ArticleFoods (Basel, Switzerland)2025
Chemical Mechanisms Underlying Sweetness Enhancement During Processing of Rehmanniae Radix: Carbohydrate Hydrolysis, Degradation of Bitter Compounds, and Interaction with Taste Receptors.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Thermal processing is widely applied in food manufacturing to enhance flavor, but the mechanisms underlying taste transformation remain insufficiently understood. Rehmannia Radix, traditionally processed by steaming, undergoes a distinctive shift from bitterness to sweetness, serving as a representative model for flavor modulation during processing. In this study, sensory evaluation (n = 12), electronic tongue analysis, HPLC-based sugar and marker profiling across 17 batches, and molecular docking with representative human taste receptors were combined to investigate the mechanisms of taste transformation. The results showed that steaming markedly increased sweetness while reducing bitterness (
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