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Bitterness in medicine and food homology substances: An overview of compound types, influence factors, and

Yuzhen Wang1, Yuxin Pei1, Cuixue Li1

  • 1Key Laboratory of Digital-Intelligence and Dynamic Perception for Food Quality of China Light Industry, Beijing Technology and Business University, Beijing 100048, PR China; Beijing Laboratory for System Engineering of Carbon Neutrality, Beijing Municipal Education Commission, Beijing 100048, PR China.

Food Chemistry
|June 12, 2026
PubMed

Keywords:
BitternessDebitteringInfluence factorMasking methodsMedicine and food homology

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