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Bitterness in Foods and Beverages.

BITTERNESS in FOODS and BEVERAGES. Edited by Russell L Rouseff. 356 pages with index. Price: 104.00 [pounds] Holland: Elsevier Science Publishers BV).

Taste, as we all know, is rather subjective but four main qualities have been recognised for a long time now - sweet, salty, sour and bitter. Bitterness is a taste perception that has been reported in nearly every food product and it can be caused by a wide range of compounds. Bitterness response itself is very variable; some people seem to be quite 'blind' to it; likewise, others are very sensitive to this taste perception. Both these characteristics make the development of food products that much more difficult when a bitter precursor is present.

This book is intended to assist those involved in this bitterness problem, particularly sensory scientists. Many authors have been involved in writing the various chapters to ensure that the subject is properly covered; the first section deals with the subject of bitterness whilst the second looks at the source of bitterness. Further sections discuss methods used to identify and remove or reduce bitterness. The actual titles of the contributions are: Bitterness in food products - an overview; Physiological and therapeutical aspects of bitter compounds; Compound structure versus bitter taste; Biosynthesis of bitter compounds; Thermally produced bitter-tasting compounds; Bitterness in alcoholic beverages; Bitterness and astringency, the pyrocyanidins of the fermented apple ciders; Bitterness/astringency in wine; Bitterness/astringency in tea; Coffee bitterness; Bitter compounds in dairy products; Bitter principles in food plants; Separation and identification of hop bitter compounds in beer; Isolation and identification of bitter compounds in defatted soybean flour; Bitterness in soy and methods for its removal; Biochemistry of liminoid citrus juice bitter principles and biochemical debittering processes; Cyclodextrin polymers in the removal of bitter compounds in citrus juices; and Removal of bitter compounds from citrus products by adsorption techniques.

One can see immediately from the chapter titles that this is a very specialist text but no less important for all that. Taste is something of interest to all of us and there is still some way to go to a full understanding of this sense.
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Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1991
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