School of Chemical Engineering and Technology, North University of China, Taiyuan, China.
College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Crit Rev Food Sci Nutr. 2023;63(14):2277-2317. doi: 10.1080/10408398.2021.1973956. Epub 2021 Sep 20.
The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods used to isolate and evaluate the taste of bitter compounds in different foods. The chemical structures and threshold concentrations of these compounds are also recapped. Although the structures and thresholds of many bitter compounds have been confirmed, further studies are needed to develop detailed bitter-masking strategies and establish the relation between functional groups (hetero-cyclic substituents and bonding types) and taste quality. Furthermore, a comprehensive bitterness database and chemometric data must be provided in order to quickly assess the bitterness of unfamiliar products.
食品的苦味通常与毒性有关，这会对产品的可接受性产生负面影响。然而，苦味化合物有许多好处，有时人们也喜欢稍微有点苦味。在这篇综述中，我们总结了用于分离和评估不同食物中苦味化合物味道的方法。我们还总结了这些化合物的化学结构和阈值浓度。尽管许多苦味化合物的结构和阈值已经得到确认，但仍需要进一步的研究来开发详细的苦味掩蔽策略，并确定功能基团（杂环取代基和键型）与味道质量之间的关系。此外，必须提供全面的苦味数据库和化学计量学数据，以便快速评估不熟悉产品的苦味。
