BitterDB id=919 Detailed experimental validation described in the associated resource.
References for the compound bitterness
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
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
[4]
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
[5]
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
[6]
Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532
hTas2r14