Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation

Xiang, Xuwen; Yang, Qingqing; Chen, Kewei; Wang, Zhirong; Yang, Gang; Li, Aijun; An, Xiaofeng; Kan, Jianquan

doi:10.1016/j.foodchem.2023.138103

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.138103

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Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation

Xuwen Xiang,

Qingqing Yang,

Kewei Chen

et al.

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Cited by 3 publications

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Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation

Cited by 3 publications

References 32 publications

Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation

Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation

Exploring bitter characteristics of blue honeysuckle (Lonicera caerulea L.) berries by sensory-guided analysis: Key bitter compounds and varietal differences

Decoding the bitter taste of Idesia polycarpa var. vestita Diels fruit: Bitterness contribution and mechanisms

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