Suntory

Last updated January 31, 2026

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Enzymatic carbohydrate conversion kinetics: SuntoryRecent Research Landscape

Standardizing bitterant levels in botanical extracts is difficult due to natural variability. Precise titration of quassinoid species ensures flavor consistency and prevents sensory rejection of the beverage base.

What technical problems is Suntory addressing in Enzymatic carbohydrate conversion kinetics?

Excessive beverage sweetness

(2)evidences

Natural bitter compounds like quasin create sensory rejection in consumers. Reducing these substances improves the organoleptic profile and commercial viability of plant-based beverage bases.