BitterDB ID=1333

Mozambioside

BitterDB id=1333
Detailed experimental validation described in the associated resource.

References for the compound bitterness

	Resource	Comment
[1]	Lang T. et al. Numerous Compounds Orchestrate Coffeeâ€™s Bitterness, Journal of Agricultural and Food Chemistry, 2020, 68 (24), 6692-6700 PubMed 32437139
[2]	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
[3]	Czech C. et al. Identification of mozambioside roasting products and their bitter taste receptor activation, Food Chemistry, 2024, 446, 138884 PubMed 38432139

Known bitter receptors targets:

Receptor Name	Effective concentration (μM)	EC50 (μM)	References
hTas2r43	30.0		PubMed:38432139
hTas2r43	30.0	50.6	PubMed:32437139
hTas2r46	300.0		PubMed:38432139
hTas2r46	300.0		PubMed:32437139

Sensory data about the compound bitterness:

Sensory Data Type	Value	Reference
Bitter recognition threshold	0.06 [mM]	Reference

Properties:

Mol. Weight: 508.5580 [g/mol]	AlogP(octanol-water): -0.86840
# Hydrogen Bond Donor: 6	# Hydrogen Bond Acceptor: 10
# Aromatic Rings: 1	# Rings: 6
# Rotatable Bonds: 4

Identifiers:

Formula: C26H36O10

IUPAC Systematic Name:

SMILES:

Canonical SMILES:

InChI Key: FNIBRRHOZLASGI-MYSLEATPSA-N

Links:

[1]	PubChem	162986112
[2]	ZINC	ZINC000169654319