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Related Experiment Video

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Taste Exam: A Brief and Validated Test

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Published on: August 17, 2018

Modifying bitterness in functional food systems.

Nicole J Gaudette¹, Gary J Pickering

¹Department of Biological Sciences, Brock University, 500 Glenridge Avenue, St. Catharines, Ontario L2S 3A1, Canada.

Critical Reviews in Food Science and Nutrition

|February 9, 2013

Summary

This summary is machine-generated.

Functional foods often contain bitter ingredients. This review explores methods, like bitter-modifying additives, to reduce bitterness and improve the acceptance of new functional food ingredients.

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Area of Science:

Food Science
Sensory Science
Nutrition

Background:

The functional foods sector is expanding rapidly.
Formulation challenges include undesirable taste sensations, particularly bitterness, from novel ingredients.
Bitterness can limit consumer acceptance of functional foods.

Purpose of the Study:

To review common industry techniques for mitigating bitterness in foods.
To assess the potential of these techniques for incorporating new functional ingredients.
To improve the palatability and market viability of functional food products.

Main Methods:

Literature review of established food processing and additive techniques.
Analysis of industry practices for taste modification.
Evaluation of bitter-modifying additives for functional ingredient application.

Main Results:

Several techniques exist to mask or reduce bitterness in food products.
Bitter-modifying additives show promise for improving taste profiles.
Successful taste modification can enhance the adoption of functional ingredients.

Conclusions:

Reducing bitterness is crucial for the success of functional foods.
Bitter-modifying additives offer a viable strategy for enhancing consumer acceptance.
Further research can optimize the use of these techniques for novel ingredients.