The science and complexity of bitter taste.

  title={The science and complexity of bitter taste.},
  author={A Drewnowski},
  journal={Nutrition reviews},
  volume={59 6},
Food choices and eating habits are largely influenced by how foods taste. Without being the dominant taste sensation, bitter taste contributes to the complexity and enjoyment of beverages and foods. Compounds that are perceived as bitter do not share a similar chemical structure. In addition to peptides and salts, bitter compounds in foods may include plant-derived phenols and polyphenols, flavonoids, catechins, and caffeine. Recent studies have shown that humans possess a multitude of bitter… CONTINUE READING


Publications citing this paper.
Showing 1-10 of 35 extracted citations

Similar Papers

Loading similar papers…