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Zusammenh�nge zwischen Struktur und Bittergeschmack bei Aminos�uren und Peptiden: I. Aminos�uren und verwandte Verbindungen
Abstract
About 60 amino acids, amino acid esters, N-acyl amino acids, amines, and other related compounds were tested for bitter taste. The recognition thresholds are in the range from 100 muMol/ml (L-2-amino butyric acid) to 0.8 muMol/ml (benzamide). Essential structural requirements for bitter compounds are a polar (electrophilic) group and a hydrophobic one, which must be arranged in a defined manner. The results are summarized in a model which shows the zones of contact between bitter compound and receptor.
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Bitter taste is reduced when a hydrophobic amino acid is in a terminal position or is completely free.
“Specifically, the bitter taste is reduced when the hydrophobic amino acid is in a terminal position or it is completely free [83].”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [83]
Citations
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Self-citation
Metadata
- Authors
- Wieser, H., & Belitz, H.-D.
- Affiliations
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (DE)
- Venue
- Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
- Published
- 1975-10
- Volume
- 159
- Issue
- 2
- Pages
- 65-72
- ISSN
- 0373-0174 (ISSN-L)
- 0044-3026
- 1438-2385
- OpenAlex
- W2914323320
- Cited by
- 64
- References
- 6
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 2 · 2023: 1 · 2022: 1 · 2021: 1 · 2020: 1 · 2019: 1 · 2018: 2 · 2016: 2 · 2015: 1 · 2014: 1 · 2012: 1
- FWCI
- 5.09
- Type
- journal article
- Language
- de
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- European Food Research and Technology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- bitter taste, amino acids, peptides, taste threshold, N-acyl amino acids, amino acid esters, amines, benzamide
- MeSH terms
- Amino Acids, Chemistry, Chemistry, Physical, Humans, Peptides, Structure-Activity Relationship, Taste, Chemical Phenomena
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