Theobromine help

BitterDB id=749
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
[2] URL link
[3] Shu N. et al. Metabolomics identify landscape of food sensory properties, Critical Reviews in Food Science and Nutrition, 2023, 63(27), 8478-8488 PubMed 35435783
[4] Deng S. et al. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation, Food Research International, 2022, 157, 111262 PubMed 35761574
[5] 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
[6] Lang T. et al. Activation Profile of TAS2R2, the 26th Human Bitter Taste Receptor, Molecular Nutrition & Food Research, 2023, 67(11) PubMed 36929150
[7] 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
[8] URL link primary bitter alkaloid found in coca and chocolate

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r14 1000.0 PubMed:27226572
Mouse  mTas2r121 100 PubMed:27226572

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 0.75 [mM] Reference

Properties: help

180.1700 [g/mol] -1.03970
1 5
2 2
0
1260 [mg/kg B.W.]

Identifiers: help

83-67-0
C7H8N4O2
YAPQBXQYLJRXSA-UHFFFAOYSA-N

Links:

[1] 5429
[2] ZINC000000002151
[3] DB01412