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Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/bf01879606openalex-snapshot
Voraussage der Bitterkeit von Peptiden aus deren Aminosäurezu-sammensetzung
inferredcites →https://doi.org/10.1016/s0315-5463(82)72613-6openalex-snapshot
HPLC Separation of Bitter Peptides from Cheddar Cheese
inferredcites →https://doi.org/10.1016/s0958-6946(00)00023-6openalex-snapshot
Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese
inferredcites →https://doi.org/10.1016/s0958-6946(01)00062-0openalex-snapshot
Advances in the study of proteolysis during cheese ripening
inferredcites →https://doi.org/10.1016/s0958-6946(98)00015-6openalex-snapshot
Evaluation of flavour compounds of Camembert cheese
inferredcites →https://doi.org/10.1016/s0958-6946(99)00131-4openalex-snapshot
Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes’ and goats’ milk
inferredcites →https://doi.org/10.1016/s1874-558x(04)80076-9openalex-snapshot
Proteolysis in Cheese during Ripening
inferredcites →https://doi.org/10.1017/s0022029900019695openalex-snapshot
The structure of a bitter peptide derived from casein by digestion with papain
inferredcites →https://doi.org/10.1017/s0022029901005209openalex-snapshot
Determination of taste-active compounds of a bitter Camembert cheese by omission tests
inferredcites →https://doi.org/10.1021/jf000200uopenalex-snapshot
Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry
inferredcites →https://doi.org/10.1021/jf00054a046openalex-snapshot
Sensory and Chemical Analysis of Fractions Obtained by Gel Permeation of Water-Soluble Comte Cheese Extracts
inferredcites →https://doi.org/10.1021/jf000966uopenalex-snapshot
Evolution of the Composition of a Selected Bitter Camembert Cheese during Ripening: Release and Migration of Taste-Active Compounds
inferredcites →https://doi.org/10.1021/jf000967mopenalex-snapshot
Evolution of the Taste of a Bitter Camembert Cheese during Ripening: Characterization of a Matrix Effect
inferredcites →https://doi.org/10.1021/jf0012594openalex-snapshot
Characterization of Natural “Cooling” Compounds Formed from Glucose and l -Proline in Dark Malt by Application of Taste Dilution Analysis
inferredcites →https://doi.org/10.1021/jf034788ropenalex-snapshot
Identification of the Taste Enhancer Alapyridaine in Beef Broth and Evaluation of Its Sensory Impact by Taste Reconstitution Experiments
inferredcites →https://doi.org/10.1021/jf049058dopenalex-snapshot
Production and Sensory Characterization of a Bitter Peptide from β-Casein
inferredcites →https://doi.org/10.1021/jf049802uopenalex-snapshot
Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
inferredcites →https://doi.org/10.1021/jf050457yopenalex-snapshot
Sensory-Guided Decomposition of Roasted Cocoa Nibs (Theobroma cacao) and Structure Determination of Taste-Active Polyphenols
inferredcites →https://doi.org/10.1021/jf052617bopenalex-snapshot
Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus albaL.) and European Oak Wood (Quercus roburL.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines
inferredcites →https://doi.org/10.1021/jf062422jopenalex-snapshot
Quantitative Structure−Activity Relationship Study of Bitter Peptides
inferredcites →https://doi.org/10.1021/jf950521jopenalex-snapshot
Preparative Methods of Isolating Bitter Peptides from Cheddar Cheese
inferredcites →https://doi.org/10.1021/jf991363popenalex-snapshot
Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 1. Development and Sensory Validation of a Model Water-Soluble Extract
inferredcites →https://doi.org/10.1021/jf991364hopenalex-snapshot
Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests
inferredcites →https://doi.org/10.1051/lait:1991647openalex-snapshot
Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture
inferredcites →https://doi.org/10.1051/lait:1992426openalex-snapshot
Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition
inferredcites →https://doi.org/10.1051/lait:1996425openalex-snapshot
Le goût des acides aminés, des peptides et des protéines : exemple de peptides sapides dans les hydrolysats de caséines
inferredcites →https://doi.org/10.1051/lait:1997649openalex-snapshot
Combined high resolution chromatographic techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano cheese
inferredcites →https://doi.org/10.1080/00021369.1974.10861162openalex-snapshot
A Bitter Peptide from Cheddar Cheese
inferredcites →https://doi.org/10.1093/chemse/2.1.71openalex-snapshot
BITTER PEPTIDES, OCCURRENCE AND STRUCTURE
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb10637.xopenalex-snapshot
Isolation and Identification of Low‐Molecular‐Weight Peptides from Emmentaler Cheese
inferredcites →https://doi.org/10.1246/bcsj.57.301openalex-snapshot
Studies of Bitter Peptides from Casein Hydrolyzate. V. Bitterness of the Synthetic N-Terminal Analogs of des-Gly2–BPIa (Arg–Pro–Pro–Phe–Ile–Val)
inferredcites →https://doi.org/10.3168/jds.s0022-0302(05)72795-8openalex-snapshot
Evaluation of Bitterness in Ragusano Cheese
inferredcites →https://doi.org/10.3168/jds.s0022-0302(79)83230-0openalex-snapshot
Swiss Cheese Flavor: I. Chemical Analysis
inferredcites →https://doi.org/10.3168/jds.s0022-0302(79)83231-2openalex-snapshot
Swiss Cheese Flavor: II. Organoleptic Analysis
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Identification of Bitter Peptides in Aged Cheddar Cheeseby Crossflow Filtration-Based Fractionation, Peptidomics, Statistical Screening and Sensory Analysis
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Structural Characteristics of Food Protein‐Derived Bitter Peptides
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Proteolysis in Cheese During Ripening
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Bitter Peptides YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV, Released during Gastric Digestion of Casein, Stimulate Mechanisms of Gastric Acid Secretion via Bitter Taste Receptors TAS2R16 and TAS2R38
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Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri
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Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum)
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b03933openalex-snapshot
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inferred← citeshttps://doi.org/10.1021/acs.jafc.6c00101openalex-snapshot
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inferred← citeshttps://doi.org/10.1021/acs.jafc.7b06142openalex-snapshot
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Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b06260openalex-snapshot
Kaempferol 3-O-(2‴-O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein Isolates
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b04581openalex-snapshot
Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion–Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b06663openalex-snapshot
Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.)
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.2c00251openalex-snapshot
Identifying Sequential Residue Patterns in Bitter and Umami Peptides
inferred← citeshttps://doi.org/10.1021/jf101326vopenalex-snapshot
Quantitative Sensomics Profiling of Hop-Derived Bitter Compounds Throughout a Full-Scale Beer Manufacturing Process
inferred← citeshttps://doi.org/10.1021/jf102899jopenalex-snapshot
Discovery of N2-(1-Carboxyethyl)guanosine 5′-Monophosphate as an Umami-Enhancing Maillard-Modified Nucleotide in Yeast Extracts
inferred← citeshttps://doi.org/10.1021/jf201685mopenalex-snapshot
Taste Modulating N-(1-Methyl-4-oxoimidazolidin-2-ylidene) α-Amino Acids Formed from Creatinine and Reducing Carbohydrates
inferred← citeshttps://doi.org/10.1021/jf300563nopenalex-snapshot
Identification of Bitterness-Masking Compounds from Cheese
inferred← citeshttps://doi.org/10.1021/jf303146hopenalex-snapshot
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family
inferred← citeshttps://doi.org/10.1021/jf400112bopenalex-snapshot
Quantitative Studies and Taste Reconstitution Experiments of the Sour and Lingering Mouthful Orosensation in a Debittered Extract of Traditional Japanese Dried and Fermented Skipjack Tuna (Hongarebushi)
inferred← citeshttps://doi.org/10.1021/jf400807wopenalex-snapshot
Sensomics Analysis of Key Hazelnut Odorants (Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS)
inferred← citeshttps://doi.org/10.1021/jf4019728openalex-snapshot
Identification of Bitter Peptides in Whey Protein Hydrolysate
inferred← citeshttps://doi.org/10.1021/jf502896nopenalex-snapshot
Application of 2D-HPLC/Taste Dilution Analysis on Taste Compounds in Aniseed (Pimpinella anisum L.)
inferred← citeshttps://doi.org/10.1021/jf801742wopenalex-snapshot
Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine
inferred← citeshttps://doi.org/10.1021/jf8023358openalex-snapshot
Reinvestigation of the Bitter Compounds in Carrots (Daucus carota L.) by Using a Molecular Sensory Science Approach
inferred← citeshttps://doi.org/10.1021/jf900086mopenalex-snapshot
Identification of Novel Orosensory Active Molecules in Cured Vanilla Beans (Vanilla planifolia)
inferred← citeshttps://doi.org/10.1021/jf900280jopenalex-snapshot
Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii
inferred← citeshttps://doi.org/10.1021/jf9044606openalex-snapshot
Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee Brew
inferred← citeshttps://doi.org/10.1039/c8fo01820kopenalex-snapshot
Evaluation of the bitter components of bamboo shoots using a metabolomics approach
inferred← citeshttps://doi.org/10.1080/09168451.2015.1069695openalex-snapshot
Identification of the possible new odor-active compounds “12-methyltridecanal and its analogs” responsible for the characteristic aroma of ripe Gouda-type cheese
inferred← citeshttps://doi.org/10.1080/10408398.2012.740102openalex-snapshot
Formation and Degradation of Beta-casomorphins in Dairy Processing
inferred← citeshttps://doi.org/10.1080/10408398.2014.911142openalex-snapshot
2,5-diketopiperazines in food and beverages: Taste and bioactivity
inferred← citeshttps://doi.org/10.1080/10408398.2023.2220792openalex-snapshot
A comprehensive database of cheese-derived bitter peptides and correlation to their physical properties
inferred← citeshttps://doi.org/10.1080/87559129.2012.660717openalex-snapshot
Contribution of Nonvolatile Composition to Wine Flavor
inferred← citeshttps://doi.org/10.1111/1541-4337.13067openalex-snapshot
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
inferred← citeshttps://doi.org/10.1111/1750-3841.71011openalex-snapshot
Study of Sensory Evaluation of Bittering Agents for Establishing an Evaluation System of Bitterness
inferred← citeshttps://doi.org/10.1111/1750-3841.71031openalex-snapshot
Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2011.02785.xopenalex-snapshot
Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation
inferred← citeshttps://doi.org/10.1111/j.1471-0307.2010.00598.xopenalex-snapshot
The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory‐, pilot‐ and commercial‐scale productions
inferred← citeshttps://doi.org/10.1111/j.1471-0307.2010.00633.xopenalex-snapshot
Recent advances in milk clotting enzymes
inferred← citeshttps://doi.org/10.1111/j.1749-6632.2009.03914.xopenalex-snapshot
Identification of the Key Bitter Compounds in Our Daily Diet Is a Prerequisite for the Understanding of the hTAS2R Gene Polymorphisms Affecting Food Choice
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02306.xopenalex-snapshot
Comprehensive Analysis of Umami Compounds by Ion‐Pair Liquid Chromatography Coupled to Mass Spectrometry
inferred← citeshttps://doi.org/10.1111/jfbc.12801openalex-snapshot
Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame
inferred← citeshttps://doi.org/10.1111/jfbc.12978openalex-snapshot
Bitterness of fish protein hydrolysate and its debittering prospects
inferred← citeshttps://doi.org/10.1111/joss.12266openalex-snapshot
Validation of a paper‐disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food‐grade fractionation system
inferred← citeshttps://doi.org/10.1201/b11187-3openalex-snapshot
Important Tastants and New Developments
inferred← citeshttps://doi.org/10.15237/gida.gd19151openalex-snapshot
ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR
inferred← citeshttps://doi.org/10.21603/2073-4018-2025-3-28openalex-snapshot
Sensory Evaluation by Experts and Consumers: Comparative Analysis
inferred← citeshttps://doi.org/10.2174/1570164618666210114113306openalex-snapshot
Proteomic Technologies and their Application for Ensuring Meat Quality, Safety and Authenticity
inferred← citeshttps://doi.org/10.2903/j.efsa.2009.231ropenalex-snapshot
Review of the potential health impact of β-casomorphins and related peptides
inferred← citeshttps://doi.org/10.3136/fstr.25.179openalex-snapshot
Selective Elimination of Bitter Peptides by Adsorption to Heat-treated Porous Silica Gel
inferred← citeshttps://doi.org/10.3168/jds.2017-12944openalex-snapshot
Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese
inferred← citeshttps://doi.org/10.3168/jds.2017-13853openalex-snapshot
Peptidomic screening of bitter and nonbitter casein hydrolysate fractions for insulinogenic peptides
inferred← citeshttps://doi.org/10.3390/foods10061312openalex-snapshot
Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins
inferred← citeshttps://doi.org/10.3390/foods11060871openalex-snapshot
Plant Milk-Clotting Enzymes for Cheesemaking
inferred← citeshttps://doi.org/10.3390/foods14010052openalex-snapshot
Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA Lactiplantibacillus plantarum NJAU-01: The Antioxidant’s Role
inferred← citeshttps://doi.org/10.3390/foods14111940openalex-snapshot
Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds
inferred← citeshttps://doi.org/10.3390/foods15111885openalex-snapshot
Analytical Methods for the Characterisation of Aroma Compounds in Milk
inferred← citeshttps://doi.org/10.3390/foods9080979openalex-snapshot
Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides
inferred← citeshttps://doi.org/10.3390/foods9101354openalex-snapshot
Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
inferred← citeshttps://doi.org/10.3390/ijms20061402openalex-snapshot
Beyond the Flavour: The Potential Druggability of Chemosensory G Protein-Coupled Receptors
inferred← citeshttps://doi.org/10.3390/ijms25031842openalex-snapshot
Milk Antiviral Proteins and Derived Peptides against Zoonoses
inferred← citeshttps://doi.org/10.3390/molecules23020261openalex-snapshot
Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)
inferred← citeshttps://doi.org/10.3390/molecules24091650openalex-snapshot
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments
inferred← citeshttps://doi.org/10.3390/molecules24152824openalex-snapshot
Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk
inferred← citeshttps://doi.org/10.3390/molecules25153328openalex-snapshot
Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods
inferred← citeshttps://doi.org/10.3390/nu17101615openalex-snapshot
Casein and Casein-Derived Peptides: Antibacterial Activities and Applications in Health and Food Systems
inferred← citeshttps://doi.org/10.3746/jkfn.2023.52.8.805openalex-snapshot
Correlation Analysis between Sensory Quality and Phytochemical Profiles of Citrus unshiu Based on Sensometabolomics
inferred← citeshttps://doi.org/10.4014/jmb.2004.04004openalex-snapshot
Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses
inferred← citeshttps://doi.org/10.47328/ufvbbt.2024.152openalex-snapshot
Development of a plant-based milk-clotting enzyme and a debittering microbial culture for the formulation of halal-certified healthy cheese
inferred← citeshttps://doi.org/10.70675/5b7bf6d7z4455z46dbz85a8z44217e3f55b5openalex-snapshot
Recherches sur les déterminants moléculaires de l'amertume des vins blancs secs et moelleux : Interprétations moléculaires et applications pratiques
inferred← citeshttps://doi.org/10.7939/r3r786070openalex-snapshot
Conversion of Protein to Bioactive Peptides in Sourdough Fermentation
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