BitterDB id=806 Detailed experimental validation described in the associated resource.
References for the compound bitterness
Resource
Comment
[1]
Wang YJ, Xu DS, Feng Y (2007). [Establishment of bitterness appraisal method of Chinese drugs and preparation]. Zhongguo Zhong Yao Za Zhi 32(15): 1511-4. PubMed 17972575
Behrens M. et al. Bitter substances from plants used in traditional Chinese medicine exert biased activation of human bitter taste receptors, Chem Biol Drug Des, 2018, 91, 422– 433 PubMed 28834122
[5]
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
[6]
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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