Roy G M
Department of Chemical Products Discovery, NutraSweet Company, Mt. Prospect, Illinois.
Crit Rev Food Sci Nutr. 1990;29(2):59-71. doi: 10.1080/10408399009527516.
Numerous food and beverage products, bulking agents, and pharmaceuticals have pleasant as well as unpleasant bitter-tasting components in their taste profile. In numerous cases, the bitter taste modality is an undesirable trait of the product. Bitter characteristics found in some food systems have been removed or diminished by various known processes, but no universally applicable bitter inhibitor has ever been recognized. Some indications point to a receptor-mediated phenomenon for sweetness and bitterness. Research on sweet compounds has led to knowledge of sweetness inhibitors and could ultimately lead to bitterness inhibitors. To facilitate efforts to rationally design a universal bitter inhibitor or cocktail of such, a review of the bitter taste phenomena and known methods of bitterness reduction and inhibition have been compiled.
许多食品和饮料产品、填充剂以及药品在其口味特征中既有令人愉悦的成分，也有令人不悦的苦味成分。在许多情况下，苦味模态是产品的一个不良特性。一些食品体系中发现的苦味特征已通过各种已知方法得以去除或减弱，但从未有过被普遍认可的苦味抑制剂。一些迹象表明甜味和苦味存在受体介导现象。对甜味化合物的研究已带来了对甜味抑制剂的认识，并最终可能带来苦味抑制剂。为便于合理设计通用苦味抑制剂或此类抑制剂组合的工作，已汇编了对苦味现象以及已知的苦味降低和抑制方法的综述。
