With twenty-five G-protein-coupled TAS2R receptors bitterness is the most complex taste sensation in terms of signal transduction. The objective of this sensory study was to investigate the effect of hTAS2R38 bitter receptor gene genotypes on intensity of bitterness of different N-C=S containing compounds. In addition, we studied the bitterness of vegetables that produce glucosinolates, which a...

Off-flavour taint of aquaculture products is a global issue reducing consumer confidence in the farmed produce as they are taken up via the gills of fish, and deposited in the lipids of the animal. If the fish are not purged, resulting undesirable muddy earthy flavour taint can be tasted by consumers. These undesirable flavour and odour is caused by the terpenoid compounds namely geosmin and 2-...

BACKGROUND The yeast amino acid catabolism plays an important role in flavour generation since higher alcohols and acetate esters, amino acid catabolism end products, are key components of overall flavour and aroma in fermented products. Comparative studies have shown that other Saccharomyces species, such as S. kudriavzevii, differ during the production of aroma-active higher alcohols and thei...