Modifying Bitterness

Preface -- Acknowledgement -- Introduction -- Section I: Mechanism, Ingredients, Applications -- 1. RECENT OVERVIEW OF THE MECH ANISM OF BITTER TASTE /GLENN ROY -- Transduction and Perception -- Rats and Mice -- Gerbils -- Bovine -- Rabbit -- Frog -- Primates and Humans -- References -- 2. GENER AL CORRELATION BETWEEN MODELS OF SWEETNESS AND BITTERNESS PERCEPTION /GLENN ROY -- Theoretical Studies -- Common Similarities, Experimental Data YI -- Sensory Measurements -- Case Studies -- References -- 3. THE EVOWTION OF IN VITRO TASTE SENSORS /GLENN ROY -- References -- 4. NEWER CHEMICAL IDENTIFICATION OF BITTER PRINCIPLES AND THEIR SOURCES /GLENN ROY -- Health Benefits -- Bitter as Deterrent -- Bitter Principles and Sources -- Miscellaneous Bitter Principles and Sources -- References -- 5. GENERAL INGREDIENT OR PROCESS APPROACHES TO BITTERNESS INHIBITION AND REDUCTION IN FOODS AND BEVERAGES /GLENN ROY -- Ingredient Approaches -- Process Approaches -- Inclusion Complexes, Chelating Agents, Polysaccharides and Ion-Exchange Membranes -- Chemical Modifications of Bitter Substrates -- Specific Applications of Bitterness Inhibition and Reduction -- References -- Section II: A Symposium -- 6. INTERACTIONS BETWEEN SWEET AND BITTER TASTES /D. ERIC WALTERS -- Introduction -- Experimental Observations -- Mechanistic Implications -- Practical Implications -- Conclusion -- References -- 7. FACTORS AFFECTING THE PERCEPTION OF BITTERNESS: A REVIEW /J. H. THORNGATE Ill -- Introduction -- Bitter Taste -- Receptor Events -- Innervation and Coding -- Bitterness Measurement -- Scalar Studies -- Temporal Studies -- Factors Affecting Bitterness Perception: Compound Effects -- Taste Interactions -- Medium of Presentation -- Viscosity -- Temperature -- Oral Chemical Irritants -- Ethanol -- Mode of Presentation -- Taste Modifiers -- Prop Status -- Salivary Status -- Age -- Conclusions -- Acknowledgements -- References -- 8. BITTERNESS PERCEPTION ACROSS THE LIFE SPAN /CLAIRE MURPHY and JILL RAZANI -- Taste T hreshold -- Suprathreshold Intensity -- Weber Ratios -- Chemosensory Preference -- Conclusion -- Acknowledgement -- References -- 9. SUPPRESSION OF BITTERNESS BY SODIUM: IMPLICATIONS FOR FLAVOR ENHANCEMENT /P.A. S. BRESLIN and G. K. BEAUCHAMP -- Introduction -- General Methods -- Results -- Discussion -- Summary -- Acknowledgements -- References -- 10. DEVELOPMENT OF A LOW-SODIUM SALT: A MODEL FOR BITTERNESS INHIBITION /ROBERT J. KURTZ and WILLIAM D. FULLER -- References -- 11. THE USE OF EXOPEPTIDASES IN BITTER TASTE MODIFICATION /GRAHAM BRUCE and DENISE PAWLETT -- Introduction -- The Nature of Bitterness -- Enzyme Selection -- Peptidases and Debittering -- Use of Peptidases to Debitter Protein Hydrolyzates -- Use of Peptidases to Prevent Bitterness in Cheese -- Summary -- References -- 12. SPECIFIC INHIBITOR FOR BITTER TASTE /YOSHIHISA KATSURAGI and KENZO KURIHARA -- Introduction -- Inhibition of Frog Taste Nerve Responses to Bitter Substances by the Lipoprotein -- High Adsorption A bility of Phosphatidic Acid-Containing -- Lipoproteins to Frog Tongue Surface and Hydrophobic Model Membranes -- Selective Inhibition of Bitter Taste in Humans by Phosphatidic Acid-Containing Lipoprotein -- Inhibition of Bitter Taste in Humans by Phosphatidic Acid -- Summary and Concluding Remarks -- References -- Section III: Applications in Oral Pharmaceuticals -- 13. GENERAL INGREDIENT OR PROCESS APPROACHES TO BITTERNESS INHIBITION AND REDUCTION IN ORAL PHARMACEUTICALS /GLENN ROY -- Introduction -- Sweeteners, Flavors and Amino Acids -- Lipids -- Lecithin-Like Substances -- Surfactants -- Coatings and Complexes with Carbohydrates, Resins, Proteins and Zeolites -- Carbohydrates -- Proteins -- Inclusion Complexes -- Resins -- Zeolites -- Salt Preparation -- Functional Group Alteration -- References -- 14. CAUTIONS AND PROSPECTS IN TASTE-MASKING FORMULATIONS /GLENN ROY -- Applications that Need Commercialization of New Technologies and Additives -- References -- Index -- Editor's Biography.