SAPID: a Strategy to Analyze Plant Extracts Taste In Depth. Application to the complex tasteof Swertia chirayita (Roxb.) H.Karst.
Adriano Rutz, Pascale Deneulin, Ivano Tonutti, Benoît Bach, Jean‐Luc Wolfender
The paper develops an untargeted method to analyze plant extract taste and chemical composition, confirming bitterness in Swertia chirayita extract is due to iridoids and highlighting other compounds contributing to taste complexity.
Current Research in Food Science · Jan 1, 2025Peer-reviewedMolecular Biology