Sweetness and bitterness of some aliphatic .alpha.,.omega.-glycol D-glucopyranosides

Goodwin, James C.; Hodge, John E.

doi:10.1021/jf00107a011

Cited by 5 publications

(2 citation statements)

References 7 publications

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“…Therefore it is important that measures are taken to limit the intake of rapidly growing strongly dominant Maru swards following autumn rains. However, it is not expected that this will be a serious problem in practice because some therapeutic measures are also available (Goodwin 1981), and the cultivar will generally be diluted in mixtures with other grass cultivars like Wana and Roa, and also clovers and probably ryegrass which do not pose similar hazards.…”

Section: Discussionmentioning

confidence: 99%

Management of New Cultivars for Dryland

Lancashire¹,

Brock²

1983

ProNZG

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Some characteristics of seed quality, establishment rates, performance in mixtures and response to grazing management of 5 new pasture plants with potential in dryland are described. On a dry hill country site in the Wairarapa, the contribution of the sown grasses established in separate plots with clovers under rotational grazing was 'Grasslands Wana' cocksfoot 65%; 'Grasslands Maru' phalaris 23%; 'Grasslands Matua' prairie grass 22%; and 'Grasslands Roa' tall fescue 13% after 2 years. The other main grass species was resident perennial ryegrass which established from buried seed (ca. 240 plants/m*) and had a major impact on the establishment and growth of the sown grasses. On a seasonally dry Manawatu flat land soil 3 grazing managementsviz. set stocked all year (S); rotational all year (R); and combination (Cl (set stocked from lambing to drafting and rotational for the remainder of the year) were applied to mixtures of the new cultivars (except that 'Grasslands Apanui' cocksfoot replaced Wana) with ryegrass and white clover stocked at 20 sheep/ha. After 3 years the contribution of the new cultivars was negligible under S and ryegrass was dominant. The R pastures became cocksfoot dominant and Matua (in winter) and chicory (in summer) contributed more than in the S system. The C system produced the most evenly balanced species contribution with only Roa remaining at (5%. A sub-trial with cocksfoot cultivars demonstrated that Wana maintained better production and tiller density ~ll,000/m2 ) than Apanui (1000/m' ) under set stocking IS). Although some of the new cultivars will require specialised management procedures to fulfil their potential in dryland, the increasing and widespread use of Matua prairie grass in farming suggests that these techniques can be adopted in commercial agriculture provided good technical information is available in a management package when the cultivar is released. Keywords: Dryland, grazing management, mixtures, Matua prairie grass, Wana cocksfoot, Roa tall fescue, Maru phalaris, Chicory

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Section: Discussionmentioning

confidence: 99%

Management of New Cultivars for Dryland

Lancashire¹,

Brock²

1983

ProNZG

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“…47 Goodwin of the USDA found tasteless glucosides with extended alkylene side chains. 48 Confectionery and nonfrozen foods, with greater than 5 w/w% of glycerine usually added, are bitter. Removing bitterness from those food items is accomplished by addition of 0.3 to 1 w/w% sodium acetate.…”

Section: Sugarsmentioning

confidence: 99%

The applications and future implications of bitterness reduction and inhibition in food products

Roy¹

1990

Critical Reviews in Food Science and Nutrition

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Numerous food and beverage products, bulking agents, and pharmaceuticals have pleasant as well as unpleasant bitter-tasting components in their taste profile. In numerous cases, the bitter taste modality is an undesirable trait of the product. Bitter characteristics found in some food systems have been removed or diminished by various known processes, but no universally applicable bitter inhibitor has ever been recognized. Some indications point to a receptor-mediated phenomenon for sweetness and bitterness. Research on sweet compounds has led to knowledge of sweetness inhibitors and could ultimately lead to bitterness inhibitors. To facilitate efforts to rationally design a universal bitter inhibitor or cocktail of such, a review of the bitter taste phenomena and known methods of bitterness reduction and inhibition have been compiled.

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