ArticleJournal of agricultural and food chemistry2024
Identification of 4'-Demethyl-3,9-dihydroeucomin as a Bitter-Masking Compound from the Resin of
Article in Journal of agricultural and food chemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed.
- A homoeriodictyol sodium mouthwash reduces bitterness sensitivity in patients with gynecological cancer receiving carboplatin-based chemotherapy.Scientific reports · 2026Article
- A Digestive Herbal Mixture Preparation Stimulates Proton Secretion in Human Parietal Cells through Phenolic Compounds Targeting Bitter Taste Receptors.Molecular nutrition & food research · 2026Article
- Chemosensory response to Pt-based chemotherapeutics via bitter taste receptors in vitro reveals a new mechanism for bitter taste disorders.Scientific reports · 2026Article
- Phytochemical Characterisation and Antioxidant and Anti-Inflammatory Potential ofMolecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
15 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Masking the bitter taste of foods is one of the key strategies to improve their taste and palatability, particularly in the context of clean labeling, where natural compounds are preferred. Despite the demand, the availability of natural bitter-masking compounds remains limited. Here, we identified the bitter-masking compound 4'-demethyl-3,9-dihydroeucomin (
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Registered trials
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