Bitterness

Michel Aliani , Michael N. A. Eskin 지음

Wiley-Blackwell 2017년 03월 14일 출간

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책소개

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.

목차

List of Contributors xiii Preface xv SECTION I THE BIOLOGY OF BITTERNESS PERCEPTION 1 1 Biochemistry of Human Bitter Taste Receptors 3Jasbir Upadhyaya, Nisha Singh, Raj Bhullar, and Prashen Chelikani 1.1 Introduction 3 1.2 Bitter taste receptors: T2Rs 3 1.3 T2R signal transduction 5 1.4 Bitter taste perception and T2R polymorphisms 6 1.5 Ligand binding and activation mechanisms of T2Rs 8 1.6 Nutrigenomics of taste 10 1.7 Bitter taste blockers 12 1.8 Expression of T2Rs in extraoral tissues 12 1.9 Conclusion 13 Acknowledgement 14 References 14 2 Physiological Aspects of Bitterness 21Maik Behrens and Wolfgang Meyerhof 2.1 Introduction 21 2.2 Anatomy 21 2.3 Taste signal transduction 23 2.4 Gustatory bitter taste receptor gene expression 24 2.5 Extragustatory bitter taste receptors 28 2.6 Outlook 31 Acknowledgements 31 References 31 3 Bitterness Perception in Humans: An Evolutionary Perspective 37Hui Yang and Peng Shi 3.1 Bitter taste receptors - A group of G protein-coupled receptor (GPCR) members 38 3.2 Tas2R gene family - A highly diverse family in vertebrates 38 3.2.1 Bitter taste receptors - a group of G protein-coupled receptor (GPCR) members 38 3.3 The evolution of Tas2R gene family in vertebrates 40 3.4 Diverse selective forces drove the evolution of Tas2R genes in primates 41 3.5 Genetical basis of tasteblindness human PTC perception as an example 43 3.6 PTC tasteblindness in humans and chimpanzees - shared phenotype resulted from unshared genotypes 44 3.7 Closing remarks 45 Acknowledgement 46 References 46 SECTION II THE CHEMISTRY OF BITTERNESS 49 4 Fruits and Vegetables 51Ernst Hoehn and Daniel Baumgartner 4.

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저자(글) Michel Aliani

Michel Aliani is Associate Professor and Director of sensory research studies in the Human Nutritional Sciences department at the University of Manitoba, Canada. Dr. Aliani has expertise in flavor chemistry and mass spectrometry systems, and is interested in flavouromics, studies of functional foods which are destined to nutritional interventions and, in metabolomics, studies of biological fluids after ingestion of functional foods. 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.

저자(글) Michael N. A. Eskin