Evaluation of the bitter taste in virgin olive oil

An analytical method has been developed to evaluate the intensity of the bitter taste in virgin olive oil. Results from the proposed method, based on extraction of the bitter constituents of virgin olive oil with methanol/water and measurement of the absorbance at 225 nm, show a significant correlation with the intensity of bitterness that had been evaluated in a sensorial manner by a panel. The developed method, therefore, offers a real alternative to the panel test for the evaluation of this attribute.     

Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum

Food Science and Biotechnology - Maillard-based conjugation may be a useful way of improving the functional properties of food biopolymers. In this study, covalent attachment of fish gelatin (FG)...     

Comparison between discrete and continuous analysis of facial expressions,elicited by bitter-tasting beverages in overweight and healthy-weight individuals

The aim of the present study was to compare the information provided by a discrete and continuous data analysis of two emotions (disgust and joy), elicited by bitter-tasting beverages (coffee, yerba mate infusion and grapefruit juice) in two groups with different body mass index (BMI): overweight group (25 < BMI < 30), and healthy-weight control group (18.5 < BMI ≤ 25). Participants (n = 66; 34 females, 32 males) evaluated a total of three consecutive sips of the same beverage (taking one sip every 20 s and registering a continuous video for 60 s). The Wilcoxon test (continuous analysis) showed some changes generated as the drinks were being consumed. The biggest difference was the expression of disgust for coffee in the high BMI group, at the first sip (0–10 s). It represented 27% compared to 2% in normal BMI. The continuous analysis allowed to observe the periods where the differences were greater (0–10 and 40–50 s).     

Two industrial examples of coupling experiments and simulations for increasing quality and yield of distilled beverages

The aim of this study was to check the ability of ProSim^® software to model both continuous and batch distillations of two specific industrial units in order to obtain both a better understanding of the behaviour of aroma volatile components and a tool to optimise the still's operation. Simulations of multistage continuous distillation to produce neutral spirit from raw alcohol and of batch distillation to produce bitter orange distillate from bitter orange peels macerate were carried out with ProSimPlus and BatchColumn software. Simulations were compared with distillations performed in two industrial plants. For each case, the industrial plants were studied to determine all the operating parameters and the behaviour of certain compounds selected for their high concentration or quality impact. Then, the NRTL and Henry's law thermodynamic models were chosen. Simulation results of particular compositions of the selected compounds in the different extractions were analysed and compared with experimental measurements. Simulations represented faithfully the behaviour of compounds in the industrial plants. Therefore, it was possible for two totally separated cases to illustrate the interest of simulation software; for neutral spirit production to determine new operation set points in order to maximise productivity and improve quality for neutral spirit production and for bitter orange distillate production, to explain the choice of different cuts and the role of the presence of peels during distillation.     

苦瓜保健果冻工艺技术的研究

本文研究了以苦瓜汁、卡拉胶、魔芋胶、环状糊精为主要原料生产苦瓜保健果冻的生产工艺，通过试验确定了最佳工艺参数。苦瓜汁的适宜用量为6％，将苦瓜块在沸水中烫漂30s后，放入料水比1：3的0．1％柠檬酸 o．05％异抗坏血酸 1％食盐的护色液中，可保持苦瓜汁的色泽。在果冻中添加0．3％的β-环状糊精，配合苦瓜块轻微烫漂，可较好解决产品的苦味问题。试验还确定了苦瓜保健果冻的最佳配方。     

A review on the taste masking of bitter APIs: hot-melt extrusion (HME) evaluation

The majority of active pharmaceutical ingredients (APIs) found in oral dosage forms have a bitter taste. Masking the unpleasant taste of bitter, APIs is a major challenge in the development of such oral dosage forms. Taste assessment is an important quality-control parameter for evaluating taste-masked formulations of any new molecular entity. Hot-melt extrusion (HME) techniques, have very recently, been accepted from an industrial compliance viewpoint in relation to both manufacturing operations and development of pharmaceuticals. HME achieves taste masking of bitter APIs via various mechanisms such as the formation of solid dispersions and inter-molecular interactions and this has led to its wide-spread use in pharmaceutical formulation research. In this article, the uses of various taste evaluation methods and HME as continuous processing techniques for taste masking of bitter APIs used for the oral delivery of drugs are reviewed.     

Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples

Bitter taste receptor genotypes may be associated with the perception of bitterness in berries, and different processing methods may be used to modify the flavor of berry products. The aims of the present study were to investigate the consumption frequency of lingonberries among TAS2R38 genotyped subjects (n = 83) and to evaluate the sensory characteristics of different texture-modified lingonberry samples (subjects n = 12, samples n = 8). Reported intake of lingonberries varied with TAS2R38 genotype, with more bitter sensitive individuals consuming them less frequently. The flavor profile of lingonberries was modifiable by food structure. In particular, foam and/or emulsion structures decreased the perceived intensity of bitterness, astringency and sourness of lingonberry samples. Sweetness was significantly higher in heavy foamed jelly and foamed emulsion compared to pulp or foamed juice. In conclusion, new flavor and texture modification options should be investigated to increase the palatability and consumption of bitter tasting foods.     

应力对铁磁构件磁畴组织的影响

地磁场环境中受载荷作用的铁磁试件,其内部会发生具有磁致伸缩性质的磁畴组织定向和不可逆的重新取向。利用Bitter粉纹法观察了未经磁化、受力程度不同的无取向硅钢片和20号钢试件的磁畴结构,对比分析了应力对磁畴的影响。结果表明:无取向硅钢片和20号钢试件在未受力或应力集中较小时,晶粒内磁畴以180°畴、树枝状畴和剑状畴为主,同一晶粒内畴壁相互平行;随着应力集中程度增加,畴壁长度和间距发生改变,出现了迷阵畴Ⅰ型和迷阵畴Ⅱ型,且应力集中程度越大,迷阵畴的数量越多。     

Bitter off‐taste in stored cold‐pressed linseed oil obtained from different varieties

Freshly pressed linseed oil shows a delicate nutty flavor. However, after only 1 day of storage, a bitter off‐taste develops. It is caused mainly by the formation of a cyclic octa‐peptide named cyclolinopeptide E (CLE) containing the oxidized amino acid methionine. A simple and fast determination by solid‐phase extraction and high‐performance liquid chromatography with UV detection has been developed in order to measure the formation of this cyclic peptide during storage in correlation with the increasing bitter off‐taste of the oil, which was determined by a sensory panel. The development of this bitter off‐taste was analyzed in several oils prepared from linseed of a single variety from seeds obtained during a growing test. Highest bitterness was perceived in oil from the variety Eurodor, corresponding to CLE contents of 925 mg/kg, and lowest bitterness was perceived in oil from the variety Baladin, corresponding to a CLE content of 485 mg/kg. In some varieties, additional bitter compounds might be present in significant amounts.