ISSN:
0360-6376
Keywords:
Physics
;
Polymer and Materials Science
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
Notes:
For a series of menthol esters of increasing size and polarity, “mintyness” decreased rapidly as molecular weight increased. For molecular weights above about 700, the compounds were tasteless to a significant proportion of the taste panel. As polarity increased, the “sweet minty” taste of hydrophobic menthol esters became increasingly bitter, until water-soluble menthol esters were strongly bitter. Bitterness was still apparent in quite high-molecular-weight water-soluble esters; a different receptor may be involved for bitterness than for mint. An overall hypothesis relating flavor to molecular solubility parameters is proposed.
Additional Material:
1 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/pol.1980.170181003
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