Bitterness
Perception, Chemistry and Food Processing
Institute of Food Technologists Series
1. Auflage April 2017
264 Seiten, Hardcover
Wiley & Sons Ltd
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.
Chapter 1: Biochemistry of Human Bitter Taste Receptors
Chapter 2: Physiological Aspects of Bitterness
Chapter 3: Bitterness Perception in Humans: An Evolutionary Perspective
SECTION II: THE CHEMISTRY OF BITTERNESS
Chapter 4: Fruits and Vegetables
Chapter 5: Bitterness in Beverages- Chapter 6: Structural Characteristics of Food Protein-Derived Bitter Peptides
SECTION III: ANALYTICAL TECHNIQUES FOR SEPARATING AND CHARACTERIZING BITTER COMPOUNDS
Chapter 7: Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages
Chapter 8: Analysis of Bitterness Compounds by Mass Spectrometry
Chapter 9: Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods
SECTION IV: METHODS FOR REMOVING BITTERNESS IN FUNCTIONAL FOODS AND NUTRACEUTICALS
Chapter 10: Methods for Removing and Masking Bitterness
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.