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Started by Kalahari Inkantation, August 13, 2018, 02:32:12 AM

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Kalahari Inkantation

  • 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

The Hand That Fisted Everyone


YPrrrr

Alkaloids are most typically associated with bitterness

Like caffeine in tea and coffee or theobromine in chocolate

FAMY2

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.

Kalahari Inkantation


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