Journal ArticleDOI
Masking Bitter Taste by Molecules
TLDR
The following review will be focused on the advances, in the area of bitter-masking molecules, during the last 10 years, which will not cover other debittering strategies such as process optimization or biotransformations to reduce the amount of bitter ingredients, encapsulation, and other physical formulation technologies.Abstract:
Combating bitter taste in food, pharmaceuticals, and beverages remains a huge challenge. In the past, bitterness reduction was focused on pharmaceuticals and drugs; however, more recently, the most intense research is performed on the reduction of bitter or astringent taste in functional food or beverage applications. These foods and beverages possess inherent off-tastes due to fortification with healthy but poor-tasting actives. During the last 10 years, tremendous progress in the elucidation of bitter taste reception and transduction on the cellular level was made and many new molecules and compounds to reduce bitter off-tastes were reported. The following review will be focused on the advances, in the area of bitter-masking molecules, during the last 10 years. It will not cover other debittering strategies such as process optimization or biotransformations to reduce the amount of bitter ingredients, encapsulation, and other physical formulation technologies. The review will close with a short comparative study of various bitter maskers and some suggestions for flavor development of poor-tasting ingredients.read more
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Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?
TL;DR: The novel biopolymer-stabilized emulsions have a great potential in the pharmaceutical field for encapsulation, controlled digestion, and targeted release although several challenging issues such as storage and bacteriological concerns still need to be addressed.
Journal ArticleDOI
Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health
TL;DR: A review of published data on the apparent adverse health effects of excess salt intake as well as the important functions of salt in different foods and possible strategies for reducing sodium levels in processed foods while still producing safe foods that consumers find acceptable is presented in this paper.
Journal ArticleDOI
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review.
TL;DR: Improved knowledge of the interactions between taste-active compounds will enable the development of novel fermentation strategies to develop tastier, less bitter, and low-salt food products, and may provide novel and "clean label" ingredients to improve the taste of other food products.
Journal ArticleDOI
Reducing Sodium in Foods: The Effect on Flavor
TL;DR: The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability.
Journal ArticleDOI
The relevance of higher plants in lead compound discovery programs.
TL;DR: Progress made in the senior author's laboratory in research work on naturally occurring sweeteners and other taste-modifying substances and on potential anticancer agents from tropical plants will be described.
References
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Journal ArticleDOI
The receptors and cells for mammalian taste
TL;DR: The emerging picture of taste coding at the periphery is one of elegant simplicity, it is now clear that distinct cell types expressing unique receptors are tuned to detect each of the five basic tastes.
Journal ArticleDOI
T2Rs function as bitter taste receptors.
Jayaram Chandrashekar,Ken Mueller,Mark A. Hoon,Elliot Adler,Luxin Feng,Wei Guo,Charles S. Zuker,Nicholas J. P. Ryba +7 more
TL;DR: A heterologous expression system is used to show that specific T2Rs function as bitter taste receptors, and these findings provide a plausible explanation for the uniform bitter taste that is evoked by many structurally unrelated toxic compounds.
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A novel family of mammalian taste receptors.
Elliot Adler,Mark A. Hoon,Ken Mueller,Jayaram Chandrashekar,Nicholas J. P. Ryba,Charles S. Zuker +5 more
TL;DR: It is demonstrated that T2Rs couple to gustducin in vitro, and respond to bitter tastants in a functional expression assay, implying that they function as gust Ducin-linked receptors.
Journal ArticleDOI
Coding of sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways.
Yifeng Zhang,Mark A. Hoon,Jayaram Chandrashekar,Ken Mueller,Boaz Cook,Dianqing Wu,Charles S. Zuker,Nicholas J. P. Ryba +7 more
TL;DR: It is demonstrated that knockouts of TRPM5, a taste TRP ion channel, or PLCbeta2, a phospholipase C selectively expressed in taste tissue, abolish sweet, amino acid, and bitter taste reception, but do not impact sour or salty tastes.
Journal ArticleDOI
Bitter taste, phytonutrients, and the consumer: a review
TL;DR: Dietary phytonutrients found in vegetables and fruit appear to lower the risk of cancer and cardiovascular disease, but some have long been viewed as plant-based toxins and pose a dilemma for the designers of functional foods.