date:Apr 22, 2016
intrinsically present. Despite the potential nutritional value of food and beverages rich in polyphenols, the products are commonly described by consumer as astringent, as well as bitter or metallic.
Based on the current school of thought on bitter perception, NTCs development partners embarked on an ambitious project to identify plant-derived semi-volatile compounds capable of suppressing bitterness. Given the plethora of bitter compounds and the high number of receptors, the company focused o