BitterDB ID=75

Isoxanthohumol

BitterDB id=75 , Natural
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
[2]	URL link
[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]	Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532

Known bitter receptors targets:

Receptor Name	Effective concentration (μM)	EC50 (μM)	References
hTas2r1	3		Link
hTas2r1	3.0		PubMed:37110532
hTas2r1	3.0		Link
hTas2r14	3		Link
hTas2r14	3.0		PubMed:37110532
hTas2r14	3.0		Link
hTas2r40	10		Link
hTas2r40	10.0		PubMed:37110532
hTas2r40	10.0		Link
hTas2r47			PubMed:37110532

Sensory data about the compound bitterness:

Sensory Data Type	Value	Reference
Bitter recognition threshold	0.016 [mM]	Reference
Bitter recognition threshold	0.016 [mM]	Reference

Properties:

Mol. Weight: 354.4000 [g/mol]	AlogP(octanol-water): 4.32160
# Hydrogen Bond Donor: 2	# Hydrogen Bond Acceptor: 5
# Aromatic Rings: 2	# Rings: 3
# Rotatable Bonds: 4

Identifiers:

Formula: C21H22O5

IUPAC Systematic Name:

SMILES:

Canonical SMILES:

InChI Key: YKGCBLWILMDSAV-UHFFFAOYSA-N

Links:

[1]	PubChem	513197
[2]	ZINC	ZINC000002561287	ZINC000003637160