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LIPOPHILICITY AND THE PERCEPTION OF BITTERNESS
被引:21
作者
:
GARDNER, RJ
论文数:
0
引用数:
0
h-index:
0
机构:
HARP LAGER LTD,GRP R & D LAB,ALTON GU34 2PS,HAMPSHIRE,ENGLAND
HARP LAGER LTD,GRP R & D LAB,ALTON GU34 2PS,HAMPSHIRE,ENGLAND
GARDNER, RJ
[
1
]
机构
:
[1]
HARP LAGER LTD,GRP R & D LAB,ALTON GU34 2PS,HAMPSHIRE,ENGLAND
来源
:
CHEMICAL SENSES & FLAVOUR
|
1979年
/ 4卷
/ 04期
关键词
:
D O I
:
10.1093/chemse/4.4.275
中图分类号
:
Q5 [生物化学];
Q7 [分子生物学];
学科分类号
:
071010 ;
081704 ;
摘要
:
Evidence suggesting that lipophilicity is an important parameter in inducing a bitter taste is collated. The implications of this association are discussed and lipophilic effects used to explain some phenomena connected with the bitterness response. Consideration of lipophilicity offers a rationale for the observed bitterness of many sweeteners at high concentration and for the influence of hydrogen-bonding on bitterness. © 1979 Information Retrieval Limited.
引用
收藏
页码:275 / 286
页数:12
相关论文
共 68 条
[1]
BEETS MGJ, 1978, STRUCTURE ACTION REL
[2]
A THEORY OF TASTE STIMULATION
BEIDLER, LM
论文数:
0
引用数:
0
h-index:
0
BEIDLER, LM
[J].
JOURNAL OF GENERAL PHYSIOLOGY,
1954,
38
(02)
: 133
-
139
[3]
STRUCTURAL FUNCTIONS AND TASTE IN SUGAR SERIES - STRUCTURAL BASIS OF BITTERNESS IN SUGAR ANALOGS
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING, NATL COLL FOOD TECHNOL, WEYBRIDGE KT13 0DE, SURREY, ENGLAND
UNIV READING, NATL COLL FOOD TECHNOL, WEYBRIDGE KT13 0DE, SURREY, ENGLAND
BIRCH, GG
LEE, CK
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING, NATL COLL FOOD TECHNOL, WEYBRIDGE KT13 0DE, SURREY, ENGLAND
UNIV READING, NATL COLL FOOD TECHNOL, WEYBRIDGE KT13 0DE, SURREY, ENGLAND
LEE, CK
[J].
JOURNAL OF FOOD SCIENCE,
1976,
41
(06)
: 1403
-
1407
[4]
ORGANOLEPTIC EFFECT IN SUGAR STRUCTURES
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
BIRCH, GG
LEE, CK
论文数:
0
引用数:
0
h-index:
0
LEE, CK
ROLFE, EJ
论文数:
0
引用数:
0
h-index:
0
ROLFE, EJ
[J].
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1970,
21
(12)
: 650
-
&
[5]
EVIDENCE FOR PROXIMITY OF SWEET AND BITTER RECEPTOR-SITES
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND
UNIV READING NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND
BIRCH, GG
MYLVAGANAM, AR
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND
UNIV READING NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND
MYLVAGANAM, AR
[J].
NATURE,
1976,
260
(5552)
: 632
-
634
[6]
STRUCTURAL BASIS OF AND INTERACTION BETWEEN SWEETNESS AND BITTERNESS IN SUGARS
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
BIRCH, GG
YOUNG, RH
论文数:
0
引用数:
0
h-index:
0
YOUNG, RH
COWELL, ND
论文数:
0
引用数:
0
h-index:
0
COWELL, ND
[J].
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1972,
23
(10)
: 1207
-
&
[7]
STRUCTURAL FUNCTIONS OF TASTE IN SUGAR SERIES - EFFECTS OF AGLYCONES ON SENSORY PROPERTIES OF SIMPLE GLYCOSIDE STRUCTURES
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
BIRCH, GG
LINDLEY, MG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
LINDLEY, MG
[J].
JOURNAL OF FOOD SCIENCE,
1973,
38
(04)
: 665
-
667
[8]
STEREOCHEMISTRY OF SWEETNESS
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
BIRCH, GG
LEE, CK
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
LEE, CK
LINDLEY, MG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
LINDLEY, MG
[J].
STARKE,
1975,
27
(02):
: 51
-
56
[9]
STRUCTURAL FUNCTIONS OF TASTE IN SUGAR SERIES - CYCLOHEXANE POLYOLS AS SWEET ANALOGS OF SUGARS
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
BIRCH, GG
LINDLEY, MG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
LINDLEY, MG
[J].
JOURNAL OF FOOD SCIENCE,
1973,
38
(07)
: 1179
-
1181
[10]
BIRCH GG, 1974, J FOOD SCI, V39, P947, DOI 10.1111/j.1365-2621.1974.tb07283.x
←
1
2
3
4
5
6
7
→
共 68 条
[1]
BEETS MGJ, 1978, STRUCTURE ACTION REL
[2]
A THEORY OF TASTE STIMULATION
BEIDLER, LM
论文数:
0
引用数:
0
h-index:
0
BEIDLER, LM
[J].
JOURNAL OF GENERAL PHYSIOLOGY,
1954,
38
(02)
: 133
-
139
[3]
STRUCTURAL FUNCTIONS AND TASTE IN SUGAR SERIES - STRUCTURAL BASIS OF BITTERNESS IN SUGAR ANALOGS
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING, NATL COLL FOOD TECHNOL, WEYBRIDGE KT13 0DE, SURREY, ENGLAND
UNIV READING, NATL COLL FOOD TECHNOL, WEYBRIDGE KT13 0DE, SURREY, ENGLAND
BIRCH, GG
LEE, CK
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING, NATL COLL FOOD TECHNOL, WEYBRIDGE KT13 0DE, SURREY, ENGLAND
UNIV READING, NATL COLL FOOD TECHNOL, WEYBRIDGE KT13 0DE, SURREY, ENGLAND
LEE, CK
[J].
JOURNAL OF FOOD SCIENCE,
1976,
41
(06)
: 1403
-
1407
[4]
ORGANOLEPTIC EFFECT IN SUGAR STRUCTURES
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
BIRCH, GG
LEE, CK
论文数:
0
引用数:
0
h-index:
0
LEE, CK
ROLFE, EJ
论文数:
0
引用数:
0
h-index:
0
ROLFE, EJ
[J].
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1970,
21
(12)
: 650
-
&
[5]
EVIDENCE FOR PROXIMITY OF SWEET AND BITTER RECEPTOR-SITES
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND
UNIV READING NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND
BIRCH, GG
MYLVAGANAM, AR
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND
UNIV READING NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 0DE,SURREY,ENGLAND
MYLVAGANAM, AR
[J].
NATURE,
1976,
260
(5552)
: 632
-
634
[6]
STRUCTURAL BASIS OF AND INTERACTION BETWEEN SWEETNESS AND BITTERNESS IN SUGARS
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
BIRCH, GG
YOUNG, RH
论文数:
0
引用数:
0
h-index:
0
YOUNG, RH
COWELL, ND
论文数:
0
引用数:
0
h-index:
0
COWELL, ND
[J].
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
1972,
23
(10)
: 1207
-
&
[7]
STRUCTURAL FUNCTIONS OF TASTE IN SUGAR SERIES - EFFECTS OF AGLYCONES ON SENSORY PROPERTIES OF SIMPLE GLYCOSIDE STRUCTURES
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
BIRCH, GG
LINDLEY, MG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
LINDLEY, MG
[J].
JOURNAL OF FOOD SCIENCE,
1973,
38
(04)
: 665
-
667
[8]
STEREOCHEMISTRY OF SWEETNESS
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
BIRCH, GG
LEE, CK
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
LEE, CK
LINDLEY, MG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE KT13 ODE,SURREY,ENGLAND
LINDLEY, MG
[J].
STARKE,
1975,
27
(02):
: 51
-
56
[9]
STRUCTURAL FUNCTIONS OF TASTE IN SUGAR SERIES - CYCLOHEXANE POLYOLS AS SWEET ANALOGS OF SUGARS
BIRCH, GG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
BIRCH, GG
LINDLEY, MG
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND
LINDLEY, MG
[J].
JOURNAL OF FOOD SCIENCE,
1973,
38
(07)
: 1179
-
1181
[10]
BIRCH GG, 1974, J FOOD SCI, V39, P947, DOI 10.1111/j.1365-2621.1974.tb07283.x
←
1
2
3
4
5
6
7
→