Gotowa bibliografia na temat „Bitterness (taste)”
Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych
Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „Bitterness (taste)”.
Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.
Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.
Artykuły w czasopismach na temat "Bitterness (taste)"
1
Mabuchi, Ryota, Ayaka Ishimaru, Mao Tanaka, Osamu Kawaguchi i Shota Tanimoto. "Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue". Metabolites 9, nr 1 (21.12.2018): 1. http://dx.doi.org/10.3390/metabo9010001.
Pełny tekst źródłaStreszczenie:
To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of sourness, acidic bitterness, umami and saltiness. The obtained correlations allowed the construction of good taste prediction models, especially for sourness, acidic bitterness and saltiness. Compounds such as phosphoric acid, lactic acid and creatinine were found to be highly correlated with some taste attributes. Phosphoric acid in particular showed the highest variable important for prediction (VIP) scores in many of the taste prediction models, and it is therefore a candidate marker to evaluate the tastes of white-fleshed fish.
2
Delompré, Thomas, Christine Belloir, Christophe Martin, Christian Salles i Loïc Briand. "Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors". Nutrients 14, nr 19 (5.10.2022): 4141. http://dx.doi.org/10.3390/nu14194141.
Pełny tekst źródłaStreszczenie:
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.
3
Lush, Ian E., i Gail Holland. "The genetics of tasting in mice: V. Glycine and cycloheximide". Genetical Research 52, nr 3 (grudzień 1988): 207–12. http://dx.doi.org/10.1017/s0016672300027671.
Pełny tekst źródłaStreszczenie:
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.
4
Ervina, Ervina, Ingunn Berget i Valérie L. Almli. "Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children". Foods 9, nr 9 (18.09.2020): 1315. http://dx.doi.org/10.3390/foods9091315.
Pełny tekst źródłaStreszczenie:
This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition (RT) thresholds, and taste responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five concentrations in water solutions. In addition, taste responsiveness and liking were collected for the high-intensity concentrations. PROP (6-n-propylthiouracil) responsiveness was tested on paper strips. Fattiness sensitivity was measured by a paired comparison method using milk samples with varying fat content. Liking for 30 food items was recorded using a food-list questionnaire. The test was completed in a gamified “taste detective” approach. The results show that DT correlates with RT for all tastes while responsiveness to PROP correlates with overall taste responsiveness. Caffeine and quinine differ in bitterness responsiveness and liking. Girls have significantly lower DTs than boys for bitterness and sweetness. Food liking is driven by taste and fattiness properties, while fatty food liking is significantly influenced by fattiness sensitivity. These results contribute to a better holistic understanding of taste and fattiness sensitivity in connection to food liking in preadolescents.
5
Jioe, Irvan Prawira Julius, Huey-Ling Lin i 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, nr 3 (24.02.2022): 198. http://dx.doi.org/10.3390/horticulturae8030198.
Pełny tekst źródłaStreszczenie:
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.
6
Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski i Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study". Pediatric Reports 13, nr 2 (18.05.2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.
Pełny tekst źródłaStreszczenie:
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.
7
Li, Li-Jun, Wan-Seng Tan, Wen-Jing Li, Yan-Bing Zhu, Yi-Sheng Cheng i Hui Ni. "Citrus Taste Modification Potentials by Genetic Engineering". International Journal of Molecular Sciences 20, nr 24 (8.12.2019): 6194. http://dx.doi.org/10.3390/ijms20246194.
Pełny tekst źródłaStreszczenie:
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.
8
Cometto-Muñiz, J. Enrique, María Rosa García-Medina, Amalia M. Calviño i Gustavo Noriega. "Interactions between Co2 Oral Pungency and Taste". Perception 16, nr 5 (październik 1987): 629–40. http://dx.doi.org/10.1068/p160629.
Pełny tekst źródłaStreszczenie:
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.
9
Soares, Susana, Elsa Brandão, Carlos Guerreiro, Sónia Soares, Nuno Mateus i Victor de Freitas. "Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste". Molecules 25, nr 11 (2.06.2020): 2590. http://dx.doi.org/10.3390/molecules25112590.
Pełny tekst źródłaStreszczenie:
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins’ astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.
10
An, Uijeong, Xiaofen Du i Wanyi Wang. "Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment". Foods 11, nr 10 (16.05.2022): 1434. http://dx.doi.org/10.3390/foods11101434.
Pełny tekst źródłaStreszczenie:
This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water’s refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water.
Rozprawy doktorskie na temat "Bitterness (taste)"
1
Clapp, Tod R. "Characterization of IP₃ receptors in bitter taste transduction". Access citation, abstract and download form; downloadable file 3.78 Mb, 2004. http://wwwlib.umi.com/dissertations/fullcit/3131664.
Pełny tekst źródła
2
Cho, Myong J. "Characterization of bitter peptides from soy protein hydrolysates /". free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9998475.
Pełny tekst źródła
3
Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components". Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.
Pełny tekst źródłaStreszczenie:
The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absorption on the large surface area of the highly porous absorbant pellets. However, the absorptive properties of the smooth plastisols apparently relied on a different mechanism. Limonin is a very large (470.5 g/mol) compound, but some preliminary experiments with another much smaller orange juice constituent d- of absorbates in plastisols, methods used earlier (Moisan 1980, Holland and Santangelo 1988) to measure solubilities and diffusion constants in packaging films could be advantageously used to survey these properties in a wide range of materials, including model compounds of various types, and a number of compounds which may be found in citrus juices (Chapters 3, 4 and 5). Experimentally, the method found most suitable was to use a ‘test film’ of pure
plastisol which was wrapped tightly on both sides by a similar ‘supply film’ blended with 1 Molar test material (also called ‘absorbate’), setting up a concentration gradient. The inner test film was removed at regular intervals (minutes to hours) to measure (mainly by weighing) the uptake of the test reagent with time. Rather unexpectedly, it was found in a number of cases that the test film lost weight, either from the beginning, or after a period of time. Three main types of behaviour were identified: Type A lost weight from the beginning and over a long period of time, Type B gained weight initially and then lost weight, and Type C gained weight until a steady state was reached. Often the maximum, or near maximum, mass increase occurred within around 100 minutes, indicating a very rapid, liquid-like diffusion mechanism, in harmony with the rapid uptake of d-limonene and limonin. The major parameters of interest with these compounds are their diffusion rates and their solubilities, and in the presence of aqueous media (orange juice and other foodstuffs) the partition coefficient between the plastisol and water, which is related to the hydrophobicity function LogP for the compound. The major complicating factor in these measurements is the observation that the plasticiser materials themselves also migrate, in the reverse direction, because of the lower effective concentration in the supply film. This effect tends to be small, but is one explanation for the mass loss observed above, and cannot be ignored over the long
term, nor in its practical applications to contamination in foods. There are many possible applications for the techniques described above. The removal or addition of compounds in food packaging itself is one. Upgrading foods, such as orange juice, commercially, is another. In many cases ‘scalping’ off-flavours or other minor components takes place exclusively through solid or liquid contact with the packaging. The removal from the headspace measured by the current gas permeation methods is irrelevant for the vast numbers of involatile, but easily diffusable compounds. For such compounds these novel applications are simple and rapid, require little specialised equipment, and fill a niche in the armoury of food and packaging chemists.
4
Krieling, Shannon Janine. "An investigation into lactic acid bacteria as a possible cause of bitterness in wine". Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53271.
Pełny tekst źródłaStreszczenie:
Thesis (MSc)--Stellenbosch University, 2003.ENGLISH ABSTRACT: Spoilage, be it due to microbial actions, chemical reactions or both, poses a serious threat to the food and beverage industries. Not only can spoilage lead to great economic losses, but it can also cause industries to lose their competitive edge in the economic and consumer market. Considering all the modern technologies and the range of preservation techniques that are available, it is surprising that spoilage is still an economic problem. Wine spoilage due to unpalatable bitterness, and the role of lactic acid bacteria (LAB) in causing this bitterness, have received much attention over the years, but no definite understanding has yet emerged. The first objective of this study was to isolate, enumerate and identify the LAB from three red grape varieties, viz. Pinotage, Merlot and Cabernet Sauvignon. The LAB populations on the grapes of all three varieties ranged from 102 to 104 cfu/ml during the 2001 and 2002 harvest seasons. The Cabernet Sauvignon grapes had slightly higher numbers than the Pinotage and Merlot. The LAB population in the Cabernet Sauvignon, Pinotage and Merlot wines after completion of the alcoholic fermentation ranged from 102 to 105 cfu/ml, while during 2002 the numbers in wine undergoing malolactic fermentation (MLF) ranged from 104 to 108 cfu/ml. The isolated LAB were divided into the three metabolic groups, with 59% belonging to the facultatively heterofermentative group, 26% to the obligately heterofermentative group and 15% to the obligately homofermentative group. The isolates were identified by means of species-specific primers as Leuconostoc mesenteroides (4), Oenococcus oeni (28), Lactobacillus brevis (15), Lb. hilgardii (15), Lb. plantarum (98), Lb. pentosus (12), Lb. paraplantarum (3), Lb. paracasei (28), Pediococcus acidilactici (2) and Pediococcus spp. (35). The most predominant species isolated was Lb. plantarum, followed by Pediococcus spp. The results suggest that Pinotage carries a more diverse LAB population in comparison to Merlot and Cabernet Sauvignon. The second objective of this study was to determine the presence of the glycerol dehydratase gene in the LAB strains by using the G01 and G02 primers. Twenty-six strains tested positive, namely Lb. plantarum (15), Lb. pentosus (1), Lb. hilgardii (5), Lb. paracasei (2), Lb. brevis (2) and a Pediococcus spp. (1). Interestingly, 62% of these strains were isolated from Pinotage. The strains all had the ability to degrade glycerol by more than 90%, and no significant differences were observed between the species. The GO-possessing strains exhibited varying degrees of inhibition towards Gram-positive and Gram-negative bacteria, and the results suggest that this inhibition activity may be similar to that of reuterin, which is produced by Lb. reuteri. This study can form the foundation for unravelling the causes of bitterness in red wines. Combining the results of this study with analytical, sensory and molecular data may very well provide the industry with valuable tools with which to combat the occurrence of bitterness.
AFRIKAANSE OPSOMMING: Bederf as gevolg van mikrobiese aksies, chemiese reaksies of beide, hou 'n groot bedreiging vir die voedsel- en drankbedrywe in. Nie net kan bederf lei tot groot ekonomiese verliese nie, maar dit kan ook veroorsaak dat bedrywe hul kompeterende voordeel in die ekonomiese en verbruikersmarkte verloor. As die moderne tegnologie en die reeks preserveringstegnieke wat beskikbaar is, in ag geneem word, is dit verbasend dat bederf steeds 'n ekonomiese probleem is. Wynbederf as gevolg van oormatige bitterheid en die rol van melksuurbakterieë (MSB) in die ontwikkeling van hierdie bitterheid het oor die jare heen baie aandag geniet, maar geen definitiewe verklaring is nog daarvoor gevind nie. Die eerste doelwit van hierdie studie was om MSB vanaf drie rooidruifvariëteite, nl. Pinotage, Merlot en Cabernet Sauvignon, te isoleer, te kwantifiseer en te identifiseer. Die MSB-populasies op die druiwe van al drie variëteite het gedurende die 2001- en 2002-parsseisoene tussen 102 en 104 kvu/ml gevarieer. Die Cabernet Sauvignon-druiwe het effens hoër getalle as die Pinotage- en Merlot-druiwe gehad. Die MSB-populasies in die Cabernet Sauvignon-, Pinotage- en Merlot-wyne aan die einde van die alkoholiese fermentasie het tussen 102 en 1055 kvu/ml gevarieer. Gedurende 2002 het die MSB-getalle in die wyne waarin appelmelksuurgisting (AMG) aan die gang was tussen 104 en 108 kvu/ml gevarieer. Die geïsoleerde MSB was onderverdeel in die drie metaboliese groepe, met 59% wat behoort aan die fakultatiewe, heterofermentatiewe groep, 26% aan die obligate, heterofermentatiewe groep en 15% aan die obligate, homofermentatiewe groep. Die isolate is geïdentifiseer as Leuconostoc mesenteroides (4), Oenococcus oeni (28), Lactobacillus brevis (15), Lactobacillus hi/gardii (15, Lactobacillus p/antarum (98), Lactobacillus pentosus (12), Lactobacillus parap/antarum (3), Lactobacillus paracasei (28), Pediococcus acidi/actici (2) en Pediococcus spp. (35) deur middel van spes iespesifieke inleiers. Die mees algemeen geïsoleerde spesies was Lb. p/antarum, gevolg deur Pediococcus spp. Die resultate impliseer dat Pinotage 'n meer uiteenlopende MSB-populasie in vergelyking met Merlot en Cabernet Sauvignon dra. Die tweede doelwit van hierdie studie was om die teenwoordigheid van die gliseroldehidratase-geen in die MSB-isolate deur middel van die GD1- en GD2- inleiers te bepaal. Ses-en-twintig isolate was positief, nl. Lb. p/antarum (15), Lb. pentosus (1), Lb. hi/gard;; (5), Lb. paracasei (2), Lb. brevis (2) en 'n Pediococcus spp. (1). 'n Interessante resultaat was dat 62% van hierdie isolate vanaf Pinotage geïsoleer is. Die isolate was almal in staat om meer as 90% van die gliserol te gebruik en geen noemenswaardige verskille is tussen die isolate waargeneem nie. Die GD-bevattende isolate het verskillende grade van inhibisie teenoor Grampositiewe en Gram-negatiewe bakterieë getoon, en die resultate impliseer dat hierdie inhiberende aktiwiteit dieselfde is as dié van reuterin wat deur Lb. reuteri geproduseer word. Hierdie studie kan dus die basis vorm vir die ontrafeling van die oorsake van bitterheid in rooiwyne. Deur die resultate van hierdie studie met analitiese, sensoriese en molekulêre data te kombineer, kan die wynbedryf voorsien word van waardevolle metodes om die voorkoms van bitterheid mee te bekamp.
5
Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components". View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.
Pełny tekst źródłaStreszczenie:
Thesis (Ph.D.) -- University of Western Sydney, 2004.A thesis presented to the University of Western Sydney, Centre for Advanced Food Research, in fulfilment of the requirements for the degree of Doctor of Philosophy in Advanced Food Science (& Food Packaging Science). Includes bibliography.
6
Fletcher, Joshua Nehemiah. "Isolation, Identification, and Biological Evaluation of Potential Flavor Modulatory Flavonoids from Eriodictyon californicum". The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1322496872.
Pełny tekst źródła
7
Winstel, Delphine. "Recherches sur les composés du bois de chêne modulant la saveur des vins et des eaux-de-vie". Thesis, Bordeaux, 2019. http://www.theses.fr/2019BORD0409.
Pełny tekst źródłaStreszczenie:
L'élevage en barriques est une étape clé de l'élaboration des vins et des eaux-de-vie, modifiant leur expression aromatique et influençant leur saveur. Si les principaux composés volatils libérés par le bois de chêne ont été identifiés, les déterminants moléculaires amers et sucrés demeurent, dans une large mesure, inconnus. Le premier axe de ce travail a consisté à apporter de nouvelles connaissances sur des familles de molécules déjà identifiées dans le bois de chêne : les lignanes et les coumarines. Une influence significative du (±)-lyonirésinol sur l’amertume des spiritueux a d’abord été démontrée. Puis, des analyses sensorielles ont mis en évidence la contribution de six coumarines à l'amertume des vins et des spiritueux via des effets de synergie. La fraxetine a été identifiée pour la première fois dans les trois matrices de l’étude. Dans un second axe, la sensation de sucrosité conférée au vin par la chauffe des douelles lors de la fabrication des barriques a été étudiée, ce qui a permis de confirmer et d’interpréter des observations empiriques. Ce travail a en effet visé à isoler de nouvelles molécules sapides, selon deux méthodologies différentes. La première a consisté à mettre en place un protocole de fractionnement d’extraits de bois de chêne, par des techniques séparatives couplées à la gustatométrie, et a permis la purification de 11 molécules sapides. Leur identification a été réalisée par HRMS et RMN. Dans un second temps, une approche ciblée a été adoptée à la suite d’un criblage métabolomique par HRMS sur plusieurs eaux-de-vie de Cognac. Deux nouveaux composés ont pu être purifiés. Ces marqueurs ont été quantifiés dans des extraits de bois de chêne, des vins et des spiritueux. L'incidence de plusieurs paramètres de tonnellerie sur leur teneur a ainsi été étudiéeDuring barrel aging, wines and spirits undergo organoleptic changes caused by the release of aroma and taste molecules. While the key aromatic compounds released from oak wood have been identified, the bitter and sweet molecular determinants remain largely unknown. The first objective of this work was to bring new insights on the families of molecules already identified in oak wood: lignans and coumarins. First, a significant impact of (±)-lyoniresinol on spirits bitterness has been demonstrated. Then, sensory analysis showed the contribution of six coumarins to bitter taste of wines and spirits by synergistic effect. Fraxetin was identified for the first time in all three matrices of the study. In the second part of this work, the contribution of oak wood toasting to wine sweet taste has been studied, which allowed to confirm and to interpret empirical observations. Indeed, the aim of this study was to isolate new taste-active compounds, according to two different methods. For the first one, a fractionation protocol of oak wood extracts has been established. Separation techniques coupled with gustatometry allowed the purification of eleven taste-active compounds. Their identification has been carried out by HRMS and NMR. For the second method, a targeted approach has been used following a metabolomic screening by HRMS on several eaux-de-vie of Cognac. Two new taste-active molecules have been purified. These new markers have been quantified in several oak wood extracts, wines and spirits. The influence of oenological parameters on its content has been studied
8
Dsamou, Micheline. "Protéome salivaire et sensibilité à l'amertume chez l'Homme". Phd thesis, Université de Bourgogne, 2012. http://tel.archives-ouvertes.fr/tel-00935220.
Pełny tekst źródłaStreszczenie:
L'amertume fait partie intégrante de notre alimentation. Elle est par exemple fortement représentée dans certaines boissons (ex: café) ou dans certains légumes tels les crucifères. Néanmoins, la perception de l'amertume varie entre les individus et certains aliments considérés comme bénéfiques pour la santé peuvent être rejetés en raison de leur goût amer. Des facteurs génétiques (ex : polymorphisme génétique des récepteurs du goût amer) ou environnementaux (ex : âge, prise de médicaments) expliquent en partie les variations interindividuelles dans la perception de l'amertume. Cependant, d'autres facteurs péri-récepteurs pourraient intervenir, notamment la composition salivaire. Afin d'investiguer dans un premier temps le lien existant entre le protéome salivaire propre à un individu et sa sensibilité à l'amertume, le seuil de détection du goût amer de la caféine a été mesuré sur 29 hommes sains. Leur salive au repos a été étudiée par électrophorèse mono- et bidimensionnelle. L'analyse par électrophorèse bidimensionnelle de la salive au repos des 6 sujets les plus sensibles et 6 les sujets les moins sensibles à la caféine a permis la détection de 255 spots, dont 26 étaient significativement différents entre hyper- et hyposensibles. L'identification de ces 26 spots a révélé la surexpression de fragments d'alpha amylase, de fragments d'albumine sérique, et de sous-unités alpha de l'immunoglobuline A ainsi que la sous-expression de cystatine SN chez les hypersensibles. Ce dernier résultat a été confirmé par Western Blot. Ceci a permis de formuler une hypothèse sur le rôle de la protéolyse en bouche sur la sensibilité à l'amertume. Dans un deuxième temps et afin d'étudier l'effet des molécules amères sur la composition salivaire, une étude in vitro a été menée sur la lignée cellulaire de glandes salivaires humaines HSG différenciées en acini ou non. Après une mise au point des conditions de différenciation (culture dite en 3D), la cystatine SN a été détectée dans les cellules HSG par Western blot après traitement des cellules à la caféine, à la quinine, et à l'urée. Après traitement à la caféine à 5, 50 ou 100µM, une quantification par ELISA a mis en évidence que la cystatine SN était toujours plus abondante dans les cellules HSG différenciées que dans les cellules non-différenciées. Spécifiquement dans les cellules différenciées, l'exposition à la caféine induisait une sur-expression de cystatine SN, la teneur maximale en cystatine SN étant observée avec la caféine à 50 µM. La présence de cystatine SN a également été détectée dans les milieux de culture
9
"Individual Differences in Taste Perception and Bitterness Masking". Master's thesis, 2012. http://hdl.handle.net/2286/R.I.15782.
Pełny tekst źródłaStreszczenie:
abstract: The unpleasant bitter taste found in many nutritious vegetables may deter people from consuming a healthy diet. We investigated individual differences in taste perception and whether these differences influence the effectiveness of bitterness masking. To test whether phenylthiocarbamide (PTC) `supertasters' also taste salt and sugar with greater intensity, as suggested by Bartoshuk and colleagues (2004), we infused strips of paper with salt water or sugar water. The bitterness rating of the PTC strip had a significant positive linear relationship with ratings of both the intensity of sweet and salt, but the effect sizes were very low, suggesting that the PTC strip does not give a complete picture of tasting ability. Next we investigated whether various seasonings could mask the bitter taste of vegetables and whether this varied with tasting ability. We found that sugar decreased bitterness and lemon decreased liking for vegetables of varying degrees of bitterness. The results did not differ by ability to taste any of the flavors. Therefore, even though there are remarkable individual differences in taste perception, sugar can be used to improve the initial palatability of vegetables and increase their acceptance and consumption.Dissertation/Thesis
M.A. Psychology 2012
10
Jioe, Irvan Prawira Julius, i 尤澤森. "Factors Affecting the Bitterness Taste in Papaya Fruits and Papaya Milk". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/54390809455967191890.
Pełny tekst źródłaStreszczenie:
博士國立中興大學
園藝學系所
104
‘Tai-Nong No. 2’Carica papaya L.is one of the important papaya cultivars in Taiwan which occupies around 90% of the total planted area. In spite of being eaten as fresh fruit or juice; immature fruits, leaves and flowers can also be eaten as vegetables. Furthermore, papaya latex can also be used as tenderizer and additive for beer brewing. However, ‘Tai-Nong No. 2’ papaya may taste bitter during the cool seasons or when mixed with milk. Therefore, the purpose of this study is to investigate the bitter taste in papaya fruit in different harvest seasons, maturity, development stage, lines/cultivars and papaya milk. The results showed that fruits harvested at pre-climacteric fruits and stored under low temperature are unable to develop the bitter taste. However, when the fruits were ripened at low temperature (pre- to climacteric / transition stage) showed were not significantly different from those ripened at room temperature. Furthermore, the investigation of mature green and 25% yellowed skin fruits ripened at low or room temperature showed that mature green fruits had significantly stronger bitter taste than 25% yellowed skin fruits. Moreover, ripe mature fruit can be classified into light yellow and yellow-fleshed color while 25% yellowed skin perform red-fleshed color. In addition, the bitter taste of light yellow-fleshed fruit is stronger than yellow and red-fleshed fruits. Moreover, cool seasons had more light yellow-fleshed fruit than warm seasons. These results suggested that improper harvest maturity during cool season caused bitter taste in ‘Tai-Nong No. 2’ papaya fruits. The investigation of bitter taste in fruits at different developmental stages during warm and cool seasons indicated that young fruits had stronger bitter taste in both seasons. Furthermore, the comparison between warm and cool seasons found that cool season fruits are bitter than warm season fruits. The analyses of bitter taste related substances in fruits demonstrated that cyanogenic glucoside is negative correlation with bitter taste. In contrast, phenylalanine and glucosinolate showed positive correlations with bitter intensity. In addition, the phenylalanine and glucosinolate content in cool seasons were higher than warm seasons. However, the investigation of BITC content showed an adverse tendency with phenylalanine and glucosinolate content. Our results indicated that myrosinase activities are not significantly different between warm and cool seasons. It remains unclear whether cool season affect the glucosinolate biosynthesis or only inhibit myrosinase activities causing glucosinolate accumulation. Results from papaya milk showed that the source of the bitter taste in papaya milk is due to the degradation of milk protein by proteolytic enzymes in papaya fruits. In addition, the free amino acid, total soluble protein, tyrosine and phenylalanine contents showed positive correlation with bitter intensity. However, investigation in different papaya lines/cultivars showed that bitter intensity is more closely related to tyrosine or phenylalanine content than total soluble protein and free amino acid content. In conclusion, the bitterness of ripe papaya fruits happened due to the improper harvest maturity. Although, glucosinolate is one of the bitter substances in young fruits, bitterness in ripe fruits might be caused by other bitter compounds beside glucosinolate. In addition, papaya milk bitterness showed positive correlation with phenylalanine and tyrosine. However, the role of bitter taste in papaya fruits might only play as bitter compound precursors.
Książki na temat "Bitterness (taste)"
1
Sales, Edgar Samuel Morales. El sabor agrio en la cultura mazahua. Toluca: Instituto Mexiquense de Cultura, 2000.
Znajdź pełny tekst źródła
2
A taste of bitterness: The political economy of tea plantations in Sri Lanka. Amsterdam: Free University Press, 1986.
Znajdź pełny tekst źródła
3
Journée d'études L'amer dans la littérature (2007 Pau, France). De l'amer: Actes de la Journée d'études L'amer dans la littérature (Pau, 26 janvier 2007). Biarritz: Atlantica, 2008.
Znajdź pełny tekst źródła
4
Journée d'études L'amer dans la littérature (2007 Pau, France). De l'amer: Actes de la Journée d'études L'amer dans la littérature (Pau, 26 janvier 2007). Biarritz: Atlantica, 2008.
Znajdź pełny tekst źródła
5
Journée, d'études L'amer dans la littérature (2007 Pau France). De l'amer: Actes de la Journée d'études L'amer dans la littérature (Pau, 26 janvier 2007). Biarritz: Atlantica, 2008.
Znajdź pełny tekst źródła
6
Helene, Pensacola. The Sweet Taste of Bitterness. AuthorHouse, 2005.
Znajdź pełny tekst źródła
7
L, Rouseff Russell, red. Bitterness in foods and beverages. Amsterdam: Elsevier, 1990.
Znajdź pełny tekst źródła
8
photographer, Anderson Ed (photographer), red. Amaro: The spirited world of bittersweet, herbal liqueurs with cocktails, recipes and formulas. Ten Speed Press, 2016.
Znajdź pełny tekst źródła
9
Michael, Roy Glenn, red. Modifying bitterness: Mechanism, ingredients, and applications. Lancaster, Pa: Technomic Publishing Company, 1997.
Znajdź pełny tekst źródła
10
McLagan, Jennifer. Bitter: A Taste of the World's Most Dangerous Flavour. Quarto Publishing Group UK, 2015.
Znajdź pełny tekst źródłaCzęści książek na temat "Bitterness (taste)"
1
Upadhyaya, Jasbir, Nisha Singh, Raj Bhullar i Prashen Chelikani. "Biochemistry of Human Bitter Taste Receptors". W Bitterness, 1–20. Hoboken, New Jersey: John Wiley & Sons, Inc., 2017. http://dx.doi.org/10.1002/9781118590263.ch1.
Pełny tekst źródła
2
Michikawa, Kyoko, i Shoji Konosu. "Sensory Identification of Effective Components for Masking Bitterness of Arginine in Synthetic Extract of Scallop". W Olfaction and Taste XI, 278. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_106.
Pełny tekst źródła
3
"Good Taste is Required". W The Chemical Story of Olive Oil: From Grove to Table, 196–230. The Royal Society of Chemistry, 2017. http://dx.doi.org/10.1039/9781782628569-00196.
Pełny tekst źródłaStreszczenie:
The bottom line for olive oil is how it tastes. We present an overview of the tasting process and explain how the human sensory apparatus interacts with the chemicals in the oil. Phenolic compounds that give rise to the bitterness and the oleocanthol that gives rise to the “burn” are featured here.
4
James, Henry. "Chapter XVIII". W The Spoils of Poynton. Oxford University Press, 2008. http://dx.doi.org/10.1093/owc/9780199552481.003.0018.
Pełny tekst źródłaStreszczenie:
Fleda was slow to take in the announcement, but when she had done so she felt it to be more than her cup of bitterness would hold. Her bitterness was her anxiety, the taste of which suddenly sickened her. What had she on the...
5
Cubero-Castillo, Elba, i Ann Noble. "Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity". W Genetic Variation in Taste Sensitivity. CRC Press, 2004. http://dx.doi.org/10.1201/9780203023433.ch5.
Pełny tekst źródła
6
"Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity". W Genetic Variation in Taste Sensitivity, 104–15. CRC Press, 2004. http://dx.doi.org/10.1201/9780203023433-10.
Pełny tekst źródła
7
"Flavours". W Food: The Chemistry of its Components, 300–355. Wyd. 6. The Royal Society of Chemistry, 2015. http://dx.doi.org/10.1039/bk9781849738804-00300.
Pełny tekst źródłaStreszczenie:
Flavour is regarded as the aggregate of taste and aroma, the former a property of aqueous solutions mostly detected by the taste buds of the tongue, the latter a property of volatile substances detected by receptor cells in the nose. Seven basic tastes are recognised, providing the consumer with an initial view of a foods' nutritional or toxic potential – sweetness: sugars (i.e. energy); bitterness, pungency, astringency and pungency; toxicity (e.g. alkaloids); saltiness: Na+ concentration; sourness: H+ microbial activity; umami: protein. In many of these tastes the molecular determinants and/or the links to the nervous system are now understood. The flavour enhancing properties of MSG are related to the umami taste. The numbers of different food volatiles and the range of their aromas are not readily classified. They are particularly associated with fruit, herbs and spices. The characteristic pungencies of certain vegetables (brassicas and onions etc.) that arise from enzyme action in damaged tissues are particularly interesting. The problems of off-flavours taints and the use, including regulation, of synthetic flavourings and their regulation are also important aspects of food chemistry. The chapter concludes with a list of specialist books and review articles for further study.
8
Driessen, Miriam. "Preserving Purity". W Tales of Hope, Tastes of Bitterness, 45–64. Hong Kong University Press, 2019. http://dx.doi.org/10.5790/hongkong/9789888528042.003.0003.
Pełny tekst źródłaStreszczenie:
The bitter taste experienced by Chinese road builders arises not only from the challenges they face in their encounters with Ethiopians, but also from a chasm between a dominant rhetoric of unity and solidarity, and an underlying concern with the reality of social divisions. Straddling ethnic boundaries by sharing food with Ethiopians and gaining fluency in Amharic, some Chinese foremen threaten to close the distance to the other and, by extension, the boundaries between the knowledgeable and the ignorant, and the managers and the managed. The preservation of purity plays a central role in Chinese engagement with the other. Indeed, self-control is a prerequisite for the control of Ethiopian others. The disciplining of Chinese colleagues through the cultivation of restraint and reticence is closely linked to the project of disciplining Ethiopian laborers.
9
Driessen, Miriam. "Introduction". W Tales of Hope, Tastes of Bitterness, 1–27. Hong Kong University Press, 2019. http://dx.doi.org/10.5790/hongkong/9789888528042.003.0001.
Pełny tekst źródłaStreszczenie:
Exploring the everyday encounters between Chinese managers and Ethiopian laborers on the construction site in Tigray, this chapter challenges depictions of Chinese engagement with Africa as a model imposed on a practice. Chinese workers’ initial expectations of life and work in Ethiopia stand in contrast to the difficulties they face on the ground. Puzzled by the apparent ingratitude of Ethiopians, their lack of cooperation, and, worse, their repeated attempts to sabotage the building work, Chinese road builders are left disenchanted. Firm hopes of helping Ethiopians develop are offset by the bitter taste they experience in the face of repeated pushbacks, not only on the building site but also in the courtroom. Unraveling the intricacies of Chinese-led development in Ethiopia, this chapter discusses internal divisions in the Chinese community, road builders’ vain efforts to fashion Ethiopian laborers, and Chinese narratives of bitterness that address their own perceived lack of agency.
10
Terashita, Keijiro, i Osamu Wakabayashi. "Quality Engineering Approach to Bitterness-Masked Formulations and Establishment of Bitterness Masking Evaluation System Using Taste-Sensing System". W Biochemical Sensors, 231–49. Pan Stanford, 2013. http://dx.doi.org/10.1201/b15650-18.
Pełny tekst źródłaStreszczenia konferencji na temat "Bitterness (taste)"
1
Norman, Seth I., i Dan A. Kimball. "A Commercial Citrus Debittering System". W ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3601.
Pełny tekst źródłaStreszczenie:
Excessive bitterness in citrus juices has been extensively studied in the past due to a reduction in juice quality. In the late 1970’s, Australia began to commercially debitter citrus juices using cellulose acetate beads. However, due to operational problems, this plant was shutdown. Continued research has led to the first commercial debittering installation in the United States. Using a proprietary styrene/divinylbenzene hydrophylic adsorbent, a citrus debittering system was started in 1988 to debitter navel orange juice. The automatic citrus debittering system was designed for continuous operation at an operator’s selectable flow rate from between 20 to 55 gallons per minute. The determination of the economics, compositional analysis and taste of the treated products was the focus of this study. Paper published with permission.
Raporty organizacyjne na temat "Bitterness (taste)"
1
Naim, Michael, Andrew Spielman, Shlomo Nir i Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, luty 2000. http://dx.doi.org/10.32747/2000.7695839.bard.
Pełny tekst źródłaStreszczenie:
Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.