An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction

The bitter taste is generally considered an undesirable sensory attribute. However, bitter‐tasting compounds can significantly affect the overall flavor of many foods and beverages and endow them with various beneficial effects on human health. To better understand the relationship between chemical...

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Bibliographic Details
Published in:Comprehensive reviews in food science and food safety 2023-01, Vol.22 (1), p.187-232
Main Authors: Yan, Jingna, Tong, Huarong
Format: Article
Language:English
Subjects:
Beverages
bitter compounds
Bitter taste
Bitterness
Food
Food Preferences
foodstuffs
Humans
sensory contributions
Sensory evaluation
separation and identification techniques
TAS2Rs
Taste
Taste Perception
Taste receptors
Taste thresholds
Taste transduction
threshold values
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Summary:The bitter taste is generally considered an undesirable sensory attribute. However, bitter‐tasting compounds can significantly affect the overall flavor of many foods and beverages and endow them with various beneficial effects on human health. To better understand the relationship between chemical structure and bitterness, this paper has summarized the bitter compounds in foodstuffs and classified them based on the basic skeletons. Only those bitter compounds that are confirmed by human sensory evaluation have been included in this paper. To develop food products that satisfy consumer preferences, correctly ranking the key bitter compounds in foodstuffs according to their contributions to the overall bitterness intensity is the precondition. Generally, three methods were applied to screen out the key bitter compounds in foods and beverages and evaluate their sensory contributions, including dose‐over‐threshold factors, taste dilution analysis, and spectrum descriptive analysis method. This paper has discussed in detail the mechanisms and applications of these three methods. Typical procedures for separating and identifying the main bitter compounds in foodstuffs have also been summarized. Additionally, the activation of human bitter taste receptors (TAS2Rs) and the mechanisms of bitter taste transduction are outlined. Ultimately, a conclusion has been drawn to highlight the current problems and propose potential directions for further research.
ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.13067