Different phenolic compounds activate distinct human bitter taste receptors

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 7, 2013, Pages 1525-1533

  Soares, Susana ^a   Kohl, Susann ^b   Thalmann, Sophie ^b   Mateus, Nuno ^a   Meyerhof, Wolfgang ^b   De Freitas, Victor ^b  

^a UNIVERSITY OF PORTO   (Portugal)

^b GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

Author keywords

bitterness; polyphenols; tannins

Indexed keywords

BITTERNESS; CHEMOPREVENTIVE; CONDENSED TANNINS; DERIVED PRODUCTS; EPICATECHIN; GALLOYL GROUP; HIGH POTENCY; HYDROLYZABLE TANNINS; LOW CONCENTRATIONS; PHENOLIC COMPOUNDS; POLYPHENOLS; PROCYANIDINS; RED WINE; SENSORY ATTRIBUTES; STRUCTURAL DETERMINANTS; TASTE RECEPTORS;

DIMERS; PHENOLS; TANNINS;

FLAVONOIDS;

ANTHOCYANIN; BIFLAVONOID; CATECHIN; CYANIDIN 3 O GLUCOSIDE; CYANIDIN 3-O-GLUCOSIDE; GLUCOSE PENTAGALLATE; GLUCOSIDE; MALVIDIN 3 GLUCOSIDE; MALVIDIN-3-GLUCOSIDE; POLYPHENOL; PROANTHOCYANIDIN; PROCYANIDIN; TANNIN;

ARTICLE; BEER; BEVERAGE; CACAO; CHEMISTRY; FRUIT; HUMAN; PHYSIOLOGY; TASTE; TASTE BUD; TEA; VEGETABLE; WINE;

ANTHOCYANINS; BEER; BEVERAGES; BIFLAVONOIDS; CACAO; CATECHIN; FRUIT; GLUCOSIDES; HUMANS; HYDROLYZABLE TANNINS; POLYPHENOLS; PROANTHOCYANIDINS; TASTE; TASTE BUDS; TEA; VEGETABLES; WINE;

EID: 84874078724     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304198k     Document Type: Article

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