Title Page -- Copyright -- Table of Contents -- List of Contributors -- Preface -- Section I: The Biology of Bitterness Perception -- Chapter 1: Biochemistry of Human Bitter Taste Receptors -- 1.1 Introduction -- 1.2 Bitter Taste Receptors: T2Rs -- 1.3 T2R Signal Transduction -- 1.4 Bitter Taste Perception and T2R Polymorphisms -- 1.5 Ligand Binding and Activation Mechanisms of T2Rs -- 1.6 Nutrigenomics of Taste -- 1.7 Bitter Taste Blockers -- 1.8 Expression of T2Rs in Extraoral tissues -- 1.9 Conclusion -- Acknowledgement -- References -- Chapter 2: Physiological Aspects of Bitterness -- 2.1 Introduction -- 2.2 Anatomy -- 2.3 Taste Signal Transduction -- 2.4 Gustatory Bitter Taste Receptor Gene Expression -- 2.5 Extragustatory Bitter Taste Receptors -- 2.6 Outlook -- Acknowledgements -- References -- Chapter 3: Bitterness Perception in Humans: An Evolutionary Perspective -- 3.1 Bitter Taste Receptors - A Group of G Protein-Coupled Receptor (GPCR) Members -- 3.2 Tas2R Gene Family - A Highly Diverse Family in Vertebrates -- 3.3 The Evolution of Tas2R Gene Family in Vertebrates -- 3.4 Diverse Selective Forces Drove the Evolution of Tas2R Genes in Primates -- 3.5 Genetical Basis of Tasteblindness - Human PTC Perception as an Example -- 3.6 PTC Tasteblindness in Humans and Chimpanzees - Shared Phenotype Resulted From Unshared Genotypes -- 3.7 Closing Remarks -- Acknowledgement -- References -- Section II: The Chemistry of Bitterness -- Chapter 4: Fruits and Vegetables -- 4.1 Introduction -- 4.2 Fruits -- 4.3 Vegetables -- 4.4 Future Progress -- References -- Chapter 5: Bitterness in Beverages -- 5.1 Introduction -- 5.2 Bitterness in Tea -- 5.3 Bitterness in Coffee -- 5.4 Bitterness in Cocoa/Hot Chocolate -- 5.5 Bitterness in Beer -- 5.6 Bitterness in Wine -- 5.7 Bitterness in Cider -- References.

Chapter 6: Structural Characteristics of Food Protein-Derived Bitter Peptides -- 6.1 Introduction -- 6.2 Bitter Peptides Preparation and Taste Evaluation -- 6.3 Role of Amino Acid Composition and Position Arrangement in Determining Peptide Bitterness Intensity -- 6.4 Peptide Debittering Methods -- 6.5 Conclusions -- Acknowledgement -- References -- Section III: Analytical Techniques for Separating and Characterizing Bitter Compounds -- Chapter 7: Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages -- 7.1 Screening Methods -- 7.2 Test Methods -- 7.3 Techniques to Maximize Bitterness Perception -- 7.4 Use of Standards -- 7.5 Conclusion -- References -- Chapter 8: Analysis of Bitterness Compounds by Mass Spectrometry -- 8.1 Introduction -- 8.2 Overview of LC-MS -- 8.3 Data Acquisition in LC-MS -- 8.4 LC-MS Application of Bitterness Compounds -- 8.5 Challenges and Future Perspectives -- 8.6 Optimisation of Mass Spectra Parameters -- 8.7 Recording of MS Profile -- 8.8 Challenges in the Collection of HRMS Data -- 8.9 Conclusions -- References -- Chapter 9: Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods -- 9.1 Introduction -- 9.2 The Electronic Tongue -- 9.3 The Electronic Tongue and Food Production -- 9.4 Electronic Tongue and Bitterness -- 9.5 Evaluating Bitterness in Food Products Using Electronic Tongues -- 9.6 Conclusion -- References -- Section IV: Methods for Removing Bitterness in Functional Foods and Nutraceuticals -- Chapter 10: Methods for Removing Bitterness in Functional Foods and Nutraceuticals -- 10.1 Introduction -- 10.2 Reducing and Removing Bitter Components -- 10.3 Conclusion -- References -- Index -- End User License Agreement.