Characterization and Modulation of the Bitterness of Polymethoxyflavones Using Sensory and Receptor-Based Methods

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 12, 2016, Pages 2619-2626

  Batenburg, A Max ^a   De Joode, Teun ^a   Gouka, Robin J ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

bitter receptor; citrus; nobiletin; polymethoxyflavone; polyphenol; tangeretin

Indexed keywords

CHEMICAL ANALYSIS; EMULSIFICATION; PURIFICATION;

BITTER RECEPTOR; CITRUS; NOBILETIN; POLYMETHOXYFLAVONE; POLYPHENOLS; TANGERETIN;

SENSORY ANALYSIS;

FLAVONE DERIVATIVE; FLAVORING AGENT; G PROTEIN COUPLED RECEPTOR; NOBILETIN; POLYPHENOL; TANGERETIN;

CHEMICAL STRUCTURE; CHEMISTRY; CITRUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHYSIOLOGY; TASTE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRUS; FLAVONES; FLAVORING AGENTS; MOLECULAR STRUCTURE; POLYPHENOLS; RECEPTORS, G-PROTEIN-COUPLED; TASTE;

EID: 84963532772     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b05833     Document Type: Article

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