AI Decodes the Taste of Bitterness
5 Articles
5 Articles
Bitter peptides can affect the taste of fermented foods and high-protein products. An AI process has now produced new peptide sequences and predicted their bitterness mathematically. In the sensory evaluation, 25 out of 31 evaluable predictions were confirmed, which opens up a way to more targeted taste control, but initially only for tested peptides under laboratory conditions. Freising (Germany). Bitter peptides arise in enzymatic [...] The ar…
In the production of fermented products such as kefir, parmesan or mountain cheese, but also in the production of protein powders, bitter-tasting peptides can arise, which affect the taste and thus the acceptance of the products. A research team led by the Leibniz Institute...
Plant protein sources often fail in acceptance due to an unwanted by-taste that arises during processing. A new method now uses artificial intelligence to systematically decipher the molecular structures of the unpleasant taste. read more on t3n.de
AI Predicts and Designs Bitter Peptides That Shape the Taste of Food
Bitterness is one of the most stubborn problems in modern food production. During the fermentation of kefir, the ripening of Parmesan and mountain cheese, or the processing of protein powders and hydrolysates, proteins are broken down into smaller fragments called peptides. Some of these peptides bind to bitter taste receptors on the human tongue, and […]
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