感覚 / sensation-bitter
bitterness
Basic taste quality associated with bitter-taste receptor signaling
別名: 苦味（ja）
主張（2）
範囲: Human oral bitter taste perception
注記: Avoid fixing the receptor count without a current nomenclature source.
Reviews human bitter-taste receptors and their role in perception.
限界: Older review; current receptor nomenclature must be refreshed.
bitterness has_standardized_vocabulary_entry_in ISO 5492 sensory analysis vocabulary文脈資料
範囲: International standardized terminology for organoleptic attributes
注記: Definition text itself not reproduced; full text paywalled.
ISO 5492 defines terms for sensory analysis including terminology relating to organoleptic attributes, applicable across industries.
限界: Scope reviewed; individual definitions not verified against paywalled full text.
このエンティティに向かう主張（26）
範囲: Food and beverage perception
注記: The two can co-occur and interact but should remain separate database dimensions.
Treats astringency as a mouthfeel attribute with drying, roughness and puckering subqualities rather than as the basic taste bitterness.
限界: Subquality independence remains an open question.
文脈: Discusses astringency and bitterness as co-occurring tannin-related properties whose perceptions can affect one another.
限界: Does not provide a universal separation assay.
tannins can_contribute_to bitterness支持あり 範囲: Some food tannins and polyphenols
注記: Not every tannin has the same receptor or sensory profile.
Reports identification of several polyphenols as bitter-receptor agonists while discussing tannin-associated bitterness.
限界: Agonism does not yield a universal whole-food intensity value.
範囲: Highly hopped commercial beers
注記: Contribution was modeled with isohumulones and ethanol; it is not a universal single-compound explanation.
Humulinones emerged as a significant contributor in an alternative bitterness prediction approach.
限界: Model includes isohumulones and ethanol and is not a single-compound causal test.
caffeine is_a_poor_universal_prototype_for bitterness支持あり 範囲: Experimental use of caffeine as a bitter stimulus
注記: The review notes receptor-independent as well as canonical pathways.
Concludes that caffeine is a poor prototypical bitter stimulus because it also acts through bitter-receptor-independent pathways.
限界: Review conclusion; specific pathways should be traced to primary papers for mechanistic articles.
範囲: Brewed green tea
注記: Intensity depends on leaf material and preparation.
Identifies bitterness as a major quality attribute of green tea and reviews its compounds and perception.
限界: Broad review; preparation conditions vary.
範囲: Seven compounds in the cited roasted-cocoa study
注記: The compound class as a whole should not be labeled uniformly bitter.
Seven bitter-tasting diketopiperazines were retained as key organoleptics of the studied roasted cocoa nibs.
限界: Does not make every diketopiperazine bitter.
naringin is_associated_with bitterness支持あり 範囲: Often an immediate bitterness contribution in relevant citrus products
注記: Occurrence and importance vary by citrus species and product.
Names naringin as one of two major citrus bitter compounds and associates the issue with formidable bitterness.
限界: Species and product specificity need primary sources.
limonin is_associated_with bitterness支持あり 範囲: Often a delayed bitterness contribution in relevant citrus products
注記: Matrix and precursor conversion affect perception over time.
Names limonin as a major compound implicated in delayed bitterness of citrus products.
限界: Species, processing and precursor conversion need primary sources.
範囲: Natural green olives studied during processing
注記: Other phenolics and process conditions also contribute to final sensory quality.
States that olive bitterness is mainly caused by oleuropein in the studied natural-green-olive context.
限界: The wording should not be generalized to all olive oils or all olive processes.
範囲: One hundred extra-virgin olive oils from six varieties and seven countries
注記: Reported correlation r=0.72 is not a causal or universal calibration.
The highest reported sensory-chemical correlation was between bitterness and total phenolics (r=0.72).
限界: Correlation does not isolate causality or define a universal scale.
範囲: Commercial beers in the cited hop-profile study
注記: Hop-acid identity, oxidation state and beer matrix affect temporal character.
Hop-acid profiles were associated with the nature, temporal profile and intensity of perceived beer bitterness.
限界: Commercial products and study panel descriptors.
範囲: Polyphenol-rich commercial lagers in the cited study
注記: Polyphenols are heterogeneous and may also contribute mouthfeel; this is not a class-wide fixed intensity.
Beers high in polyphenols and hop acids were perceived as having harsh and progressive bitterness in the study.
限界: The design does not isolate every polyphenol independently.
範囲: Green-tea infusions in the cited quantitative study
注記: Correlation is concentration- and matrix-specific.
EGCG concentration was one of two catechin measures highly correlated with bitterness in the modeled infusions.
限界: Study-specific correlation.
範囲: Green-tea infusions in the cited quantitative study
注記: Correlation is concentration- and matrix-specific.
ECG concentration was one of two catechin measures highly correlated with bitterness in the modeled infusions.
限界: Study-specific correlation.
範囲: Roasted cocoa nib aqueous reconstitution and omission study
注記: Concentration and finished-chocolate matrix affect perception.
Theobromine remained among the key bitter organoleptics after quantitative reconstitution and omission testing.
限界: Specific material and aqueous model.
範囲: Chicory and chicory-based surrogate coffee in the cited study
注記: Receptor activation and food concentration jointly shape perception.
Lactucin was quantified as a chicory bitter compound and activated highly sensitive bitter receptors in the study.
限界: Full concentration and panel details require full text.
範囲: Chicory and chicory-based surrogate coffee in the cited study
注記: Receptor activation and food concentration jointly shape perception.
Lactucopicrin was quantified as a chicory bitter compound and activated highly sensitive bitter receptors in the study.
限界: Full concentration and panel details require full text.
範囲: Quinine hydrochloride solutions in human gustatory testing
注記: Intensity varies with concentration and mixture context.
Human volunteers rated bitterness of quinine hydrochloride solutions while suppression by mixture components was tested.
限界: Solution context; no food matrix.
範囲: Electronic taste-sensor response across fractionated coffee brews
注記: Human sensory confirmation is not supplied by the cited experiment.
Fractionated coffee brews generated bitterness response values in an electronic taste-sensing system.
限界: Instrument response is not a human bitterness rating.
範囲: Roasted cocoa nibs and aqueous taste reconstitution
注記: Finished chocolate requires separate matrix and process records.
An aqueous reconstitute reproduced the taste profile of roasted nib suspension and omission tests identified key bitter organoleptics.
限界: Aqueous suspension differs from finished chocolate.
範囲: Orange juices examined by sensory-guided metabolomics
注記: Variety and processing must be retained per sample.
Sensory-guided fractionation and taste re-engineering reconstructed the characteristic taste including bitterness of orange juice.
限界: Exact varieties and panel details require full text.
範囲: Table-olive processing
注記: The method and final residual bitterness vary by product style.
The review defines table-olive production around partial or total debittering followed by fermentation.
限界: Methods and residual taste vary.
範囲: Purified compound in 3% ethanol in the cited threshold study
注記: Threshold and contribution are matrix-specific.
Sensory-guided work identified momordicine IV as strongly bitter and a principal contributor by dose-over-threshold analysis.
限界: Exact threshold should be extracted from full text before numerical publication.
範囲: Purified compound in 3% ethanol in the cited threshold study
注記: Threshold and contribution are matrix-specific.
Charantoside B had a reported recognition threshold of 13.6 ppm in 3% ethanol and was a principal contributor by dose-over-threshold analysis.
限界: The solution threshold is not a whole-fruit intensity value.
Tom Khom has_defining_sensory_theme bitterness文脈資料 範囲: The documented Lisu dish name and preparation are explicitly framed as Tom Khom or bitter soup
注記: Recipes sharing the name may use different bittering materials and intensities.
The title and description present ต้มขม as a bitter-themed Lisu soup built around a local bitter herb.
限界: Cultural naming and one preparation do not define all recipes.
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