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Started by Magyarorszag, August 13, 2018, 02:32:12 AM

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  • Sweetness, most commonly represented by sugars (sucrose/fructose/glucose especially)
  • Sourness, most commonly represented by citric acid
  • Saltiness, most commonly represented by Boyah sodium salt
  • Savoriness, most commonly represented by monosodium glutamate (MSG)

But what common (pure) chemicals imbue/are closely associated with bitterness? befuddlement

Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo


Alkaloids are most typically associated with bitterness

Like caffeine in tea and coffee or theobromine in chocolate


I never knew this -

Sensitivity to bitter compounds is also dependent on genes that code for bitter taste receptors. Variations in these genes prevent some people from detecting bitterness in some compounds.

Or if I did I forgot. Now I remember doing experiments in school where some people could taste things and others couldn't.




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