Bitterness : perception, chemistry and food processing /
edited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada.
- First edition.
- 1 online resource (xvi, 243 pages) : illustrations ; 26 cm.
- Institute of food technologists series .
ABOUT THE AUTHOR Michel Aliani is Associate Professor and Director of sensory research studies in the Human Nutritional Sciences department at the University of Manitoba, Canada. Dr. Aliani has expertise in flavor chemistry and mass spectrometry systems, and is interested in flavouromics, studies of functional foods which are destined to nutritional interventions and, in metabolomics, studies of biological fluids after ingestion of functional foods.
Michael N. A. Eskin is Professor in the Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Canada. Dr. Eskin has published over 120 research papers, 50 chapters and 13 books. He is the recipient of a number of awards, including the 2012 IFT Stephen S. Chang Award and the Alton S. Bailey Medal Award by the American Oil Chemists' Society for his research in lipids. In 2016, he received the Order of Canada for his pioneering research which contributed to the success of the Canadian canola industry. Dr. Eskin is also a fellow of IFT, The American Oil Chemists' Society, Canadian Institute of Food Science and Technology, and Institute of Food Science and Technology in the UK. He is a co-editor of Lipid Technology.
Includes bibliographical references and index.
TABLE OF CONTENTS List of Contributors xiii
Preface xv
SECTION I THE BIOLOGY OF BITTERNESS PERCEPTION 1
1 Biochemistry of Human Bitter Taste Receptors 3 Jasbir Upadhyaya, Nisha Singh, Raj Bhullar, and Prashen Chelikani
1.1 Introduction 3
1.2 Bitter taste receptors: T2Rs 3
1.3 T2R signal transduction 5
1.4 Bitter taste perception and T2R polymorphisms 6
1.5 Ligand binding and activation mechanisms of T2Rs 8
1.6 Nutrigenomics of taste 10
1.7 Bitter taste blockers 12
1.8 Expression of T2Rs in extraoral tissues 12
1.9 Conclusion 13
Acknowledgement 14
References 14
2 Physiological Aspects of Bitterness 21 Maik Behrens and Wolfgang Meyerhof
8.4.1 Bitter compound quantitation by triple quadrupole and selected ion monitoring 172
8.4.2 Quantitation of bitter compounds by LC-IT-MS and LC-HRMS 175
8.5 Challenges and future perspectives 178
8.6 Optimisation of mass spectra parameters 179
8.7 Recording of MSn profile 179
8.8 Challenges in the collection of HRMS data 183
8.9 Conclusions 185
References 186
9 Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods 193 Michel Aliani, Ala’a Eideh, Fatemeh Ramezani Kapourchali, Rehab Alharbi, and Ronak Fahmi
9.1 Introduction 193
9.2 The electronic tongue 193
9.2.1 Sensor arrays 194
9.2.2 Data processing 195
9.3 The electronic tongue and food production 195
9.4 Electronic tongue and bitterness 197
9.5 Evaluating bitterness in food products using electronic tongues 198
9.6 Conclusion 202
References 202
SECTION IV METHODS FOR REMOVING BITTERNESS IN FUNCTIONAL FOODS AND NUTRACEUTICALS 207
10 Methods for Removing Bitterness in Functional Foods and Nutraceuticals 209 Erin Goldberg, Jennifer Grant, Michel Aliani, and Michael Eskin
10.1 Introduction 209
10.2 Reducing and removing bitter components 210
10.2.1 Physical methods 210
10.2.1.1 Temperature treatment 210
10.2.1.2 Ion exchange and adsorbent resins 222
10.2.1.3 Extraction with sub-critical water 222
10.2.2 Chemical methods 222
10.2.2.1 Fermentation 222
10.2.2.2 Aging and polymerization of phenols 223
10.2.2.3 Alkalization 223
10.2.3 Masking techniques 224
10.2.3.1 Flavorings 224
10.2.3.2 Amino acids 226
10.2.3.3 Aroma additions 226
10.2.3.4 Gluconate and acetate 228
10.2.3.5 Lipids: phospholipids and fatty acids 228
10.2.3.6 Zinc, lactate, and acetate 228
10.2.4 Bitter blockers 229
10.3 Conclusion 231
References 232
Index 237
"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"-- DESCRIPTION The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement.
The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered.
Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.