Untersuchung über den Geschmack von Di-, Tri- und Tetrahydroxyfettsäuren

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Abstract
Two diastereomeric 9, 10-dihydroxystearic acids, four diastereomeric 9,10,12-trihydroxystearic acids, a mixture of diastereomeric 9,10,12,13-tetrahydroxystearic acids, a mixture of 9,12,13-trihydroxy-10trans-and 9,10,13-trihydroxy-11-trans-octadecenoic acids (tri-OH-mixture from lipoxygenase catalysis) and the hydrogenated tri-OH mixture were tested for bitter taste. Only the tri- and tetrahydroxy acids are bitter. The taste thresholds of the saturated tri- and tetrahydroxy acids are in the range from 1.0–4.3 μmol/ml. There are no significant differences in the taste thresholds between the four diastereomeric 9,10,12-trihydroxy acids. The double bond in the trihydroxy acids from the lipoxygenase catalysis enhances the bitter taste 3-fold.