Biomimetic supramolecular biophenol-carbohydrate and biophenol-protein models by NMR experiments

functions and influence the taste sensorial perception The taste phenomenon involves the establishment of a multiple reversible equilibrium of supramolecular formation among molecular components. The complex taste process has been evaluated by NMR biomimetic experiments performed in abiotic conditions. 3,4-Dihydroxyphenylacetic acid, a model compound, was investigated by NMR titration with caffeine and P-cyclodextrin, respectively. The kinetics and energetics of the process show that the supramolecular interactions, Controlled by weak forces occurring at short distance, increase according to the order beta-cyclodextrin > caffeine, suggesting that polysaccharides could play a fundamental role in the mechanism that controls the taste perception.