(+)-Catechin, (-)-Epicatechin, EC, Epicatechin 
BitterDB id=813 , Natural
Detailed experimental validation described in the associated resource.
References for the compound bitterness
| Resource | Comment | |
|---|---|---|
| [1] | Drewnowski A, Gomez-Carneros C (2000). Bitter taste, phytonutrients, and the consumer: a review. Am J Clin Nutr 72(6): 1424-35. PubMed 11101467 | more bitter than astringent |
| [2] | URL link | |
| [3] | URL link | |
| [4] | 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] | Soares S. et al. Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors, J. Agric. Food Chem, 2013, 61, 7, 1525–1533 PubMed 23311874 | |
| [6] | Roland W. S. U. et al. Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, J. Agric. Food Chem., 2013, 61, 44, 10454–10466 PubMed 24117141 | |
| [7] | Xu Y.-Q. et al. Quantitative analyses of the bitterness and astringency of catechins from green tea, Food Chemistry, 2018, 258, 16-24 PubMed 29655718 | |
| [8] | Behrens M. et al. At the Root of T2R Gene Evolution: Recognition Profiles of Coelacanth and Zebrafish Bitter Receptors, Genome Biology and Evolution, 2021, 13(1) PubMed 33355666 | |
| [9] | 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 | |
| [10] | Narukawa M. and Misaka T. Identification of mouse bitter taste receptors that respond to resveratrol: a bitter-tasting polyphenolic compound, Bioscience, Biotechnology, and Biochemistry, 2022, 86, 10, 1431–1437 PubMed 35881472 | |
| [11] | 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 | |
| [12] | Li L. et al. A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(3), 1763-1793 PubMed 36871162 | |
| [13] | Lang T. et al. Activation Profile of TAS2R2, the 26th Human Bitter Taste Receptor, Molecular Nutrition & Food Research, 2023, 67(11) PubMed 36929150 | |
| [14] | Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532 | |
| [15] | URL link | |
| [16] | URL link |
Known bitter receptors targets:
| Receptor Name | Effective concentration (μM) | EC50 (μM) | References |
|---|---|---|---|
hTas2r4 |
2000.0 | PubMed:24117141 | |
|
hTas2r4 |
2000.0 | 30151.0 | PubMed:23311874 |
|
hTas2r4 |
2000.0 | 30151.0 | PubMed:20704459 |
|
hTas2r4 |
2000.0 | 30151.0 | PubMed:37110532 |
|
hTas2r5 |
1000.0 | PubMed:24117141 | |
|
hTas2r5 |
1000.0 | 3210.0 | PubMed:23311874 |
|
hTas2r5 |
1000.0 | 3800.0 | PubMed:20704459 |
|
hTas2r5 |
1000.0 | 3210.0 | PubMed:37110532 |
|
hTas2r14 |
500.0 | PubMed:24117141 | |
|
hTas2r14 |
500.0 | PubMed:23311874 | |
|
hTas2r14 |
500.0 | PubMed:36871162 | |
|
hTas2r14 |
500.0 | PubMed:37110532 | |
|
hTas2r39 |
417.1 | PubMed:21272567 | |
|
hTas2r39 |
250.0 | PubMed:24117141 | |
|
hTas2r39 |
1000.0 | 3210.0 | PubMed:23311874 |
|
hTas2r39 |
1000.0 | 3210.0 | PubMed:20704459 |
|
hTas2r39 |
250.0 | PubMed:36871162 | |
|
hTas2r39 |
250.0 | 418.0 | PubMed:37110532 |
mTas2r105 |
1000 | PubMed:27226572 | |
|
mTas2r114 |
1000 | PubMed:27226572 | |
|
mTas2r121 |
1000 | PubMed:27226572 | |
|
mTas2r126 |
1000 | PubMed:27226572 | |
|
mTas2r144 |
1000 | PubMed:27226572 | |
dreTas2r3a |
1000.0 | PubMed:33355666 |
Sensory data about the compound bitterness:
| Sensory Data Type | Value | Reference |
|---|---|---|
| Bitter recognition threshold | 0.54 [mM] | Reference |
| Bitter recognition threshold | 0.8 [mM] | Reference |
| Bitter recognition threshold | 0.93 [mM] | Reference |
Properties:
| 290.2700 [g/mol] | 1.54610 |
| 5 | 6 |
| 2 | 3 |
| 1 |
Identifiers:
| 490-46-0,51429-86-8 |
| C15H14O6 |
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| PFTAWBLQPZVEMU-UKRRQHHQSA-N |
Links:
| [1] | 72276 | ||
| [2] | ZINC000000119988 |
