BitterDB ID=2107

7-Methoxycoumarin

BitterDB id=2107
Detailed experimental validation described in the associated resource.

References for the compound bitterness

	Resource	Comment
[1]	Ke J. et al. Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14, Food Chemistry, 2021, 338, 127816 PubMed 32818866
[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

Known bitter receptors targets:

Receptor Name	Effective concentration (μM)	EC50 (μM)	References
hTas2r14	1700.0		PubMed:32818866

Sensory data about the compound bitterness:

Sensory Data Type	Value	Reference
Bitter recognition threshold	0.062 [mM]	Reference
Bitter recognition threshold	0.062 [mM]	Reference

Properties:

Mol. Weight: 176.1687 [g/mol]	AlogP(octanol-water): 1.99510
# Hydrogen Bond Donor: 0	# Hydrogen Bond Acceptor: 3
# Aromatic Rings: 2	# Rings: 2
# Rotatable Bonds: 1

Identifiers:

Formula: C10H8O3

IUPAC Systematic Name:

SMILES:

Canonical SMILES:

InChI Key: LIIALPBMIOVAHH-UHFFFAOYSA-N

Links:

[1]	PubChem	10748
[2]	ZINC	ZINC000000391177