Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review

References

• Abraham, K., R. Gürtler, K. Berg, G. Heinemeyer, A. Lampen, and K. E. Appel. 2011. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food. Molecular Nutrition & Food Research 55 (5):667–78. doi: 10.1002/mnfr.201000564.
   PubMed Web of Science ®Google Scholar
• Adams, A., and N. De Kimpe. 2006. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds. Chemical Reviews 106 (6):2299–319. doi: 10.1021/cr040097y.
   PubMed Web of Science ®Google Scholar
• Ayabe, T., T. Fukuda, and Y. Ano. 2020. Improving effects of hop-derived bitter acids in beer on cognitive functions: A new strategy for vagus nerve stimulation. Biomolecules 10 (1311):1–15. doi: 10.3390/biom10010131.
   Google Scholar
• Behrens, M., A. Brockhoff, C. Kuhn, B. Bufe, M. Winnig, and W. Meyerhof. 2004. The human taste receptor hTAS2R14 responds to a variety of different bitter compounds. Biochemical and Biophysical Research Communications 319 (2):479–85. doi: 10.1016/j.bbrc.2004.05.019.
   PubMed Web of Science ®Google Scholar
• Bin, Q., and D. G. Peterson. 2016. Identification of bitter compounds in whole wheat bread crumb. Food Chemistry 203:8–15. doi: 10.1016/j.foodchem.2016.01.116.
   PubMed Web of Science ®Google Scholar
• Blumberg, S., O. Frank, and T. Hofmann. 2010. Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew. Journal of Agricultural and Food Chemistry 58 (6):3720–8. doi: 10.1021/jf9044606.
   PubMed Web of Science ®Google Scholar
• Bohin, M. C., W. S. U. Roland, H. Gruppen, R. J. Gouka, H. T. W. M. van der Hijden, P. Dekker, G. Smit, and J. Vincken. 2013. Evaluation of the bitter-masking potential of food proteins for EGCG by a cell-based human bitter taste receptor assay and binding studies. Journal of Agricultural and Food Chemistry 61 (42):10010–10017. doi: 10.1021/jf4030823.
   PubMed Web of Science ®Google Scholar
• Boselli, E., R. B. Boulton, J. H. Thorngate, and N. G. Frega. 2004. Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivars. Journal of Agricultural and Food Chemistry 52 (12):3843–54. doi: 10.1021/jf035457h.
   PubMed Web of Science ®Google Scholar
• Boughter, J. D. J., S. Raghow, T. M. Nelson, and S. D. Munger. 2005. Inbred mouse strains C57BL/6J and DBA/2J vary in sensitivity to a subset of bitter stimuli. BMC Genetics 6:36. doi: 10.1186/1471-2156-6-36.
   PubMed Web of Science ®Google Scholar
• Bruhl, L., B. Matthaus, E. Fehling, B. Wiege, B. Lehmann, H. Lehmann, K. Bergander, K. Quiroga, A. Scheipers, O. Frank, et al. 2007. Identification of bitter off-taste compounds in the stored cold pressed linseed oil. Journal of Agricultural and Food Chemistry 55 (19):7864–8. doi: 10.1021/jf071136k.
   PubMed Web of Science ®Google Scholar
• Chen, Q., J. Zhao, Z. Guo, and X. Wang. 2010. Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration. Journal of Food Composition and Analysis 23 (4):353–8. doi: 10.1016/j.jfca.2009.12.010.
   Web of Science ®Google Scholar
• Chen, Y., S. Liou, and C. Chen. 2004. Two-step mass spectrometric approach for the identification of diketopiperazines in chicken essence. European Food Research and Technology 218 (6):589–597. doi: 10.1007/s00217-004-0901-x.
   Web of Science ®Google Scholar
• Chen, W. C. 1979. Doctoral Thesis. University of Munich. Munich, Germany.
   Google Scholar
• Chen, Z., J. Wu, Y. Zhao, F. Xu, and Y. Hu. 2012. Recent advances in bitterness evaluation methods. Analytical Methods 4 (3):599–608. doi: 10.1039/c2ay05701h.
   Web of Science ®Google Scholar
• Ciosek, P., and W. Wroblewski. 2007. Sensor arrays for liquid sensing-electronic tongue systems. The Analyst 132 (10):963–78. doi: 10.1039/b705107g.
   PubMed Web of Science ®Google Scholar
• Cohen, N. A. 2017. The genetics of the bitter taste receptor T2R38 in upper airway innate immunity and implications for chronic rhinosinusitis. The Laryngoscope 127 (1):44–51. doi: 10.1002/lary.26198.
   PubMed Web of Science ®Google Scholar
• Czepa, A., and T. Hofmann. 2003. Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota l.) and carrot puree. Journal of Agricultural and Food Chemistry 51 (13):3865–73. doi: 10.1021/jf034085.
   PubMed Web of Science ®Google Scholar
• Dagan-Wiener, A., A. Di Pizio, I. Nissim, M. S. Bahia, N. Dubovsk, E. Margulis, and M. Y. Niv. 2019. BitterDB: taste ligands and receptors database in 2019. Nucleic Acids Research 47 (D1):D1179–D1185. doi: 10.1093/nar/gky974.
   PubMed Web of Science ®Google Scholar
• Dawid, C., and T. Hofmann. 2012. Structural and sensory characterization of bitter tasting steroidal saponins from Asparagus Spears (Asparagus officinalis L.). Journal of Agricultural and Food Chemistry 60 (48):11889–900. doi: 10.1021/jf304085j.
   PubMed Web of Science ®Google Scholar
• de Freitas, V., and N. Mateus. 2001. Structural features of procyanidin interactions with salivary proteins. Journal of Agricultural and Food Chemistry 49 (2):940–5. doi: 10.1021/jf000981z.
   PubMed Web of Science ®Google Scholar
• Deshpande, D. A., W. C. H. Wang, E. L. McIlmoyle, K. S. Robinett, R. M. Schillinger, S. S. An, J. S. K. Sham, and S. B. Liggett. 2010. Bitter taste receptors on airway smooth muscle bronchodilate by localized calcium signaling and reverse obstruction. Nature Medicine 16 (11):1299. doi: 10.1038/nm.2237.
   PubMed Web of Science ®Google Scholar
• Dresel, M., A. Dunkel, and T. Hofmann. 2015. Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of pilsner-type beer. Journal of Agricultural and Food Chemistry 63 (13):3402–3418. doi: 10.1021/acs.jafc.5b00239.
   PubMed Web of Science ®Google Scholar
• Drewnowski, A., and C. Gomez-Carneros. 2000. Bitter taste, phytonutrients, and the consumer: A review. The American Journal of Clinical Nutrition 72 (6):1424–1435. doi: 10.1093/ajcn/72.6.1424.
   PubMed Web of Science ®Google Scholar
• Drewnowski, A., S. A. Henderson, C. S. Hann, W. A. Berg, and M. T. Ruffin. 2000. Genetic taste markers and preferences for vegetables and fruit of female breast care patients. Journal of the American Dietetic Association 100 (2):191–197. doi: 10.1016/S0002-8223(00)00061-4.
   PubMedGoogle Scholar
• Duggan, T., C. Dawid, S. Baur, and T. Hofmann. 2020. Characterization of bitter and astringent off-taste compounds in potato fibers. Journal of Agricultural and Food Chemistry 68 (41):11524. doi: 10.1021/acs.jafc.0c04853.
   PubMed Web of Science ®Google Scholar
• Edelmann, M., C. Dawid, K. Hochreiter, T. Ralla, T. D. Stark, H. Salminen, J. Weiss, and T. Hofmann. 2020. Molecularization of foam-active saponins from sugar beet side streams (Beta vulgaris ssp. vulgaris var. altissima). Journal of Agricultural and Food Chemistry 68 (39):10962–10974. doi: 10.1021/acs.jafc.0c04603.
   PubMed Web of Science ®Google Scholar
• Feng, Y., G. Su, H. Zhao, Y. Cai, C. Cui, D. Sun-Waterhouse, and M. Zhao. 2015. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chemistry 167:220–228. doi: 10.1016/j.foodchem.2014.06.057.
   PubMed Web of Science ®Google Scholar
• Formaker, B. K., J. R. Stapleton, S. D. Roper, and M. E. Frank. 2004. Responses of the rat chorda tympani nerve to glutamate-sucrose mixtures. Chemical Senses 29 (6):473–482. doi: 10.1093/chemse/bjh049.
   PubMed Web of Science ®Google Scholar
• Frank, O., and T. Hofmann. 2002. Reinvestigation of the chemical structure of bitter-tasting quinizolate and homoquinizolate and studies on their Maillard-type formation pathways using suitable (13)C-labeling experiments. Journal of Agricultural and Food Chemistry 50 (21):6027–6036. doi: 10.1021/jf020473k.
   PubMed Web of Science ®Google Scholar
• Frank, O., G. Zehentbauer, and T. Hofmann. 2006. Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds. European Food Research and Technology 222 (5-6):492–508. doi: 10.1007/s00217-005-0143-6.
   Web of Science ®Google Scholar
• Frank, O., H. Ottinger, and T. Hofmann. 2001. Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods. Journal of Agricultural and Food Chemistry 49 (1):231–238. doi: 10.1021/jf0010073.
   PubMed Web of Science ®Google Scholar
• Frank, O., M. Jezussek, and T. Hofmann. 2001. Characterisation of novel 1H,4H-quinolizinium-7-olate chromophores by application of colour dilution analysis and high-speed countercurrent chromatography on thermally browned pentose/L-alanine solutions. European Food Research and Technology 213 (1):1–7. doi: 10.1007/s002170100317.
   Web of Science ®Google Scholar
• Frank, O., M. Jezussek, and T. Hofmann. 2003. Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-Oxo-2,3-dihydro-1H-indolizinium-6-olates. Journal of Agricultural and Food Chemistry 51 (9):2693–2699. doi: 10.1021/jf026098d.
   PubMed Web of Science ®Google Scholar
• Frank, O., S. Blumberg, C. Kunert, G. Zehentbauer, and T. Hofmann. 2007. Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS. Journal of Agricultural and Food Chemistry 55 (5):1945–1954. doi: 10.1021/jf0632280.
   PubMed Web of Science ®Google Scholar
• Frank, O., S. Blumberg, G. Krumpel, and T. Hofmann. 2008. Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee. Journal of Agricultural and Food Chemistry 56 (20):9581–9585. doi: 10.1021/jf802210a.
   PubMed Web of Science ®Google Scholar
• Frank, S., N. Wollmann, P. Schieberle, and T. Hofmann. 2011. Reconstitution of the flavor signature of dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds. Journal of Agricultural and Food Chemistry 59 (16):8866–8874. doi: 10.1021/jf202169h.
   PubMed Web of Science ®Google Scholar
• Fritsch, H. T., and P. Schieberle. 2005. Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. Journal of Agricultural and Food Chemistry 53 (19):7544–7551. doi: 10.1021/jf051167k.
   PubMed Web of Science ®Google Scholar
• Fujimoto, H., Y. Narita, K. Iwai, T. Hanzawa, T. Kobayashi, M. Kakiuchi, S. Ariki, X. Wu, K. Miyake, Y. Tahara, 2021. Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chemistry 342:128228. doi: 10.1016/j.foodchem.2020.128228.
   PubMed Web of Science ®Google Scholar
• Ginz, M., and U. H. Engelhardt. 2000. Identification of proline-based diketopiperazines in roasted coffee. Journal of Agricultural and Food Chemistry 48 (8):3528–3532. doi: 10.1021/jf991256v.
   PubMed Web of Science ®Google Scholar
• Ginz, M., and U. H. Engelhardt. 2001. Identification of new diketopiperazines in roasted coffee. European Food Research and Technology 213 (1):8–11. doi: 10.1007/s002170100322.
   Web of Science ®Google Scholar
• Glaser, P., C. Dawid, S. Meister, S. Bader-Mittermaier, M. Schott, P. Eisner, and T. Hofmann. 2020. Molecularization of bitter off-taste compounds in pea-protein isolates (Pisum sativum L.). Journal of Agricultural and Food Chemistry 68 (38):10374–10387. doi: 10.1021/acs.jafc.9b06663.
   PubMed Web of Science ®Google Scholar
• Gonzalo-Diago, A., M. Dizy, and P. Fernandez-Zurbano. 2014. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines. Food Chemistry 154:187–198. doi: 10.1016/j.foodchem.2013.12.096.
   PubMed Web of Science ®Google Scholar
• Günther-Jordanland, K., C. Dawid, M. Dietz, and T. Hofmann. 2016. Key phytochemicals contributing to the bitter off-taste of oat (Avena sativa L.). Journal of Agricultural and Food Chemistry 64 (51):9639–9652. doi: 10.1021/acs.jafc.6b04995.
   PubMed Web of Science ®Google Scholar
• Peleg, H., K. Gacon, S. Pascal, and A. C. Noble. 1999. Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. Journal of the Science of Food and Agriculture 79:1123–1128. doi: 10.1002/(SICI)1097-0010(199906)79:8 < 1123::AID-JSFA336 > 3.0.CO;2-D.
   Web of Science ®Google Scholar
• Hao, J., R. A. Speers, H. Fan, Y. Deng, and Z. Dai. 2020. A review of cyclic and oxidative bitter derivatives of alpha, iso-alpha and beta-hop acids. Journal of the American Society of Brewing Chemists 78 (2):89–102. doi: 10.1080/03610470.2020.1712641.
   Web of Science ®Google Scholar
• Haseleu, G., D. Intelmann, and T. Hofmann. 2009. Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer. Journal of Agricultural and Food Chemistry 57 (16):7480–7489. doi: 10.1021/jf901759y.
   PubMed Web of Science ®Google Scholar
• Haseleu, G., D. Intelmann, and T. Hofmann. 2009. Structure determination and sensory evaluation of novel bitter compounds formed from β-acids of hop (Humulus lupulus L.) upon wort boiling. Food Chemistry 116 (1):71–81. doi: 10.1016/j.foodchem.2009.02.008.
   Web of Science ®Google Scholar
• Hettinger, T. P., B. K. Formaker, and M. E. Frank. 2007. Cycloheximide: No ordinary bitter stimulus. Behavioural Brain Research 180 (1):4–17. doi: 10.1016/j.bbr.2007.02.027.
   PubMed Web of Science ®Google Scholar
• Hofmann, T. 1998. Acetylformoin–a chemical switch in the formation of colored Maillard reaction products from hexoses and primary and secondary amino acids. Journal of Agricultural and Food Chemistry 46 (10):3918–3928. doi: 10.1021/jf980512l.
   Web of Science ®Google Scholar
• Hofmann, T. 1999. Influence of L-cysteine on the formation of bitter-tasting aminohexose reductones from glucose and L-proline: Identification of a novel furo[2,3-b]thiazine. Journal of Agricultural and Food Chemistry 47 (11):4763–4768. doi: 10.1021/jf9903152.
   PubMed Web of Science ®Google Scholar
• Hu, L., J. Xu, Z. Qin, N. Hu, M. Zhou, L. Huang, and P. Wang. 2016. Detection of bitterness in vitro by a novel male mouse germ cell-based biosensor. Sensors and Actuators B: Chemical 223:461–469. doi: 10.1016/j.snb.2015.08.105.
   Web of Science ®Google Scholar
• Hu, L., L. Zou, Z. Qin, J. Fang, L. Huang, and P. Wang. 2017. A novel label-free bioengineered cell-based biosensor for salicin detection. Sensors and Actuators B: Chemical 238:1151–1158. doi: 10.1016/j.snb.2016.02.072.
   Web of Science ®Google Scholar
• Hufnagel, J. C., and T. Hofmann. 2008. Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine. Journal of Agricultural and Food Chemistry 56 (4):1376–1386. doi: 10.1021/jf073031n.
   PubMed Web of Science ®Google Scholar
• Hufnagel, J. C., and T. Hofmann. 2008. Quantitative reconstruction of the nonvolatile sensometabolome of a red wine. Journal of Agricultural and Food Chemistry 56 (19):9190–9199. doi: 10.1021/jf801742w.
   PubMed Web of Science ®Google Scholar
• Hwang, I. G., H. Y. Kim, K. S. Woo, S. H. Lee, J. Lee, and H. S. Jeong. 2013. Isolation and identification of the antioxidant DDMP from heated pear (Pyrus pyrifolia Nakai). Preventive Nutrition and Food Science 18 (1):76–79. doi: 10.3746/pnf.2013.18.1.076.
   PubMedGoogle Scholar
• Intelmann, D., and T. Hofmann. 2010. On the autoxidation of bitter-tasting iso-alpha-acids in beer. Journal of Agricultural and Food Chemistry 58 (8):5059–5067. doi: 10.1021/jf100083e.
   PubMed Web of Science ®Google Scholar
• Intelmann, D., G. Haseleu, A. Dunkel, A. Lagemann, A. Stephan, and T. Hofmann. 2011. Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer. Journal of Agricultural and Food Chemistry 59 (5):1939–1953. doi: 10.1021/jf104392y.
   PubMed Web of Science ®Google Scholar
• Intelmann, D., G. Haseleu, and T. Hofmann. 2009. LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique. Journal of Agricultural and Food Chemistry 57 (4):1172–1182. doi: 10.1021/jf803040g.
   PubMed Web of Science ®Google Scholar
• International Standardization Organization. 2007. Sensory analysis general guidance for the design of test rooms. In: ISO, 8589-2007. Genva, Switzerland. https://www.iso.org/standard/36385.html.
   Google Scholar
• Jaggupilli, A., R. Howard, J. D. Upadhyaya, R. P. Bhullar, and P. Chelikani. 2016. Bitter taste receptors: Novel insights into the biochemistry and pharmacology. The International Journal of Biochemistry & Cell Biology 77 (Pt B):184–196. doi: 10.1016/j.biocel.2016.03.005.
   PubMedGoogle Scholar
• Jaskula, B., P. Kafarski, G. Aerts, and L. De Cooman. 2008. A kinetic study on the isomerization of hop alpha-acids. Journal of Agricultural and Food Chemistry 56 (15):6408–6415. doi: 10.1021/jf8004965.
   PubMed Web of Science ®Google Scholar
• Jiang, D. S., and D. G. Peterson. 2013. Identification of bitter compounds in whole wheat bread. Food Chemistry 141 (2):1345–1353. doi: 10.1016/j.foodchem.2013.03.021.
   PubMed Web of Science ®Google Scholar
• John, D. B., J. S. J. Steven, T. N. Derek, N. Obinna, and V. S. David. 2002. A brief-access test for bitter taste in mice. Chemical Senses 27 (2):133. doi: 10.1093/chemse/27.2.133.
   PubMed Web of Science ®Google Scholar
• Kim, T. H., H. S. Song, H. J. Jin, S. H. Lee, S. Namgung, U. Kim, T. H. Park, and S. Hong. 2011. "Bioelectronic super-taster" device based on taste receptor-carbon nanotube hybrid structures . Lab on a Chip 11 (13):2262–2267. doi: 10.1039/c0lc00648c.
   PubMed Web of Science ®Google Scholar
• Kreppenhofer, S., O. Frank, and T. Hofmann. 2011. Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee. Food Chemistry 126 (2):441–449. doi: 10.1016/j.foodchem.2010.11.008.
   Web of Science ®Google Scholar
• Kuhn, C., B. Bufe, M. Winnig, T. Hofmann, O. Frank, M. Behrens, T. Lewtschenko, J. P. Slack, C. D. Ward, and W. Meyerhof. 2004. Bitter taste receptors for saccharin and acesulfame K. The Journal of Neuroscience: The Official Journal of the Society for Neuroscience 24 (45):10260–10265. doi: 10.1523/JNEUROSCI.1225-04.2004.
   PubMed Web of Science ®Google Scholar
• Li, H., C. J. Wu, X. Y. Tang, and S. J. Yu. 2019. Determination of four bitter compounds in caramel colors and beverages using modified QuEChERS coupled with liquid chromatography-diode array detector-mass spectrometry. Food Analytical Methods 12 (7):1674–1683. doi: 10.1007/s12161-019-01500-z.
   Web of Science ®Google Scholar
• Li, H., W. C. Zhang, X. Y. Tang, C. J. Wu, S. J. Yu, and Z. Q. Zhao. 2021. Identification of bitter-taste compounds in class-III caramel colours. Flavour and Fragrance Journal 36 (3):404–411. doi: 10.1002/ffj.3652.
   Web of Science ®Google Scholar
• Liszt, K. I., R. Eder, S. Wendelin, and V. Somoza. 2015. Identification of catechin, syringic acid, and procyanidin B2 in wine as stimulants of gastric acid secretion. Journal of Agricultural and Food Chemistry 63 (35):7775–7783. doi: 10.1021/acs.jafc.5b02879.
   PubMed Web of Science ®Google Scholar
• Liu, X., D. Jiang, and D. G. Peterson. 2014. Identification of bitter peptides in whey protein hydrolysate. Journal of Agricultural and Food Chemistry 62 (25):5719–5725. doi: 10.1021/jf4019728.
   PubMed Web of Science ®Google Scholar
• Lu, Z., G. Xie, D. Wu, L. Yang, Z. Jin, Z. Hu, X. Xu, and J. Lu. 2021. Isolation and identification of the bitter compound from Huangjiu. Food Chemistry 349:129133. doi: 10.1016/j.foodchem.2021.129133.
   PubMed Web of Science ®Google Scholar
• Luo, Y., L. Kong, R. Xue, W. Wang, and X. Xia. 2020. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends in Food Science & Technology 96:222–232. doi: 10.1016/j.tifs.2019.12.026.
   Web of Science ®Google Scholar
• Maehashi, K., T. Katsura, K. Kerman, Y. Takamura, K. Matsumoto, and E. Tamiya. 2007. Label-free protein biosensor based on aptamer-modified carbon nanotube field-effect transistors. Analytical Chemistry 79 (2):782–787. doi: 10.1021/ac060830g.
   PubMed Web of Science ®Google Scholar
• Manson, M. L., J. Safholm, M. Al-Ameri, P. Bergman, A. Orre, K. Sward, A. James, S. Dahlen, and M. Adner. 2014. Bitter taste receptor agonists mediate relaxation of human and rodent vascular smooth muscle. European Journal of Pharmacology 740:302–311. doi: 10.1016/j.ejphar.2014.07.005.
   PubMed Web of Science ®Google Scholar
• Marx, I. M. G., N. Rodrigues, L. G. Dias, A. C. A. Veloso, J. A. Pereira, D. A. Drunkler, and A. M. Peres. 2017. Quantification of table olives’ acid, bitter and salty tastes using potentiometric electronic tongue fingerprints. Lwt - Food Science and Technology 79:394–401. doi: 10.1016/j.lwt.2017.01.060.
   Web of Science ®Google Scholar
• Mayr, C. M., D. L. Capone, K. H. Pardon, C. A. Black, D. Pomeroy, and I. L. Francis. 2015. Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines. Journal of Agricultural and Food Chemistry 63 (13):3394–3401. doi: 10.1021/jf505803u.
   PubMed Web of Science ®Google Scholar
• Meilgaard, M. C., B. T. Carr, and G. V. Civille. 2006. Sensory evaluation techniques. 4th ed. Boca Raton, FL: CRC Press.
   Google Scholar
• Melis, M., and I. T. Barbarossa. 2017. Taste perception of sweet, sour, salty, bitter, and umami and changes due to L-arginine supplementation, as a function of genetic ability to taste 6-n-propylthiouracil. Nutrients 9 (6):1–17. doi: 10.3390/nu9060541.
   Web of Science ®Google Scholar
• Narukawa, M., C. Noga, Y. Ueno, T. Sato, T. Misaka, and T. Watanabe. 2011. Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39. Biochemical and Biophysical Research Communications 405 (4):620–625. doi: 10.1016/j.bbrc.2011.01.079.
   PubMed Web of Science ®Google Scholar
• Newman, J., T. Egan, N. Harbourne, D. O’Riordan, J. C. Jacquier, and M. O’Sullivan. 2014. Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data. Talanta 126:46–53. doi: 10.1016/j.talanta.2014.03.036.
   PubMed Web of Science ®Google Scholar
• Papst, H. M. E., F. Ledl, and H. D. Belitz. 1984. Bitter tasting compounds in heated proline/sucrose mixtures. Z. Lebensm. Unters. Forsch 178:356–360.
   Google Scholar
• Papst, H. M. E., F. Ledl, and H. D. Belitz. 1985. Bitter tasting compounds in heated mixtures of sucrose, maltose and L-proline. Z. Lebensm. Unters. Forsch 181:386–390.
   Google Scholar
• Pu, Y., T. Ding, N. Zhang, P. Jiang, and D. Liu. 2017. Identification of bitter compounds from dried fruit of Ziziphus jujuba cv. International Journal of Food Properties 20 (sup1):S26–S35. doi: 10.1080/10942912.2017.1288133.
   Web of Science ®Google Scholar
• Qin, Z., B. Zhang, L. Hu, L. Zhuang, N. Hu, and P. Wang. 2016. A novel bioelectronic tongue in vivo for highly sensitive bitterness detection with brain-machine interface. Biosensors & Bioelectronics 78:374–380. doi: 10.1016/j.bios.2015.11.078.
   PubMed Web of Science ®Google Scholar
• Rodgers, S., R. C. Glen, and A. Bender. 2006. Characterizing bitterness: Identification of key structural features and development of a classification model. Journal of Chemical Information and Modeling 46 (2):569–576. doi: 10.1021/ci0504418.
   PubMed Web of Science ®Google Scholar
• Roland, W. S. U., J. P. Vincken, R. J. Gouka, L. van Buren, H. Gruppen, and G. Smit. 2011. Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39. Journal of Agricultural and Food Chemistry 59 (21):11764–11771. doi: 10.1021/jf202816u.
   PubMed Web of Science ®Google Scholar
• Rudnitskaya, A., H. H. Nieuwoudt, N. Muller, A. Legin, M. Du Toit, and F. F. Bauer. 2010. Instrumental measurement of bitter taste in red wine using an electronic tongue. Analytical and Bioanalytical Chemistry 397 (7):3051–3060. doi: 10.1007/s00216-010-3885-3.
   PubMed Web of Science ®Google Scholar
• Rudnitskaya, A., L. M. Schmidtke, A. Reis, M. R. M. Domingues, I. Delgadillo, B. Debus, D. Kirsanov, and A. Legin. 2017. Measurements of the effects of wine maceration with oak chips using an electronic tongue. Food Chemistry 229:20–27. doi: 10.1016/j.foodchem.2017.02.013.
   PubMed Web of Science ®Google Scholar
• Ryan, L. A. M., F. Dal Bello, E. K. Arendt, and P. Koehler. 2009. Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread. Journal of Agricultural and Food Chemistry 57 (20):9563–9568. doi: 10.1021/jf902033v.
   PubMed Web of Science ®Google Scholar
• Saenz-Navajas, M., V. Ferreira, M. Dizy, and P. Fernandez-Zurbano. 2010. Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection. Analytica Chimica Acta 673 (2):151–159. doi: 10.1016/j.aca.2010.05.038.
   PubMed Web of Science ®Google Scholar
• Scharbert, S., and T. Hofmann. 2005. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. Journal of Agricultural and Food Chemistry 53 (13):5377–5384. doi: 10.1021/jf050294d.
   PubMed Web of Science ®Google Scholar
• Scharbert, S., N. Holzmann, and T. Hofmann. 2004. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. Journal of Agricultural and Food Chemistry 52 (11):3498–3508. doi: 10.1021/jf049802u.
   PubMed Web of Science ®Google Scholar
• Schmiech, L., D. Uemura, and T. Hofmann. 2008. Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach. Journal of Agricultural and Food Chemistry 56 (21):10252–10260. doi: 10.1021/jf8023358.
   PubMed Web of Science ®Google Scholar
• Sindt, L., M. Gammacurta, P. Waffo-Teguo, D. Dubourdieu, and A. Marchal. 2016. Taste-guided isolation of bitter lignans from quercus petraea and their identification in wine. Journal of Natural Products 79 (10):2432–2438. doi: 10.1021/acs.jnatprod.6b00142.
   PubMed Web of Science ®Google Scholar
• Singldinger, B., A. Dunkel, D. Bahmann, C. Bahmann, D. Kadow, B. Bisping, and T. Hofmann. 2018. New taste-active 3-( O-β-d-Glucosyl)-2-oxoindole-3-acetic Acids and Diarylheptanoids in Cimiciato-Infected Hazelnuts. Journal of Agricultural and Food Chemistry 66 (18):4660–4673. doi: 10.1021/acs.jafc.8b01216.
   PubMed Web of Science ®Google Scholar
• Slack, J. P., A. Brockhoff, C. Batram, S. Menzel, C. Sonnabend, S. Born, M. M. Galindo, S. Kohl, S. Thalmann, L. Ostopovici-Halip, et al. 2010. Modulation of bitter taste perception by a small molecule hTAS2R antagonist. Current Biology: CB 20 (12):1104–1109. doi: 10.1016/j.cub.2010.04.043.
   PubMed Web of Science ®Google Scholar
• Smyth, H., and D. Cozzolino. 2013. Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: Advantages and limitations. Chemical Reviews 113 (3):1429–1440. doi: 10.1021/cr300076c.
   PubMed Web of Science ®Google Scholar
• Soares, S., E. Brandao, N. Mateus, and V. de Freitas. 2017. Sensorial properties of red wine polyphenols: Astringency and bitterness. Critical Reviews in Food Science and Nutrition 57 (5):937–948. doi: 10.1080/10408398.2014.946468.
   PubMed Web of Science ®Google Scholar
• Soares, S., S. Kohl, S. Thalmann, N. Mateus, W. Meyerhof, and V. De Freitas. 2013. Different phenolic compounds activate distinct human bitter taste receptors. Journal of Agricultural and Food Chemistry 61 (7):1525–1533. doi: 10.1021/jf304198k.
   PubMed Web of Science ®Google Scholar
• Song, H. S., O. S. Kwon, S. H. Lee, S. J. Park, U. Kim, J. Jang, and T. H. Park. 2013. Human taste receptor-functionalized field effect transistor as a human-like nanobioelectronic tongue. Nano Letters 13 (1):172–178. doi: 10.1021/nl3038147.
   PubMed Web of Science ®Google Scholar
• Stamatelopoulou, E., S. Agriopoulou, E. Dourtoglou, A. Chatzilazarou, F. Drosou, M. Marinea, and V. Dourtoglou. 2018. Diketopiperazines in wines. Journal of Wine Research 29 (1):37–48. doi: 10.1080/09571264.2018.1433137.
   Google Scholar
• Stark, T., and T. Hofmann. 2005a. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-l-amino acids from Cocoa (Theobroma cacao). Journal of Agricultural and Food Chemistry 53 (13):5419–5428. doi: 10.1021/jf050458q.
   PubMed Web of Science ®Google Scholar
• Stark, T., and T. Hofmann. 2005b. Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted Cocoa Nibs (Theobroma cacao). Journal of Agricultural and Food Chemistry 53 (18):7222–7231. doi: 10.1021/jf051313m.
   PubMed Web of Science ®Google Scholar
• Stark, T., S. Bareuther, and T. Hofmann. 2005. Sensory-guided decomposition of roasted Cocoa Nibs (Theobroma cacao) and structure determination of taste-active polyphenols. Journal of Agricultural and Food Chemistry 53 (13):5407–5418. doi: 10.1021/jf050457y.
   PubMed Web of Science ®Google Scholar
• Stark, T., S. Bareuther, and T. Hofmann. 2006. Molecular definition of the taste of roasted Cocoa Nibs (Theobroma cacao) by means of quantitative studies and sensory experiments. Journal of Agricultural and Food Chemistry 54 (15):5530–5539. doi: 10.1021/jf0608726.
   PubMed Web of Science ®Google Scholar
• Terry, L. A., S. F. White, and L. J. Tigwell. 2005. The application of biosensors to fresh produce and the wider food industry. Journal of Agricultural and Food Chemistry 53 (5):1309–1316. doi: 10.1021/jf040319t.
   PubMed Web of Science ®Google Scholar
• Vlasov, Y., A. Legin, and A. Rudnitskaya. 2002. Electronic tongues and their analytical application. Analytical and Bioanalytical Chemistry 373 (3):136–146. doi: 10.1007/s00216-002-1310-2.
   PubMed Web of Science ®Google Scholar
• Weber, F., K. Greve, D. Durner, U. Fischer, and P. Winterhalter. 2013. Sensory and chemical characterization of phenolic polymers from red wine obtained by gel permeation chromatography. American Journal of Enology and Viticulture 64 (1):15–25. doi: 10.5344/ajev.2012.12074.
   Web of Science ®Google Scholar
• Wesoły, M., K. Cal, P. Ciosek, and W. Wróblewski. 2017a. Influence of dissolution-modifying excipients in various pharmaceutical formulations on electronic tongue results. Talanta 162:203–209. doi: 10.1016/j.talanta.2016.10.018.
   PubMed Web of Science ®Google Scholar
• Wesoły, M., M. Zabadaj, A. Amelian, K. Winnicka, W. Wróblewski, and P. Ciosek. 2017b. Tasting cetirizine-based microspheres with an electronic tongue. Sensors and Actuators B: Chemical 238:1190–1198. doi: 10.1016/j.snb.2016.06.147.
   Web of Science ®Google Scholar
• Wiener, A., M. Shudler, A. Levit, and M. Y. Niv. 2012. BitterDB: A database of bitter compounds. Nucleic Acids Research 40 (Database issue):D413–D419. doi: 10.1093/nar/gkr755.
   PubMedGoogle Scholar
• Wu, C., L. Du, L. Zou, L. Huang, and P. Wang. 2013. A biomimetic bitter receptor-based biosensor with high efficiency immobilization and purification using self-assembled aptamers. The Analyst 138 (20):5989–5994. doi: 10.1039/c3an01291c.
   PubMed Web of Science ®Google Scholar
• Xu, J., J. Cao, N. Iguchi, D. Riethmacher, and L. Huang. 2013. Functional characterization of bitter-taste receptors expressed in mammalian testis. Molecular Human Reproduction 19 (1):17–28. doi: 10.1093/molehr/gas040.
   PubMed Web of Science ®Google Scholar
• Xu, Y., Y. Zhang, J. Chen, F. Wang, Q. Du, and J. Yin. 2018. Quantitative analyses of the bitterness and astringency of catechins from green tea. Food Chemistry 258:16–24. doi: 10.1016/j.foodchem.2018.03.042.
   PubMed Web of Science ®Google Scholar
• Yang, Q., X. Mei, Z. Wang, X. Chen, R. Zhang, Q. Chen, and J. 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 347:129085. doi: 10.1016/j.foodchem.2021.129085.
   PubMed Web of Science ®Google Scholar
• Zhang, L., and D. G. Peterson. 2018. Identification of bitter compounds in extruded corn puffed products. Food Chemistry 254:185–192. doi: 10.1016/j.foodchem.2018.01.161.
   PubMed Web of Science ®Google Scholar
• Zhang, L., Q. Cao, D. Granato, Y. Xu, and C. T. Ho. 2020. Association between chemistry and taste of tea: A review. Trends in Food Science & Technology 101:139–149. doi: 10.1016/j.tifs.2020.05.015.
   Web of Science ®Google Scholar
• Zhang, Y., P. Talalay, C. G. Cho, and G. H. Posner. 1992. A major inducer of anticarcinogenic protective enzymes from broccoli: Isolation and elucidation of structure. Proceedings of the National Academy of Sciences of the United States of America 89 (6):2399–2403. https://www.jstor.org/stable/2358712. doi: 10.1073/pnas.89.6.2399.
   PubMed Web of Science ®Google Scholar