LIPOPHILICITY AND THE PERCEPTION OF BITTERNESS

被引：21

作者：

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

页码：275 / 286

页数：12

共 68 条

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