{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,18]],"date-time":"2026-05-18T05:16:50Z","timestamp":1779081410784,"version":"3.51.4"},"reference-count":21,"publisher":"Wiley","issue":"S1","license":[{"start":{"date-parts":[[2022,11,15]],"date-time":"2022-11-15T00:00:00Z","timestamp":1668470400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2023,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The bulk vegetable oil\u2013water partition coefficient of caffeine and quinine was determined by a shake\u2010flask method as log K\n                    <jats:sub>ow<\/jats:sub>\n                    \u00a0=\u00a0\u22121.32 and 2.97. These values were consistent with the effect of oil concentration on the distribution of the bitterants in an oil\u2010in\u2010water emulsion (0\u20132 and 0\u201320\u00a0wt% oil stabilized with 0.125 and 1\u00a0wt% whey protein isolate, respectively). For example, in a 20% o\/w emulsion, approximately 90% of the total caffeine remained in the aqueous phase, whereas in a 2% o\/w emulsion, only \u223c20% of the quinine remained in the aqueous phase. The intensity of the bitter taste of caffeine and quinine in emulsions was assessed by a large cohort (\n                    <jats:italic>n<\/jats:italic>\n                    \u00a0=\u00a0100) of untrained participants. An increase in fat in the emulsions (from 0.5\u00a0wt% to 2\u00a0wt% oil emulsions stabilized with 0.125\u00a0wt% whey protein isolate) caused a significant decrease in\u00a0perceived\u00a0bitterness\u00a0that was accompanied by a\u00a0decrease in the aqueous concentration of the hydrophobic bitterant quinine Specifically, the bitterness of quinine was reduced \u223c13% in the o\/w emulsion with more fat, and this drop paralleled a drop in the aqueous concentration and was generally consistent with aqueous dose\u2013response functions published elsewhere. For the hydrophilic bitterant caffeine, there was no\u00a0significant change in the\u00a0perceived\u00a0bitterness or aqueous concentration with changing oil concentration. We conclude that the perceived bitterness of a hydrophobic bitterant like quinine in an emulsion depends on the aqueous concentration rather than the overall concentration.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.16378","type":"journal-article","created":{"date-parts":[[2022,11,15]],"date-time":"2022-11-15T05:16:08Z","timestamp":1668489368000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Partitioning of caffeine and quinine in oil\u2010in\u2010water emulsions and effects on bitterness"],"prefix":"10.1111","volume":"88","author":[{"given":"Kelsey","family":"Tenney","sequence":"first","affiliation":[{"name":"Department of Food Science The Pennsylvania State University  State College USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9065-6326","authenticated-orcid":false,"given":"John E.","family":"Hayes","sequence":"additional","affiliation":[{"name":"Department of Food Science The Pennsylvania State University  State College USA"},{"name":"Sensory Evaluation Center The Pennsylvania State University  State College USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alyssa J.","family":"Bakke","sequence":"additional","affiliation":[{"name":"Department of Food Science The Pennsylvania State University  State College USA"},{"name":"Sensory Evaluation Center The Pennsylvania State University  State College USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ryan J.","family":"Elias","sequence":"additional","affiliation":[{"name":"Department of Food Science The Pennsylvania State University  State College USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5167-4898","authenticated-orcid":false,"given":"John N.","family":"Coupland","sequence":"additional","affiliation":[{"name":"Department of Food Science The Pennsylvania State University  State College USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2022,11,15]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.04.049"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12078\u2010012\u20109128\u20106"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1093\/chemse\/19.6.583"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11095\u2010014\u20101480\u20106"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2007.06.013"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/72.6.1424"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf052262w"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2008.02.002"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1093\/chemse\/18.2.121"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1958.tb17607.x"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1177\/10454411000110020501"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF00770195"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-459X.2002.tb00354.x"},{"key":"e_1_2_10_15_1","first-page":"45","article-title":"Prediction of molecular state of therapeutic agents in biological fluids from theoretical partition coefficients determined from retention factors","volume":"10","author":"Onah C. 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