Hufnagel, Jan Carlos; Hofmann, Thomas Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine, 2008/10/08, DOI: 10.1021/jf801742w

Taste threshold for astringency is 0.5 µmol/L. The DoT factors for astringency are given in parentheses. a Taste threshold concentrations (TC) were determined in bottled water by means of a triangle test for bitter, sweet, sour, salty, and umami compounds and by means of the half-tongue test for astringent compounds.

Hufnagel, Jan Carlos; Hofmann, Thomas Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine, 2008/10/08, DOI: 10.1021/jf801742w

Taste threshold or DoT factor for bitterness.

Scharbert, Susanne; Hofmann, Thomas Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments, 2005/06/01, DOI: 10.1021/jf050294d

Epigallocatechin-3-gallate exhibits bitter taste at the threshold concentration of 380 µmol/L, epicatechin and gallocatechin-3gallate exhibit bitter taste at their threshold level of astringency. Taste threshold concentrations were determined by means of the comparative duo test in bottled water as reported recently ( Scharbert, S.; Holzmann, N.; Hofmann, T. Identification of the astringent taste compounds in black tea by combining instrumental analysis and human bioresponse. J. Agric. Food Chem. 2004, 52, 3498-3508. )

Scharbert, Susanne; Jezussek, Magnus; Hofmann, Thomas Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity concept, 2004/04/01, DOI: 10.1007/s00217-004-0888-3

Threshold concentrations were determined by means of a comparative duo test in bottled water

Stark, Timo; Bareuther, Sabine; Hofmann, Thomas Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma cacao) by Means of Quantitative Studies and Sensory Experiments, 2006/07/01, DOI: 10.1021/jf0608726

Taste threshold concentrations were determined in bottled water by means of a triangle test for bitter, sweet, umami, and sour compounds and by means of the half-tongue test for astringent compounds.

Stark, Timo; Bareuther, Sabine; Hofmann, Thomas Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma cacao) by Means of Quantitative Studies and Sensory Experiments, 2006/07/01, DOI: 10.1021/jf0608726

Taste threshold concentrations were determined in bottled water by means of a triangle test for bitter, sweet, umami, and sour compounds and by means of the half-tongue test for astringent compounds.

Stark, Timo; Hofmann, Thomas Application of a Molecular Sensory Science Approach to Alkalized Cocoa (Theobroma cacao):  Structure Determination and Sensory Activity of Nonenzymatically C-Glycosylated Flavan-3-ols, 2006/12/01, DOI: 10.1021/jf062403+

The astringent sensation was described as rough and extremely puckering.

Stark, Timo; Hofmann, Thomas Application of a Molecular Sensory Science Approach to Alkalized Cocoa (Theobroma cacao):  Structure Determination and Sensory Activity of Nonenzymatically C-Glycosylated Flavan-3-ols, 2006/12/01, DOI: 10.1021/jf062403+

Stark, Timo; Wollmann, Nadine; Wenker, Kerstin; Lösch, Sofie; Glabasnia, Arne; Hofmann, Thomas Matrix-Calibrated LC-MS/MS Quantitation and Sensory Evaluation of Oak Ellagitannins and Their Transformation Products in Red Wines, 2010/05/26, DOI: 10.1021/jf100884y

The astringent sensation was described as rough and extremely puckering.Taste threshold concentrations were determined by means of the half-tongue test in bottled water (pH 4.5).

Stark, Timo; Wollmann, Nadine; Wenker, Kerstin; Lösch, Sofie; Glabasnia, Arne; Hofmann, Thomas Matrix-Calibrated LC-MS/MS Quantitation and Sensory Evaluation of Oak Ellagitannins and Their Transformation Products in Red Wines, 2010/05/26, DOI: 10.1021/jf100884y

Bitter taste threshold concentrations were determined by means of a three-alternative forced-choice test in bottled water (pH 4.5).

Entschlüsselung des nicht-flüchtigen Sensometaboloms von Äpfeln und Apfelsaft und identifizierung von süß-modulierenden Trieterpencarbonsäuren, Anna-Katharina Schmid

Schwellenwert für adstringierend

Entschlüsselung des nicht-flüchtigen Sensometaboloms von Äpfeln und Apfelsaft und identifizierung von süß-modulierenden Trieterpencarbonsäuren, Anna-Katharina Schmid

Schwellenwert für bitter

• Soares, Susana; Kohl, Susann; Thalmann, Sophie; Mateus, Nuno; Meyerhof, Wolfgang; De Freitas, Victor Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors, 2013/02/20, DOI: 10.1021/jf304198k
• Roland, Wibke S. U.; van Buren, Leo; Gruppen, Harry; Driesse, Marianne; Gouka, Robin J.; Smit, Gerrit; Vincken, Jean-Paul Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, 2013/11/06, DOI: 10.1021/jf403387p

Activated: the receptor is activated. But exact value is not given or cannot be measured.

• Soares, Susana; Kohl, Susann; Thalmann, Sophie; Mateus, Nuno; Meyerhof, Wolfgang; De Freitas, Victor Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors, 2013/02/20, DOI: 10.1021/jf304198k
• Roland, Wibke S. U.; van Buren, Leo; Gruppen, Harry; Driesse, Marianne; Gouka, Robin J.; Smit, Gerrit; Vincken, Jean-Paul Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, 2013/11/06, DOI: 10.1021/jf403387p

Activated: the receptor is activated. But exact value is not given or cannot be measured.

• Soares, Susana; Kohl, Susann; Thalmann, Sophie; Mateus, Nuno; Meyerhof, Wolfgang; De Freitas, Victor Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors, 2013/02/20, DOI: 10.1021/jf304198k
• Roland, Wibke S. U.; van Buren, Leo; Gruppen, Harry; Driesse, Marianne; Gouka, Robin J.; Smit, Gerrit; Vincken, Jean-Paul Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, 2013/11/06, DOI: 10.1021/jf403387p

Activated: the receptor is activated. But exact value is not given or cannot be measured.

• Soares, Susana; Kohl, Susann; Thalmann, Sophie; Mateus, Nuno; Meyerhof, Wolfgang; De Freitas, Victor Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors, 2013/02/20, DOI: 10.1021/jf304198k
• Roland, Wibke S. U.; van Buren, Leo; Gruppen, Harry; Driesse, Marianne; Gouka, Robin J.; Smit, Gerrit; Vincken, Jean-Paul Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, 2013/11/06, DOI: 10.1021/jf403387p

Activated: the receptor is activated. But exact value is not given or cannot be measured.

• Type: Experimental.
• NA: Not Available.
• Data Source: GCMS.

• Type: Experimental.
• NA: Not Available.
• Data Source: LCMS_Positive.

• Type: Experimental.
• NA: Not Available.
• Data Source: LCMS_Negative.