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Related Concept Videos

The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Vanillin—a flavoring agent in vanilla, cinnamaldehyde—a molecule responsible for the distinct smell of cinnamon, and acetone—a strong-smelling ingredient in nail polish removers, all belong to a class of carbonyl compounds called aldehydes and ketones (Figure 1). Although both aldehydes and ketones contain the characteristic carbonyl (C=O) bond, their chemical structures vary with respect to the groups directly attached to the carbonyl carbon.
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α,β-Unsaturated carbonyl compounds are molecules bearing a carbonyl and alkene functionality in conjugation with each other. The conjugation in the molecule leads to three resonance structures. The hybrid form exhibits two probable electrophilic sites: the carbonyl carbon and the β carbon.
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Crossed Claisen condensations are base-promoted reactions between two different ester molecules producing β-dicarbonyl compounds.  The reaction involving esters, with both containing α hydrogen, results in a mixture of four different products that are difficult to isolate. This reduces the synthetic utility of the reaction.
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Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
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Numerous Compounds Orchestrate Coffee's Bitterness.

Tatjana Lang1, Roman Lang2, Antonella Di Pizio1

  • 1Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.

Journal of Agricultural and Food Chemistry
|May 22, 2020
PubMed
Summary
This summary is machine-generated.

Researchers identified new compounds beyond caffeine that contribute to coffee’s bitterness, activating specific human bitter taste receptors (TAS2R43 and TAS2R46). Some compounds may help reduce coffee

Keywords:
TAS2Rbitter taste receptorcalcium-mobilization assaycoffeehomology modelingmozambioside

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Area of Science:

  • Food Science
  • Molecular Biology
  • Sensory Science

Background:

  • Coffee is a globally popular beverage known for its stimulating effects and distinct bitterness.
  • While caffeine is a known bitterant, the molecular mechanisms behind coffee's overall bitterness are not fully understood.
  • Several bitter compounds in coffee have been identified, but their specific interactions with human taste receptors require further elucidation.

Purpose of the Study:

  • To identify and characterize the bitter compounds in coffee beyond caffeine.
  • To investigate the contribution of these compounds to the overall bitterness perception of coffee.
  • To explore potential strategies for modulating coffee's bitterness.

Main Methods:

  • Functional calcium imaging experiments in mammalian cells expressing human bitter taste receptors (TAS2Rs).
  • Sensory evaluation experiments involving human participants.
  • In silico molecular modeling to analyze ligand-receptor interactions.

Main Results:

  • Identified mozambioside as a potent activator of human bitter taste receptors TAS2R43 and TAS2R46.
  • Demonstrated that bengalensol, cafestol, and kahweol also activate TAS2R43 and TAS2R46 more potently than caffeine.
  • Observed an inhibitory effect of kahweol on mozambioside-induced TAS2R43 activation, suggesting potential bitterness modulation.

Conclusions:

  • Coffee bitterness arises from a complex interplay between multiple bitter compounds and various human bitter taste receptors.
  • Specific compounds like mozambioside and kahweol play significant roles in coffee's bitterness profile.
  • The identified interactions suggest possibilities for manipulating coffee flavor profiles to reduce perceived bitterness.