ArticleFrontiers in nutrition2022
Overlapping activation pattern of bitter taste receptors affect sensory adaptation and food perception.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 14 citations in OpenAlex.
- GengricinInternational journal of molecular sciences · 2024Trial
- Structural insights into coffee bitter taste perception by TAS2R43 receptor.Nature structural & molecular biology · 2026Article
- Steroid Hormones Are Potent and Putatively Endogenous Activators of Human Bitter Taste Receptors.Annals of the New York Academy of Sciences · 2026Article
- Coffee and chicory blend: properties, nutrition, and health implications.Journal of food science and technology · 2025Review
- The Growing Complexity of Human Bitter Taste Perception.Journal of agricultural and food chemistry · 2024Review
- Influence of Sodium Chloride on Human Bitter Taste Receptor Responses.Journal of agricultural and food chemistry · 2024Article
- Bitter taste receptors of the zebra finch (Frontiers in physiology · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The composition of menus and the sequence of foodstuffs consumed during a meal underlies elaborate rules. However, the molecular foundations for the observed taste- and pleasure-raising effects of complex menus are obscure. The molecular identification and characterization of taste receptors can help to gain insight into the complex interrelationships of food items and beverages during meals. In our study, we quantified important bitter compounds in chicory and chicory-based surrogate coffee and used them to identify responsive bitter taste receptors. The two receptors, TAS2R43 and TAS2R46, are exquisitely sensitive to lactucin, lactucopicrin, and 11β,13-dihydrolactucin. Sensory testing demonstrated a profound influence of the sequence of consumption of chicory, surrogate coffee, and roasted coffee on the perceived bitterness by human volunteers. These findings pave the way for a molecular understanding of some of the mixture effects underlying empirical meal compositions.
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Registered trials
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