L-Isoleucine help

BitterDB id=269

References for the compound bitterness help

Resource Comment
[1] Delompre T. et al. Taste Perception of Nutrients Found in Nutritional Supplements: A Review, Nutrients, 2019, 11(9), 2050 PubMed 31480669
[2] Gunther-Jordanland K. Quantitation and Taste Contribution of Sensory Active Molecules in Oat (Avena sativa L.), Journal of Agricultural and Food Chemistry, 2020, 68 (37), 10097-10108 PubMed 32786831
[3] Yang Q. et al. Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique, Food Chemistry, 2021, 347, 129085 PubMed 33493837
[4] Junger M. Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce, Journal of Agricultural and Food Chemistry, 2022, 70 (21), 6503-6518 PubMed 35593506
[5] Yan J. and Tong H. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(1), PubMed 36382875
[6] Merck Index Monograph Number: 5179

Known bitter receptors targets: help

There is no available data on associated receptors

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 10.0 [mM] Reference
Bitter recognition threshold 11.0 [mM] Reference
Bitter recognition threshold 11.0 [mM] Reference
Bitter recognition threshold 11.0 [mM] Reference

Properties: help

131.1800 [g/mol] 0.44440
2 2
0 0
3

Identifiers: help

73-32-5
C6H13NO2
AGPKZVBTJJNPAG-WHFBIAKZSA-N

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