- 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
motor oil
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.
thx guys nyandood;