Sodium Chloride Suppresses Vegetable Bitterness Only When Plain Vegetables Are Perceived as Highly Bitter

Wilkie, Lynn M.; Phillips, Elizabeth; Wadhera, Devina

doi:10.1007/s12078-013-9159-7

Cited by 14 publications

(5 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is long known that NaCl can suppress the bitterness of many compounds (Breslin & Beauchamp, ; Keast, Breslin, & Beauchamp, ; Ogawa et al., ; Wilkie et al., ). However, there is a dearth of information on the mechanism by which NaCl suppresses the bitterness in protein hydrolysates.…”

Section: Discussionmentioning

confidence: 99%

“…Various approaches have been proposed to minimize bitterness, such as adding sweeteners, strong flavors, matrix physical modifiers, structural analogues, complex formation with bitter compounds, solid dispersion system, processing and delivery technologies, bitter taste receptor antagonists, and enzymatic debittering (exo‐ and endopeptidases) (FitzGerald & O'Cuinn, ; Jaggupilli, Howard, Upadhyaya, Bhullar, & Chelikani, ; Saha & Hayashi, ; Sun‐Waterhouse & Wadhwa, ). Among these approaches, sodium chloride (NaCl) is an effective, cheap, and widely used compound to reduce the bitter taste of many compounds, such as amino acid solutions (Ogawa et al., ), quinine hydrochloride (Keast, Canty, & Breslin, ; Wilkie, Capaldi Phillips, & Wadhera, ), vegetables (Sharafi, Hayes, & Duffy, ; Wilkie et al., ), caffeine, and urea (Breslin & Beauchamp, , ). Salt could enhance food flavor through suppressing the bitterness (Breslin & Beauchamp, ).…”

Section: Introductionmentioning

confidence: 99%

“…However, the information on the study of bitterness suppression in protein hydrolysates remains scarce. Although it was speculated that salt‐sensing cells inhibited adenosine triphosphate secreted by bitter‐sensing cells in human buds in the physiological study (Roper, ; Wilkie et al., ), the mechanisms underlying the bitterness suppression in protein hydrolysates by NaCl remain unclear. Therefore, the objective of this study was to investigate the mechanism of bitterness suppression in protein hydrolysates by NaCl.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions

Hong

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

The formation of bitter off‐flavor is a long‐existing issue during food protein hydrolysis. The aim of this study is to determine the mechanism of sodium chloride (NaCl) suppressing the bitterness of protein hydrolysates. In this study, the bitterness of egg white hydrolysate (EWH) and hen meat hydrolysate (HPH) was determined using an electronic tongue. The results showed that the bitterness intensity of quinine hydrochloride, EWH, and HPH was suppressed significantly by NaCl in a concentration‐dependent manner (P < 0.05). The particle sizes, turbidity, zeta potentials, and surface hydrophobicity of EWH and HPH were also significantly decreased by NaCl at concentrations of 0.05, 0.1, 0.3, and 0.5 M (P < 0.05). These results indicated that adding NaCl at certain concentrations led to a salting‐in effect, burying hydrophobic groups and decreasing the surface hydrophobicity of peptides, resulting in the decrease of bitterness. Using NaCl is an alternative, effective, and cheap strategy to suppress protein hydrolysate bitterness by decreasing hydrophobic interactions in food industry. Practical Application NaCl can be used as an effective bitterness masker for food protein hydrolysates by decreasing hydrophobic interactions of peptides.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions

Hong

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Several bitterness-masking methods have been developed, such as the addition of other tastes and flavors to suppress bitter tastes [ 3 , 4 , 5 ]. Bitterness can also be masked by applying antagonists for bitter taste receptors (T2Rs), which are classified as G protein–coupled receptors [ 6 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

Makita

Ishida

Kobayashi

et al. 2016

Foods

View full text Add to dashboard Cite

The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significantly suppress the bitterness of quinine hydrochloride and denatonium benzoate. Furthermore, the bitterness-masking mechanism of PRS extracts was evaluated using dynamic light scattering. These results showed that the extracted suspension consisted of particles that were several hundreds of nanometers in size. Analysis of the PRS extracts by nuclear magnetic resonance spectroscopy indicated that denatonium benzoate was entrapped in the PRS extracts. Thus, PRS may be useful as a bitterness-masking agent in orally administered pharmaceuticals.

show abstract

“…Several bitterness-masking methods have been developed such as adding other tastants and flavors to suppress bitter tastes. − Bitterness can also be masked by applying antagonists for the bitter taste receptors, T2Rs. − Coating and encapsulating are often used in the pharmaceutical industry to mask the bitterness of drugs. − Cyclodextrin can incorporate various substances to form an inclusion complex. − Amino acid derivatives are one example of low-molecular-weight bitterness-masking compounds . Zinc can also mask the bitterness of quinine, tetralone, and denatonium benzoate .…”

Section: Introductionmentioning

confidence: 99%

Long-Chain Fatty Acids Elicit a Bitterness-Masking Effect on Quinine and Other Nitrogenous Bitter Substances by Formation of Insoluble Binary Complexes

Ogi

Yamashita

Terada

et al. 2015

J. Agric. Food Chem.

View full text Add to dashboard Cite

We have previously found that fatty acids can mask the bitterness of certain nitrogenous substances through direct molecular interactions. Using isothermal titration calorimetry, we investigated the interactions between sodium oleate and 22 bitter substances. The hydrochloride salts of quinine, promethazine, and propranolol interacted strongly with fatty acids containing 12 or more carbon atoms. The (1)H NMR spectra of these substances, obtained in the presence of the sodium salts of the fatty acids in dimethyl sulfoxide, revealed the formation of hydrogen bonds between the nitrogen atoms of the bitter substances and the carboxyl groups of the fatty acids. When sodium laurate and the hydrochloride salt of quinine were mixed in water, an equimolar complex formed as insoluble heterogeneous needlelike crystals. These results suggested that fatty acids interact directly with bitter substances through hydrogen bonds and hydrophobic interactions to form insoluble binary complexes that mask bitterness.

show abstract

Sodium Chloride Suppresses Vegetable Bitterness Only When Plain Vegetables Are Perceived as Highly Bitter

Cited by 14 publications

References 57 publications

Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions

Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions

Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

Long-Chain Fatty Acids Elicit a Bitterness-Masking Effect on Quinine and Other Nitrogenous Bitter Substances by Formation of Insoluble Binary Complexes

Contact Info

Product

Resources

About