Sentence examples for bitter acid from inspiring English sources

Bitter, acid and salty sauces significantly increased the attribute complexity and bitter sauce reduced the attribute harmony.

Here, we present several lines of evidence that both CoA ligases and thioesterases are likely involved in bitter acid biosynthesis.

Significant changes were found in salmon for all combinations, most importantly; bitter, acid and salty sauces significantly reduced salmon flavor, while salty sauce also reduced fish-oil flavor.

Co-expression of HlCCL2 and HlCCL4 with HlVPS in yeast led to significant production of acylphloroglucinols (the direct precursors for bitter acid biosynthesis), which further confirmed the biochemical function of these two HlCCLs in vivo.

Functional identification of a thioesterase that catalyzed the reverse reaction of CCLs in mitochondria, together with the comprehensive analysis of genes involved BCAA catabolism, supported the idea that cytosolic CoA ligases are required for linking BCAA degradation and bitter acid biosynthesis in glandular trichomes.

The final steps in bitter acid biosynthesis are unique to hop.

When strained after some 12 hours, the resulting brew is a robust but smooth taste without the bitter acids and oils that traditionally accompany hot-water extraction methods.

Bitter acids, known for their use as beer flavoring and for their diverse biological activities, are predominantly formed in hop (Humulus lupulus) glandular trichomes.

Branched short-chain acyl-CoAs (e.g. isobutyryl-CoA, isovaleryl-CoA and 2-methylbutyryl-CoA), derived from the degradation of branched-chain amino acids (BCAAs), are essential building blocks for the biosynthesis of bitter acids in hops.

We also quantified the diprenylated precursors (e.g. deoxyhumulone) of the bitter acids.

The absence of deoxyadhumulone may reflect the overall lower levels of isoleucine-derived bitter acids.