The science and complexity of bitter taste

Nutrition Reviews

Volumn 59, Issue 6, 2001, Pages 163-169

  Drewnowski, A ^a  

^a UNIVERSITY OF WASHINGTON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CAFFEINE; CATECHIN; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOL;

BEVERAGE; CHEMICAL STRUCTURE; EATING HABIT; FOOD PREFERENCE; REVIEW; SIGNAL TRANSDUCTION; SWEETNESS; TASTE; TASTE BUD;

EID: 0034962717     PISSN: 00296643     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1753-4887.2001.tb07007.x     Document Type: Review

References (58)

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6. Evidence for neural inhibition in bitter-sweet taste mixtures
7. The biological basis of food perception and food acceptance
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10. Genetic sensitivity to 6-n-propylthiouracil (PROP) and hedonic responses to bitter and sweet tastes
11. Taste responses to naringin, a flavonoid, and the acceptance of grapefruit juice are linked to genetic sensitivity to 6-n-propylthiouracil
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15. T2Rs function as bitter taste receptors
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40. Interactions of volatile flavor compounds with caffeine, chlorogenic acid and naringin
41. Dietary fats: Perceptions and preferences
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51. Attention and the detectability of weak taste stimuli
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