Modification of the bitterness of caffeine

Keast, Russell

doi:10.1016/j.foodqual.2008.02.002

Cited by 73 publications

(57 citation statements)

References 47 publications

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“…Hence, the change in performance of preference judgements after the investigator had introduced the word "bitter" could be investigated separately in women and in younger people who both may respond more strongly than the others to some bitter tastants (Bartoshuk et al 1994;Cowart et al 1994). In a larger study, an effect associated with age or gender in these data might prove to have been confounded by differences in prevalence of use of coffee with or without milk or sugar or other sweetener that might mask the taste of caffeine (Keast 2008). Nevertheless, the two age groups and the genders were both fairly evenly spread among users of the three types of coffee reported and no frequency effect approached significance.…”

Section: Age and Gender Differences In Effects Of Rating Bitterness Omentioning

confidence: 95%

Gustatory Discriminative Norms for Caffeine in Normal Use Point to Supertasters, Tasters and Non-tasters

2011

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Among the early indications of the existence of supertasters, tasters and non-tasters was a trimodal distribution of sensitivities to the taste of low concentrations of caffeine in water. A similar three peaks of prevalence have now been seen in the concentration of caffeine in the individual's usual coffee drink that is perceived as the most preferred, measured by normed multiple discrimination psychophysics. Furthermore, the mode at the lowest concentrations of caffeine in coffee-the putative supertasters-was clearer for preference than for bitterness. This was because rated preference for a sample of coffee as a whole can be more sensitive to differences in level of caffeine than rating specifically how bitter it is. This criterion of gustatory performance is independent of the particular scores given by an assessor or the subjective experiencing of any sensations. Hence perception of the tastant in a familiar context is capable of picking out supertasters and non-tasters from the tasters.

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Section: Age and Gender Differences In Effects Of Rating Bitterness Omentioning

confidence: 95%

Gustatory Discriminative Norms for Caffeine in Normal Use Point to Supertasters, Tasters and Non-tasters

2011

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“…According to the flavour theory of mixture suppression, central cognitive effects can occur when different qualities of taste stimuli are mixed together and the perceived intensity of one or more of the components is diminished by the perception of the other. [18] Therefore, after removing sugars, the flavours of sour, astringent and bitter could be perceived.…”

Section: Macroporous Resins Fractionationmentioning

confidence: 99%

Identification of bitter compounds from dried fruit of Ziziphus jujuba cv. Junzao

Ding

Zhang

et al. 2017

International Journal of Food Properties

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Bitterness in dried jujube fruit can adversely influence its palatability and consumer acceptability. In the present investigation, sensory-guided fractionation with techniques of liquid-liquid extraction, macroporous resin separation, and LC-MS/QTof was applied to identify the bitter compounds in dried jujube fruit (Z. jujuba cv. junzao). The results showed that bitter substances can be successfully extracted from dried jujube fruit using ethanol followed by n-butanol solution. The extract could then be further separated into five fractions by utilizing the macroporous resin separation technique. From this, three bitter fractions were obtained where 35 compounds, including 7 nitrogen compounds, 14 flavonoids, 12 saponins, and 2 fatty acid oxides，were tentatively identified. Based on the structures of these compounds, bitterness generation is likely to result from endogenous phytochemicals of jujube fruit and Maillard reactions during drying processing and also storage. ARTICLE HISTORY

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“…Cocoa and coffee aromas increase bitterness (Keast, 2008;Labbe et al, 2006). However, addition of an aromatic extract from a ''fruity'' white wine to a red wine slightly reduced the bitterness (Sáenz-Navajas et al, 2012) although the decrease in bitterness by sweet congruent aromas does not work in all contexts (Labbe et al, 2006).…”

Section: Introductionmentioning

confidence: 96%