Reduction of bitterness in vegetable proteins and related assays and screening methods

The present disclosure generally provides methods for identifying compounds that attenuate bitterness in vegetable proteins. In certain particular morphologies, the present disclosure provides methods for identifying compounds that attenuate bitterness in vegetable proteins by determining whether the compounds modulate certain T2R bitterness receptors. In certain other forms, the present disclosure provides the use of such identified compounds to attenuate the bitter taste of ingestible compositions comprising one or more plant proteins. In certain further forms, the present disclosure provides flavored products, such as food or beverage products, comprising such ingestible compositions. Such food products include meat and dairy analogues. 本公开概括而言提供了用于鉴定减弱植物蛋白苦味的化合物的方法。在某些特定形态中，本公开提供了通过确定化合物是否调节某些T2R苦味受体来鉴定减弱植物蛋白苦味的化合物的方法。在某些其他形态中，本公开提供了使用这种经鉴定的化合物来减弱包含一种或多种植物蛋白的可摄取组合物的苦味的用途。在某些进一步的形态中，本公开提供了包含这种可摄取组合物的风味化产品，例如食物或饮料产品。这种食物产品包括肉类和乳制品类似物。