Lipophilicity and the perception of bitterness
- 1 December 1979
- journal article
- Published by Oxford University Press (OUP) in Chemical Senses
- Vol. 4 (4) , 275-286
- https://doi.org/10.1093/chemse/4.4.275
Abstract
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.Keywords
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