BitterDB id=705 Detailed experimental validation described in the associated resource.
References for the compound bitterness
Resource
Comment
[1]
George A . Burdock (2005) Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, CRC Press
slightly bitter taste
[2]
Rodgers S, Glen RC, Bender A (None). Characterizing bitterness: identification of key structural features and development of a classification model. J Chem Inf Model 46(2): 569-76. PubMed 16562985
Delompre T. et al. Taste Perception of Nutrients Found in Nutritional Supplements: A Review, Nutrients, 2019, 11(9), 2050 PubMed 31480669
[6]
Gunther-Jordanland K. Quantitation and Taste Contribution of Sensory Active Molecules in Oat (Avena sativa L.), Journal of Agricultural and Food Chemistry, 2020, 68 (37), 10097-10108 PubMed 32786831
[7]
Junger M. Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce, Journal of Agricultural and Food Chemistry, 2022, 70 (21), 6503-6518 PubMed 35593506
[8]
Yan J. and Tong H. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(1), PubMed 36382875
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