Review in bitter taste transfer mechanism and bitter peptides

BI Ji-cai; CUI Zhen-kun; ZHANG Ling-wen; LI Ze-yuan; JIANG Hai-yang; MO Hai-zhen

doi:10.13386/j.issn1002-0306.2018.11.057

BI Ji-cai, CUI Zhen-kun, ZHANG Ling-wen, LI Ze-yuan, JIANG Hai-yang, MO Hai-zhen. Review in bitter taste transfer mechanism and bitter peptides[J]. Science and Technology of Food Industry, 2018, 39(11): 333-338. DOI: 10.13386/j.issn1002-0306.2018.11.057

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Review in bitter taste transfer mechanism and bitter peptides

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Sense of taste is an important physiological function of mankind. Five basic taste sensations are recognized by humans:bitter, salty, sour, sweet, and umami. The bitter peptides produced by the hydrolysis of food proteins have become a research hotspot. Three main research progresses of bitter peptides were reviewed:bitter taste transfer mechanism, bitter peptides structural characteristic and bitter peptides elimination or reduction to provide a reference for low bitter food development research.

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Review in bitter taste transfer mechanism and bitter peptides

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