Concepedia

Phenolic Bittering

Phenolic Bittering is a sensory defect in beer characterized by the perception of harsh, bitter, or medicinal flavors derived from phenolic compounds, typically caused by microbial contamination or improper brewing practices.

41

Publications

1.2K

Citations

142

Authors

38

Institutions

Publications per year

2017–2026

9

Parents

Publications

41

Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39

Masataka Narukawa, Chiaki Noga, Yohei Ueno et al. · Biochemical and Biophysical Research Communications · 2011 · 120 citations

, , +14

Iso-α-acids, Bitter Components of Beer, Prevent Inflammation and Cognitive Decline Induced in a Mouse Model of Alzheimer's Disease

Yasuhisa Ano, Atsushi Dohata, Yoshimasa Taniguchi et al. · Journal of Biological Chemistry · 2017 · 85 citations · Full text

, , +11

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

A. Gonzalo-Diago, Marta Dizy, Purificación Fernández‐Zurbano · Food Chemistry · 2014 · 85 citations

, , +16

Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage

Marco Esti, Marina Contini, Elisabetta Moneta et al. · Food Chemistry · 2008 · 59 citations

, , +15

Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee

Stefanie Kreppenhofer, Oliver Frank, Thomas Hofmann · Food Chemistry · 2010 · 52 citations

, , +13

1–5 of 41

Authors

142

  1. DD
    Denis De Keukeleire

    Ghent University, Belgium

    4 publications · 111 citations

    4

    h-index

  2. MO
    M. Ono

    Suntory (Japan), Japan

    3 publications · 61 citations

    3

    h-index

  3. YK
    Y. Kakudo

    Suntory (Japan), Japan

    3 publications · 61 citations

    3

    h-index

  4. KN
    K. Nagami

    Suntory (Japan), Japan

    3 publications · 61 citations

    3

    h-index

  5. JK
    J. Kumada

    Suntory (Japan), Japan

    3 publications · 61 citations

    3

    h-index

1–5 of 142

Institutions

38

  1. Suntory (Japan)

    Osaka, Japan

    3 h-index

    15 publications

    305 citations

  2. Ghent University

    Ghent, Belgium

    3 h-index

    8 publications

    216 citations

  3. National Research Institute of Brewing

    Tokyo, Japan

    3 h-index

    6 publications

    102 citations

  4. The University of Tokyo

    Tokyo, Japan

    2 h-index

    5 publications

    495 citations

  5. Kirin (Japan)

    Tokyo, Japan

    2 h-index

    5 publications

    203 citations

  6. Technical University of Munich

    Munich, Germany

    2 h-index

    6 publications

    198 citations

  7. Asahi Breweries (Japan)

    Tokyo, Japan

    2 h-index

    8 publications

    172 citations

  8. The Ohio State University

    Columbus, United States

    1 h-index

    3 publications

    72 citations

1–8 of 38

Venues

  1. 8

    h-index

  2. Food Chemistry

    6 publications · 290 citations

    6

    h-index

  3. Journal of the Institute of Brewing

    6 publications · 119 citations

    6

    h-index

  4. 2

    h-index

  5. LWT

    2 publications · 31 citations

    2

    h-index

1–5