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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 14
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Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review

He Lia School of Chemical Engineering and Technology, North University of China, Taiyuan, China;b College of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-6700-9286View further author information
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Li-Feng Lic School of Environment and Safety Engineering, North University of China, Taiyuan, ChinaView further author information
,
Zhi-Jun Zhanga School of Chemical Engineering and Technology, North University of China, Taiyuan, ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-5170-3302View further author information
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Chun-Jian Wub College of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaView further author information
&
Shu-Juan Yub College of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaORCID Iconhttps://orcid.org/0000-0002-7958-0057View further author information
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Pages 2277-2317 | Published online: 20 Sep 2021

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William Leonard, Pangzhen Zhang, Danyang Ying & Zhongxiang Fang. (2023) Surmounting the off-flavor challenge in plant-based foods. Critical Reviews in Food Science and Nutrition 63:30, pages 10585-10606.
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Articles from other publishers (4)

Yen‐Tso Lai, Chih‐Yao Hou, Shin‐Ping Lin, Yi‐Chen Lo, Chien‐Hao Chen, Chang‐Wei Hsieh, Hui‐Wen Lin & Kuan‐Chen Cheng. (2023) Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine. Journal of Food Science 88:3, pages 1114-1127.
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He Li, Fu‐Han Yang, Wen‐Chao Zhang, Zhi‐Jun Zhang & Shu‐Juan Yu. (2022) Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models. Journal of the Science of Food and Agriculture 102:15, pages 7249-7258.
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Pedro Martínez Noguera, Jodie Lantoine, Even Le Roux, Suyin Yang, Ralf Jakobi, Svenja Krause, Anne Saint-Eve, Catherine Bonazzi & Barbara Rega. (2022) Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods 11:18, pages 2919.
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Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang & Yuyu Zhang. (2021) The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis. Foods 10:11, pages 2709.
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