Caffeine help

BitterDB id=46 , Natural
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 bitter
[2] Rodgers S, Glen RC, Bender A (None). Characterizing bitterness: identification of key structural features and development of a classification model. J Chem Inf Model 46(2): 569-76. PubMed 16562985
[3] Meyerhof W, Batram C, Kuhn C, Brockhoff A, Chudoba E, et al. (2010). The molecular receptive ranges of human TAS2R bitter taste receptors. Chem Senses 35(2): 157-70. PubMed 20022913
[4] 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 providing a long-lasting bitterness perceived all over in the oral cavity
[5] 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
[6] URL link bitter
[7] Merck Index Monograph Number:

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r7 300 PubMed:20022913
Human  hTas2r10 300 PubMed:20022913
Human  hTas2r14 300 PubMed:20022913
Human  hTas2r43 300 PubMed:20022913
Human  hTas2r46 300 PubMed:20022913
Chicken  ggTas2r2 30 PubMed:25180257
Mouse  mTas2r121 10 60 PubMed:27226572

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 8 [mM] Reference
Bitter recognition threshold 0.7-3.7 [mM] Reference
Bitter recognition threshold 0.7 [mM] Reference

Properties: help

194.19 [g/mol] -1.02930
0 6
2 2
192 [mg/kg B.W.]

Identifiers: help



[1] 2519
[2] ZINC000000001084
[3] DB00201
[4] 407