BitterDB id=888 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]
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
[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
[6]
Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532
hTas2r14