Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides.

Tian, Xinyu; Zhong, Fang; Xia, Yixun

Tian, Xinyu; Zhong, Fang; Xia, Yixun.

Afiliación

Tian X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Zhong F; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: fzhong@jiangnan.edu.cn.
Xia Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: yixun.xia@jiangnan.edu.cn.

Food Res Int ; 151: 110848, 2022 01.

Article en En | MEDLINE | ID: mdl-34980386

Asunto(s)

Edulcorantes; Gusto; Diterpenos de Tipo Kaurano; Aditivos Alimentarios; Glucósidos

Palabras clave

Bitterness; Steviol glycosides; Substituent groups; Sweetness; Taste stimulation; Time-intensity

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Edulcorantes / Gusto Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá

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