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
收藏
页码:275 / 286
页数:12
相关论文
共 68 条
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