Quinine, Quinine hydrochloride help

BitterDB id=40
Detailed experimental validation described in the associated resource.

References for the compound bitterness help

Resource Comment
[1] George A . Burdock (2005) Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, CRC Press intensely bitter taste
[2] Bhatia V. et al. Extraoral expression and characterization of bitter taste receptors in Astyanax mexicanus (Mexican tetra fish), FASEB BioAdvances, 2022, 4(9), 574-584 PubMed 36089978
[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
[4] Xiang X. et al. Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation, Food Chemistry, 2024, 439, 138103 PubMed 38056337
[5] Susan S. S. et al. The effect of sweeteners on bitter taste in young and elderly subjects, Brain Research Bulletin, 1994, 35, 3, 189-204 PubMed 7812797
[6] Guinard JX, Hong DY, Zoumas-Morse C, Budwig C, Russell GF (1994). Chemoreception and perception of the bitterness of isohumulones. Physiol Behav 56(6): 1257-63. PubMed 7878099
[7] PubChem 91558

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Fish  amTas2r1 970.0 PubMed:36089978
Fish  amTas2r3 590.0 PubMed:36089978
Fish  amTas2r4 1110.0 PubMed:36089978
Fish  amTas2r114 420.0 PubMed:36089978

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 0.007 [mM] Reference
Bitter recognition threshold 0.00538 [mM] Reference
Bitter recognition threshold 0.261 [mM] Reference
Bitter recognition threshold 0.03 [mM] Reference

Properties: help

360.8900 [g/mol] 3.59500
1 4
2 5
4

Identifiers: help

130-89-2
C20H25ClN2O2
LBSFSRMTJJPTCW-DSXUQNDKSA-N

Links:

[1] 91558
[2] ZINC000003831404