7,4-'dihydroxyflavone help

BitterDB id=865
Detailed experimental validation described in the associated resource.

References for the compound bitterness help

Resource Comment
[1] Roland WS, van Buren L, Gruppen H, Driesse M, Gouka RJ, et al. (2013). Bitter taste receptor activation by flavonoids and isoflavonoids: modeled structural requirements for activation of hTAS2R14 and hTAS2R39. J Agric Food Chem 61(44): 10454-66. PubMed 24117141
[2] URL link
[3] 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
[4] 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
[5] 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: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r14 16.0 PubMed:24117141
Human  hTas2r14 16.0 PubMed:36871162
Human  hTas2r14 16.0 PubMed:37110532
Human  hTas2r39 125.0 PubMed:24117141
Human  hTas2r39 125.0 PubMed:36871162
Human  hTas2r39 125.0 PubMed:37110532

Sensory data about the compound bitterness: help

There is no sensory data available

Properties: help

254.2400 [g/mol] 2.87120
2 4
3 3
1

Identifiers: help

2196-14-7
C15H10O4
LCAWNFIFMLXZPQ-UHFFFAOYSA-N

Links:

[1] 5282073
[2] ZINC000000057658