BitterDB ID=2110

Vanillic acid

BitterDB id=2110
Detailed experimental validation described in the associated resource.

References for the compound bitterness

	Resource	Comment
[1]	URL link
[2]	Wang Y. et al. Flavor challenges in extruded plant-based meat alternatives: A review, Comprehensive Reviews in Food Science and Food Safety, 2022, 21(3), 2898-2929 PubMed 35470959
[3]	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	133.0	151.17	PubMed:30056706

Sensory data about the compound bitterness:

Sensory Data Type	Value	Reference
Bitter recognition threshold	0.05947 [mM]	Reference

Properties:

Mol. Weight: 168.1467 [g/mol]	AlogP(octanol-water): 1.15060
# Hydrogen Bond Donor: 1	# Hydrogen Bond Acceptor: 2
# Aromatic Rings: 1	# Rings: 1
# Rotatable Bonds: 2

Identifiers:

Formula: C8H8O4

IUPAC Systematic Name:

SMILES:

Canonical SMILES:

InChI Key: WKOLLVMJNQIZCI-UHFFFAOYSA-N

Links:

[1]	PubChem	8468
[2]	ZINC	ZINC000000338275