Modifying bitterness mechanism, ingredients, and applications

✍ Scribed by Roy, Glenn Michael

• Publisher: CRC Press
• Year: 2020
• Tongue: English
• Leaves: 355
• Category: Library

✦ Synopsis

Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist. Over the years, an increasing interest in more palatable food and beverage products with low fat and low sugar content has arisen, thus creating a market need for the control of bitterness perception. This is the first, comprehensive treatment of this subject in book form. Organized primarily by ingredients or processing approaches affecting the bitter taste reduction or inhibition, this thorough review includes an in-depth and thoroughly referenced review of mechanisms, ingredients and applications of bitter taste reduction or inhibition.;Preface -- Acknowledgement -- Introduction -- Section I: Mechanism, Ingredients, Applications -- 1. RECENT OVERVIEW OF THE MECH ANISM OF BITTER TASTE /GLENN ROY -- Transduction and Perception -- Rats and Mice -- Gerbils -- Bovine -- Rabbit -- Frog -- Primates and Humans -- References -- 2. GENER AL CORRELATION BETWEEN MODELS OF SWEETNESS AND BITTERNESS PERCEPTION /GLENN ROY -- Theoretical Studies -- Common Similarities, Experimental Data YI -- Sensory Measurements -- Case Studies -- References -- 3. THE EVOWTION OF IN VITRO TASTE SENSORS /GLENN ROY -- References -- 4. NEWER CHEMICAL IDENTIFICATION OF BITTER PRINCIPLES AND THEIR SOURCES /GLENN ROY -- Health Benefits -- Bitter as Deterrent -- Bitter Principles and Sources -- Miscellaneous Bitter Principles and Sources -- References -- 5. GENERAL INGREDIENT OR PROCESS APPROACHES TO BITTERNESS INHIBITION AND REDUCTION IN FOODS AND BEVERAGES /GLENN ROY -- Ingredient Approaches -- Process Approaches -- Inclusion Complexes, Chelating Agents, Polysaccharides and Ion-Exchange Membranes -- Chemical Modifications of Bitter Substrates -- Specific Applications of Bitterness Inhibition and Reduction -- References -- Section II: A Symposium -- 6. INTERACTIONS BETWEEN SWEET AND BITTER TASTES /D. ERIC WALTERS -- Introduction -- Experimental Observations -- Mechanistic Implications -- Practical Implications -- Conclusion -- References -- 7. FACTORS AFFECTING THE PERCEPTION OF BITTERNESS: A REVIEW /J. H. THORNGATE Ill -- Introduction -- Bitter Taste -- Receptor Events -- Innervation and Coding -- Bitterness Measurement -- Scalar Studies -- Temporal Studies -- Factors Affecting Bitterness Perception: Compound Effects -- Taste Interactions -- Medium of Presentation -- Viscosity -- Temperature -- Oral Chemical Irritants -- Ethanol -- Mode of Presentation -- Taste Modifiers -- Prop Status -- Salivary Status -- Age -- Conclusions -- Acknowledgements -- References -- 8. BITTERNESS PERCEPTION ACROSS THE LIFE SPAN /CLAIRE MURPHY and JILL RAZANI -- Taste T hreshold -- Suprathreshold Intensity -- Weber Ratios -- Chemosensory Preference -- Conclusion -- Acknowledgement -- References -- 9. SUPPRESSION OF BITTERNESS BY SODIUM: IMPLICATIONS FOR FLAVOR ENHANCEMENT /P.A. S. BRESLIN and G. K. BEAUCHAMP -- Introduction -- General Methods -- Results -- Discussion -- Summary -- Acknowledgements -- References -- 10. DEVELOPMENT OF A LOW-SODIUM SALT: A MODEL FOR BITTERNESS INHIBITION /ROBERT J. KURTZ and WILLIAM D. FULLER -- References -- 11. THE USE OF EXOPEPTIDASES IN BITTER TASTE MODIFICATION /GRAHAM BRUCE and DENISE PAWLETT -- Introduction -- The Nature of Bitterness -- Enzyme Selection -- Peptidases and Debittering -- Use of Peptidases to Debitter Protein Hydrolyzates -- Use of Peptidases to Prevent Bitterness in Cheese -- Summary -- References -- 12. SPECIFIC INHIBITOR FOR BITTER TASTE /YOSHIHISA KATSURAGI and KENZO KURIHARA -- Introduction -- Inhibition of Frog Taste Nerve Responses to Bitter Substances by the Lipoprotein -- High Adsorption A bility of Phosphatidic Acid-Containing -- Lipoproteins to Frog Tongue Surface and Hydrophobic Model Membranes -- Selective Inhibition of Bitter Taste in Humans by Phosphatidic Acid-Containing Lipoprotein -- Inhibition of Bitter Taste in Humans by Phosphatidic Acid -- Summary and Concluding Remarks -- References -- Section III: Applications in Oral Pharmaceuticals -- 13. GENERAL INGREDIENT OR PROCESS APPROACHES TO BITTERNESS INHIBITION AND REDUCTION IN ORAL PHARMACEUTICALS /GLENN ROY -- Introduction -- Sweeteners, Flavors and Amino Acids -- Lipids -- Lecithin-Like Substances -- Surfactants -- Coatings and Complexes with Carbohydrates, Resins, Proteins and Zeolites -- Carbohydrates -- Proteins -- Inclusion Complexes -- Resins -- Zeolites -- Salt Preparation -- Functional Group Alteration -- References -- 14. CAUTIONS AND PROSPECTS IN TASTE-MASKING FORMULATIONS /GLENN ROY -- Applications that Need Commercialization of New Technologies and Additives -- References -- Index -- Editor's Biography.

✦ Table of Contents

Cover......Page 1
Half Title......Page 2
Title Page......Page 4
Copyright Page......Page 5
Dedication......Page 6
Table of Contents......Page 8
Preface......Page 14
Acknowledgement......Page 18
Introduction......Page 20
Section I: Mechanism, Ingredients, Applications......Page 24
Transduction and Perception......Page 26
Rats and Mice......Page 28
Gerbils......Page 31
Frog......Page 33
Primates and Humans......Page 35
References......Page 39
Theoretical Studies......Page 44
Common Similarities, Experimental Data......Page 50
Sensory Measurements......Page 52
Case Studies......Page 53
References......Page 57
3. The Evolution of in Vitro Taste Sensors......Page 62
References......Page 69
4. Newer Chemical Identification of Bitter Principles and Their Sources......Page 72
Health Benefits......Page 73
Bitter as Deterrent......Page 78
Bitter Principles and Sources......Page 80
Miscellaneous Bitter Principles and Sources......Page 84
References......Page 88
5. General Ingredient or Process Approaches to Bitterness Inhibition and Reduction in Foods and Beverages......Page 94
Ingredient Approaches......Page 95
Process Approaches......Page 102
Inclusion Complexes, Chelating Agents, Polysaccharides and Ion-Exchange Membranes......Page 116
Chemical Modifications of Bitter Substrates......Page 117
Specific Applications of Bitterness Inhibition and Reduction......Page 119
References......Page 133
Section II: A Symposium......Page 148
Introduction......Page 150
Experimental Observations......Page 151
Mechanistic Implications......Page 155
Practical Implications......Page 158
References......Page 159
Introduction......Page 162
Receptor Events......Page 163
Innervation and Coding......Page 164
Temporal Studies......Page 165
Factors Affecting Bitterness Perception: Compound Effects......Page 166
Taste Interactions......Page 167
Viscosity......Page 168
Temperature......Page 169
Ethanol......Page 170
Taste Modifiers......Page 171
Prop Status......Page 172
Salivary Status......Page 173
Conclusions......Page 175
References......Page 176
8. Bitterness Perception Across the Life Span......Page 184
Taste Threshold......Page 185
Suprathreshold Intensity......Page 188
Weber Ratios......Page 195
Chemosensory Preference......Page 196
Conclusion......Page 198
References......Page 199
Introduction......Page 202
General Methods......Page 203
Results......Page 207
Discussion......Page 226
Summary......Page 232
References......Page 234
10. Development of a Low-Sodium Salt: A Model for Bitterness Inhibition......Page 238
References......Page 247
Introduction......Page 250
The Nature of Bitterness......Page 252
Enzyme Selection......Page 256
Peptidases and Debittering......Page 259
Use of Peptidases to Debitter Protein Hydrolyzates......Page 263
Use of Peptidases to Prevent Bitterness in Cheese......Page 268
References......Page 274
Introduction......Page 278
Inhibition of Frog Taste Nerve Responses to Bitter Substances by the Lipoprotein......Page 279
High Adsorption Ability of Phosphatidic Acid-Containing Lipoproteins to Frog Tongue Surface and Hydrophobic Model Membranes......Page 286
Selective Inhibition of Bitter Taste in Humans by Phosphatidic Acid-Containing Lipoprotein......Page 291
Inhibition of Bitter Taste in Humans by Phosphatidic Acid......Page 299
Summary and Concluding Remarks......Page 301
References......Page 302
Section III: Applications in Oral Pharmaceuticals......Page 306
Introduction......Page 308
Sweeteners, Flavors and Amino Acids......Page 310
Lipids......Page 316
Lecithin-Like Substances......Page 318
Coatings and Complexes with Carbohydrates, Resins, Proteins and Zeolites......Page 319
Carbohydrates......Page 320
Proteins......Page 324
Inclusion Complexes......Page 327
Resins......Page 328
Salt Preparation......Page 332
Functional Group Alteration......Page 333
References......Page 334
Applications that Need Commercialization of New Technologies and Additives......Page 344
References......Page 347
Index......Page 348
Editor's Biography......Page 354

✦ Subjects

Bitterness (Taste);Food--Sensory evaluation;TECHNOLOGY / Food Science;Electronic books;Food -- Sensory evaluation