NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY
 
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Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):65–73
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ABSTRACT
The manuscript is an overview of natural bioactive non-nutrient substances causing sensation of astringency and bitter taste in food products. These compounds were discussed following their general division into three classes: nitrogen compounds (alkaloids, glycoalkaloids, glucosinolates), terpenoids (saponins), and phenolic compounds (phenolic acids, flavonoids, tannin polymers). Groups of compounds from the classes described were characterised individually with reference to the occurrence and biological activity. Moreover, threshold detection/recognition values (established in water or measured in other media than water) of these selected substances were presented and their chemical structures displayed.
ISSN:1230-0322