date:Apr 22, 2016
n the commercially interesting bitter target belonging to the phenol/ polyphenol class.
NTC adopted a traditional approach and used classical taste tests, screening its in-house bank of plant-derived fractions against the bitterness of caffeine and catechins.
The organization identified several natural plant-derived fractions with bitter masking activity and combined the active fractions to create the optimal product.
Sensory trials were conducted on a panel of 20 trained panelists. A popular in