caa a22 4500 477125735 CHVBK 20180405111649.0 cr unu---uuuuu 170330e19970601xx s 000 0 eng 10.1023/A:1012138103223 doi (NATIONALLICENCE)springer-10.1023/A:1012138103223 Basic Studies for the Practical Use of Bitterness Inhibitors: Selective Inhibition of Bitterness by Phospholipids [Elektronische Daten] [Yoshihisa Katsuragi, Yuki Mitsui, Tomoshige Umeda, Kazuya Otsuji, Susumu Yamasawa, Kenzo Kurihara] Purpose. We examined the effects of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol (PI), and phosphatidic acid (PA) on human taste sensation to various substances. Methods. The effects were evaluated psychophysically using paid volunteers. Results. PA inhibited the bitterness of various substances dissolved in water without affecting sweetness, saltiness, and sourness, although its inhibitory activity was less than that of PA-LG. PI also showed inhibitory activity on bitterness, although its activity was less than PA. A soybean lecithin fraction containing high contents of PA and PI also demonstrated inhibitory activity on the bitterness of various substances. Both the incorporation of either PA or the lecithin fraction into granules containing quinine and the coating of the granules with PA or the fraction effectively inhibited the bitterness of quinine. Conclusions. The lecithin fraction is permitted for use as an additive to drugs and food and can be produced on an industrial scale. It is expected that the lecithin fraction will be used safely as a bitterness inhibitor for practical applications. Plenum Publishing Corporation, 1997 bitter taste nationallicence taste inhibition nationallicence phosphatidic acid nationallicence phosphatidylinositol nationallicence soybean lecithin nationallicence Katsuragi Yoshihisa Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut Mitsui Yuki Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut Umeda Tomoshige Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut Otsuji Kazuya Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut Yamasawa Susumu Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut Kurihara Kenzo Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut Pharmaceutical Research Kluwer Academic Publishers-Plenum Publishers 14/6(1997-06-01), 720-724 0724-8741 14:6<720 1997 14 11095 https://doi.org/10.1023/A:1012138103223 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1023/A:1012138103223 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Katsuragi Yoshihisa Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut NATIONALLICENCE 700 1- Mitsui Yuki Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut NATIONALLICENCE 700 1- Umeda Tomoshige Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut NATIONALLICENCE 700 1- Otsuji Kazuya Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut NATIONALLICENCE 700 1- Yamasawa Susumu Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut NATIONALLICENCE 700 1- Kurihara Kenzo Food Products Research Laboratories, Kao Corporation, 314-02, Kashima, Japan aut NATIONALLICENCE 773 0- Pharmaceutical Research Kluwer Academic Publishers-Plenum Publishers 14/6(1997-06-01), 720-724 0724-8741 14:6<720 1997 14 11095 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer