Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

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 alk...

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Detalles Bibliográficos
Autores principales: Karolkowski, Adeline, Belloir, Christine, Briand, Loïc, Salles, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10141849/
https://www.ncbi.nlm.nih.gov/pubmed/37110532
http://dx.doi.org/10.3390/molecules28083298

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10141849/
https://www.ncbi.nlm.nih.gov/pubmed/37110532
http://dx.doi.org/10.3390/molecules28083298

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