BitterDB id=885 Detailed experimental validation described in the associated resource.
References for the compound bitterness
Resource
Comment
[1]
Roland WS, van Buren L, Gruppen H, Driesse M, Gouka RJ, et al. (2013). Bitter taste receptor activation by flavonoids and isoflavonoids: modeled structural requirements for activation of hTAS2R14 and hTAS2R39. J Agric Food Chem 61(44): 10454-66. PubMed 24117141
Roland W. S. U. et al. Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, J. Agric. Food Chem., 2013, 61, 44, 10454–10466 PubMed 24117141
[4]
Yang Q. et al. Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique, Food Chemistry, 2021, 347, 129085 PubMed 33493837
[5]
Li L. et al. A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(3), 1763-1793 PubMed 36871162
hTas2r14