Bitter taste, phytonutrients, and the consumer: A review

American Journal of Clinical Nutrition

Volumn 72, Issue 6, 2000, Pages 1424-1435

  Drewnowski, A ^a   Gomez Carneros, C ^a  

^a UNIVERSITY OF WASHINGTON   (United States)

Author keywords

Acrid compounds; Astringent compounds; Bitter compounds; Cancer; Cardiovascular desease; Chemoprotection; Debittering processes; Diet; Functional foods; Isoflavones; Phenolic compounds; Phytonutrients; Review; Sensory evaluation

Indexed keywords

FLAVONOID; GLUCOSINOLATE; ISOFLAVONE; ISOTHIOCYANIC ACID DERIVATIVE; NATURAL PRODUCT; PHENOL DERIVATIVE; TANNIN; TRITERPENE;

CACAO; CANCER PREVENTION; CARDIOVASCULAR DISEASE; CITRUS FRUIT; CONSUMER; DIET; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PREFERENCE; FOOD PROCESSING; HUMAN; NONHUMAN; NUTRIENT; PALATABILITY; PHYTOCHEMISTRY; REVIEW; SOYBEAN; TASTE; TEA; VEGETABLE; WINE;

CITRUS; GLYCINE MAX; THEOBROMA CACAO;

EID: 0033667684     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/72.6.1424     Document Type: Review

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