BitterDB id=36 Detailed experimental validation described in the associated resource.
References for the compound bitterness
Resource
Comment
[1]
Intelmann, D. et al. Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer. Chemosensory Perception 2, 118-132(2009). springerlink
Roland W. S. U. et al. Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39, Journal of Agricultural and Food Chemistry, 2011, 59 (21), 11764-11771 PubMed 21942422
[5]
Cui M. et al. Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids, Sci Rep, 2021, 11, 22340 PubMed 34785711
[6]
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
[7]
Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532
[8]
Yang J. et al. Discovery and verification of bitter components in Panax notoginseng based on the integrated strategy of pharmacophore model, system separation and bitter tracing technology, Food Chemistry, 2023, 428, 136716 PubMed 37413835
hTas2r1
mTas2r105