Bitter taste, phytonutrients, and the consumer: a review.

By Adam Drewnowski, Carmen Gomez-Carneros. American Journal of Clinical Nutrition, 2000

1,304 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/64413a838e3eacdca9fead6fbe10e9dd31e84dbc

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

In Food Science

R. Dhall

In Nutrition and Dietetics

Citations in the corpus

Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review (2013, background): “The addition of nutraceutical compounds to edible coatings may impart bitter taste, astringent or off-flavor (Drewnowski and Gomez-Carneros, 2000) that can lead to rejection of the product by consumers (LeClair, 2000).”
Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis. (2007, background): “However, cruciferous vegetables are unique in that they are rich sources of glucosinolates, sulfur-containing compounds that are responsible for their pungent aromas and spicy (some say bitter) taste [2].”
Functional food. Product development, marketing and consumer acceptance--a review. (2008, neutral): “For instance, Drenowski and Gomez-Carneros (2000) indicated that food functionality enhancement poses a dilemma for functional food designers because of potential aversive consumer reactions to the resulting taste.”
Cabbage Yield and Glucosinolate Concentrations as Affected by Nitrogen and Sulfur Fertility (2005, background): “When ingested, some glucosinolates have been shown to impart a bitter fl avor, cause goitrogenic effects, and reduce meal quality of animal feed (Drewnowski and Gomez-Carneros, 2000; Fenwick et al., 1983).”
Sensory Attributes and Consumer Acceptability of 12 Microgreens Species (2020, background): “High concentrations of chemopreventive phytonutrients tend to characterize foods less pleasant or familiar in taste, which constitutes a barrier to more diversifying the genetic basis of resources utilized for food production [49].”
The molecular receptive ranges of human TAS2R bitter taste receptors. (2010, background): “Many bitter substances are of genuine plant origin, but others derive from animals or are generated during the processing, aging, or spoilage of food (Kingsbury 1964; Drewnowski and Gomez-Carneros 2000; Murata and Sata 2000).”