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Original Articles

Bitter compounds: Occurrence and structure‐activity relationships

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Pages 271-354 | Published online: 03 Nov 2009

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Poomraphie Nuntawong, Kotchaporn Lohseethong, Thaweesak Juengwatanatrakul, Gorawit Yusakul, Waraporn Putalun, Hiroyuki Tanaka, Seiichi Sakamoto & Satoshi Morimoto. (2021) Competitive immunochromatographic test strips for the rapid semi-quantitative analysis of the biologically active bitter glycoside, amarogentin. Journal of Immunoassay and Immunochemistry 42:1, pages 48-61.
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Gary Reineccius. (1991) Off‐flavors in foods. Critical Reviews in Food Science and Nutrition 29:6, pages 381-402.
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GlennM. Roy. (1990) The applications and future implications of bitterness reduction and inhibition in food products. Critical Reviews in Food Science and Nutrition 29:2, pages 59-71.
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Articles from other publishers (74)

Yang Yu, Shengchi Liu, Xinchen Zhang, Wenhao Yu, Xiaoyan Pei, Li Liu & Yan Jin. (2024) Identification and prediction of milk-derived bitter taste peptides based on peptidomics technology and machine learning method. Food Chemistry 433, pages 137288.
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Allison L. Brown, Ezekiel R. Warren, Bradley W. Ingraham, Gregory R. Ziegler & Helene Hopfer. (2023) The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor. Journal of Sensory Studies.
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Lijun Li, Xing Yan, Fengying Chen, Liyan Zheng, Yang Hu, Fan He, Hui Ni, Feng Chen & Qingbiao Li. (2023) A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors. Comprehensive Reviews in Food Science and Food Safety 22:3, pages 1763-1793.
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Adeline Karolkowski, Christine Belloir, Loïc Briand & Christian Salles. (2023) Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review. Molecules 28:8, pages 3298.
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Hui Lu, Jin Wang, Meigui Huang, Mehraj Ahmad, Lixia Cong, Mengwei Tian, Qingling Wang, Ruifeng Ying & Chen Tan. (2023) Bitterness-masking assessment of luteolin encapsulated in whey protein isolate-coated liposomes. Food & Function 14:7, pages 3230-3241.
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Costanza Ceccanti, Luigi De Bellis, Lucia Guidi, Carmine Negro, Alberto Pardossi & Luca Incrocci. (2022) Effect of Blanching and Boiling on the Secondary Metabolism of Cultivated Cardoon Stalks: A Case Study of the Tuscany Region (Italy). Metabolites 12:8, pages 728.
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Yuanyuan Deng, Yongxuan Ma, Huijuan Liu, Yan Zhang, Zhencheng Wei, Guang Liu, Xiaojun Tang & Xuchao Jia. (2022) Structure determination, bitterness evaluation and hepatic gluconeogenesis inhibitory activity of triterpenoids from the Momordica charantia fruit. Food Chemistry 372, pages 131224.
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Sebastian Bayer, Ariane Isabell Mayer, Gigliola Borgonovo, Gabriella Morini, Antonella Di Pizio & Angela Bassoli. (2021) Chemoinformatics View on Bitter Taste Receptor Agonists in Food. Journal of Agricultural and Food Chemistry 69:46, pages 13916-13924.
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Ottavio D'Urso & Filippo Drago. (2021) Pharmacological significance of extra-oral taste receptors. European Journal of Pharmacology 910, pages 174480.
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Qingqing Yang, Xiaofei Mei, Zhirong Wang, Xuhui Chen, Rui Zhang, Qiaoli Chen & Jianquan Kan. (2021) Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique. Food Chemistry 347, pages 129085.
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Peyman Rezaie, Vida Bitarafan, Michael Horowitz & Christine Feinle-Bisset. (2021) Effects of Bitter Substances on GI Function, Energy Intake and Glycaemia-Do Preclinical Findings Translate to Outcomes in Humans?. Nutrients 13:4, pages 1317.
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Takuya Yanagisawa & Takumi Misaka. (2021) Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control. ACS Omega 6:6, pages 4401-4407.
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Oisín Kavanagh, Anne Marie Healy, Francis Dayton, Shane Robinson, Niall J. O'Reilly, Brian Mahoney, Aisling Arthur, Gavin Walker & John P. Farragher. (2020) Inhaled hydroxychloroquine to improve efficacy and reduce harm in the treatment of COVID-19. Medical Hypotheses 143, pages 110110.
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Manon Biehlmann, Samvel Nazaryan, Emily Krauss, Mike Iron Ardeza, Stéphanie Flahaut, Gilles Figueredo, Jordi Ballester, Céline Lafarge, Elias Bou-Maroun & Christian Coelho. (2020) How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?. Foods 9:8, pages 1061.
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G.E. DuBois, J. DeSimone & V. Lyall. 2020. The Senses: A Comprehensive Reference. The Senses: A Comprehensive Reference 24 64 .
Molly J Higgins & John E Hayes. (2019) Regional Variation of Bitter Taste and Aftertaste in Humans. Chemical Senses 44:9, pages 721-732.
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Friedrich-Karl Lücke, Kathrin Tannhäuser, Amrita Sharma & Viktoria Fritz. (2019) Development of food products with addition of rapeseed presscake fermented by Rhizopus . British Food Journal ahead-of-print:ahead-of-print.
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Charles Spence. (2019) On the Relationship(s) Between Color and Taste/Flavor. Experimental Psychology 66:2, pages 99-111.
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Quan Gao, Hao Jiang, Feng Tang, Hai-qun Cao, Xiang-wei Wu, Fei-fei Qi, Jia Sun & Jun Yang. (2019) Evaluation of the bitter components of bamboo shoots using a metabolomics approach. Food & Function 10:1, pages 90-98.
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Molly J. Higgins & John E. Hayes. (2019) Learned color taste associations in a repeated brief exposure paradigm. Food Quality and Preference 71, pages 354-365.
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Simone Prandi, Anja Voigt, Wolfgang Meyerhof & Maik Behrens. (2017) Expression profiling of Tas2r genes reveals a complex pattern along the mouse GI tract and the presence of Tas2r131 in a subset of intestinal Paneth cells. Cellular and Molecular Life Sciences 75:1, pages 49-65.
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Ayana Dagan-Wiener, Ido Nissim, Natalie Ben Abu, Gigliola Borgonovo, Angela Bassoli & Masha Y. Niv. (2017) Bitter or not? BitterPredict, a tool for predicting taste from chemical structure. Scientific Reports 7:1.
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Hanah A. Chapman, Daniel H. Lee, Joshua M. Susskind, Marni S. Bartlett & Adam K. Anderson. (2017) The Face of Distaste: A Preliminary Study. Chemical Senses 42:6, pages 457-463.
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Ernst Hoehn & Daniel Baumgartner. 2017. Bitterness. Bitterness 51 82 .
Marilena Gilca & Dorin Dragos. (2017) Extraoral Taste Receptor Discovery: New Light on Ayurvedic Pharmacology. Evidence-Based Complementary and Alternative Medicine 2017, pages 1-30.
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Kristina Lossow, Sandra Hübner, Natacha Roudnitzky, Jay P. Slack, Federica Pollastro, Maik Behrens & Wolfgang Meyerhof. (2016) Comprehensive Analysis of Mouse Bitter Taste Receptors Reveals Different Molecular Receptive Ranges for Orthologous Receptors in Mice and Humans. Journal of Biological Chemistry 291:29, pages 15358-15377.
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Blair E. Lunceford & Julia Kubanek. (2015) Reception of Aversive Taste. Integrative and Comparative Biology 55:3, pages 507-517.
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Steven D. Munger & Wolfgang Meyerhof. 2015. Handbook of Olfaction and Gustation. Handbook of Olfaction and Gustation 685 700 .
Yuki Sha & Shuji Adachi. (2015) Swelling Pressure of Tapioca Starch Gel Estimated from Distribution Coefficients of Non-electrolytes. Food Science and Technology Research 21:4, pages 509-515.
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M. Behrens & W. Meyerhof. 2015. Flavour Development, Analysis and Perception in Food and Beverages. Flavour Development, Analysis and Perception in Food and Beverages 297 329 .
Dongxiao Sun-Waterhouse & Sandhya S. Wadhwa. (2012) Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review. Food and Bioprocess Technology 6:3, pages 607-627.
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Susann Kohl, Maik Behrens, Andreas Dunkel, Thomas Hofmann & Wolfgang Meyerhof. (2012) Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family. Journal of Agricultural and Food Chemistry 61:1, pages 53-60.
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J. Xu, J. Cao, N. Iguchi, D. Riethmacher & L. Huang. (2012) Functional characterization of bitter-taste receptors expressed in mammalian testis. Molecular Human Reproduction 19:1, pages 17-28.
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María Mercedes Galindo, Nanette Yvette Schneider, Frauke Stähler, Jonas Töle & Wolfgang Meyerhof. 2012. Recent Advances in Nutrigenetics and Nutrigenomics. Recent Advances in Nutrigenetics and Nutrigenomics 383 426 .
Anne Brockhoff, Maik Behrens, Natacha Roudnitzky, Giovanni Appendino, Cristina Avonto & Wolfgang Meyerhof. (2011) Receptor Agonism and Antagonism of Dietary Bitter Compounds. The Journal of Neuroscience 31:41, pages 14775-14782.
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Peter Barham, Leif H. Skibsted, Wender L. P. Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkjær & Louise Mørch Mortensen. (2010) Molecular Gastronomy: A New Emerging Scientific Discipline. Chemical Reviews 110:4, pages 2313-2365.
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Wolfgang Meyerhof, Claudia Batram, Christina Kuhn, Anne Brockhoff, Elke Chudoba, Bernd Bufe, Giovanni Appendino & Maik Behrens. (2010) The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors. Chemical Senses 35:2, pages 157-170.
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Matthias Laska, Rosa Mariela Rivas Bautista & Laura Teresa Hernandez Salazar. (2009) Gustatory Responsiveness to Six Bitter Tastants in Three Species of Nonhuman Primates. Journal of Chemical Ecology 35:5, pages 560-571.
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Jakob P. Ley. (2008) Masking Bitter Taste by Molecules. Chemosensory Perception 1:1, pages 58-77.
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Jianping Wu & Rotimi E. Aluko. (2006) Quantitative structure‐activity relationship study of bitter di‐ and tri‐peptides including relationship with angiotensin I‐converting enzyme inhibitory activity. Journal of Peptide Science 13:1, pages 63-69.
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Hyun-Ock Kim & Eunice C. Y. Li-Chan. (2006) Quantitative Structure−Activity Relationship Study of Bitter Peptides. Journal of Agricultural and Food Chemistry 54:26, pages 10102-10111.
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Sarah Rodgers, Johanneke Busch, Hans Peters & Elly Christ-Hazelhof. (2005) Building a Tree of Knowledge: Analysis of Bitter Molecules. Chemical Senses 30:7, pages 547-557.
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Jeannine F. Delwiche, Zivjena Buletic & Paul A. S. Breslin. (2001) Covariation in individuals’ sensitivities to bitter compounds: Evidence supporting multiple receptor/transduction mechanisms. Perception & Psychophysics 63:5, pages 761-776.
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