Flavor Food Resource (http://food.oregonstate.edu/) Oregon State University, Corvallis, OR

Updated April 2000

LITERATURE CITED

Brand, J.G. (Ed.), Teeter, J.H. (Ed.), Cagan, R.H. (Ed.), Sugisawa, H. (Ed.), and Kare, M.R. (Ed). 1989. Chemical Senses. Marcel Dekker, Inc. New York, New York.

Cagan, R.H. 1989. Neural Mechanisms in Taste. CRC Press, Baco Raton, Florida.

Drewnowski, A., and Rock, C.L. 1995. The influence of genetic taste markers on food acceptance. American Jouranl of Clinical Nutrition 62:506-511.

Fox, B. 1989. Secret of bad taste revealed. New Scientist. (April 29):33.

Heath, H.B. 1981. Source Book of Flavors. Van Nostrand Reinhold, New York.

Meilgaard, M. Civille, G.V., and Carr, B.T. 1991. Sensory Evaluation Techniques, 2nd ed. CRC Press, Boca Raton, Florida.

Ray, R. and Walheim, L. 1980. Citrus How to Select, Grow and Enjoy. Fisher Publishing, Tucson, Arizona.

Simon, S.A., and Roper, S.D. 1993. Mechanisms\of Taste Transduction. CRC Press, Boca Raton, Florida.

Teranishi, R. (Ed.), Flath, R.A. (Ed.), and Sugisawa, H. (Ed.). 1981. Flavor Research Recent Advances. Marcel Dekker, Inc., New York, New York.

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THE ESSENCE OF BITTERNESS By Teresa Garner and Phil Bopp NFM425 May 30, 1996

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