Bitterness : perception, chemistry and food processing / edited by Michel Aliani & Michel N. A. Eskin.

Format:

Book

Contributor:

Aliani, Michel, editor.

Eskin, N. A. M. (Neason Akivah Michael), editor.

Series:

THEi Wiley ebooks.

Institute of food technologists series

THEi Wiley ebooks

Standardized Title:

Bitterness (John Wiley & Sons)

Language:

English

Subjects (All):

Bitterness (Taste).

Physical Description:

1 online resource (280 pages) : illustrations, tables

Edition:

First edition.

Place of Publication:

Hoboken, New Jersey : IFT Press : Wiley Blackwell, 2017.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

"Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substances so that early human survival was based on the knowledge and ability to discriminate between edible plants particularly those with potentially harmful effects. With the advent of modern technology our understanding of bitterness is far more sophisticated and that we now know that not all bitter compounds are poisonous. In fact there are many foods in which bitterness is quite acceptable such as in some cheeses and beverages. In this book we have attempted to provide a comprehensive review of bitterness, from the novel genes in humans responsible for the expression of bitterness to methods used to remove or reduce bitterness in functional foods and nutraceuticals. The book is organized into five sections. The first section covers the biology of bitterness perception with Chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while Chapter 3 discusses human bitterness from an evolutionary perspective"-- Provided by publisher.

Contents:

Intro

Title Page

Copyright

Table of Contents

List of Contributors

Preface

Section I: The Biology of Bitterness Perception

Chapter 1: Biochemistry of Human Bitter Taste Receptors

1.1 Introduction

1.2 Bitter Taste Receptors: T2Rs

1.3 T2R Signal Transduction

1.4 Bitter Taste Perception and T2R Polymorphisms

1.5 Ligand Binding and Activation Mechanisms of T2Rs

1.6 Nutrigenomics of Taste

1.7 Bitter Taste Blockers

1.8 Expression of T2Rs in Extraoral tissues

1.9 Conclusion

Acknowledgement

References

Chapter 2: Physiological Aspects of Bitterness

2.1 Introduction

2.2 Anatomy

2.3 Taste Signal Transduction

2.4 Gustatory Bitter Taste Receptor Gene Expression

2.5 Extragustatory Bitter Taste Receptors

2.6 Outlook

Acknowledgements

Chapter 3: Bitterness Perception in Humans: An Evolutionary Perspective

3.1 Bitter Taste Receptors - A Group of G Protein-Coupled Receptor (GPCR) Members

3.2 Tas2R Gene Family - A Highly Diverse Family in Vertebrates

3.3 The Evolution of Tas2R Gene Family in Vertebrates

3.4 Diverse Selective Forces Drove the Evolution of Tas2R Genes in Primates

3.5 Genetical Basis of Tasteblindness - Human PTC Perception as an Example

3.6 PTC Tasteblindness in Humans and Chimpanzees - Shared Phenotype Resulted From Unshared Genotypes

3.7 Closing Remarks

Section II: The Chemistry of Bitterness

Chapter 4: Fruits and Vegetables

4.1 Introduction

4.2 Fruits

4.3 Vegetables

4.4 Future Progress

Chapter 5: Bitterness in Beverages

5.1 Introduction

5.2 Bitterness in Tea

5.3 Bitterness in Coffee

5.4 Bitterness in Cocoa/Hot Chocolate

5.5 Bitterness in Beer

5.6 Bitterness in Wine

5.7 Bitterness in Cider

References.

Chapter 6: Structural Characteristics of Food Protein-Derived Bitter Peptides

6.1 Introduction

6.2 Bitter Peptides Preparation and Taste Evaluation

6.3 Role of Amino Acid Composition and Position Arrangement in Determining Peptide Bitterness Intensity

6.4 Peptide Debittering Methods

6.5 Conclusions

Section III: Analytical Techniques for Separating and Characterizing Bitter Compounds

Chapter 7: Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages

7.1 Screening Methods

7.2 Test Methods

7.3 Techniques to Maximize Bitterness Perception

7.4 Use of Standards

7.5 Conclusion

Chapter 8: Analysis of Bitterness Compounds by Mass Spectrometry

8.1 Introduction

8.2 Overview of LC-MS

8.3 Data Acquisition in LC-MS

8.4 LC-MS Application of Bitterness Compounds

8.5 Challenges and Future Perspectives

8.6 Optimisation of Mass Spectra Parameters

8.7 Recording of MS Profile

8.8 Challenges in the Collection of HRMS Data

8.9 Conclusions

Chapter 9: Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods

9.1 Introduction

9.2 The Electronic Tongue

9.3 The Electronic Tongue and Food Production

9.4 Electronic Tongue and Bitterness

9.5 Evaluating Bitterness in Food Products Using Electronic Tongues

9.6 Conclusion

Section IV: Methods for Removing Bitterness in Functional Foods and Nutraceuticals

Chapter 10: Methods for Removing Bitterness in Functional Foods and Nutraceuticals

10.1 Introduction

10.2 Reducing and Removing Bitter Components

10.3 Conclusion

Index

End User License Agreement.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781118590317

1118590317

9781118590232

1118590236

9781118590263

1118590260

OCLC:

961457646