Nowadays several kinds of natural bitterness inhibitors have been discovered including certain cinnamic acid derivatives,adenosine monophosphate,phosphatidic acid,etc.

Study progress in bitterness mechanism and bitterness depressant technique;

Research and application of natural bitterness lnhibitors;

Discussion on the Bitterness of Enzymic Hydrolysates of Proteins;

Establishment of bitterness appraisal method of Chinese drugs and preparation;

The original of the "bitter taste",the intermixed taste that affects the quality of the liquor,and the measures to eliminate its influence on liquor quality to the greatest extent are reviewed.

Sometimes bitter taste appears as numb and sore bitterness,burnt bitterness,acerbity,and sweet bitterness etc.

The bitter taste in liquor derived from raw materials,production techniques,and blending process.

Studies on Bitterness Reduction of Citrus Juice with Three Methods;

Compared of naringin content and fruit bitter in Citrus grandis;