NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.