ReviewMolecules (Basel, Switzerland)2023
Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Identification of potential flavonoids strongly correlated with bitterness and astringency in quinoa seedling vegetables via metabolomics and electronic tongue.Food chemistry: X · 2026Article
- A Comparison of Mere-Exposure, Flavor-Flavor and Flavor-Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample.Foods (Basel, Switzerland) · 2026Article
- Maillard reaction of heme protein hydrolysate and xylose: A strategy for improving protein solubility, umami taste, and texture in plant-based patties.Food chemistry: X · 2026Article
- Development of a Sensory Evaluation Method for Polyphenols via Analysis of Chemical Structure and Organoleptic Properties: A Pilot Study.Foods (Basel, Switzerland) · 2026Article
- Kokumi substances as taste modulators: sensory properties and molecular mechanisms.Chemical senses · 2026Review
- 'PULSE FICTION': Development of Slightly Processed Pulse-Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food Sustainability.Nutrition bulletin · 2026Review
- Integrated Metabolomics and Transcriptomics Reveal Bitter Compounds and Synthetic Pathways in the Special-Germplasm Bitter-TastingPlants (Basel, Switzerland) · 2026Article
- TRPV2 and TRPC5 are potential targets for astringent phytochemicals.Current research in food science · 2026Article
- Isolation, identification and quantification of phenolic acids, flavonoids and anthocyanins based on different particle fractions of purple-fleshed sweet potato flour for utilization as industrial applications.Food chemistry: X · 2026Article
- Enhancing phytochemical composition and nutritional profiles in dry bean varieties through roasting.Journal of the science of food and agriculture · 2025Article
- What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?Comprehensive reviews in food science and food safety · 2025Review
- Developing a Functional Triticale Noodle by Incorporating Silkworm (Foods (Basel, Switzerland) · 2025Article
- Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States-A Pilot Study.Foods (Basel, Switzerland) · 2025Article
- Effect of anthocyanin rich black sugarcane on milk production and antioxidant capacity in lactating dairy cows.Scientific reports · 2025Article
- Metabolomics analysis reveals the bitter active ingredients inFrontiers in nutrition · 2025Article
- Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques.Current research in food science · 2024Review
- Faba Bean (Metabolites · 2023Article
- The challenge of breeding for reduced off-flavor in faba bean ingredients.Frontiers in plant science · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.