Concepedia

Bitterness From Phenolics

Bitterness From Phenolics is a sensory attribute metric that quantifies the intensity of bitter taste in food or beverage matrices specifically attributable to the presence and concentration of phenolic compounds, distinguishing it from bitterness arising from non-phenolic sources.

37

Publications

3K

Citations

144

Authors

60

Institutions

Publications per year

2017–2026

13

Parents

Publications

37

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Hanna Peleg, Karine Gacon, Pascal Schlich et al. · Journal of the Science of Food and Agriculture · 1999 · 386 citations

, , +16

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

Susana Soares, Susann Kohl, Sophie Thalmann et al. · Journal of Agricultural and Food Chemistry · 2013 · 288 citations

, , +17

The phenolics of ciders: Bitterness and astringency

Andrew G. H. Lea, G. M. Arnold · Journal of the Science of Food and Agriculture · 1978 · 264 citations

, , +15

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo et al. · Food Research International · 2014 · 191 citations

, , +17

Bitterness and astringency of phenolic fractions in wine

Richard A. Arnold, Ann C. Noble, Vernon L. Singleton · Journal of Agricultural and Food Chemistry · 1980 · 177 citations

, , +17

1–5 of 37

Authors

144

  1. AC
    Ann C. Noble

    University of California, Davis, United States

    5 publications · 815 citations

    5

    h-index

  2. RA
    Richard A. Arnold

    University of California, Davis, United States

    3 publications · 300 citations

    3

    h-index

  3. MW
    Mark Wohlers

    Plant & Food Research, New Zealand

    2 publications · 135 citations

    2

    h-index

  4. DD
    Dalene de Beer

    Institute for Deciduous Fruit, Vines and Wine, South Africa

    2 publications · 45 citations

    2

    h-index

  5. LG
    Lauren G. Axten

    Plant & Food Research, New Zealand

    2 publications · 135 citations

    2

    h-index

1–5 of 144

Institutions

60

  1. University of California, Davis

    Davis, United States

    5 h-index

    8 publications

    867 citations

  2. Oregon State University

    Corvallis, United States

    2 h-index

    5 publications

    213 citations

  3. Plant & Food Research

    Auckland, New Zealand

    2 h-index

    7 publications

    496 citations

  4. Institute for Deciduous Fruit, Vines and Wine

    Stellenbosch, South Africa

    2 h-index

    7 publications

    163 citations

  5. Stellenbosch University

    Stellenbosch, South Africa

    2 h-index

    9 publications

    197 citations

  6. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    1 h-index

    4 publications

    576 citations

  7. CRV (Netherlands)

    Arnhem, Netherlands

    1 h-index

    2 publications

    40 citations

  8. Hop Research Institute (Czechia)

    Žatec, Czechia

    1 h-index

    2 publications

    34 citations

1–8 of 60

Venues

  1. Food Chemistry

    6 publications · 280 citations

    6

    h-index

  2. Journal of the Science of Food and Agriculture

    4 publications · 870 citations

    4

    h-index

  3. Journal of Agricultural and Food Chemistry

    3 publications · 616 citations

    3

    h-index

  4. American Journal of Enology and Viticulture

    AJEV · 2 publications · 123 citations

    2

    h-index

  5. Scientific Reports

    2 publications · 61 citations

    2

    h-index

1–5