology and Technology 51, no. 3 (June 2008): 569–79. http://dx.doi.org/10.1590/s1516-89132008000300018.
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The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest understory. This conclusion was completely opposite to the conventionally accepted paradigm of the yerba mate industries. The leaves from the tips (younger leaves) of the plants grown in the monoculture resulted a beverage of softer taste; the males produced less bitter leaves in any light environment (forest understory or in the crown in monoculture). The taste was related to the photosynthetic and transpiration rate, and leaf temperature. Stronger bitterness of the leaves provided from the shade conditions was related to the decreased leaf temperature and transpiration in the diurnal scale.
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Delompré, Thomas, Christine Belloir, Christophe Martin, Christian Salles, and Loïc Briand. "Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors." Nutrients 14, no. 19 (October 5, 2022): 4141. http://dx.doi.org/10.3390/nu14194141.
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Vitamins are known to generate bitterness, which may contribute to an off-taste or aftertaste for some nutritional supplements. This negative sensation can lead to a reduction in their consumption. Little is known about the bitter taste threshold and taste sensing system for the bitter taste detection of vitamins. To better understand the mechanisms involved in bitterness perception, we combined taste receptor functional assays and sensory analysis. In humans, bitter taste detection is mediated by 25 G-protein-coupled receptors belonging to the TAS2R family. First, we studied the bitterness of thirteen vitamins using a cellular-based functional taste receptor assay. We found four vitamins that can stimulate one or more TAS2Rs. For each positive molecule–receptor combination, we tested seven increasing concentrations to determine the half-maximal effective concentration (EC50) and the cellular bitter taste threshold. Second, we measured the bitter taste detection threshold for four vitamins that exhibit a strong bitter taste using a combination of ascending series and sensory difference tests. A combination of sensory and biological data can provide useful results that explain the perception of vitamin bitterness and its real contribution to the off-taste of nutritional supplements.
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Jioe, Irvan Prawira Julius, Huey-Ling Lin, and Ching-Chang Shiesh. "The Investigation of Phenylalanine, Glucosinolate, Benzylisothiocyanate (BITC) and Cyanogenic Glucoside of Papaya Fruits (Carica papaya L. cv. ‘Tainung No. 2’) under Different Development Stages between Seasons and Their Correlation with Bitter Taste." Horticulturae 8, no. 3 (February 24, 2022): 198. http://dx.doi.org/10.3390/horticulturae8030198.
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Papaya fruit is one of economic crops in Taiwan, mostly eaten as table fruits. In some Asian countries, unripe papaya fruit is eaten as salad and this led to trends in Taiwan as well. However, unripe papaya fruit may taste bitter during cool seasons. Glucosinolate and cyanogenic glucoside are among the substances that cause bitter taste in many plants, which can also be found in papaya. However, there is still no report about the relationship between seasons and bitter taste in papaya fruits. Thus, the purpose of this study is to investigate the glucosinolate biosynthesis and its correlation between bitterness intensity during cool and warm seasons. The bitterness intensity was highest at the young fruit stage and decreased as it developed. In addition, the bitterness intensity in cool season fruits is higher than in warm season fruits. Cyanogenic glucoside and BITC content showed negative correlation with bitterness intensity (r = −0.54 ***; −0.46 ***). Phenylalanine showed positive correlation with bitterness intensity (r = 0.35 ***), but its content did not reach the bitterness threshold concentration, which suggested that phenylalanine only acts as cyanogenic glucoside and glucosinolate precusors. Glucosinolate content showed positive correlation with bitterness intensity at different developmental stages (r = 0.805 ***). However, the correlation value in different lines/cultivars decreased (0.44 ***), suggesting that glucosinolate was not the only substance that caused bitter taste in immature papaya fruits.
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Deng, Mengyan, Noriko Hida, Taigi Yamazaki, Ryo Morishima, Yuka Kato, Yoshiaki Fujita, Akihiro Nakamura, and Tsutomu Harada. "Comparison of Bitterness Intensity between Prednisolone and Quinine in a Human Sensory Test Indicated Individual Differences in Bitter-Taste Perception." Pharmaceutics 14, no. 11 (November 14, 2022): 2454. http://dx.doi.org/10.3390/pharmaceutics14112454.
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Prednisolone is a frequently prescribed steroid with a bitter, unpalatable taste that can result in treatment refusal. Oral suspensions or powder dosage forms are often prescribed, particularly to pediatric patients, as they improve swallowability and ease of dose adjustment. Consequently, the bitterness of prednisolone is more apparent in these dosage forms. Few studies have investigated prednisolone’s bitterness. Thus, in this study, 50 adults evaluated the bitterness of prednisolone using the generalized Labeled Magnitude Scale (gLMS), in comparison with quinine, a standard bitter substance. Overall, prednisolone-saturated solution demonstrated the same extent (mean gLMS score: 46.8) of bitterness as 1 mM quinine solution (mean gLMS score: 40.1). Additionally, large individual differences were observed in the perception of the bitterness of prednisolone and quinine. Perceived flavors of some drugs are reportedly associated with bitter-taste receptor (TAS2Rs) polymorphisms. Therefore, we investigated the relationship between subjects’ genetic polymorphisms of TAS2R19, 38, and 46, and their sensitivity to bitterness. Although a relationship between TAS2R19 polymorphisms and the perception of quinine bitterness was observed, no significant relationship was found between the perceived bitterness of prednisolone and the investigated genes. Ultimately, the results show that despite individual differences among subjects, the cause of prednisolone’s strong bitterness is yet to be elucidated.
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Lipchock, Sarah V., Andrew I. Spielman, Julie A. Mennella, Corrine J. Mansfield, Liang-Dar Hwang, Jennifer E. Douglas, and Danielle R. Reed. "Caffeine Bitterness is Related to Daily Caffeine Intake and Bitter Receptor mRNA Abundance in Human Taste Tissue." Perception 46, no. 3-4 (January 24, 2017): 245–56. http://dx.doi.org/10.1177/0301006616686098.
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We investigated whether the abundance of bitter receptor mRNA expression from human taste papillae is related to an individual’s perceptual ratings of bitter intensity and habitual intake of bitter drinks. Ratings of the bitterness of caffeine and quinine and three other bitter stimuli (urea, propylthiouracil, and denatonium benzoate) were compared with relative taste papilla mRNA abundance of bitter receptors that respond to the corresponding bitter stimuli in cell-based assays ( TAS2R4, TAS2R10, TAS2R38, TAS2R43, and TAS2R46). We calculated caffeine and quinine intake from a food frequency questionnaire. The bitterness of caffeine was related to the abundance of the combined mRNA expression of these known receptors, r = 0.47, p = .05, and self-reported daily caffeine intake, t(18) = 2.78, p = .012. The results of linear modeling indicated that 47% of the variance among subjects in the rating of caffeine bitterness was accounted for by these two factors (habitual caffeine intake and taste receptor mRNA abundance). We observed no such relationships for quinine but consumption of its primary dietary form (tonic water) was uncommon. Overall, diet and TAS2R gene expression in taste papillae are related to individual differences in caffeine perception.
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Sambu, Sammy. "The determinants of chemoreception as evidenced by gradient boosting machines in broad molecular fingerprint spaces." PeerJ Organic Chemistry 1 (December 3, 2019): e2. http://dx.doi.org/10.7717/peerj-ochem.2.
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The ability to identify and reject bitter molecules may determine evolutionary fitness. These molecules might be in potentially toxic or contaminated food. Surprisingly, the ability to identify but tolerate or even enjoy bitter foods and medicines may be beneficial. For example, the tolerance of bitterness as a spice or as a medicine may lead to better nutritional, immunological and health outcomes. More recently the ability of intensely bitter compounds to induce innate immune responses to counter infection has inspired the screening of new drugs and the repurposing of safe, known drugs to new uses. These avenues of study may also help to address long-standing questions regarding unexpected side-effects and placebo/nocebo effects. Therefore, to distinguish all these effects ranging from desire to aversion, there is a need to quantitatively determine the concentration thresholds and to position these bitter substances on a unified taste threshold spectrum. Such an understanding may help elucidate the concentration-based molecular drivers for the chemoreceptive response to bitter substances. This article reports the development of a gradient boosting machine (GBM) that enables a direct interrogation of molecular structure with no intermediary chemical properties. Using molecularly engineered simulations, it is shown that potassium acesulfame has a hidden bitterness motif that is centered on the chemoreceptive spectrum uniting bitterness and sweetness molecular motifs. The resultant shifted perception from a touchstone bitterness sensation to a bitter after-taste is attributable to this cached molecular motif.
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Poulin, Brigitte, Gaëtan Lefebvre, and Raphaël Mathevet. "Habitat selection by booming bitterns Botaurus stellaris in French Mediterranean reed-beds." Oryx 39, no. 3 (July 2005): 265–74. http://dx.doi.org/10.1017/s0030605305000864.
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Data on habitat requirements of the threatened Eurasian bittern Botaurus stellaris are largely qualitative and limited to countries holding small populations. We assessed the habitat spectrum exploited by male bitterns during the breeding season, based on the analysis of 40 booming sites and 33 non-booming sites in 2,500 ha of heterogeneous reed-beds in the Camargue, France. Environmental variables contributing to booming site selection were, in decreasing order of importance, determined by their contribution to multivariate statistical models: water level in April, proportion of open water, density of dry and green reeds, percentage cover of non-reed species, salinity and turbidity of surface water, and reed height and diameter. Overall, booming sites were characterized by a homogeneous cover of relatively sparse green and dry reeds growing with other plant species in shallow (10–15 cm), clear water. Because these findings are contrary to the traditional perception of bittern habitat in Europe, a reassessment of the species' ecological requirements throughout its distributional range is warranted. In the Camargue the main factors involved in habitat selection (water level and dry reed density) are directly associated with site management, and bitterns respond rapidly to slight environmental changes.
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Wiener, Ayana, Marina Shudler, Anat Levit, and Masha Y. Niv. "BitterDB: a database of bitter compounds." Nucleic Acids Research 40, no. D1 (September 22, 2011): D413—D419. http://dx.doi.org/10.1093/nar/gkr755.
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Jioe, Irvan Prawira Julius, Ching-Chang Shiesh, and Huey-Ling Lin. "Bitterness of Papaya Milk Is Related to Protein and Free Amino Acid Contents, with Phenylalanine and Tyrosine/Tryptophan Levels Being the Most Important." HortScience 58, no. 3 (March 2023): 261–67. http://dx.doi.org/10.21273/hortsci16941-22.
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Papaya milk, a mixture of papaya pulp and dairy milk, is one of the most popular beverages in Taiwan. However, the enzymes present in papaya can cause accumulation of hydrophobic amino acids, resulting in a bitter taste of papaya milk. Thus, it is important to select papaya cultivars without the potential to form the bitter taste, but it is difficult to select these papaya cultivars using a sensory test. The purpose of this research was to investigate the relationship between the intensity of the bitterness with the contents of proteins and free amino acids. The results indicated that neither milk nor papaya alone tastes bitter. Heating the milk or the papaya before mixing and mixing only papaya latex with milk confirmed that an enzyme in papaya causes the bitter taste in papaya milk. The intensity of bitterness positively correlated with the contents of total soluble protein, free amino acids and the phenylalanine and tyrosine/tryptophan contents. Analyses using different papaya accessions in different seasons showed that tyrosine/tryptophan (r = 0.613***) and phenylalanine (r = 0.612***) correlate more strongly with bitterness intensity than the total soluble protein (r = 0.258*) or free amino acids (r = 0.38**). In this drink, milk provides the substrates to form the bitter substances, but the enzymes in the papaya are needed for the reaction to occur. The levels of the amino acids phenylalanine and tyrosine/tryptophan showed the highest correlation with the intensity of bitterness.
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Lalel, Herianus Justhianus D., I. Nyoman Widiarta Mahayasa, Zulianatul Hidayah, and Kartiwan Kartiwan. "Effort to explore the potential use of palmyrah fruit for functional food." British Food Journal 119, no. 10 (October 2, 2017): 2253–66. http://dx.doi.org/10.1108/bfj-10-2016-0507.
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Purpose The purposes of this paper are to determine the nutritional composition of the pulp and its antioxidant activity; study the effect of drying and storage on the nutritional composition and antioxidant of the pulp; investigate the effect of de-bittering using fermentative microbes, sodium carbonate and polyethylene glycol (PEG) on antioxidant of the pulp, and to study the shelf-life and sensory evaluation of de-bittered pulp products. Design/methodology/approach The ripe fruits of palmyra (Borassus flabellifer L) were collected around Kupang city, Indonesia. The pulp was extracted with different techniques. The fresh pulp was directly analyzed for its nutritional and antioxidant properties. The rest of the pulp was de-bittered, dried and used for further treatments and products development. The de-bittered pulp was used to make chips, stick cracker, and jelly sweet. Fresh products were sensory evaluated by 30 semi-trained panelists. For shelf-life analysis, products were wrapped and/or packed with different thickness of food grade plastic, plastic-alumina foil, or mica stopples and kept at different temperatures (30, 40 and 50oC) for one month. Findings The fresh pulp contains carotenoids (609.10 mg per kg of pulp), vitamin C (461.40 mg per kg of pulp), polyphenols (270 mg per kg of pulp) and anthocyanin (53.90 mg per kg of pulp). Free radical scavenging activity of the dried pulp (water content of 11.60 percent) was 93.4 percent. Several techniques including fermentation, sodium carbonate, and PEG treatment have been successfully developed to reduce the bitterness of the pulp without significantly reducing its antioxidant activities. Food products (chips, stick cracker, and jelly sweet) have then been developed and have got positive response from panelist. Research limitations/implications Pulp of fruit is a potential source of antioxidants, i.e. carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate or PEG treatment. The pulp can be utilized for producing chips, crackers, and semi moist food products. Practical implications First, pulp of the palmyrah fruit can be easily extracted using water. Second, the bitterness of the pulp can be reduced by using traditional fermentation starter. Third, many type of food products can be developed using the palmyrah pulp. Social implications This effort offers opportunity for farmers to optimize the use of palmyrah pulp for functional food. It will provide new jobs and increase the income of farmer at East Nusa Tenggara Province. Originality/value The study has revealed that pulp of palmyrah fruit is a source of antioxidants: carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate, and PEG. The pulp can be utilized for producing chips, crackers, and semi moist food products.
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Cometto-Muñiz, J. Enrique, María Rosa García-Medina, Amalia M. Calviño, and Gustavo Noriega. "Interactions between Co2 Oral Pungency and Taste." Perception 16, no. 5 (October 1987): 629–40. http://dx.doi.org/10.1068/p160629.
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Two experiments are reported in which the perceptual interactions between oral pungency, evoked by CO2, and the taste of each of four tastants–sucrose (sweet), quinine sulfate (bitter), sodium chloride (salty), and tartaric acid (sour)–were explored. In experiment 1 the effect of three concentrations of each tastant on the stimulus-response function for perceived oral pungency, in terms of both rate of change (slope) and relative position along the perceived pungency axis, was determined. In experiment 2 the effect of three concentrations of CO2 on the stimulus-response function for the perceived taste intensity of each tastant was examined. Results show that the characteristics of the mutual effects of tastant and pungent stimulus depend on the particular tastant employed. Sucrose sweetness and CO2 oral pungency have no mutual effect; sodium chloride saltiness or tartaric acid sourness and CO2 oral pungency show mutual enhancement; and quinine sulfate bitterness abates CO2 oral pungency, whereas CO2 has a double and opposite effect on quinine sulfate bitterness–at low concentrations of bitter tastant CO2 enhances bitterness, and at high concentrations of bitter tastant CO2 abates bitterness. It is suggested that the perceptual attributes of saltiness and sourness are closer, from a qualitative point of view, to oral pungency than are the attributes of bitterness and sweetness.
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Limmatvapirat, Chutima, Sontaya Limmatvapirat, Siraprapa Chansatidkosol, Wantanwa Krongrawa, Napasorn Liampipat, Sarocha Leechaiwat, Patipat Lamaisri, Lawan Siangjong, Paranee Meetam, and Kuntontip Tiankittumrong. "Preparation and Properties of Anti-Nail-Biting Lacquers Containing Shellac and Bitter Herbal Extract." International Journal of Polymer Science 2021 (November 16, 2021): 1–13. http://dx.doi.org/10.1155/2021/8537544.
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The purpose of the present investigation was to formulate and evaluate anti-nail-biting lacquers consisting of bitter herbal extracts. The hydroalcoholic extracts obtained from Andrographis paniculata and Tinospora crispa were determined for phytochemical constituents, total phenolic contents, antioxidant activities, anti-inflammatory activities, and cytotoxicities. Anti-nail-biting lacquers were prepared by using herbal extracts (bittering agent), shellac (film forming polymer), ethanol (volatile solvent), and other indispensable additives with continuous stirring. Thus, attempts to enhance the film property and bitterness are accomplished by using polyvinylpyrrolidone (PVP K30) as a copolymer and varying concentrations of herbal extracts. Good accepted formulations were established for drying time, pH, viscosity, smoothness of film, film strength, water resistant, and solubility in simulated saliva and evaluated their bitterness in human volunteers. The results revealed that phytochemical constituents including tannins, glycosides, reducing sugars, alkaloids, terpenoids, and flavonoids were found present in both extracts while saponins were only detected in A. paniculata extract. Although T. crispa extract exhibited a significantly higher ( p < 0.05 ) total phenolic content and antioxidant activity than A. paniculata extract, it showed lower protein denaturation inhibition property than A. paniculata extract. Because of the potentials of both extracts without cytotoxicity, anti-nail-biting lacquers containing either A. paniculata extract or T. crispa extract were developed and evaluated. Drying time of formulations was 6-11 min with visually seen glossiness of formulation. Formulations of the nail lacquer showed good pH, viscosity, smoothness of film, film strength, water resistant, and solubility in simulated saliva. The formulations displaying no significant cytotoxicity effect on CRL-2076 cells were assessed on healthy human volunteers to compare bitterness and film characteristics. The results revealed that the optimized formulation containing A. paniculata extract could successfully achieve good film forming property and bitterness release which is considered promising for stopping nail biting.
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Broadbent, Jeffery R., Mary Barnes, Charlotte Brennand, Marie Strickland, Kristen Houck, Mark E. Johnson, and James L. Steele. "Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese." Applied and Environmental Microbiology 68, no. 4 (April 2002): 1778–85. http://dx.doi.org/10.1128/aem.68.4.1778-1785.2002.
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ABSTRACT Bitterness is a flavor defect in Cheddar cheese that limits consumer acceptance, and specificity of the Lactococcus lactis extracellular proteinase (lactocepin) is widely believed to be a key factor in the development of bitter cheese. To better define the contribution of this enzyme to bitterness, we investigated peptide accumulation and bitterness in 50% reduced-fat Cheddar cheese manufactured with single isogenic strains of Lactococcus lactis as the only starter. Four isogens were developed for the study; one was lactocepin negative, and the others produced a lactocepin with group a, e, or h specificity. Analysis of cheese aqueous extracts by reversed-phase high-pressure liquid chromatography confirmed that accumulation of αS1-casein (f 1-23)-derived peptides f 1-9, f 1-13, f 1-16, and f 1-17 in cheese was directly influenced by lactocepin specificity. Trained sensory panelists demonstrated that Cheddar cheese made with isogenic starters that produced group a, e, or h lactocepin was significantly more bitter than cheese made with a proteinase-negative isogen and that propensity for bitterness was highest in cells that produced group h lactocepin. These results confirm the role of starter proteinase in bitterness and suggest that the propensity of some industrial strains for production of the bitter flavor defect in cheese could be altered by proteinase gene exchange or gene replacement.
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Pierce-Feldmeyer, Alex M., Dave Josephson, Adrianne Johnson, and Robert Wieland. "Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages." Beverages 5, no. 3 (August 20, 2019): 52. http://dx.doi.org/10.3390/beverages5030052.
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To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (n = 9) performed a single-attribute time-intensity (TI) assessment over 2 min. Analysis of Variance (ANOVA) was used to analyze TI curves and curve parameters (AUC, Imax and Tmax). Principal components analysis (PCA) was also used to assess TI curves. Results showed that statistically significant results depended on the analysis method. Bitterness perception was shown to persist less over 2 min for steviol glycosides with TMCs when assessing raw scores and parameters. The same was not found using differences from control curves or weighted curves from PCA. These findings demonstrate that particular TMCs may subtly decrease perceived bitterness of steviol glycosides. However, business objectives of TMC use may dictate what kind of analysis method to use when analyzing perceived bitter perception of TMCs over time.
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Peters, Angeline M., and Aart van Amerongen. "Relationship between Levels of Sesquiterpene Lactones in Chicory and Sensory Evaluation." Journal of the American Society for Horticultural Science 123, no. 2 (March 1998): 326–29. http://dx.doi.org/10.21273/jashs.123.2.326.
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In this pilot study, we investigated the relationship between levels of bitter sesquiterpene lactones and sensory evaluation of chicory (Cichorium intybus L.). The levels of two bitter sesquiterpene lactones—lactucopicrin and lactucin-like sesquiterpene lactones—were measured by ELISA in raw and cooked chicory samples from several cultivars. Data were compared with the results of a sensory evaluation on the flavor attributes bitterness, typical chicory flavor, and total flavor intensity of identical chicory samples. Linear regression analysis demonstrated that the levels of lactucin-like sesquiterpene lactones were significantly related to bitterness (P = 0.006) and total flavor intensity (P = 0.03) attributes in raw chicory samples. When cooked chicory samples were evaluated, the levels of lactucin-like sesquiterpene lactones were significantly related to bitterness (P = 0.002), typical chicory flavor (P < 0.001), and total flavor intensity (P = 0.009) attributes, while lactucopicrin levels were related to bitterness (P = 0.002) only. These results show that the ELISA can be useful to predict flavor attributes in chicory.
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Lagha-Benamrouche, Samira, Terkia Benaissa, and Rezki Sadoudi. "Desamerization of Bitter Jam: Biochemical and Sensory Quality." Journal of Food Quality 2018 (July 29, 2018): 1–13. http://dx.doi.org/10.1155/2018/8178059.
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This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.
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Zhang, Chunlei, Adeola M. Alashi, Nisha Singh, Prashen Chelikani, and Rotimi E. Aluko. "Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers." Nutrients 11, no. 9 (September 10, 2019): 2166. http://dx.doi.org/10.3390/nu11092166.
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Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitterness intensity and increase consumer acceptability. In this work, beef protein alcalase hydrolysates (BPAH) and chymotrypsin hydrolysates (BPCH) were reacted with glucose to initiate Maillard reactions that led to the formation of glycated or advanced glycation end products (AGEs), BPAH-AGEs and BPCH-AGEs, respectively. The degree of glycation was higher for the BPAH-AGEs (47–55%) than the BPCH-AGEs (30–38%). Analysis by an electronic tongue instrument showed that BPAH-AGEs and BPCH-AGEs had bitterness scores that were significantly (p < 0.05) less than quinine. The addition of BPAH-AGEs or BPCH-AGEs to quinine led to significant (p < 0.05) reductions (up to 38%) in bitterness intensity of quinine. The use of 3% hydrolysate to react with glucose yielded glycated peptides with a stronger ability to reduce quinine bitterness than when 1% was used. Calcium release from HEK293T cells stably expressing the T2R4 human bitter taste receptor was significantly (p < 0.05) attenuated by BPAH-AGEs (up to 96%) and BPCH-AGEs (up to 92%) when compared to the BPAH (62%) and BPCH (3%) or quinine (0%). We concluded that BPAH-AGEs and BPCH-AGEs may be used as bitter taste blockers to formulate better tasting foods.
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Purba, Laurentia Henrieta Permita Sari, Kanthi Arum Widayati, Kei Tsutsui, Nami Suzuki-Hashido, Takashi Hayakawa, Sarah Nila, Bambang Suryobroto, and Hiroo Imai. "Functional characterization of the TAS2R38 bitter taste receptor for phenylthiocarbamide in colobine monkeys." Biology Letters 13, no. 1 (January 2017): 20160834. http://dx.doi.org/10.1098/rsbl.2016.0834.
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Bitterness perception in mammals is mostly directed at natural toxins that induce innate avoidance behaviours. Bitter taste is mediated by the G protein-coupled receptor TAS2R, which is located in taste cell membranes. One of the best-studied bitter taste receptors is TAS2R38, which recognizes phenylthiocarbamide (PTC). Here we investigate the sensitivities of TAS2R38 receptors to PTC in four species of leaf-eating monkeys (subfamily Colobinae). Compared with macaque monkeys (subfamily Cercopithecinae), colobines have lower sensitivities to PTC in behavioural and in vitro functional analyses. We identified four non-synonymous mutations in colobine TAS2R38 that are responsible for the decreased sensitivity of the TAS2R38 receptor to PTC observed in colobines compared with macaques. These results suggest that tolerance to bitterness in colobines evolved from an ancestor that was sensitive to bitterness as an adaptation to eating leaves.
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Cosio, Maria Stella, Alessandro Pellicanò, Claudio Gardana, and Carlos Alberto Fuenmayor. "Debittering of Grape Juice by Electrospun Nylon Nanofibrous Membranes: Impact of Filtration on Physicochemical, Functional, and Sensory Properties." Polymers 15, no. 1 (December 30, 2022): 192. http://dx.doi.org/10.3390/polym15010192.
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The effect of electrospun nylon-6 nanofibrous membranes (NFMs) on the concentration of bitter compounds and antioxidants of grapefruit juices during dead-end filtration processes was studied. Filtration experiments with aqueous standard solutions of different molecules showed that NFMs retain low molecular weight antioxidants (i.e., ascorbic and caffeic acids) only at early filtration stages, whereas they remove bitter glycosylated phenolics (i.e., naringin and narirutin) at a more stable ratio, variable according to the membrane thickness. Experiments with fresh grapefruit juice of two varieties (pink and yellow) showed that NFM-filtration reduces (17 to 30%) flavanones associated with the immediate bitterness and allows for the complete removal (>99.9%) of limonin, responsible for the persistent bitterness of many citrus juices. In contrast, the same process causes a lower loss of ascorbic acid (5%) and does not affect acidity, nor sugar concentration. The results confirmed that NFMs feature permselectivity towards bitterness-related compounds. This work highlights the NFM potential as filter devices for the selective reduction of the bitter terpenoid (limonin) and glycosylated flavonoids (naringin and narirutin) from grape juice citrus juices in the production of industrially-relevant beverages.
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Lush, Ian E., and Gail Holland. "The genetics of tasting in mice: V. Glycine and cycloheximide." Genetical Research 52, no. 3 (December 1988): 207–12. http://dx.doi.org/10.1017/s0016672300027671.
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SummaryGlycine tastes both bitter and sweet to mice but there are differences between strains in their ability to detect each taste. With respect to the bitter taste, fifteen strains were classified as tasters and twelve strains as non-tasters. The difference is due to a single gene, Glb (glycine bitterness). Cycloheximide tastes bitter to all mice at a concentration of 8 μM, but strain differences in sensitivity to the taste of cycloheximide can be detected at lower concentrations. The BXD RI strains can be classified into two groups with respect to sensitivity to cycloheximide. This is probably due to the segregation of two alleles of a single gene, Cyx. A comparison of the distribution in RI strains of alleles of four bitterness-tasting genes shows that the loci are all closely linked and are probably in the order Cyx–Qui–Rua–Glb.
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Cavallo, Carla, Gianni Cicia, Teresa Del Giudice, Raffaele Sacchi, and Riccardo Vecchio. "Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review." Nutrients 11, no. 5 (May 24, 2019): 1164. http://dx.doi.org/10.3390/nu11051164.
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The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.
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., Sutriyo, Raditya Iswandana, and Elisa Nur Widiya. "EFFECT OF VARIATIONS OF BETA VULGARIS EXTRACTS ON MASKING THE BITTER TASTE OF MOMORDICA CHARANTIA EXTRACT SYRUP." International Journal of Applied Pharmaceutics 10, no. 1 (December 20, 2018): 159. http://dx.doi.org/10.22159/ijap.2018.v10s1.34.
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Objective: This study aimed to obtain a formula with an optimal sweetener concentration of beet extract that can cover the bitter taste of bitter melonand confer optimal physical properties on the syrup.Methods: The syrups were prepared by mixing bitter melon extract, sucrose, beet extract, sorbitol, sodium benzoate, strawberry essence, anddemineralized water. The control formula and formulas 1, 2, and 3 contained beet extract at concentrations of 0% and 10%, 15%, and 20%, respectively.All formulas were evaluated to determine their physical properties, stability, and bitterness. The bitterness was tested on 30 respondents, with databeing analyzed using Wilcoxon’s test on SPSS software.Results and Conclusion: Formula 3 with 20% beet extract was identified as the best formula for masking bitter taste because it had a significantlybetter average value than the other formulas (p<0.05) and the highest bitterless taste percentage (86.67%), with physical properties of a brownishblackcolor, odor of mixture of strawberry and dominant beet, a sweet and dominant beet taste, pH 5.46, and specific gravity of 1.228 g/mL.
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Seo, Myeong Whoon, Dong Sik Yang, Stanley J. Kays, Gung Pyo Lee, and Kuen Woo Park. "Sesquiterpene Lactones and Bitterness in Korean Leaf Lettuce Cultivars." HortScience 44, no. 2 (April 2009): 246–49. http://dx.doi.org/10.21273/hortsci.44.2.246.
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The principal bitter sesquiterpene lactones (BSLs; latucin, 8-deoxylactucin, and lactucopicrin) in six red and four green-pigmented leaf lettuce (Lactuca sativa L. var. crispa L.) cultivars were identified and quantified using high-performance liquid chromatography, proton nuclear magnetic resonance, and liquid chromatography–mass spectrometry and the contribution of each to the overall bitterness was determined. The concentration of each BSL and the total varied significantly among cultivars and there were significant differences resulting from leaf color (green versus red) and morphology (cut versus curled leaves) with red and curled leaf cultivars having higher BSL concentrations. The concentrations of lactucin, 8-deoxylactucin, and lactucopicrin ranged from 2.9 to 17.2, 2.8 to 17.1, and 8.8 to 36.1 μg·g−1 dry weight, respectively, with the total concentration ranging from 14.6 to 67.7 μg·g−1. Bitterness of the cultivars was assessed using a bitter activity value calculated using the concentration and bitterness threshold value for each BSL. Lactucopicrin was the primary contributor to bitterness as a result of its concentration and lower bitterness threshold; its relative proportion of the total bitterness activity value across all cultivars was over 72%. The concentration of individual BSLs differed with leaf location on the plant (i.e., basal, midstalk, and flower stalk). The concentrations in lactucin, 8-deoxylactucin, and lactucopicrin in flower stalk leaves were significantly higher (i.e., 2.9, 12.4, and 5.4 times, respectively) than in basal leaves, with the concentrations increasing acropetally. Genetic differences among cultivars and with leaf location on the plant contribute to the wide range in bitterness in lettuce.
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Borchers, E. A., and R. T. Taylor. "Inheritance of Fruit Bitterness in a Cross of Cucurbita mixta × C. pepo." HortScience 23, no. 3 (June 1988): 603–4. http://dx.doi.org/10.21273/hortsci.23.3.603.
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Abstract A cross of ‘Green Striped Cushaw’ pumpkin (Cucurbita mixta) × ‘Goldbar’ hybrid summer squash (C. pepo), neither of which have bitter fruit, produced an F1 having extremely bitter fruit. Inheritance data suggest that fruit bitterness in this cross is conditioned by three dominant, complementary genes with two contributed by ‘Goldbar’ and the third by ‘Green Striped Cushaw’.
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Battaglia, Giuseppe, Maria Alda Domina, Rita Lo Brutto, Julio Lopez Rodriguez, Marc Fernandez de Labastida, Jose Luis Cortina, Alberto Pettignano, Andrea Cipollina, Alessandro Tamburini, and Giorgio Micale. "Evaluation of the Purity of Magnesium Hydroxide Recovered from Saltwork Bitterns." Water 15, no. 1 (December 21, 2022): 29. http://dx.doi.org/10.3390/w15010029.
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Magnesium has been listed among the 30 critical raw materials by the European Union. In recent years, many green and sustainable alternative Mg2+ sources have been sought to satisfy the EU’s demand and to avoid mineral ore consumption. In this context, saltwork bitterns, the by-products of solar sea salt production, have attracted much attention thanks to their high Mg2+ concentrations (up to 80 g/L) and low Ca2+ and bicarbonate contents (<0.5 g/L). Although investigations on Mg2+ extraction from bitterns in the form of Mg(OH)2(s) have already been performed, product purity has never been properly addressed. Mg(OH)2(s) is a chemical compound of great interest and extensive utility in numerous industrial applications only if the powder’s purity is >95% (w/w). This work presents a comprehensive experimental effort of reactive precipitation tests with NaOH solutions at stoichiometric and over-stoichiometric concentrations to: (i) assess the technical feasibility of Mg2+ recovery from real bitterns collected in saltworks of the Trapani district (Italy) and, (ii) for the first time, conduct an extensive purity investigation of the precipitated magnesium hydroxide powders as brucite. This experimental investigation demonstrates the possibility of extracting highly valuable compounds from saltwork bittern waste, embracing the water valorization and resource recovery approach.
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Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski, and Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study." Pediatric Reports 13, no. 2 (May 18, 2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.
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The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children’s preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case–control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respectively. The intensity of both bitter and sweet sensitivity was measured using a 100 mm Labelled Magnitude Scale (LMS), while the taste preference was rated using a 5-point Likert scale. The participants were better at identifying bitter than sweet taste (median score 6/7 vs. 4/7). No significant differences were detected for both tastes between normal-weight and overweight groups (bitter: 350 vs. 413, p = 0.273; sweet: 154 vs. 263, p = 0.068), as well as in Likert readings (bitter 9 vs. 8: p = 0.490; sweet 22 vs. 22: p = 0.677). In this sample of Malay children, the participants were more sensitive to bitterness than sweetness, yet presented similar taste sensitivity and preference irrespective of their weight status. Future studies using whole food samples are warranted to better characterize potential taste sensitivity and preference in children.
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Vecchio, Riccardo, Carla Cavallo, Gianni Cicia, and Teresa Del Giudice. "Are (All) Consumers Averse to Bitter Taste?" Nutrients 11, no. 2 (February 2, 2019): 323. http://dx.doi.org/10.3390/nu11020323.
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The current study combined hedonic liking with non-hypothetical experimental auctions to measure consumer preferences for bitter tasting food and identify individual socio-demographic and psychographic characteristics that influence bitter aversion. Furthermore, the research analyzed whether consumer preferences for bitter food were influenced by sensory and health-related information. Findings reveal that respondents (N = 205) are not averse to bitter taste; while, socio-demographic traits influence bitter acceptance, as higher education level and gender (female) positively affect preferences, together with specific individual characteristics as high compensatory health beliefs. Moreover, results prove that participants positively respond to health-related information, whereas information on bitterness-taste generates lower preferences.
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Montoro, Paola, Gilda D’Urso, Adam Kowalczyk, and Carlo Ignazio Giovanni Tuberoso. "LC-ESI/LTQ-Orbitrap-MS Based Metabolomics in Evaluation of Bitter Taste of Arbutus unedo Honey." Molecules 26, no. 9 (May 8, 2021): 2765. http://dx.doi.org/10.3390/molecules26092765.
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Strawberry tree honey is a high-value honey from the Mediterranean area and it is characterised by a typical bitter taste. To possibly identify the secondary metabolites responsible for the bitter taste, the honey was fractionated on a C18 column and the individual fractions were subjected to sensory analysis and then analysed by liquid chromatography coupled with high-resolution tandem mass spectrometry in negative ion mode, using a mass spectrometer with an electrospray source coupled to a hybrid high resolution mass analyser (LC-ESI/LTQ-Orbitrap-MS). A chemometric model obtained by preliminary principal component analysis (PCA) of LC-ESI/LTQ-Orbitrap-MS data allowed the identification of the fractions that caused the perception of bitterness. Subsequently, a partial least squares (PLS) regression model was built. The studies carried out with multivariate analysis showed that unedone (2-(1,2-dihydroxypropyl)-4,4,8-trimethyl-1-oxaspiro [2.5] oct-7-en-6-one) can be considered responsible for the bitter taste of strawberry tree honey. Confirmation of the bitter taste of unedone was obtained by sensory evaluation of a pure standard, allowing it to be added to the list of natural compounds responsible for giving the sensation of bitterness to humans.
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Li, Li-Jun, Wan-Seng Tan, Wen-Jing Li, Yan-Bing Zhu, Yi-Sheng Cheng, and Hui Ni. "Citrus Taste Modification Potentials by Genetic Engineering." International Journal of Molecular Sciences 20, no. 24 (December 8, 2019): 6194. http://dx.doi.org/10.3390/ijms20246194.
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Citrus fruits are mainly consumed as fresh fruit and processed juice products. They serve as nutritional and a tasty diet in our daily life. However, the formidable bitterness and delayed bitterness significantly impact the citrus industry attributable to the two major bitter compounds naringin and limonin. The extremely sour and acidic also negatively affects the sensory quality of citrus products. Citrus breeding programs have developed different strategies to improve citrus quality and a wealth of studies have aimed to uncover the genetic and biochemical basis of citrus flavor. In this minireview, we outline the major genes characterized to be involved in pathways shaping the sweet, bitter, or sour taste in citrus, and discuss briefly about the possible approaches to modify citrus taste by genetic engineering.
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Sereda, A. S., I. A. Velikoretskaya, D. T. Mineeva, N. V. Tsurikova, and E. A. Rubtsova. "Bacterial Protease Enzyme Preparations for the Production of Non-Bitter Protein Hydrolysates." Biotekhnologiya 36, no. 4 (2020): 42–48. http://dx.doi.org/10.21519/0234-2758-2020-36-4-42-48.
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Casein hydrolysates were obtained using enzyme preparations (EPs) of bacterial proteases, Alcalase, Protamex, Neutrase, and Protosubtilin. The dependence of the hydrolysate bitterness on the decrease of the EP proteolytic activity in the presence of PMSF, an inhibitor of serine proteases, was observed. It was found that the use of Neutrase provided non-bitter hydrolysates, while the proteolytic activity of Neutrase decreased by 44% in the presence of PMSF. A domestic EP of Protosubtilin lost 59% activity in the presence of PMSF and formed bitter hydrolysates. Casein hydrolysates obtained using Alcalase were characterized by the most severe bitterness, probably due to the fact that almost all proteolytic activity in this preparation is represented by a serine protease. The Bacillus subtilis 359 strain with a ratio of neutral and serine protease activities of 52 to 48% was selected from the VNIIPBT Collection of Bacterial Producers of Proteases. The concentrated preparation was obtained from the culture liquid of B. subtilis 359 strain by spray-drying. The preparation obtained hydrolyzed casein similarly to Neutrase and ensured the absence of bitterness in hydrolysates. neutral protease, serine protease, bitterness of hydrolysates, Bacillus subtilis This work was financially supported by a Grant of the Basic Research Program of the Russian Academy of Sciences for 2019-2021 (Project no. 0529-2019-0066).
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Chandrasekaran, Subhiksha, and Elvira Gonzalez de Mejia. "Effect of Germinated Chickpea Protein Hydrolysate on Markers of Type-2 Diabetes and Its Relationship to Bitter Taste Receptor Expression." Current Developments in Nutrition 6, Supplement_1 (June 2022): 274. http://dx.doi.org/10.1093/cdn/nzac053.015.
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Abstract Objectives To evaluate the effect of an optimized germinated chickpea protein hydrolysate (GCPH) on markers of type-2 diabetes such as dipeptidyl peptidase-IV (DPP-IV) inhibition, glucose uptake and expression of glucose transporters in enterocytes and their relationship to bitter taste receptor expression. Methods GCPH was characterized using LC-ESI-MS/MS. The bioactivity of the peptides and bitterness were characterized using the BioPep database. Predicted activation of bitter receptors was determined with BitterX. The energy of affinity was determined using molecular docking with DPP-IV, SGLT1, GLUT2, lipoprotein lipase (LPL) and fatty acid synthase (FAS). Glucose uptake was evaluated in Caco-2 cells and 3T3-L1 MBX adipocytes. The expression of glucose transporters SGLT1and GLUT2, and DPP-IV inhibition after GCPH treatment were also evaluated in Caco-2 cells. Lipid accumulation, triglycerol content, LPL and FAS activities were analyzed in 3T3-L1 MBX adipocytes. Results Three peptides, FDLPAL, GEAGR and VVFW were identified from legumin, all of which inhibited DPP-IV. Bitter fragments were found in several peptides and were predicted to activate bitter receptor hTAS2R14. FDLPAL was the most potent peptide inhibiting DPP-IV (−9.4 kcal/mol), SGLT1 (−9.3 kcal/mol) the enoyl-acyl carrier protein-reductase domain (−10.5 kcal/mol) and FAS β-ketoacyl reductase domain (−8.9 kcal/mol). VVFW was the most potent in inhibiting LPL (−6.6 kcal/mol) and GLUT2 (−11.2 kcal/mol). GEAGR was the most potent inhibitor of FAS thioesterase domain (−7.4 kcal/mol). GCPH inhibited DPP-IV (P < 0.05) in Caco-2 cells (IC50 2.1 mM) and glucose uptake at 1 mM (22%, P < 0.05) compared to untreated cells. GLUT2 expression was not different from a known inhibitor (phloretin, 100 μM, p > 0.05) at 2.5 mM. Bitter receptor TAS2R38 expression was suppressed with GCPH increasing concentrations up to 6.4-fold at 2.5 mM GCPH. Conclusions GCPH inhibited glucose uptake in enterocytes and GLUT2, DPP-IV and TAS2R38 in a dose-dependent manner. GCPH showed potential to be used as a functional ingredient in industrially processed foods. Funding Sources USDA\Pulse Crop Health Initiative.
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Soltani, Somaieh, Hossein Haghaei, Ali Shayanfar, Javad Vallipour, Karim Asadpour Zeynali, and Abolghasem Jouyban. "QSBR Study of Bitter Taste of Peptides: Application of GA-PLS in Combination with MLR, SVM, and ANN Approaches." BioMed Research International 2013 (2013): 1–13. http://dx.doi.org/10.1155/2013/501310.
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Detailed information about the relationships between structures and properties/activities of peptides as drugs and nutrients is useful in the development of drugs and functional foods containing peptides as active compounds. The bitterness of the peptides is an undesirable property which should be reduced during drug/nutrient production, and quantitative structure bitter taste relationship (QSBR) studies can help researchers to design less bitter peptides with higher target efficiency. Calculated structural parameters were used to develop three different QSBR models (i.e., multiple linear regression, support vector machine, and artificial neural network) to predict the bitterness of 229 peptides (containing 2–12 amino acids, obtained from the literature). The developed models were validated using internal and external validation methods, and the prediction errors were checked using mean percentage deviation and absolute average error values. All developed models predicted the activities successfully (with prediction errors less than experimental error values), whereas the prediction errors for nonlinear methods were less than those for linear methods. The selected structural descriptors successfully differentiated between bitter and nonbitter peptides.
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Iwaniak, Anna, Monika Hrynkiewicz, Piotr Minkiewicz, Justyna Bucholska, and Małgorzata Darewicz. "Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches." Applied Sciences 10, no. 7 (April 6, 2020): 2514. http://dx.doi.org/10.3390/app10072514.
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The aim of this study was to analyze soybean proteins as sources of peptides likely to be bitter using fragmentomic and hybrid approaches involving in silico and in vitro studies. The bitterness of peptides (called parent peptides) was theoretically estimated based on the presence of bitter-tasting motifs, particularly those defined as bitter-tasting indicators. They were selected based on previously published multilinear stepwise regression results. Bioinformatic-assisted analyses covered the hydrolysis of five major soybean-originating protein sequences using bromelain, ficin, papain, and proteinase K. Verification of the results in experimental conditions included soy protein concentrate (SPC) hydrolysis, RP-HPLC (for monitoring the proteolysis), and identification of peptides using RP-HPLC-MS/MS. Discrepancies between in silico and in vitro results were observed when identifying parent peptide SPC hydrolysate samples. However, both analyses revealed that conglycinins were the most abundant sources of parent peptides likely to taste bitter. The compatibility percentage of the in silico and in vitro results was 3%. Nine parent peptides with the following sequences were identified in SPC hydrolysates: LSVISPK, DVLVIPLG, LIVILNG, NPFLFG, ISSTIV, PQMIIV, PFPSIL, DDFFL, and FFEITPEK (indicators are in bold). The fragmentomic idea of research might provide a supportive method for predicting the bitterness of hydrolysates. However, this statement needs to be confirmed experimentally.
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Vegarud, G. E., and T. Langsrud. "The level of bitterness and solubility of hydrolysates produced by controlled proteolysis of caseins." Journal of Dairy Research 56, no. 3 (May 1989): 375–79. http://dx.doi.org/10.1017/s0022029900028831.
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SummaryA series of hydrolysates from commercial sodium caseinate and rennet casein were prepared using different commercial proteolytic enzymes. Increasing degree of hydrolysis, DH, resulted in markedly changed solubility of the products. The level of bitterness varied with the enzyme used. Non-bitter hydrolysates of sodium caseinate were obtained with a DH of 10–12 and protein solubilities of 99%. The rennet casein hydrolysates exhibited low levels of bitterness and high solubility (90%), even at high DH values (DH = 55).
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Di Pizio, Antonella, and Alessandro Nicoli. "In Silico Molecular Study of Tryptophan Bitterness." Molecules 25, no. 20 (October 11, 2020): 4623. http://dx.doi.org/10.3390/molecules25204623.
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Tryptophan is an essential amino acid, required for the production of serotonin. It is the most bitter amino acid and its bitterness was found to be mediated by the bitter taste receptor TAS2R4. Di-tryptophan has a different selectivity profile and was found to activate three bitter taste receptors, whereas tri-tryptophan activated five TAS2Rs. In this work, the selectivity/promiscuity profiles of the mono-to-tri-tryptophans were explored using molecular modeling simulations to provide new insights into the molecular recognition of the bitter tryptophan. Tryptophan epitopes were found in all five peptide-sensitive TAS2Rs and the best tryptophan epitope was identified and characterized at the core of the orthosteric binding site of TAS2R4.
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Martínez Noguera, Pedro, Jodie Lantoine, Even Le Roux, Suyin Yang, Ralf Jakobi, Svenja Krause, Anne Saint-Eve, Catherine Bonazzi, and Barbara Rega. "Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness." Foods 11, no. 18 (September 19, 2022): 2919. http://dx.doi.org/10.3390/foods11182919.
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Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (PF) but not in the purified ingredients obtained from it, such as pea protein isolate (PPI) and pea starch (PS). In addition, the evolution of saponins in cooked foods made from these ingredients and their relationship to bitter flavor has not been investigated. This study, therefore, explored the presence of two bitter saponins, βg and Bb, in whole pea flour (PF) and a composite flour reconstructed from the two main fractions (PS + PPI). In addition, it investigated the impact of baking on the chemical state of these compounds in a sponge cake. Finally, the sensory impact of the baking process on the perceived bitterness of cakes made with these two pea flours was also evaluated. High-Performance Liquid Chromatography–High-Resolution Mass Spectrometry (HPLC-HRMS) was used to identify and quantify pea saponins in the flours and cakes, and a descriptive sensory analysis was obtained by a trained panel to assess sensory differences in bitterness. Our results showed marked differences in saponin concentration and composition among the pea ingredients studied. Concentrations were highest in PPI (1.497 mg·g−1 dry matter), with 98% of saponin Bb. PS had the lowest saponin concentration (0.039 mg·g−1 dry matter, with 83% Bb), while 0.988 mg·g−1 dry matter was quantified in PF, with only 20% Bb and 80% βg. This research also highlighted the thermal degradation of saponin βg to Bb in sponge cakes during baking at 170 °C. However, at a sensory level, these chemical changes were insufficient for the impact on bitterness to be perceived in cakes made with pea flour. Moreover, baking time significantly reduced the bitter flavor in cakes made with the composite flour (PS + PPI).
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Zullo, Biagi Angelo, Silverio Pachioli, and Gino Ciafardini. "Reducing the Bitter Taste of Virgin Olive Oil Don Carlo by Microbial and Vegetable Enzymes Linked to the Colloidal Fraction." Colloids and Interfaces 4, no. 1 (February 28, 2020): 11. http://dx.doi.org/10.3390/colloids4010011.
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Bitter taste is a positive sensory attribute that correlates with the concentration of phenols in olive oil. However, excessive bitterness can be perceived by consumers as a negative attribute. The aim of this investigation was to improve the process of debittering Don Carlo extra virgin olive oil (EVOO), which is rich in phenols, through blending with newly produced Leccino EVOOs, which can provide high oleuropeinolytic activity. The debittering process of blending Don Carlo EVOO with two types of Leccino EVOOs (decanter and settled EVOO), was carried out during three months of storage in canisters placed in fixed positions, or periodically inverted to prevent sedimentation. The reduction in phenolic concentration and bitterness index (K225 value) reached maximum values of 51% and 42% respectively in Don Carlo EVOO mixed with Leccino settled EVOO after three months of storage in periodically inverted containers. Analytical indices and sensory analysis, in accord with bitterness index (K225) results, confirmed a reduction or elimination of bitter taste in the oil samples depending on the type of Leccino EVOO added, and the sample storage method. All analytical results remained within parameters established by the European Community regulations for commercial merceological class EVOO.
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Maehashi, Kenji, Yoshika Aritome, Mami Matano, and Yasushi Yamamoto. "Reduction of Bitterness of the Bitter Gourd by Katsuobushi." Nippon Shokuhin Kagaku Kogaku Kaishi 55, no. 4 (2008): 186–90. http://dx.doi.org/10.3136/nskkk.55.186.
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De Toffoli, Alessandra, Sara Spinelli, Erminio Monteleone, Elena Arena, Rossella Di Monaco, Isabella Endrizzi, Tullia Gallina Toschi, et al. "Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages." Nutrients 11, no. 6 (June 13, 2019): 1329. http://dx.doi.org/10.3390/nu11061329.
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Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) on the choice of and familiarity with phenol-rich vegetables and beverages varying in recalled level of bitterness and astringency. Study 1 aimed at assessing the variations of the sensory properties of vegetable and coffee/tea items with two check-all-that-apply (CATA) questionnaires (n = 201 and n = 188 individuals, respectively). Study 2 aimed at investigating how sensitivity to punishment, to reward, and to disgust, food neophobia, private body consciousness, alexithymia, and PROP responsiveness affect choice and familiarity with phenol-rich foods (n = 1200 individuals). A Choice Index was calculated for vegetables (CV) and coffee/tea (CC) as a mean of the choices of the more bitter/astringent option of the pairs and four Familiarity Indices were computed for vegetables (FV) and coffee/tea (FC), higher (+) or lower (-) in bitterness and astringency. Subjects higher in food neophobia, sensitivity to punishment or sensitivity to disgust reported significantly lower choice indices than individuals lower in these traits, meaning that they systematically opted for the least bitter/astringent option within the pairs. Familiarity with vegetables was lower in individuals high in sensitivity to punishment, in food neophobia and in alexithymia, irrespective of their sensory properties. The Familiarity Index with coffee/tea characterized by higher bitterness and astringency was lower in individuals high in food neophobia, sensitivity to disgust, and alexithymia. No significant effect of PROP was found on any indices. The proposed approach based on product grouping according to differences in bitterness and astringency allowed the investigation of the role of individual differences in chemosensory perception and of psychological traits as modulators of phenol-rich foods preference and consumption.
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Panovská, Z., A. Šedivá, M. Jedelská, and J. Pokorný. "Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions." Czech Journal of Food Sciences 26, No. 2 (April 17, 2008): 139–45. http://dx.doi.org/10.17221/2466-cjfs.
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Experimental samples simulated the composition of vermouths. In all experiments, 0.01% quinine was used as a standard bitter substance. Sucrose increased the acceptability in the concentration range of up to 14%, remaining constant at higher concentrations, both in aqueous and 16% ethanolic solutions. A decrease of bitterness was observed in water but not in 16% ethanol. Ethanol did not affect the sweetness appreciably at the concentrations of up to 16%, but 32% ethanolic solutions appeared less sweet. Ethanol enhanced the bitterness only at high concentrations; interactions were similar in the samples containing 10% and 16% sucrose. Aspartame and Neotame sweetness increased the acceptability and decreased the bitterness similarly to sucrose, both in aqueous and in 16% ethanolic solutions.
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Calviño, A. M., O. P. Tamasi, and M. C. Ciappini. "Note. Caffeine Content and Dynamical Bitterness of Yerba Mate Ilex paraguariensis Infusions." Food Science and Technology International 11, no. 6 (December 2005): 401–7. http://dx.doi.org/10.1177/1082013205060624.
Full textAbstract:
The infusion of yerba mate (YM) Ilex paraguariensis, with its typical bitterness, is traditionally consumed in South America as a mild stimulant beverage. Two types of YM, with sticks (YM-S) and without sticks (YM-L) and three brands for each type were evaluated for caffeine content and the time course of bitterness. The chemical analysis of the six YM infusions at 5% w/v made by high performance liquid chromatography (HPLC) showed that caffeine levels were higher for YM-L brands. The kinetic study of YM bitterness assessed by time-intensity (TI) curves revealed that the presence of sticks lowered maximum intensity, total duration and area under the curve of bitter perception.
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Thanh Ngoc, Nguyen Thi. "RELATIONSHIP BETWEEN BITTERNESS OF BREWER’S YEAST HYDROLYSATE AND HYDROPHOBIC AMINO ACID CONTENT." Vietnam Journal of Science and Technology 54, no. 2C (March 19, 2018): 458. http://dx.doi.org/10.15625/2525-2518/54/2c/11874.
Full textAbstract:
Brewer’s yeast spent, obtained after the main fermentation stage, is a rich- in-protein source(protein content accounts for 48 - 50 % dry matter). In order to use efficiently this source, it washydrolysed by different methods. Protein hydrolysate products are normally mixtures of peptidesand amino acids. Protein hydrolysates have a wide range of applications in food. It can be usedas emulsifying agents in a number of applications such as salad dressings, spreads, ice cream,coffee whitener, cracker, and meat products like sausages. However, bitterness in hydrolysates isone of the major undesirable aspects for various applications in food processing. In this study,we used enzymatic mixture alcalase and flavourzyme, yeast treatment methods to hydrolysebrewer’s yeast. The hydrolysate and fractions of protein hydrolysate obtained after filtration with10 kDa and 3 kDa filters were used for determination of bitterness and hydrophobic amino acidscontent. The bitter taste of hydrolysate was determined by sensory method (using quininestandard) and amino acid content was analysed by HPLC method. The result showed the closerelationship between bitter taste and hydrophobic amino acid content. The bitter taste of proteinhydrolysate was reduced as the hydrophobic amino acid content decreased. When the bitter taste(equivalent to quinine concentration) decreased from 16.25 μmol/l to 3.59 μmol/l, the totalcontent of hydrophobic amino acids in protein hydrolysate reduced from 1653 μg/ml to 932μg/ml.
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Kam, Natania, Jacinta Fanya Setiadi, Hardoko Hardoko, and Dela Rosa. "Correlation Between Bitterness Removal And Functional Properties Of Papaya (Carica Papaya L.) Leaves." Indonesian Food Science & Technology Journal 5, no. 2 (July 31, 2022): 71–75. http://dx.doi.org/10.22437/ifstj.v5i2.14800.
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The mature papaya leaves are known for its medicinal properties albeit its distinctive bitter taste. In this research 3 different adsorbents; bentonite, activated attapulgite and diatomaceous earth were used to reduce the bitterness of the papaya leaves. The adsorbent treated papaya leaves were then analysed for its sensory evaluation in terms of bitterness intensity and phytochemical compounds which include phenolic, flavonoid, tannin and alkaloid compounds and also antioxidant activity. Papaya leaves treated with bentonite had the most reduced bitterness and application of heat treatment further enhance the efficacy of bitterness removal. However the removal of the bitterness also slightly affected the phytochemical compounds and their functional properties. The leaves treated with bentonite by method of boiling was found to be the most effective method in reducing bitterness, with bitterness intensity score of 0.3 out of the original 11.2, while retaining its phytochemical compound; total phenolic content of 10.699 mg GAE/g extract, total flavonoid content of 1.468 mg QE/g extract, total tannin content of 9.423 mg TAE/g extract, total alkaloid content of 1.363% while retained most of its Antioxidant IC50 of 1001.058 ppm and Antidiabetic properties of 642.231 ppm
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Coelho, Christian, Cécile Bord, Karine Fayolle, Cindy Bibang, and Stéphanie Flahaut. "Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes." Foods 12, no. 3 (January 19, 2023): 468. http://dx.doi.org/10.3390/foods12030468.
Full textAbstract:
Gentiana lutea rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking. Gentian flavored goat cheeses (MCGC and JGC) were elaborated by a one-night immersion of unflavored goat cheeses (CGC) into gentian-infused whey. The impregnation of gentian in goat cheeses was evaluated by chemical and sensory analysis. The chemical composition of cheeses was analyzed by HS-SPME-GC-MS (Head-Space—Solid Phase MicroExtraction—Gas Chromatography—Mass Spectrometry) for volatile compounds (alcohols, ketones, aldehydes, esters, alkenes, alkanes, acids, terpenes) and UHPLC-DAD (Ultra High-Performance Liquid Chromatography—Diode Array Detector) for gentian bitter compounds (seco-iridoids). The sensory analysis consisted of a bitterness rating and a free description of cheeses by 17 trained panelists. Results of the study highlighted that unflavored goat cheeses presented higher unpleasant notes (goaty and lactic whey) and higher amounts of hexanoic acid and toluene compared to gentian flavored goat cheeses. The bitterness of gentian flavored goat cheeses was higher compared to unflavored cheeses and could be explained by loganic acid transfer from yellow gentian to flavored cheeses. Other free descriptors of gentian flavored goat cheeses revealed more complex notes (herbal, vegetal, floral, sweet, spicy and creamy) and higher relative amounts of volatile compounds such as 3-methyl butanoic acid, 2-methyl propanoic acid, 4-methyl decane, 2,3-butanediol, ethanol, diacetyl, methyl acetate and 2-phenylethyl acetate, compared to unflavored cheeses. Phenylethyl acetate was the only volatile compound that enabled differentiation of gentian origin on gentian flavored goat cheeses. Gentian rhizomes could be considered a promising flavoring agent contributing to the olfactive and gustative complexity of flavored goat cheeses and the reduction of their goaty perceptions.
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Jaya, Nur Taufiq Syamsudin Putra, Retno Hartati, and Widianingsih Widianingsih. "Produksi Garam Dan Bittern Di Tambak Garam." Jurnal Kelautan Tropis 19, no. 1 (July 18, 2016): 43. http://dx.doi.org/10.14710/jkt.v19i1.599.
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Rembang Regency could be named as Salt City because they have very high production after Pati Regency. Along the road of Juwana (Pati) - Rembang, salt pond could be seen as square salt sea equipped with windmill to take the sea water from the channel into the pond and is processed into salt. Although salt localproduction is sufficient enough for raw material of industry, therefore best practical technology it is needed. The objective of present work are to improve directly the process of salt production and basic technique for diversiificatio of salt production, i.e. salt and bittern. The result of present works as follows. Getrape type salt pond is applied, where young water embankment is located upstream and the down to seed pond 1, 2, 3, then distributed to cristalization pan. Seawater is taken through primary dykes to pump at elevation of 1.5 m, so still full of water during high tide. On cristalization pan (size of 200 m2) sea water will be settled during 7–10 days until its cristalized. Salt cristal was located under bittern solution could be scrap and collected in collection point. The left-after bittern of 29–30° Be could be flowed back into seed pan uo be collected in bitter collection point. Keywords: Rembang, salt, bittern