COMPARISON OF TASTE QUALITIES AND THRESHOLDS OF D-AMINO AND L-AMINO-ACIDS
COMPARISON OF TASTE QUALITIES AND THRESHOLDS OF D-AMINO AND L-AMINO-ACIDS
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DOI：
10.1016/0031-9384(81)90298-5
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发表时间：
1981-01-01
影响因子：
2.9
通讯作者：
GAGNON, J
中科院分区：
文献类型：
--
作者：
SCHIFFMAN, SS;SENNEWALD, K;GAGNON, J
关于手性对氨基酸味道影响的传统概括，即L式是苦的或无味的，D式是甜的，必须在这里提供的数据的基础上加以修正。例如，一些对映体对，如L-和D-丝氨酸以及L-和D-丙氨酸表现出类似的甜味。其他对映体的味道也各不相同，比如含有甜味成分的L-Pro和味道更好的D-Pro。D-型阈值的秩次与L-型阈值的秩次趋于平行；秩次相关(斯皮尔曼的S·罗)为0.87。发现了几个具有统计学意义的阈值变化。具有芳香族侧链的两种氨基酸色氨酸和苯丙氨酸大大降低了D-型的阈值，而天冬氨酸和天冬氨酸以及Pro具有相当高的D-型阈值。只要存在明显的味道差异，对映体之间的阈值就有相对较大的差异的趋势。没有发现阈值上的巨大差异总是伴随着显著的质量差异，也没有发现这两种形式中任何一种的特定味道质量都可以预测阈值比率的大小或两种形式中哪一种的阈值最高。
The traditional generalization concerning the influence of chirality on the taste of amino acids [in humans], i.e., that L-forms are bitter or tasteless and D-forms are sweet, must be amended on the basis of the data presented here. For example, some enantiomer pairs such as L- and D-serine and L- and D-alanine exhibit similar sweet qualities. Other enantiomer pairs taste different from one another, such as L-proline, which has a sweet component and D-proline which is better. The rank order of the threshold values for the D-forms tends to parallel those for the L-forms; the rank order correlation (Spearman''s rho) is 0.87. Several statistically significant threshold changes were found. Two amino acids with aromatic side chains, tryptophan and phenylalanine, have greatly reduced thresholds in the D-form while asparagine and aspartic acid, along with proline, have considerably higher thresholds in the D-form. Whenever a marked taste difference exists, there is a trend toward a relatively large difference in threshold values between the enantiomers. It was not found that a large difference in threshold was always accompanied by a significant quality difference or that the particular taste quality of either of the pair was a predictor of the magnitude of the threshold ratio or of which of the 2 forms had the highest threshold.