Human-Environment Interactions - Taste

4.
16 Human–Environment Interactions – Taste

Kunisuke Izawa, Yusuke Amino, Masanori Kohmura, Yoichi Ueda, and Motonaka Kuroda,
Ajinomoto Co., Inc., Kawasaki, Japan
ª 2010 Elsevier Ltd. All rights reserved.
4.16.1 Introduction 632

4.16.2 Natural Products Associated with Sweetness 633
4.16.2.1 Low-Molecular-Weight Sweet Substances 634
4.16.2.1.1 Glycyrrhizin 634
4.16.2.1.2 Stevioside 634
4.16.2.1.3 Mogroside 635
4.16.2.1.4 Baiyunoside and gaudichaudioside A 636
4.16.2.1.5 Steroidal saponins 636
4.16.2.1.6 Pterocaryosides A and B 636
4.16.2.1.7 Phyllodulcin 637
4.16.2.1.8 Hernandulcin 637
4.16.2.1.9 Perillartine 637
4.16.2.1.10 Amino acids 637
4.16.2.1.11 Sugars 638
4.16.2.2 Sweet Proteins 638
4.16.2.2.1 Thaumatin 638
4.16.2.2.2 Monellin 639
4.16.2.2.3 Mabinlin 640
4.16.2.2.4 Brazzein 640
4.16.2.2.5 Pentadin 641
4.16.2.3 Sweetness-Inducing Proteins and Substances 641
4.16.2.3.1 Miraculin 641
4.16.2.3.2 Curculin and neoculin 641
4.16.2.3.3 Strogin 642
4.16.2.4 Antisweet Substances 642
4.16.2.4.1 Gymnemic acid 642
4.16.2.4.2 Ziziphin 643
4.16.2.4.3 Hodulcin 643
4.16.3 Bitter-Tasting Natural Products 644
4.16.3.1 Bitter-Tasting Alkaloids 644
4.16.3.1.1 Strychnine 644
4.16.3.1.2 Brucine 644
4.16.3.1.3 Quinine 645
4.16.3.1.4 Caffeine 645
4.16.3.1.5 Theobromine and theophyllin 645
4.16.3.1.6 Nicotine 646
4.16.3.1.7 Cocaine 646
4.16.3.1.8 Solanine 646
4.16.3.1.9 Matrine and berberine 647
4.16.3.2 Bitter-Tasting Terpenoids 647
4.16.3.2.1 Limonoids 647
4.16.3.2.2 Cucurbitacin and momordicine 648
4.16.3.2.3 Lactucin and cynaropicrin 648
4.16.3.2.4 Humulone 649
4.16.3.2.5 Quassin 649
4.16.3.2.6 Absinthin 650
631
4.16.3.2.7 Ursodiol 650

4.16.3.3 Bitter-Tasting Saponins 650
4.16.3.3.1 Secoiridoid saponins 650
4.16.3.3.2 Flavonoid glycoside 651
4.16.3.4 Bitter-Tasting Amino Acids and Peptides 651
4.16.3.4.1 Amino acids 651
4.16.3.4.2 Peptides 652
4.16.3.5 Masking the Bitter Taste 652
4.16.4 Pungent Natural Products 652
4.16.4.1 Capsaicin 652
4.16.4.2 Piperine 653
4.16.4.3 Sanshool and Gingerol 654
4.16.4.4 Isothiocyanates 654
4.16.4.5 Disulfides 655
4.16.5 Astringent Natural Products 656
4.16.5.1 Tannin 656
4.16.5.2 Catechins in Green Tea 656
4.16.5.3 Theaflavins and Thearubigins in Black Tea 657
4.16.5.4 Chlorogenic Acid in Coffee 658
4.16.5.5 Anthocyanins in Red Wine 658
4.16.6 Umami and Kokumi 659
4.16.6.1 Umami-Tasting Natural Products 659
4.16.6.1.1 Monosodium glutamate 659
4.16.6.1.2 Other proteinogenic amino acids 660
4.16.6.1.3 L-Theanine 660
4.16.6.1.4 Tricholomic acid and ibotenic acid 660
4.16.6.1.5 Organic acids 660
4.16.6.1.6 Nucleotides 660
4.16.6.1.7 Peptides 661
4.16.6.2 Kokumi 661
4.16.6.2.1 Kokumi-inducing natural products 661
4.16.7 Sour and Salty Tastes 662
4.16.7.1 Sour Taste Receptors 662
4.16.7.2 Sour-Tasting Natural Products 663
4.16.7.2.1 Citric acid 663
4.16.7.2.2 Malic acid 663
4.16.7.2.3 Tartaric acid 663
4.16.7.2.4 Lactic acid 663
4.16.7.2.5 Succinic acid 663
4.16.7.2.6 Fumaric acid 664
4.16.7.3 Salty Taste 664
4.16.8 Conclusion 664
References 664
4.16.1 Introduction
Humans have evolved to consume plants and animals in their environment and have acquired a sense of taste. It has
been suggested that our ability to taste bitter and sour evolved to identify potentially dangerous food. On the
contrary, our ability to recognize a sweet taste developed to identify an energy source, while salty and umami tastes
are a signal of minerals and proteins, respectively. As time progressed, humans began to use bitter, pungent, and
Human–Environment Interactions – Taste 633
even astringent tastes that were initially considered to be unpleasant. This may have been because we became aware
that such substances were effective at improving health or even treating disease. Human food culture progressed
further with the development of cooking methods that use spices and more dramatically through the enjoyment of
fermentation products such as cheese, beer, wine, soy sauce, and miso (fermented soybean paste).
Henning1 proposed, along the lines of a concept that was first introduced by the ancient Greeks, that the four
tastes, that is, sweet, sour, salty, and bitter, constitute a psychological continuum, and mixed tastes can be placed
on the surface of a psychological continuum in which each of the four tastes is placed at one of the apexes of a
regular tetrahedron. Prior to Henning’s tetrahedron theory, Ikeda2 had discovered that monosodium glutamate
(MSG) was a savory-tasting substance and named it umami in 1909. Since the umami taste sensation could not
be explained by the four basic tastes theory, the umami taste was recognized as a fifth taste modality in Japan.
However, until recent molecular-biological findings, only sweet, sour, salty, and bitter have been regarded as
the basic taste qualities in the rest of the world. Although umami has previously been referred to as flavor and
not taste, recently the term ‘umami’ has become accepted worldwide as one of the five basic tastes.3–5
Recently, a series of major discoveries on taste receptors have been reported. Specifically, the receptors that
corresponded to sweet,6 bitter,7 and umami8 were identified and characterized. These receptors are distributed in
taste buds, which are flower-bud-shaped organs containing taste receptor cells in taste papillae on the tongue. On the
apical surface of taste receptor cells, taste receptor proteins provide molecular specificity to taste receptor cells,
which are innervated by afferent nerve endings that transmit information to the taste centers of the cortex through
synapses in the brain stem and thalamus. More recently, it was revealed independently by two groups that the
receptor for sour taste consisted of polycystic-kidney-disease-like ion channel (PKD2L1) molecule.9,10 The receptor
for salty taste is also a subject of intense scrutiny, with particular focus on epithelial Naþ channels (ENaCs).11
Taste intensity changes in proportion to the level of the stimulus. The recognition threshold is defined as the
minimum concentration of a substance at which a particular taste can be recognized by a significant number of taste
panels. The threshold value cannot be used to determine the relative taste intensity, since the relative taste intensity
and spectrum of a substance change with concentration. Generally, the bitter taste is the most sensitive to
concentration, followed by salty, sour, and sweet. Bitter and salty sensations have a wide range of responses to
the concentration of the substance. However, the perception of sweet and sour occurs within a much narrower
concentration range and can become saturated, for example, by a high concentration of sugar. In addition, quinine
and caffeine have different thresholds even though they offer the same kind of taste sensation. On the contrary, a
taste may actually change with the concentration. For example, saccharin tastes sweet at low concentration, but is
bitter at high concentration. It is also well known that a salty-tasting compound can sometimes enhance sweet
sensation. Taste-modifying substances are also known, and both gymnemic acid and miraculin are typical
compounds that exhibit such activity. It has been reported that gymnemic acid suppresses sweet sensation probably
by competitive binding with the receptor, while miraculin can modify the sour taste of citrate to a sweet taste.12
On the contrary, somatosensory stimuli such as pungency, astringency, tingling, and cooling sensations are
believed to be transmitted directly to the brain through trigeminal nerve endings in the mouth, although this
notion is still controversial.
Several review articles have described the chemistry of taste and structure–activity relationships.13,14 Two
comprehensive reviews have been published in Japan (in Japanese), with particular focus on taste compounds.15,16
However, there has been no recent comprehensive review written from the perspective of natural products
chemistry. In this chapter, several taste sensations found in natural products are described along with their
structures. Unfortunately, however, it is still very difficult to anticipate the taste quality and intensity from the
structure of an organic compound, even for the thoroughly studied sweet and bitter sensations, although some
regularity has been observed. It is expected that recent progress in the study of receptors will contribute to a full
understanding of the relationship between taste sensation and chemical structure.
4.16.2 Natural Products Associated with Sweetness
Sweet substances are the most desirable taste for humans, who have enjoyed them in fruits and honey since
ancient times. It is believed that the derivation of sugar from sugarcane and sugar beet is a fairly recent practice
and was started only 500–600 years ago. Initially, purified sugar was very expensive and could be enjoyed only
by the rich. However, the volume of sugar produced is currently enormous due to an increase in the cultivated
area of sugarcane and sugar beet, and therefore the price is not so high. In addition, the discovery of new low-
calorie artificial sweeteners such as aspartame, acesulfame K, and sucralose has expanded the sweetener market.
Meanwhile, intensive studies have been performed on the structure–sweetness relationship and many
hypotheses have been proposed.17,18 Based on these hypotheses, new, highly intense sweeteners are currently
being designed. As a result, several compounds that are hundreds of thousands of times sweeter than sugar have
been synthesized.19
Very recently, intensive studies on the receptor for sweet molecules using gene technology and knockout
mice have been performed to clarify the mechanism of the perception of a sweet taste. For instance, the
recognition of sugars is the function of specialized G protein-coupled receptors (GPCRs) in the gustatory
system. Recently, three members of a novel subfamily of GPCRs (T1R1, T1R2, T1R3) have been proposed to
function as taste receptors based on their expression in taste cells. The subfamily found in human and mouse
contains a long extracellular region composed of a highly conserved amino acid sequence with about 570
residues and is called the T1R family. Notably, while each receptor expressed by cultured cells does not react at
all with sweet substances by itself, cells that coexpress T1R2 and T1R3 show this reactivity. Based on these
results, it is believed that a heterodimer of T1R2 and T1R3 acts as a sweet receptor.20
This section describes sweet-tasting natural products that have been found to date. Taste-modifying
compounds and antisweet substances are also discussed.
4.16.2.1 Low-Molecular-Weight Sweet Substances

4.16.2.1.1 Glycyrrhizin
Liquorice (licorice) is the root of Glycyrrhiza glabra and Glycyrrhiza uralensis, from which a sweet substance can
be extracted. The licorice plant is a legume (related to beans and peas) and is native to southern Europe and
parts of Asia. Licorice extract (derived from the ancient Greek words for ‘sweet root’) is traded in both solid and
syrup forms. Its major active component is an oleanane-type triterpene glycoside, glycyrrhizin, which is used as
a sweetener and is more than 50 times sweeter than sugar (sucrose).21 Glycyrrhizin and its ammonium salt also
have a variety of pharmaceutical effects and are used particularly for the treatment of peptic ulcers and as
expectorants. Although glycyrrhizin is sweet, its taste is different from that of sugar. The sweetness of
glycyrrhizin has a slower onset than sugar and lingers in the mouth for sometime. In the United States,
glycyrrhizin is ‘generally recognized as safe’ (GRAS) as a flavoring agent, but not as a sweetener. Glycyrrhizin
is used as a flavoring in some candies, pharmaceuticals, and tobacco products.
Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be 941 times sweeter than sucrose.22
MGGR is produced from glycyrrhizin by selective removal of the terminal glucuronide unit of glycyrrhizin
by an enzyme from Cryptococcus magnus MG-27 (yeast).
4.16.2.1.2 Stevioside
Several ent-kaurenoid diterpene glycosides with steviol as a common aglycon have been isolated from Stevia
rebaudiana, which is native to subtropical and tropical South America and Central America.23–27 Among the
glycosides, stevioside is the most abundant followed by rebaudioside A. Stevioside is 140 times sweeter than
sucrose, while rebaudioside is 240 times sweeter. Rebaudioside A has a better quality of sweetness. In Japan,
stevia sweeteners have been produced commercially and are widely used in food products such as soy sauce,
pickles, and boiled fish paste. Steviol glycosides are stable enough to remain sweet in processed foods.
The leaves of Rubus suavissimus S. Lee (Rosaceae), which is found wild in Guang Xi province in China, show
potent sweetness and are used as a drink (sweet tea; tian-cha). Rubusoside has been isolated as a major sweet
component from the leaves.28 This compound has the same aglycon structure as stevioside but with one glucose
less and can be obtained from stevioside by enzymatic transformation. Rubusoside is 130 times sweeter than
sucrose. A comprehensive review of stevioside has been published.29
4.16.2.1.3 Mogroside
Siraitia grosvenorii is an herbaceous perennial vine that is native to southern China and is best known for its fruit, the
lo han kuo (luo han guo). The fruit extract is nearly 300 times sweeter than sucrose and has been used as a natural
sweetener in China for nearly a millennium due to its flavor. It has also been used in traditional Chinese medicine
for the treatment of cold and sore throat. It is also used as an additive for drinks and candies in Japan and the United
States. Two cucurbitane-type triterpene glycosides, mogrosides IV and V, were isolated as major sweet components
of this fruit, and have been found to be 233–392 and 250–425 times sweeter than sucrose, respectively.30,31
Mogrosides are classified by the US Food Drug Administration (FDA) as a GRAS product. There are no
restrictions on consuming the fruit or its extracts. Mogroside V has been reported to be nonmutagenic.
4.16.2.1.4 Baiyunoside and gaudichaudioside A

Baiyunoside, a labdane-type diterpene glycoside, was isolated from the root of Phlomis betonicoides, which is
native to southern China and Tibet and which has been used as a traditional Chinese medicine.32 Baiyunoside is
500 times sweeter than sucrose and has a long-lasting taste. Nishizawa and Yamada.33 reported the synthesis of
the aglycon, (þ)-baiyunol, as well as its isomer, ent-baiyunol, and the structure–activity relationship in a series
of glycosides. In addition, gaudichaudiosides A–F were isolated as other labdane-type diterpene glycosides
from the stem of Baccharis gaudichaudiana DC. (Compositae), which is native to Paraguay. Among them,
gaudichaudioside A was found to be 55 times sweeter than sucrose.34,35
4.16.2.1.5 Steroidal saponins

Osladin, a steroidal saponin, was isolated as a sweet principle of the fern Polypodium vulgare L. (Polypodiaceae).
Later, Nishizawa and Yamada.36 reinvestigated the structure of osladin and revised the stereochemistry at C-22,
C-25, and C-26. Although osladin has been reported to be 3000 times sweeter than sucrose, this value was also
revised to 500 times.
Three steroidal saponins, polypodosides, were isolated from the rhizomes of Polypodium glycyrrhiza DC.
Eaton (Polypodiaceae).37,38 According to the corrected structure of osladin, the structure of polypodoside was
also revised.39 Polypodoside A was shown to be highly sweet (600 times sweeter than sucrose).
4.16.2.1.6 Pterocaryosides A and B

Secodammarane saponins, pterocaryosides A and B, were isolated from Pterocarya paliurus Batal. (Juglandaceae),
which is native to China.40 Pterocaryosides A and B differ only in the structure of the sugar moiety bound to
aglycon. Pterocaryosides A and B have been reported to be nontoxic in terms of mutagenicity and an acute
toxicity test. Pterocaryoside A is 50 times sweeter than sucrose (2% solution) while pterocaryoside B is 100
times sweeter. In addition, dammarane glycoside, cyclocaryoside A, which is 200 times sweeter than sucrose,
was isolated from the leaves of Pterocarpa (Cyclocarya) paliurus, which is native to China.41
4.16.2.1.7 Phyllodulcin
Phyllodulcin-8-O--D-glucoside, which is found in the leaves of Hydrangea macrophylla Seringe var. thunbergii
Makino (Saxifragaceae), does not show any sweet taste. However, its aglycon, D-(þ)-phyllodulcin, produced by
enzymatic hydrolysis, is intensely sweet.42 This compound is called ‘amacha (sweet tea)’ and is used for the
sweet flavor of ceremonial tea. Phyllodulcin is structurally dihydroisocoumarin and was found to be a
3R-stereoisomer in 1959. In subsequent studies, it was revealed that unprocessed leaves contained a mixture
of R and S isomers in a ratio of 5:1.43 Phyllodulcin is reported to be 600–800 times sweeter than sucrose. Purified
phyllodulcin has no mutagenicity and its acute oral toxicity in mouse is greater than 2 g per kg body weight.
One drawback for its use as a sweetener is its very low solubility in water.
4.16.2.1.8 Hernandulcin
Hernandulcin is a bisabolane sesquiterpene isolated from the herb Lippia dulcis Trev. (Verbenaceae), which is
native to Mexico, and has been reported to be 1500 times sweeter than sucrose.44,45 The natural product has a
6S, 19S configuration, and of the four possible stereoisomers, only this one has intense sweetness.46,47 Another
sweet substance, 4-hydroxyhernandulcin, was isolated from a sample native to Panama.46 The sweetness and
bitterness of hernandulcin have been reported to linger in the mouth for sometime. This compound is rather
thermolabile.
4.16.2.1.9 Perillartine
Perillartine, -syn-oxime of perillaldehyde, is reported to be 2000 times sweeter than sucrose.48,49
Perillaldehyde is a principal volatile oil of Perilla frutescens (L.) Britton (Labiatae) and is reported to be only
slightly sweet. Perillartine is used as a replacement for maple syrup and licorice for the sweetening of tobacco in
Japan. However, due to its low solubility in water as well as a menthol-licorice off-taste, there is some limitation
to its use.
4.16.2.1.10 Amino acids

4.16.2.1.10(i) Proteinogenic amino acids The taste of proteinogenic amino acids involving a D-isomer was
reviewed by Birch and Kemp,50 Haefeli and Glaser,51 and Wieser et al.52 Among L-amino acids, alanine, serine,
and glycine are sweet, while most of the D-amino acids are sweet. D-Tryptophan is the most intensely sweet
amino acid and is 35 times sweeter than sucrose. Studies on the structure and sweetness–activity relationship
have been reported by Shallenberger et al.17 and Kier.18
4.16.2.1.10(ii) Monatin Monatin is an amino acid-type sweetener isolated from the bark of the roots of a
spiny-leafed hardwood shrub, Schlerochiton ilicifolius, which is native to the northwestern Transvaal in South
Africa.53 From 160 kg of roots, 1.73 g of a crude mixture of monatin salts was obtained. Recrystallization of
the salts from water–acetic acid–ethanol gave free amino acid. After this amino acid was transformed
into the lactone derivative (methyl-(2S,4S)-2-(indol-3-ylmethyl)-4-(2,4-dinitroanilino)-5-oxo-2,3,4,5-
tetrahydrofuran-2-carboxylate) and examined by nuclear magnetic resonance (NMR), the relative
stereochemistry of the 2- and 4-positions was determined. Its absolute stereochemistry was further
determined to be (2S,4S) by applying the observed optical rotation value to the Clough–Lutz–
Jirgenson rule. Monatin is reported to be 800 times sweeter than sucrose at its threshold concentration
and 1200–1400 times sweeter in a sucrose solution of 5–10%. It has a slight licorice aftertaste. In the patent
literature, it was reported that all four stereoisomers of monatin have a sweet taste, and among them the
(2R,4R) isomer is the most intense, while (2S,4R) is the weakest.54 It has also been reported that monatin has
no toxicity in the Ames test and no mutagenicity.55
4.16.2.1.11 Sugars
Sugars are the simplest form of carbohydrates, and sugars such as monosaccharides, oligosaccharides,
acyclic polyhydroxy alcohols, and cyclic sugar alcohols are well-known sweeteners. Shallenberger56 has
written a good review on the structure–sweetness relationship of sugars.
4.16.2.2 Sweet Proteins

4.16.2.2.1 Thaumatin
Thaumatin is a 22 kDa sweet protein that was isolated from the arils of the katemfe fruit of
Thaumatococcus daniellii Benth, which is native to West Africa, by van der Wel and Loeve. It is a
basic protein with an isoelectric point of approximately 12 and is 1600 times sweeter than sucrose. It
also gives a cooling sensation and a slight licorice aftertaste. A water–sweet aftertaste was also
reported.57 Thaumatin is cultivated on a commercial scale and used as a sweetener, flavor enhancer,
and flavor modifier. An aqueous solution of commercially available thaumatin is stable under the
conditions of pH 2–10. There may be several related proteins in the plant, but there are two main
forms: thaumatins I and II. Thaumatins I and II are each composed of 207 amino acids with eight
intramolecular disulfide bonds shown in the figure. Thaumatins I and II differ in the amino acid
sequence at 46, 63, 67, 76, and 113, which suggests that the two proteins are 98% identical.58,59 Since
the results of amino acid sequencing of the proteins were inconsistent with those of cDNA,59 Lee et al.
reinvestigated and isolated two proteins named thaumatins A and B, and found that they differ in only
one amino acid at position 46, that is, Asn for A and Lys for B. The residue at 113 in thaumatin I is
Asn, whereas it is Asp in thaumatins II, A, and B. Furthermore, thaumatin I did not make a refolding
product, while thaumatins A and B expressed in yeast showed intense sweetness after refolding.
Therefore, it has been suggested that there might have been an error in the determination of the
residue at 113.60 The tertiary structure of thaumatin I was analyzed by X-ray at resolutions of 3.161 and
1.65 Å.62 It has been reported that thaumatin elicits a sweet taste in humans, and caused a significant
electrophysiological response in the chorda tympani and glossopharyngeal nerves in the Old World
monkey, but not the guinea pig or rat.63 However, it was revealed that in Slc:ICR mice, chorda tympani
and taste receptor cell response profiles and the behavioral results for monellin and thaumatin are
similar to the response profiles for sucrose.64 Thaumatin has been approved as a sweetener in Israel and
Japan. In the United Nations, it is listed in Table III of the Codex General Standard for Food Additives
(GSFA), which means that it is permitted for use in food in general.
4.16.2.2.2 Monellin
Monellin is a sweet protein that was isolated from the fruit of Dioscoreophyllum cumminsii (Stapf) Diels, which is
known as the serendipity berry and is native to West Africa. It is a basic protein with an isoelectric point of
approximately 9.3 and is 3000 times sweeter than sucrose.65,66 Perception lasts for more than 1 h and leaves an
aftertaste. Heat denatures monellin proteins; they lose their sweetness when heated over 50 C at low pH.
Monellin has a molecular mass of 10.7 kDa. Monellin has two noncovalently associated polypeptide chains:
chain A contains 44 amino acid residues and chain B has 50 residues. In 1976, the primary structure of monellin
was proposed independently by three groups but their results all differed somewhat.67–69
Recently, the amino acid sequence was reinvestigated70 and it was revealed that chain A was consistent with
that of Frank and Zuber,68 while chain B coincided with the results of Bohak and Li (see figure).67 The
enzymatic hydrolysis product of monellin does not exhibit sweetness.71 Since chains A and B are not sweet
individually,67,72 it is considered that expression of the sweet taste requires a natural three-dimensional
structure. X-ray structural analysis of monellin was carried out at resolutions of 373 and 2.75 Å.74 A struc-
ture–sweetness relationship study of monellin analogues strongly suggested that the Asp residue at the
7-position of chain B (AspB7) plays an important role in eliciting a sweet taste.75–77 Meanwhile, a single-
chain monellin was expressed by combining the C-terminus of chain B and the N-terminus of chain A. This
compound was reported to be stable at higher temperature and over a wide range of pH,78 and its tertiary
structure was analyzed by X-ray at a resolution of 1.7 Å.74 The main issue regarding its use as a sweetener is that
monellin has no legal status in the European Union or the United States.
4.16.2.2.3 Mabinlin
Mabinlins are sweet-tasting proteins extracted from the seed of Mabinlang (Capparis masaikai Levl.), a Chinese
plant that grows in Yunnan province. They have long-lasting but weak sweetness of 0.1% threshold.79 There
are at least five homologues. Mabinlin-I, Mabinlin-III, and Mabinlin-IV have molecular masses of 12.3, 12.3,
and 11.9 kDa, respectively. Mabinlin-II is a 10.4 kDa protein and the most abundant homologue in nature.80 It is
also a basic protein with an isoelectric point of approximately 11.3 and is a heterodimer consisting of two
different chains, A and B, like monellin. Chain A is composed of 33 amino acid residues and chain B is
composed of 72 amino acid residues. Chain B contains two intramolecular disulfide bonds and is connected to
chain A through two intermolecular disulfide bridges shown in the figure.81 Mabinlin-II was estimated to be
about 400 times sweeter than sucrose on a weight basis, which makes it less sweet than thaumatin (3000 times),
although it elicits a similar sweetness profile. (Mabinlin-II is 375 times sweeter than sucrose on a molar basis
and 10 times sweeter on a weight basis, and therefore mabinlin is not as sweet as other sweet proteins.) It has
also been suggested that the difference in the heat stability of the different mabinlin homologues is due to the
presence of an arginine residue (heat-stable homologue) or glutamine (heat-unstable homologue) at position
47 in chain B.82 It has been reported that the precursor of mabinlin-II is a single-chain protein composed of
155 amino acid residues.83
4.16.2.2.4 Brazzein
Brazzein is a sweet protein that was isolated from the fruit of the West African climbing plant Oubli
(Pentadiplandra brazzeana Baillon). Along with pentadin, which was discovered in 1989, brazzein is the second
sweet protein that was discovered in this fruit. Like other natural sweet proteins such as monellin and
thaumatin, it is highly sweet. On a weight basis, brazzein is 500 times sweeter than sucrose when compared
to 10% sucrose solution and 2000 times sweeter when compared to 2% sucrose solution. Its sweet perception is
more similar to that of sucrose than that of thaumatin, and it presents a clean sweet taste with a lingering
aftertaste. Brazzein is stable over a broad pH range from 2.5 to 8 and is heat stable at 80 C for 4 h.84
The monomer protein, consisting of 54 amino acid residues with eight disulfide bonds shown in the
figure,84,85 is the smallest among the sweet proteins, with a molecular mass of 6.4 kDa. Chemical synthesis86
of brazzein was performed and recombinant proteins were successfully produced by Escherichia coli.87 Based on
X-ray analysis88 and NMR studies,89 residues 29–33 and 39–43, plus residue 36, as well as the C-terminus were
found to be involved in the sweet taste of the protein. The charge of Arg-43 in the protein also plays an
important role in its interaction with the sweet taste receptor.90
4.16.2.2.5 Pentadin
Pentadin is a sweet-tasting protein that was isolated from the fruit of Oubli (P. brazzeana Baillon), a climbing
shrub that is native to West African countries. Pentadin’s molecular mass is estimated to be 12 kDa. It is
reported to be 500 times sweeter than sucrose on a weight basis. The primary structure has not yet been
determined, although amino acid analyses were carried out.91
4.16.2.3 Sweetness-Inducing Proteins and Substances

4.16.2.3.1 Miraculin
Miraculin is a basic glycoprotein that was extracted from the miracle fruit plant, a shrub that is native to West
Africa (Synsepalum dulcificum or Richadella dulcifica). Miraculin itself is not sweet, but the human tongue, once
exposed to miraculin, perceives ordinarily sour foods, such as citrus, as sweet for up to 2 h afterward. This small
red berry has been used in West Africa to improve the taste of acidic foods. Since the miracle fruit itself has no
distinct taste, this taste-modifying function of the fruit had been regarded as a miracle. The active substance,
isolated by Kurihara, was named miraculin after the miracle fruit.92 Miraculin was first sequenced in 1989 and
was found to be a glycoprotein consisting of 191 amino acids and some carbohydrate chains.93 The molecular
mass of the glycoprotein is 24.6 kDa, including 3.4 kDa (13.9% of the weight) of sugar consisting (on a molar
basis) of glucosamine (31%), mannose (30%), fucose (22%), xylose (10%), and galactose (7%). The sugar is
linked with Asp-42 and Asp-186.
Miraculin occurs as a tetramer (98.4 kDa), a combination of four monomers grouped into dimers. Within
each dimer, two miraculin glycoproteins are linked by an intramolecular disulfide bridge.92–94 The formation of
three intrachain disulfide bridges at Cys-47–Cys-92, Cys-148–Cys-159, and Cys-152–Cys-155, and one
interchain disulfide bridge at Cys-138 was determined by amino acid sequencing and a composition analysis
of cystine-containing peptides isolated by high-performance liquid chromatography (HPLC). It was concluded
that native miraculin in pure form is a tetramer of a 25 kDa peptide and native miraculin in a crude state or
denatured, nonreduced miraculin in pure form is a dimer of the peptide. Both tetramer miraculin and native
dimer miraculin in a crude state have taste-modifying activity.
A cDNA clone encoding miraculin was isolated and sequenced. The encoded precursor of miraculin was
composed of 220 amino acid residues, including a possible signal sequence of 29 amino acids.95,96 Attempts have
been made to express these proteins in E. coli, yeast, and tobacco. While it was confirmed that these proteins
were expressed in these organisms, miraculin expressed in E. coli and yeast showed no activity.97 The
perception of 0.1 mol l1 of citrate after taking 1 mmol l1 of miraculin corresponds to the sweetness of 0.4 mol
l1 of sucrose, which means that it is 400 000 times sweeter than sucrose on a molar basis. Interestingly, a
mixture of miraculin with citrate did not elicit sweetness.97 Miraculin was denied approval for this purpose by
the FDA. Miraculin also has no legal status in the European Union.
4.16.2.3.2 Curculin and neoculin

Curculin is a sweet protein that was isolated in 1990 from the fruit of Curculigo latifolia (Hypoxidaceae), which
grows in Malaysia. Like miraculin, curculin exhibits taste-modifying activity. However, unlike miraculin, it also
elicits a sweet taste by itself. After the consumption of curculin, water and sour solutions taste sweet. Curculin
was reported to be a homodimer of two proteins connected through two disulfide bridges.98 The molecular
mass of curculin monomer is reported to be 12 kDa. It contains a sequence of 114 amino acids with an isoelectric
point of 7.1. Curculin was crystallized and an X-ray structural analysis was performed.99 Although both curculin
and miraculin elicit a sweet taste, the two proteins are not homologous. However, based on an enzyme
immunoassay and immunoblot analysis of curculin, curculin and miraculin showed cross-reactivity to both
antibodies, and therefore it is considered that a common structure elicits sweet activity for both proteins.100
Curculin is rather stable in acidic solution, and heating at 55 C for 1 h does not reduce its potency.
A 10 mmol l1 curculin solution is as sweet as a 0.35 mol l1 solution of sucrose. Thus, curculin is 35 000 times
sweeter than sucrose. After curculin is held in the mouth for a short time, the sweet taste diminishes. However,
the sweet taste is elicited again upon exposure to clear water. This can be explained as follows.101 The sweet
taste is suppressed by the reaction of curculin with divalent cations (Ca2þ and Mg2þ) in saliva. Upon exposure to
water, the sweet taste is induced again since water washes the cations away. It is believed that the taste-modifying
protein strongly binds to the membrane surfaces of the taste cells in the presence of an acid such as citric acid.102
In 1997, curculin was expressed in E. coli and yeast, but recombinant curculin did not exhibit ‘sweet-tasting’ or
‘taste-modifying’ activity.103 Recently, neoculin, which is composed of an acidic glycoprotein subunit with 113
amino acid residues and a basic curculin subunit, was isolated from the same fruit as a heterodimer.104 Another
group successfully cloned curculin-2, which is highly homologous to curculin, and demonstrated that the
heterodimer of curculin and curculin-2 elicits intense sweetness.105 These results suggest that curculin itself
may also be a heterodimer.
4.16.2.3.3 Strogin
Five new oleanane-type triterpene glycosides, strogins I–V, were isolated by Kurihara and coworkers106
from the leaves of Staurogyne merguensis Kuntze, which is native to Malaysia. Strogin itself has a sweet
taste. In addition, after strogins I, II, and IV are held in the mouth, the sweet taste can be recovered with
exposure to water, as with curculin. In contrast, strogins III and V had no such activity. A 1.0 mmol l1
strogin solution is as sweet as a 0.15 mol l1 solution of sucrose. Furthermore, sweetness corresponding to
300 mmol l1 sucrose is induced by holding 1.0 mmol l1 strogin followed by water. Strogin’s sweetness
induction was temperature-dependent107 while curculin’s sweetness induction was independent of tem-
perature. While Ca2þ and Mg2þ suppressed curculin’s induction, strogin’s induction was not suppressed
by divalent cation. Thus, the mechanism of sweetness induction by strogin is different from that of
curculin.
4.16.2.4 Antisweet Substances

4.16.2.4.1 Gymnemic acid
Gymnemic acids were isolated from the leaves of Gymnema sylvestre (Asclepiadaceae), which is native to India
and southern China.108,109 Gymnemic acids are glycosides of triterpene that suppress sweetness in humans.
After the leaves are chewed, solutions that have been sweetened with sucrose taste like water. It is thought that
gymnemic acid inhibits the binding of a sweet substance to the sweet receptor. Several gymnemic acid
homologues with different acyl groups were purified from the leaves of G. sylvestre and their structures were
determined. Interestingly, deletion of the acyl group diminishes the antisweet activity.110 It suppresses the
sweetness of most of sweeteners, including intense artificial sweeteners such as aspartame and natural sweet-
eners such as thaumatin, a sweet protein. The herb is traditionally used for the treatment of diabetes in India
and Gymnema extracts are sold in Japan for the control of obesity.
4.16.2.4.2 Ziziphin
The sweetness-inhibiting substance ziziphin was isolated from the leaves of the plant Zizyphus jujuba
(Rhamnaceae), which is native to China, by Kurihara et al.111,112 Like gymnemic acids, ziziphin is a glycoside
of triterpene that suppresses sweetness in humans. Removal of the acyl group under mild hydrolytic conditions
led to complete abolishment of its antisweet activity.
4.16.2.4.3 Hodulcin
Hodulcin was extracted from the leaves of Hovenia dulcis (Rhamnaceae), which is native to China and Japan, and
has been shown to selectively reduce sweetness perception in humans.113 Hodulcin appears to be a triterpene
glycoside, as are the gymnemic acids and ziziphins. NMR spectra indicated that the aglycon structure of
hodulcin is different from that of gymnemic acid and similar to but not the same as that of ziziphin. Later,
Arihara and coworkers114 isolated five new dammarane glycosides named hodulosides I–V (e.g., hoduloside I)
from the fresh leaves of H. dulcis. Their structures were determined on the basis of chemical and spectral
evidence. All the compounds showed antisweet activity.
4.16.3 Bitter-Tasting Natural Products
There are many bitter-tasting compounds in nature.115,116 Many of them are alkaloids, terpenoids and their
glycosides (saponins) as well as amino acids and peptides. The threshold values of bitter compounds, as
represented by alkaloids such as quinine, are extremely low (as low as ppm concentration) compared with
compounds that elicit other basic tastes. It is considered that many bitter compounds possess some toxicity and
therefore animals have become highly sensitive at tasting such bitter compounds. In many cases, an appropriate
amount of a bitter-tasting compound can have a useful pharmacological effect. For example, it has long been
known that the bitter-tasting component extracted from Gentiana lutea (Gentianaceae) can directly stimulate
acid production by the gastric mucosa.117
The bitter taste in foods is not always disliked by people. There are unexpectedly many cases in which a
bitter taste has a positive effect of adding richness to food such as beer, coffee, and green tea. In these cases, if the
bitter taste is eliminated or replaced by other compounds, the intrinsic value of the food might be completely
lost. Therefore, the bitter taste is essential for these foods. On the contrary, however, methods to eliminate the
unpleasant bitterness of cheese and grapefruit have also been investigated. These efforts also contribute to the
progress in research on the bitter taste.118
Intensive studies on the bitter taste receptor are also in progress, as with the sweet taste receptor.119 In fact, it
has been reported that T2R receptors are necessary and sufficient for the detection and perception of bitter
compounds.
4.16.3.1 Bitter-Tasting Alkaloids

4.16.3.1.1 Strychnine
Strychnine is a highly toxic (LD50 i.v. in rats: 0.96 mg kg1) alkaloid that was isolated from the seeds of Strychnos
nux-vomica, which is native to India and East Asia, and named after the tree. The structure of strychnine was
determined by Woodward in 1948.120 The total synthesis was also achieved by many chemists including
Woodward. While it is barely soluble in water, its hydrochloride and nitric acid salts are water soluble.
Strychnine elicits an intense bitter taste with a threshold of 0.000 001 6.115 In India, China, and Japan, the
seeds have long been used as a bitter-tasting gastric medicine, Vomica. Strychnine has also been used as a
pesticide, particularly for killing small vertebrates such as rodents. Strychnine causes muscular convulsions and
eventually death through asphyxia or sheer exhaustion.121 At present, it is not used for clinical treatment, but is
used in a pharmacological test as an analeptic. In nature, strychnine is produced by biosynthesis from
tryptophan.
4.16.3.1.2 Brucine
Brucine was also extracted as a principle, along with strychnine,122 from the seeds of S. nux-vomica. Brucine is
thought to be the most bitter-tasting alkaloid with a threshold of 0.000 000 7.115 It is used for the chiral
resolution of optically active carboxylic acids by diastereomeric salt formation. Brucine is isostructural to
strychnine with methoxy groups, rather than hydrogen, at the 9- and 10-positions of the aromatic ring. Brucine
is reported to be less toxic than strychnine. Nevertheless, a human consuming more than 2 mg of pure brucine
will almost certainly suffer symptoms similar to strychnine poisoning.123
4.16.3.1.3 Quinine
Quinine was first extracted from the bark of the South American cinchona tree and isolated. In 1944, the total
synthesis of quinine was achieved by Woodward and Doering.124 Quinine exhibits specific toxicity against
Plasmodium and has antipyretic (fever-reducing) activity. Therefore, it has long been used as an antimalarial
drug. Although many other antimalarial drugs such as chloroquine have been developed based on the structure
of quinine, it is still widely used since it is the sole compound to which Plasmodium has no resistance. Before
1820, the bark was first dried, ground to a fine powder, and then mixed into a liquid (commonly wine), which
was then drunk. Quinine is a flavor component of tonic water, bitter lemon, vermouth, and cocktails. In the
United States, the FDA limits quinine in tonic water to 83 ppm. Quinine is used as a standard substance for a
bitter taste (threshold of sulfate salt: 0.000 008) in gustatory physiology.125 It is also useful as an optical
resolution agent and as an asymmetric catalyst.126,127 Quinidine, a diastereomer of quinine, is also extracted
from the bark and elicits a bitter taste. It is reported to have an antiarrhythmic effect.128
4.16.3.1.4 Caffeine
Caffeine is a bitter-tasting purine alkaloid.129 Its threshold (0.000 7) indicates that the bitter intensity of caffeine
is weaker than quinine and brucine. Caffeine was extracted from coffee and named after it. Caffeine is also
contained in cola, black tea, green tea, cocoa, chocolate, and so on. It is well known that caffeine has
antihypnotic, antipyretic, and diuretic effects.130 Caffeine is a central nervous system and metabolic stimulant
and is also used medically to reduce physical fatigue and restore mental alertness when unusual weakness or
drowsiness occurs. Sometimes, caffeine is incompatible with other drugs. For example, it has been reported that
cimetidine decreased the systemic clearance of caffeine. Overdosing of caffeine may lead to a condition known
as caffeinism.131 Caffeinism usually combines caffeine dependency with a wide range of unpleasant physical
and mental conditions including nervousness, irritability, anxiety, tremulousness, muscle twitching (hyperre-
flexia), insomnia, headaches, respiratory alkalosis, and heart palpitations. Today, the global annual consumption
of caffeine has been estimated at 120 000 tons. The US FDA lists caffeine as a Multiple Purpose GRAS Food
Substance.
4.16.3.1.5 Theobromine and theophyllin

Theobromine was isolated from the seeds of the cacao tree and then shortly afterward was synthesized from
xanthine by Fischer.132 Theobromine is the primary bitter-tasting alkaloid found in cocoa and chocolate;
chocolate contains 0.5–2.7% theobromine. Theobromine is water insoluble and is an isomer of theophylline as
well as paraxanthine. Theobromine is categorized as 3,7-dimethylxanthine while theophylline is 1,3-dimethyl-
7H-purine-2,6-dione and paraxanthine is 1,7-dimethylxanthine. Theophylline is known to be a bitter-tasting
principle of green tea. Theobromine is used as a vasodilator (a blood vessel widener), as an aid in urination, and
as a heart stimulant. Although the theobromine content in chocolate is small enough to be safely consumed by
humans, it is reported that animals such as dogs metabolize theobromine more slowly and may succumb to
theobromine poisoning.133
4.16.3.1.6 Nicotine
Nicotine is a bitter-tasting alkaloid found in the nightshade family of plants (Solanaceae), predominantly in
tobacco. At low doses (an average cigarette yields about 1 mg of absorbed nicotine), nicotine acts as a stimulant
in mammals and is one of the main factors responsible for the dependence-forming properties of tobacco
smoking.134 The biosynthesis is carried out from tryptophan via nicotinic acid. Nicotinic acid reacts with a
piperidine compound derived from lysine to give anabasine as a homologue of nicotine. Nicotine exists in
tobacco leaves as salts with malic acid or citric acid. There are more than 30 analogues of nicotine. Nicotine is
essential for the synthesis of a water-soluble vitamin, nicotinic acid (niacin). Nicotine has an addictive nature
and has been found to activate reward pathways – the circuitry within the brain that regulates feelings of
pleasure and euphoria. The LD50 of nicotine is 3 mg kg1 for mice, and 40–60 mg (0.5–1.0 mg kg1) for adult
humans can be a lethal dosage.135 This means it is deadly poisonous. It is more toxic than many other alkaloids
such as cocaine, which has an LD50 of 95.1 mg kg1 when administered to mice.
4.16.3.1.7 Cocaine
Cocaine is a bitter-tasting alkaloid extracted from the leaves of the coca plant (Erythroxylon coca Lam.).136 It has a
tropane skeleton and is synthesized from ornithine in nature. In medicine, cocaine is used in a limited manner as
a topical anesthetic for nasal and lacrimal duct surgery. Cocaine is a potent central nervous system stimulant. Its
effects can last from 20 min to several hours, depending upon the dosage. The initial signs of stimulation are
hyperactivity, restlessness, increased blood pressure, increased heart rate, and euphoria. The euphoria is
sometimes followed by feelings of discomfort and depression and a craving to experience the drug again.
Side effects include twitching, paranoia, and impotence. Cocaine addiction is reported to be physical and
psychological dependence may develop with regular use. It may result in physiological damage, lethargy,
depression, or a potentially fatal overdose.137 Therefore, its possession, cultivation, and distribution are
illegal for nonmedicinal and non-government-sanctioned purposes in virtually all parts of the world. On the
contrary, coca herbal infusion (referred to as Coca tea) is used in coca-leaf-producing countries much as any
herbal medicinal infusion would be elsewhere in the world. The free and legal commercialization of dried coca
leaves in the form of tea bags to be used as ‘coca tea’, as a drink with medicinal powers,138 has been
actively promoted in Peru and Bolivia. It is also used to help visitors overcome the malaise of high-altitude
sickness.
4.16.3.1.8 Solanine
Solanine is a bitter-tasting steroidal alkaloid saponin that has been isolated from all nightshades, including
tomatoes, capsicum, tobacco, and eggplant.139 However, the most widely ingested solanine is from the
consumption of potatoes. Potato leaves, stems, and shoots are naturally high in this saponin. When potato
tubers are exposed to light, they turn green and increase saponin production. This is a natural defense
mechanism to prevent the uncovered tuber from being eaten. It is very toxic even in small quantities. The
poisoning is primarily manifested by gastrointestinal and neurological disorders.140 Symptoms include nausea,
diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache, and dizziness.
Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils, and hypothermia have been
reported in more severe cases. It is suggested that doses of 200–400 mg for adult humans can cause toxic
symptoms (20–40 mg for children). Most commercial potatoes have a solanine content of less than 0.2 mg g1.141
However, potatoes that have been exposed to light and have started to turn green can show higher
concentrations.
4.16.3.1.9 Matrine and berberine

An herbal medicine, kushen, is obtained from the roots of Sophora japonica (Sophora flavescens) and is used as an
anti-inflammatory and bitter-tasting stomachic. The principal component of kushen is the piperidine alkaloid
matrine.142 Berberine, which is isolated from the bark of Phellodendron amurense (Rutaceae) as well as Coptis
japonica Makino (Ranunculaceae), is also an intensely bitter-tasting alkaloid that is named after Berberis.143
There are a variety of known derivatives such as berberine hydrochloride, hydrosulfate, and tannic acid salt
according to the kind of counteranion, and all are used as stegnotic agents. There is some controversy regarding
the antibiotic activity of berberine. In Japan, berberine hydrochloride is available commercially. It is contra-
indicated for use in hemorrhagic colitis and bacteriogeneous diarrhea, since it might make the symptoms worse
and prolong the duration of treatment.
4.16.3.2 Bitter-Tasting Terpenoids

There are many bitter-tasting terpenoids in the plant kingdom. Among them, limonoids in citrus fruits, the
cucurbitacin in members of the family Cucurbitaceae, and humulon analogues in hop have been intensively
investigated. The structure–activity relationships of bitter-tasting terpenes have been studied for many years,
and Kubota144 and Beets145 have proposed hypotheses.
4.16.3.2.1 Limonoids
Several limonoids are known to be bitter principles of citrus (Rutaceae). A typical example is limonin. Although
fresh juice does not elicit a bitter taste, sometimes it becomes bitter after heating or storage. This is explained by
the formation of bitter-tasting limonin by deglycosylation and further cyclization from limonin glucoside,
which is present in citrus fruit tissue and seeds and does not exhibit bitterness.146 Recently, it was reported that
limonin had antitumor activity.147 Besides limonin, nomilin and obakunone, which are considered to be
biosynthetic intermediates of limonin, have also been isolated as bitter-tasting components.148 These three
limonoids are formed from squalene via cyclization and oxidation.
4.16.3.2.2 Cucurbitacin and momordicine

Cucurbitacin is a bitter-tasting principle that can be isolated from members of the family Cucurbitaceae, such as
cucumber (Cucumis sativus) and melon (Cucumis melo L.). In particular, cucurbitacin149 and momordicine,150
which have an intensely bitter taste, are contained abundantly in Momordica charantia (bitter melon in English,
go-yaa in Okinawa, Japan), which people enjoy due to its bitterness. There are more than 18 kinds of
cucurbitacin, and among them cucurbitacin B is a typical component. It has been reported that cucurbitacin
exhibits anticancer activity.151 In addition, it is used for the treatment of hepatic disease in traditional Chinese
medicine. It is also found in some herbal teas.
4.16.3.2.3 Lactucin and cynaropicrin

Lactucin is a bitter principle of the leaf vegetable chicory (Cichorium endivia), which is cooked or used for salads
in western Europe.152 It is also contained in the form of p-hydroxyphenyl acetate as lactucopicrin, which is
known to have a sedative effect on the central nervous system.153 On the contrary, a bitter-tasting sesquiterpene
lactone, cynaropicrin, can be isolated from artichoke (Cynara scolymus). Cynaropicrin has been reported to
exhibit immunomodulatory effects.154
4.16.3.2.4 Humulone
Humulone is a well-known bitter principle of beer. At least 32 derivatives of humulone such as luplone,
cohumulone, and adhumulone have been isolated, many of which are not contained in hop (Humulus lupulus) but
rather are formed during fermentation and preservation.155 For example, humulone is transformed into
isohumulone to elicit a bitter taste in beer. Hop (Humulus) is a small genus of flowering plants, native to the
temperate Northern Hemisphere. The female flowers, commonly called hops, are used as flavoring and
stabilizers during beer brewing. Hop is part of the family Cannabaceae, which also includes the genus
Cannabis (also known as hemp). Beer has been used as folk medicine in Europe for a long time due to its
diuretic and stomachic effect. Recently, new medicinal uses and properties of humulone derivatives are being
explored.
4.16.3.2.5 Quassin
Quassin is a bitter-tasting substance that can be extracted from the quassia tree (bitter tree, Picrasma quassioides
Benn).156 It is said to be the most bitter substance found in nature. Quassin is used in traditional Chinese
medicine. Besides quassin, modified triterpenes, the so-called quassinoid, are the principal component of the
bitter taste.
4.16.3.2.6 Absinthin
Absinthin is one of the most bitter substances known and is extracted from various plants of the genus Artemisia,
but most commonly absinth wormwood.157 The simple maceration of wormwood in alcohol without distillation
produces an extremely bitter drink because of the presence of water-soluble absinthin. Wormwood extract can
cause renal failure and death due to excessive amounts of thujone, which in large quantities acts as a convulsive
neurotoxin. Absinthe was once portrayed as a dangerously addictive, psychoactive drug; thujone was blamed for
most of its deleterious effects. Therefore, it was prohibited in several European countries and the United States.
However, it has since been verified that no evidence shows it to be anymore dangerous or psychoactive than
ordinary alcohol. An absinthe revival began in the 1990s, as countries in the European Union began to
reauthorize its manufacture and sale.
4.16.3.2.7 Ursodiol
Ursodeoxycholic acid (ursodiol), which is found in large quantities in bear bile, and which elicits an intense
bitter taste, has long been used in traditional Chinese medicine not only as a stomachic but also as a universal
drug for the alimentary system.158 Currently, the drug is generally derived by chemical synthesis rather than
from animals.
4.16.3.3 Bitter-Tasting Saponins

4.16.3.3.1 Secoiridoid saponins
Senburi is a biennial herb, Swertia japonica (Ophelia japonica), Gentianaceae, that is native to Japan.159 Senburi is
considered as one of the most popular medicinal herbs in Japan and is the most bitter Japanese herb. Senburi,
also called ‘touyaku’ in traditional medicine, literally means ‘still bitter after one thousand times infusion’. It is
used for the treatment of gastrointestinal disease, diarrhea, and bellyache, and also as a digestive stimulant. The
principal components of Senburi are bitter-tasting saponins such as swertiamarin, sweroside, amarogentin,
amaroswerin, and gentiopicroside. Among them, amaroswerin is one of the most bitter-tasting natural
products.160
Gentiopicroside is also contained in the herbal medicine Gentiana (Ryutan), which is the extract of the root
of Gentiana lutea and has gastroprotective effects.117 It has a secoiridoid structure, which is a common constituent
in members of the family Gentianaceae.
4.16.3.3.2 Flavonoid glycoside

Naringin is a flavonoid glycoside that is abundantly contained in the skin of grapefruit and orange and is the
origin of their bitterness.161,162 Its aglycon is naringenin, which is synthesized by a shikimic acid pathway and
occurs naturally in citrus fruits. To remove the bitterness of naringin in the production of canned citrus juice, an
enzymatic hydrolysis process using naringinase is sometimes employed.163 It has been reported that naringin
exerts a variety of pharmacological effects such as antioxidant activity, anticarcinogenic activity, and inhibition
of selected cytochrome P450 enzymes, which may result in several drug interactions in vitro. However, this
notion is still controversial.164
4.16.3.4 Bitter-Tasting Amino Acids and Peptides

4.16.3.4.1 Amino acids
Ever since Fischer, many chemists have focused their attention on the taste of amino acids. Generally, natural
L-amino acids exert either no taste or a bitter taste while unnatural D-amino acids elicit a sweet taste almost
without exception. Proteinogenic L-amino acids that exhibit a bitter taste include Trp (0.133%), Phe (0.069%),
Tyr (0.017%), Leu (0.011%), Arg, Val, Ile, and Pro, and the remaining amino acids exert either no taste or a
sour taste. The values in parentheses show the caffeine concentration that provides the same bitterness as a
0.3% amino acid solution.165 However, different authors have reported different values for the strength of their
bitterness. A basic amino acid, arginine, exhibits bitterness along with a sweet taste. Glycine and alanine elicit a
sweet taste. The bitter taste of an amino acid will be enhanced with an increase in the bulkiness of any
substituent.
4.16.3.4.2 Peptides
Studies of bitter-tasting peptides arose from interest in the bitter constituent of cheese. Murray reported that
the bitter taste accumulated after casein was hydrolyzed by various proteases and the principal component of its
bitterness was peptides.166 Afterward, several groups successfully isolated the bitter peptides from the hydro-
lyzate of casein. For example, formation of the bitter peptide QNKIHPFAQTQSLVYPFPGPIP was identified
during the maturation of cheddar cheese.167 Furthermore, hydrolysis of the constituent with peptidase makes
the bitter taste worse. On the contrary, Fujimaki and coworkers168 successfully eliminated the bitter taste of
soybean peptides using a plastein reaction. These peptides characteristically contain mainly hydrophobic
amino acids as constituents. Interestingly, a diketopiperazine, cyclo (Trp-Leu),169 exhibits a bitter taste
regardless of the optical isomer and cyclo (Val-Phe) and cyclo (Pro-Phe) have been reported to be bitter
substances formed from cacao beans during roasting.170
4.16.3.5 Masking the Bitter Taste

As described above, many natural products elicit a bitter taste. Thus, it is an important issue in the formulation
of pharmaceuticals to determine how to mask this bitterness. Although this issue has been somewhat overcome
by coating technology in the manufacture of tablets, pills, and granules, the method used in liquid medicines is
still unsatisfactory, though some approaches that involve the addition of high concentrations of sugars and acids
have been developed. Kurihara and coworkers171 reported that the bitter taste in response to quinine could be
selectively suppressed with phosphatidyl acid in phospholipids of soybean.
4.16.4 Pungent Natural Products
Pungency is generally associated with fiery stimuli and is sometimes an intolerable sensation for humans.
However, it is effective at increasing appetite in many cases and is used in the cuisine of several cultures.
Pungency is not one of the five basic tastes, but rather is characterized by trigeminal sensation in the mouth
through the sensory modalities of touch, thermal sensation, and pain. There are several subtypes of pungency
that basically depend on the chemical properties of the pungent constituents. In addition to pungency (hot
sensation), a tingling effect and a cooling sensation on the tongue are important for cuisine. As a measure of the
‘hotness’, or more correctly, piquancy, of a chili pepper, the Scoville scale has been proposed.172,173 Fruits of the
Capsicum genus contain capsaicin, which stimulates chemoreceptor nerve endings in the skin, especially the
mucus membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present;
however, it cannot be used as a measure of piquancy in foods without capsaicin.
4.16.4.1 Capsaicin
Normally, spices used for cooking provide a pungent sensation. A typical pungent spice is red pepper (hot chili
pepper), which contains amide derivatives, including capsaicin, as pungent constituents.174 It elicits intense
pungency and is an interesting compound from the viewpoint of its pharmacological action. Thus, it has been
reported that capsaicin exhibits hypermetabolism as well as sweating by promoting the secretion of adrena-
line.175 In addition, it also has strong antibacterial activity along with an antisepsis function.176 Capsinoids are
amides of vanillylamine with a variety of aliphatic acids. Capsaicin is the main capsinoid in chili peppers,
followed by dihydrocapsaicin. These two compounds have almost the same potency and other compounds such
as nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin have been isolated as minor capsinoids.
Dilute solutions of pure capsinoids produce different types of pungency; however, these differences were not
noted using more concentrated solutions. Nakatani and Masuda.177 isolated capsaicinol with only one hydroxy
group in capsaicin. Intriguingly, they reported that capsaicinol did not exhibit pungency. Very recently, Yazawa
et al.178 found that a nonpungent red pepper, CH-19 Sweet, contained only a trace amount of capsaicin. Instead,
capsiate and dihydrocapsiate, which have an ester bond with vanillyl alcohol, were the major constituents of
CH-19 Sweet.179 Interestingly, the pungency disappeared when the amide was changed to an ester and this
finding has attracted considerable attention to solve the mechanism of pungency perception, and intensive
studies on the vanilloid receptor subtype 1 (VR1) are in progress.180 Recently, it has also been shown that the
glucosylation of capsaicin diminished its pungency.181 Therefore, studies on glucosylation are ongoing. Studies
on the prevention of obesity by capsinoid and capsaicin glucoside are also in progress.182
4.16.4.2 Piperine
Piperine is the alkaloid responsible for the pungency of black pepper, Piper nigrum (Piperaceae), and Piper
longum L., commonly known as long pepper.183 Three geometrical isomers of piperine (chavicine, isochavicine,
and isopiperine) and piperanine (dihydro- form of piperine) are other constituents of these plants. Previously,
chavicine was believed to cause the particular taste of pepper. However, it was reported later that only piperine
has a strong pungent taste.184 Although an increment in the three isomers in ground pepper after exposure to
sunlight was observed by monitoring the MHþ ion on liquid chromatography/atmospheric pressure chemical
ionization mass spectrometer (LC/APCIMS), the degree of increase varied very little. Therefore, it is
questionable whether the disappearance of the pungency in older ground pepper is derived from the formation
of tasteless isomers by photochemical changes in piperine.185 Piperine is a solid substance that is essentially
insoluble in water. It is initially tasteless, but leaves a burning aftertaste. Piperine belongs to the vanilloid family
of compounds, which also includes capsaicin, the pungent substance in hot chili peppers. Piperine may have
bioavailability-enhancing activity for some nutritional substances and for some drugs.186 It has putative anti-
inflammatory activity and may be active at promoting digestive processes. Recently, with advances in analytical
methods, many piperine derivatives have been isolated and their structures have been determined by Tsuda
and coworkers.187
4.16.4.3 Sanshool and Gingerol

Sanshool is the pungent constituent in Sichuan pepper (Sansho in Japan).188 It is contained in the outer
pod of the tiny fruit of several species of the genus Zanthoxylum (most commonly Zanthoxylum piperitum,
Zanthoxylum simulans, Z. piperitum sansho, and Zanthoxylum schinifolium), which are widely grown and
consumed in Asia as a spice. Despite the name, it is not related to black pepper or chili peppers. It is
widely used in the cuisine of Japan. Several sanshools have been isolated, such as - and -sanshool, both
of which have an amide structure.189 Sanshools exhibit several biological activities such as an insecticidal
effect. A similar amide, spilanthol, is also found in the aerial part of Spilanthes acmella and S. acmella var.
oleracea.190
Gingerols are the pungent constituents of the rhizome of ginger, which is often used as a folk medicine and
food.191 Each gingerol has a phenol group as a substituent. The major constituent is 6-gingerol, which has
vanillyl ketone (gingerone or zingerone) as a framework, similar to vanillylamine of capsaicin, but without an
amide bond. Gingerone itself is also found in ginger root.192 (6)-Shogaol is also found as a pungent component
of ginger and is contained in semidried ginger but is rarely found in fresh ginger.193
4.16.4.4 Isothiocyanates
Wasabi (Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the Brassicaceae family and is also
known as Japanese horseradish. The rhizomes are used as a spice. Wasabi is enjoyed with sushi and sashimi,
usually accompanied by soy sauce. It has an extremely strong and stimulating flavor with burning sensations. Its
hotness is more akin to that of hot mustard than capsaicin in chili pepper, in that it produces vapors that irritate
the nasal passages more than the tongue. Allyl isothiocyanate (AITC) and several other isothiocyanates are
known to be the pungent constituents, and among them AITC is the main constituent (reported to be
2.0 g kg1).194 It is thought to be beneficial to eat raw fish with wasabi because it has a sterilizing effect.
AITC itself does not exist in wasabi, but it is formed immediately upon grating the root very finely. Thus, a
glucosinolate (known as sinigrin) present in wasabi reacts with the enzyme myrosinase upon grating, and this
leads to the production of AITC.195 This suggests that sinigrin and myrosinase are present in different parts of
the plant tissue. There are almost 30 known glucosinolates other than sinigrin, the biosynthetic pathway of
which has also been clarified.196 Based on its sterilizing effect, AITC is used in Japan to maintain freshness in
refrigerators. The pungent constituent of the horseradish root is also AITC, and methyl-3-butenyl isothiocya-
nate is the constituent in the Japanese radish.197
Mustard is prepared from the ground seeds of mustard plants (white or yellow mustard, Sinapis hirta; brown
or Indian mustard, Brassica juncea; or black mustard, Brassica nigra) by mixing them with water and adding
ingredients such as flour. Mustard sensation can cause the eyes to water, burn the palate, and inflame the nasal
passages. The pungent constituent of black mustard is sinigrin, as in wasabi, whereas that of white mustard is
sinalbin.198 In this case, p-hydroxybenzyl isothiocyanate is formed in the reaction with the enzyme myrosinase.
The pungency of these spices is represented as hot in red (chili) and black pepper, and as sharp for the
isothiocyanate family.
4.16.4.5 Disulfides
Garlic, Allium sativum L., is a species in the onion family, Alliaceae. Onion, shallot, and leek are close relatives.
Garlic has been used throughout history for both culinary and medicinal purposes. It has a pungent ‘hot’
sensation that mellows and sweetens considerably with cooking. A large number of sulfur compounds
contribute to the smell and taste of members of the onion family. Diallyl disulfide and diallyl sulfide are
believed to be important odor and flavor components. Allicin has been found to be the constituent that is most
responsible for the spiciness of raw garlic.199 However, alliin, rather than allicin, is present in the plant before
the cells are damaged. When a cell is broken, allicinase triggers the breakdown of alliin to give allicin, which has
a strong smell and is converted to diallyl disulfide by reduction.200
The pungent constituents of onion are somewhat different from those of garlic and this accounts for their
different odors and pungency. It has been reported that the major pungent constituents of onion are di-n-propyl
disulfide and methyl-n-propyl disulfide.201
4.16.5 Astringent Natural Products

4.16.5.1 Tannin
Tannins are astringent-tasting polyphenols found in plants that can bind and precipitate proteins. While the
term tannin was originally derived from the use of tannins in tanning animal skins to make leather, the term is
widely applied to any polyphenolic compound that forms strong complexes with proteins. The molecular
weight of tannins ranges from 500 to more than 3000. There are two types of tannins, hydrolyzable tannins and
condensed tannins.202 At the center of a hydrolyzable tannin, there is a carbohydrate such as D-glucose. The
hydroxyl groups of the carbohydrate are partially or totally esterified with phenolic acids such as gallic acid (in
gallotannins). Hydrolyzable tannins can be hydrolyzed by weak acids or weak bases to produce carbohydrate
and phenolic acids. Condensed tannins, known as proanthocyanidins, are widely distributed in plants and
strongly affect the quality of foods. They are polymers of 2–50 (or more) flavonoid units, which are not
susceptible to hydrolysis. Some very large condensed tannins are insoluble, while hydrolyzable tannins and
most condensed tannins are soluble in water. All phenolic compounds are highly unstable and are rapidly
transformed into various reaction products when the plant cells are damaged (for instance, during food
processing), thus adding to the complexity of dietary polyphenol compounds. This accounts for the complexity
of polyphenols in food.
Holding tannins in the mouth produces a strong sensation of astringency. It is believed that tannins bind
to proteins in the tongue and mucous membrane in the oral cavity and then induce their denaturation.203
This type of denaturation of proteins in the oral mucosa by tannins is called a shrinking effect. Strictly, it
is considered that astringency is closely related to the pain and tactile sensation generated by protein
denaturation. To feel the astringent effect of tannins, they must be dissolved in saliva. Accordingly, an
increase in the molecular weight by polymerization causes a lack of astringency due to the insolubility of
tannins. Some persimmons are highly astringent and therefore inedible due to the presence of soluble
tannins. However, when they are dried or ripened, the astringency disappears due to the insolubility of
tannins.204 These condensed tannins consist of a high-molecular-weight- (15 000) polymer formed from
catechins. They exhibit strong protein coagulation activity and therefore are used to clarify Japanese sake
as well as a preservative.
4.16.5.2 Catechins in Green Tea

Astringency in green tea (Japanese tea) is due to catechins, which are a kind of condensed tannins. The largest
source is various teas derived from the tea plant Camellia sinensis. Catechins have various biological activities,
such as antibacterial and antiviral activities. The health benefits of catechins have been studied extensively
in humans and in animal models. A reduction of carcinogenesis has been observed in vitro. The catechin content
in the tea plant, and therefore its astringency, increases with an increase in exposure to sunlight. Although green
tea contains several constituents, such as proteins, amino acids, vitamins, and caffeine, catechins are the major
constituents and have attracted attention due to their health benefits. The catechins in green tea include
epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), epicatechin (EC), and
catechin.205 The most abundant (50%) of these is EGCG, which exhibits strong antioxidant activity.206
Recently, an air filtration system against virus was developed in Japan using tea catechins.
4.16.5.3 Theaflavins and Thearubigins in Black Tea

Tannin constituents such as thearubigins and theaflavins present in black tea are formed by the
enzymatic oxidation of EC and EGC followed by condensation, and this causes the characteristic
astringency.207 Theaflavins have benzotropolone structures and therefore give a red color in a black
tea fusion. It has been reported that the relative proportions of theaflavins in black tea are theaflavin
(18%), theaflavin-3-gallate (18%), theaflavin-39-gallate (20%), theaflavin-3,39-digallate (40%), and minor
derivatives such as theaflavic acids.208 These compounds are contained in oolong tea (a traditional
Chinese tea), but are not as abundant as in green tea. It has been reported that theaflavins have various
biological activities, such as antioxidant and anticancer activities. Thearubigins comprise 10–20 % of the
dry weight of black tea. However, due to their high solubility in water, they account for 30–60% of the
solids in black tea infusion. They are polymeric catechins that are formed during the enzymatic
oxidation (called fermentation in the tea trade) of tea leaves. In contrast to theaflavins, thearubigins
contain polysaccharides and proteins in the polymer. Gallic acid, cyanidins, and delphinidin are formed
by acid hydrolysis and catechins are produced by reductive hydrolysis. These results indicate that
thearubigins are a mixture of proanthocynidins containing flavonoid residues.209
4.16.5.4 Chlorogenic Acid in Coffee

Chlorogenic acid was isolated from green coffee beans.210 It has also been found in the seeds and leaves of many
dicotyledonous plants. It is thermally unstable and is readily decomposed to quinic acid and caffeic acid.
Chlorogenic acid accounts for 5–10% of coffee beans, which is a much larger amount than caffeine (1–2%).
Chlorogenic acid strongly influences the taste of coffee, such as astringent, sweet, and sour tastes, which change
with the concentration. It is also considered to be the origin of the unpleasant complex taste found after
prolonged brewing. It forms greenish-black compounds in the presence of Fe(III) ion. Due to its radical-
capturing ability, an antioxidant activity is expected.211
4.16.5.5 Anthocyanins in Red Wine

Anthocyanins (red pigments) and tannins are particularly important components of red wine. The changes in
color and taste observed during the aging of red wine have been ascribed to anthocyanin–tannin reactions. The
structures and properties of the tannins and pigmented tannins from these reactions are often misunderstood.
Current research on phenolic compounds in wine has revealed that (1) reactions of tannins yield both larger
polymers and smaller species, (2) anthocyanin reactions can generate colorless species as well as polymeric and
various small pigments, (3) some polymeric pigments undergo sulfite bleaching while some low-molecular-
weight pigments do not, (4) polymers are both soluble and astringent, so the loss of astringency during aging
may involve cleavage rather than polymerization, and (5) sensory properties of anthocyanins and tannins are
modulated by interactions with other wine components.212 However, while great advances have been made in
the field of red wine chemistry in recent years, a better understanding of the effect of wine polyphenol–salivary
protein interaction is needed to gain a comprehensive understanding of red wine astringency.
Anthocyanins are known to have antioxidant activity. Recently, they were also reported to have potential
effects against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.213
4.16.6 Umami and Kokumi

4.16.6.1 Umami-Tasting Natural Products
The postulate that umami is a basic taste quality was not generally accepted for a very long time. As a result of
mounting research evidence obtained not only by Japanese but also by Western researchers from North
America and Europe, the umami taste was finally recognized as the fifth basic gustatory quality at the first
International Symposium on Umami held in Hawaii in 1985. Today, the Japanese word ‘umami’ has been
established as the worldwide technical term for this savory taste quality.4 The analysis of sensory evaluation
data carried out by the multidimensional scaling method has provided numerical validation to substantiate the
notion that the umami taste of substances such as sodium glutamate lies outside the gustatory space formed by
the traditional four basic gustatory qualities. It has been established that (1) taste cells have receptors that bind
with umami substances and produce an electrophysiological response to umami substances, (2) there are taste
nerves that transmit umami stimuli, and (3) there are sites in the brain that respond to umami stimuli in the
same manner as they respond to the other four basic tastes. Recent research has progressed to the point of
cloning potential umami taste receptors. Currently, two types of receptors for the umami taste have been
proposed: mGluR4214 and T1R1/T1R3 heterodimer.215,216
4.16.6.1.1 Monosodium glutamate

In 1908, Ikeda isolated MSG as the principal component of the savory taste contained in soup stock of kelp and
named the sensation umami (delicious taste in Japanese).2 MSG is now widely used as a flavor enhancer and
seasoning, and current annual consumption worldwide is estimated to be 1.8 million tons. The present
production method relies on fermentation, mainly of glucose. Arai et al.217 reported that the intensity of the
umami taste of free glutamic acid and its disodium salt is weak, and the taste was further diminished by
esterification or amide formation. Homocysteinic acid with -sulfonate in place of -carboxylate of glutamic
acid also exhibits a strong umami taste. While it has been suggested that the sensitivity to MSG shows racial
differences, the threshold for Japanese is 0.015%, which is lower than that for sucrose (0.16%) and closer to that
for table salt (0.0086%).218 In general, the threshold value is lower for bitter- and sour-tasting compounds
because of their warning nature, and higher for sweet compounds like sugar, which are taken in large quantities.
Glutamic acid is the most abundant among the amino acids that constitute proteins in natural food. It is also
contained in a free form in natural food and mother’s milk and therefore can be considered a sign of proteins.
The sensitivity of glutamate is reinforced tremendously by its 1:1 combination with 59-mononucleotides such as
inosine 59-monophosphate (IMP) and guanosine 59-monophosphate (GMP).219,220 The synergistic action
between MSG and nucleotides has been explained in terms of an allosteric effect by Kurihara et al.221
Monosodium aspartate also elicits an umami taste, although its intensity is not as high. It has also been reported
to have a synergistic effect with IMP.222
4.16.6.1.2 Other proteinogenic amino acids

As described in Section 4.16.6.1.1, L--amino acids with an acidic side chain, glutamate and aspartate among
proteinogenic amino acids, elicit umami taste. Several other proteinogenic amino acids without an acidic side
chain, such as glycine, alanine, serine, threonine, asparagine, and glutamine, have umami taste as a side taste
though their dominant taste is sweet (see Section 4.16.2.1.10(i)).223 Their umami intensities are enhanced
synergistically by adding 59-mononucleotide similar to acidic amino acids.8,224 It has been reported that amino
acids such as glutamic acid, glycine, alanine, and arginine as well as guanylic acid, sodium cation, calcium
cation, and chlorine anion are essential constituents that form the taste of scallops.225
4.16.6.1.3 L -Theanine
L-Theanine is abundantly contained in green tea (C. sinensis and Thea sinensis) and is an umami-tasting
constituent along with glutamic acid.226 Theanine was named after T. sinensis. The theanine content in dry
leaves is 1–2% and is much higher in high-grade tea. It has been approved as a food additive in Japan, and
theanine produced by fermentation is now commercially available. Besides theanine, green tea also contains
many amino acids such as glutamic acid, aspartic acid, arginine, and serine.
4.16.6.1.4 Tricholomic acid and ibotenic acid

L-Tricholomic acid and L-ibotenic acid were isolated as umami taste principles from Japanese mushrooms,
Tricholoma muscarium and Amanita strobiliformis, respectively.227,228 Their umami intensities are much stronger
than that of L-glutamic acid. These nonproteinogenic amino acids were found during the screening of
insecticides. Although they have a very strong umami intensity, they are not used as seasonings.
4.16.6.1.5 Organic acids

In the sixteenth century, succinic acid was isolated as colorless crystals by the dry distillation of amber.
Takahashi found that a large amount of succinic acid was accumulated during the cultivation of a microorgan-
ism, and it had a delicious flavor.229 Later, Aoki230 reported that the umami-tasting constituent of shellfish such
as Corbicula japonica (Asian clams) was succinic acid. Succinic acid is widely distributed in plants and animals and
is used as a seasoning as well as a pharmaceutical ingredient. The threshold value is 0.02% and there is no
synergistic effect with MSG or IMP.
4.16.6.1.6 Nucleotides
Five years after the discovery of MSG as an umami taste, Kodama, who was a senior pupil of Ikeda, found that
inosine 59-monophosphate (IMP) was an umami-tasting constituent of dried bonito, which has also been used
for soup stock in Japan and East Asia.231 Kuninaka.232 further studied umami-tasting substances and found that
guanosine 59-monophosphate (GMP) obtained by the enzymatic hydrolysis of yeast RNA had an intense
umami taste. GMP was also found as a constituent of dried mushrooms (Cortinellus shiitake) cultivated in
Japan.233 Among natural nucleotides, umami-tasting compounds are 59-nucleotides with purine as a nucleic
acid base, such as IMP, GMP, and AMP. Mononucleotides with phosphate at the 29- or 39-position do not elicit
an umami taste. Nucleosides and purine bases also do not give a savory taste. The relationship between the
nucleotide structure and the intensity of umami was extensively studied.234,235 As described in Section
4.16.6.1.1, it was confirmed that IMP and GMP have synergistic action with MSG and therefore these
nucleotides are used with MSG as seasonings. Both IMP and GMP are industrially produced by enzymatic
transformation and fermentation technology. Interestingly, the umami taste increases in stored meat and fish
compared to very fresh food. It is thought that ATP present in the meat is transformed to IMP through AMP.
4.16.6.1.7 Peptides
It was reported that -glutamyl peptides, particularly peptides with hydrophilic amino acids, such as Glu–Asp,
Glu–Thr, Glu–Ser, and Glu–Glu, elicited an umami flavor.236 These peptides were isolated from the umami
constituents in the enzymatically hydrolyzed products of soybean proteins. The same author also reported that
tripeptides such as Glu–Gly–Ser also elicited the umami taste. The threshold value (0.15%) of these peptides is
greater than that of MSG. The flavor of meat extract can be reproduced using these peptides with MSG and
IMP. Recently, N-lactoyl glutamic acid, which is a condensation product of lactic acid with glutamic acid, was
shown to elicit a weak umami taste, similar to MSG.237
4.16.6.2 Kokumi
In Japan, ‘koku’ or ‘kokumi’ refers to the delicious taste of food. In particular, it is used when the flavor cannot
be represented by any of the five basic taste qualities. It has been reported that ‘kokumi’ can be classified more
concretely into thickness, continuity, mouthfullness of flavor, and harmony of taste.238 Previously, there have
been many reports on the constituents or fractions that enhance the flavor relevant to kokumi. In this section,
examples of the constituents that provide kokumi are described by illustrating their structures.
4.16.6.2.1 Kokumi-inducing natural products

Ueda et al.239 studied the kokumi-inducing effect of garlic and attempted to isolate the kokumi-inducing
compound. Through repeated ion exchange chromatographic purification of garlic extracts, they obtained
kokumi-inducing fractions as determined by sensory tests. As a result, sulfur-containing amino acids and
peptides were characterized as kokumi-inducing constituents of garlic. These compounds are alliin (S-allyl-L-
cysteine sulfoxide), S-methyl-L-cysteine sulfoxide, glutathione ( -glutamyl-cysteinylglycine), and -glutamyl-
S-allyl-L-cysteine. Ueda et al.240 further investigated the kokumi-inducing constituents of onion using the
same methodology and identified them as sulfur-containing amino acids, S-(1-propenyl)-L-cysteine sulfoxide
and S-methyl-L-cysteine sulfoxide, and peptides such as glutathione ( -glutamyl-cysteinylglycine) and
-glutamyl-S-(1-propenyl)-L-cysteine sulfoxide. By themselves, these compounds exhibit only slight flavor
in water solution. However, when they are added to an umami solution or various kind of foods, they
substantially enhance the thickness, continuity, and mouthfullness of the taste.
Shima et al. noted that the taste of beef bouillon could not be reproduced with combinations of the
compounds known to be contained and sought to identify the unknown compound that gives bouillon its
brothy taste.241,242 Broth prepared from beef was analyzed successively by dialysis, electrodialysis, gel filtration
chromatography, chelate affinity chromatography, and carbon partition chromatography, and finally three
fractions that gave the ‘brothy taste’ were obtained. One fraction contained the component responsible for this
taste in the highest purity. A structural analysis was carried out using positive fast atom bombardment tandem
mass spectrometry (FAB-MS) and various NMR methods and the main compound of the fraction was
elucidated to be the novel compound N-(4-methyl-5-oxo-1-imidazolin-2-yl)sarcosine. The structure was
also confirmed by X-ray structural analysis.243 This compound is estimated to be synthesized by the reaction
of creatine in meat extract with methylglyoxal generated from sugar. This compound does not exhibit a brothy
taste by itself in water solution. However, when added to soup stock, it substantially enhances kokumi, such as
the thickness, continuity, and mouthfullness of the taste as well as a thick sour taste. It was also reported that
glutathione, which is a kokumi-inducing constituent, enhanced the umami flavor response, particularly for
IMP, by a neurophysiological approach in which the response of tympani chord in mouse was observed.244 Very
recently, it was found that the addition of a nearly tasteless aqueous extract isolated from edible beans (Phaseolus
vulgaris L.) to a model chicken broth enhanced the savory taste sensation.245 The key molecules inducing the
kokumi were identified as -L-glutamyl-L-valine, -L-glutamyl-L-leucine, and -L-glutamyl-L-cysteinyl--
-alanine (homoglutathione). It is expected that further progress in understanding the neurophysiology and
molecular biology of the kokumi receptor may clarify this phenomenon at a molecular level.
4.16.7 Sour and Salty Tastes

4.16.7.1 Sour Taste Receptors
The sour taste is one of the five basic tastes and is elicited by acids. However, it is unclear how taste cells
transduce a sour taste because acids (specifically protons) have diverse effects on cell membranes. It has been
shown that acids in a single receptor cell may block ion channels, permeate ion channels, change intracellular
pH, and alter transporter function. Although the variety of effects and potential targets are well recognized,
until recently there has been little success in characterizing the molecular species involved in the transduction
machinery. Very recently, two groups independently revealed that the acid receptor consisted of the molecule
PKD2L1. Zuker et al.9 investigated the acid receptor using bioinformatics based on the genome data of mice and
found that PKD2L1 was expressed in the taste bud. This molecule belongs to the TRP family (transient
receptor potential). It was revealed that a transmembrane ion channel protein encoded by the gene PKD2L1 is a
taste receptor protein of the sour taste receptor system. At almost the same time, Matsunami et al.10 showed that
two TRP channel members, PKD1L3 and PKD2L1, are coexpressed in a subset of taste receptor cells in specific
taste areas, and the PKD1L3 and PKD2L1 heterodimer may function as a sour taste receptor.
4.16.7.2 Sour-Tasting Natural Products

Sour-tasting compounds are called as acidulants giving a sharp taste to foods. They also act as preservatives.
Many natural foods are acidic. For example, oranges, lemons, apples, and yogurt contain natural acids, such as
citric acid, that give them their characteristic taste. Acids have been used for centuries as important contributors
to flavor and the acid environment they produce prevents the growth of many microorganisms. Organic acids
employed as food additives are listed below.13
4.16.7.2.1 Citric acid

Citric acid is a sour principle of citrus fruits such as orange and lemon and exhibits a mild and refreshing sour
taste. It is widely used to add an acidic (sour) taste to soft drinks, jams, candies, and so on. It is also used as a
natural preservative. By taking advantage of the buffer action of citric acid, sodium citrate is used in seasonings,
and as a pH controller and emulsifier for processed cheese. In biochemistry, it is important as an intermediate in
the citric acid cycle and therefore occurs in the metabolism of almost all living things. It also serves as an
environmentally benign cleaning agent and acts as an antioxidant. Citric acid is produced by the fermentation
of glucose. Approximately, 35 000 tons are consumed annually in Japan.
4.16.7.2.2 Malic acid

In nature, malic acid is found in the L-form in many fruits such as apple, and indeed it is sometimes called apple
acid, and contributes to the sour taste of green apples. The chemically synthesized product is racemic, but there
appears to be no difference in the quality of taste or sour intensity. Racemic malic acid has been approved as a
food additive in Japan. While it is almost as sour as citric acid, it gives a slightly stimulating and continuous sour
taste quality. It is used as a single dose, normally along with other organic acids in soft drinks, lactobacillus
beverages, sherbet, jams, and pickles. It is produced industrially from maleic acid by hydration.
4.16.7.2.3 Tartaric acid

L-Tartaric acid is an abundant constituent of many fruits such as grapes and bananas and exhibits a slightly
astringent and refreshing sour taste. It is one of the main acids found in wine. It is added to other foods to give a
sour taste and is normally used with other acids such as citric acid and malic acid as an additive in soft drinks,
candies, and so on. It is produced by acid hydrolysis of calcium tartrate, which is prepared from potassium
tartrate obtained as a by-product during wine production. Optically active tartaric acid is used for the chiral
resolution of amines and also as an asymmetric catalyst.
4.16.7.2.4 Lactic acid

Lactic acid is a sour principle of yogurt and lactobacillus beverages. It exhibits a soft and thick sour taste quality
with slight astringency. It is a syrupy liquid produced by fermentation with a lactobacillus and is formed in the
body by the metabolism of sugars. Due to its pH-controlling effect, it is used in soft drinks, pickles, Japanese
sakes, sherbets, and so on. It is industrially produced by the fermentation of glucose and chemical synthesis.
Approximately 12 000 tons are consumed annually as a food additive in Japan.
4.16.7.2.5 Succinic acid

Succinic acid is an umami-tasting constituent of shellfish, as well as a kokumi-tasting substance in Japanese
sake. It is sometimes added to Japanese sake and soy sauce to improve the taste quality. It is industrially
produced from maleic acid by hydrogenation and subsequent purification. It is also approved as a food additive
in Japan. Recently, an efficient fermentation method has also been studied.246
4.16.7.2.6 Fumaric acid

Fumaric acid is a naturally occurring sour-tasting compound found in many plants such as Fumaria officinalis L.
(Fumariaceae), Boletus scaber Bull. (Boletaceae), and Fomes igniaries (Fries) Kickx. (Pluporaceae). It is an essential
component for respiration in plant and animal tissues. It is produced by fermentation with mold, such as
Rhizopus nigricans, or by chemical synthesis. It is also used in soft drinks and ice cream and as an acidulant along
with citric acid.
4.16.7.3 Salty Taste

It is believed that saltiness is induced by compounds passing directly through ion channels in the tongue, which
leads to an action potential. Recently, it was reported247 that both amiloride-sensitive and amiloride-insensitive
mechanisms contribute to NaCl taste transduction. The amiloride-sensitive mechanism relies on the ENaC,
which is widely expressed on the apical membrane of fungiform taste cells. The amiloride-insensitive
mechanism, which predominates in circumvallated and foliate taste buds, was also reported to involve a variant
of the nonselective cation channel transient receptor potential vanilloid receptor subtype 1 (TRPV1).248 It has
been suggested that additional mechanisms must contribute to the amiloride-insensitive NaCl response.
Unfortunately, no naturally occurring product is known to exhibit a salty taste, despite several attempts to
identify or synthesize one.
4.16.8 Conclusion
As reflected in this chapter, nature creates great diversity in plants and animals, even in terms of taste quality.
However, we still do not have a thorough understanding of taste sensation. Recently, there are accumulated
evidences for fatty substance receptors using rodents.249 It is speculated that humans may also have the same
receptors. Fat has occasionally been proposed as a possible basic taste. It is highly expected that recent progress
in our understanding of neurophysiology with molecular-biological tools will help to clarify the nature of all of
the taste sensations and the results should be useful for addressing several issues that bear on human health,
such as low-calorie sweeteners for obesity, salt substitutes for patients with hypertension, and novel taste-
modifying compounds for drug delivery systems.
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Biographical Sketches
Kunisuke Izawa was born in Hyogo, Japan, in 1945, and received his B.A. in 1968 and Ph.D. in
1973 from Osaka University under the direction of Professor Takayuki Fueno. He then
joined the Central Research Laboratories of Ajinomoto Co., Inc., where he studied the cobalt-
catalyzed amidocarbonylation (Wakamatsu) reaction. After studying a natural product
synthesis as a postdoctoral fellow at MIT (with Professor George H. Buchi) for 2 years, he
returned in 1981 to Basic Research Laboratories in the same company aiming at the
discovery of new methodology for pharmaceuticals. In 1990, he moved to the Process
Research Laboratories as a general manager. Since then, he has been engaged in the process
development of pharmaceutical fine chemicals in Ajinomoto. In 2006, he became an advisor
at AminoScience Laboratories in the same company, after serving as a corporate executive
fellow for 7 years. He is also serving as regional president in the Society of Synthetic Organic
Chemistry, Japan, from 2007. His research interest is in the field of organic synthesis utilizing
amino acids, nucleosides, and carbohydrates.
Yusuke Amino was born in Japan in 1958. He received his master degree in 1983 and Ph.D. in
1991 from Kyoto University under the direction of Professor Takeo Saegusa and Professor
Yoshihiko Ito. In 1983, he joined the Central Research Laboratories of Ajinomoto Co., Inc.
He studied a natural product synthesis at Colorado State University (with Professor R. M.
Williams) from 1991 to 1993. After studying the chemistry of sweet peptides at UCSD (with
Professor M. Goodman) in 1994, he returned to Ajinomoto Co., Inc. Since then, he has been
working on the structure–activity relationships of taste compounds.
Masanori Kohmura was born in Tokyo, Japan, in 1962. He received Bachelor of Agriculture
in 1985 from the University of Tsukuba, Japan. Then he joined the Central Research
Laboratories of Ajinomoto Co., Inc., where he studied peptide synthesis and structure–taste
relationships of sweet protein. He received Ph.D. from the University of Tsukuba in 1994. In
1996, he moved to the Food Research and Development Laboratories in the same company
and studied processed flavor and its precursor compound analysis. In 2001, he moved to the
Life Science Institute of the same company. In 2004, he moved to the Quality Assurance &
External Scientific Affairs Department of the Corporate Headquarters as a Manager. In 2007,
he was promoted as Associate General Manager, and then moved to the ASEAN Regional
Headquarters in Bangkok as a director. From 2002 to 2007, he served as the editorial board
member of an academic journal Food Science and Technology Research published by the Japanese
Society for Food Science and Technology.
Yoichi Ueda was born in Hokkaido, Japan, in 1956, and received his B.A. in 1979 and M.D. in
1981 from the University of Tokyo under the direction of Professor Kanehisa Hashimoto. He
joined the Central Research Laboratories of Ajinomoto Co., Inc., where he engaged in the
investigation of novel flavor-active natural compounds in foodstuffs such as garlic and meat.
He received Ph.D. in 1998 from the University of Tokyo under the direction of Professor
Shugo Watabe. After the research on enrichment of glutathione in yeast extract, he worked
for the Seasoning Products Development Center of the company. In 2003, he moved to the
Quality Assurance & External Scientific Affairs Department for working to improve the
quality assurance system of Ajinomoto group companies. His research interest includes flavor
interaction among constituents in delicious food materials and their application to new food
products.
Motonaka Kuroda was born in Tokyo, Japan, in 1964, and received his B.A. in 1986 and Ph.D.
in 2003 from Tsukuba University under the direction of Professor Hiroshi Imagawa and
Professor Tetsuo Ozawa. In 1988, he joined the Central Research Laboratories of Ajinomoto
Co., Inc., where he studied the flavor components of various soup stock materials such as
dried-bonito broth (katsuo-bushi dashi), beef soup stock, and chicken broth. In 2002, he
moved to the Food Research Institute as a general manager. In 2007, he moved to the
Research Institute for Health Fundamentals. His research interest is in the field of flavor
components of food and the health function of traditional food.

Human-Environment Interactions - Taste

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4.

16 Human–Environment Interactions – Taste

4.16.1 Introduction 632

4.16.3.2.7 Ursodiol 650

4.16.2 Natural Products Associated with Sweetness

4.16.2.1 Low-Molecular-Weight Sweet Substances

4.16.2.1.4 Baiyunoside and gaudichaudioside A

4.16.2.1.5 Steroidal saponins

4.16.2.1.6 Pterocaryosides A and B

4.16.2.1.10 Amino acids

4.16.2.2 Sweet Proteins

4.16.2.3 Sweetness-Inducing Proteins and Substances

4.16.2.3.2 Curculin and neoculin

4.16.2.4 Antisweet Substances

4.16.3 Bitter-Tasting Natural Products

4.16.3.1 Bitter-Tasting Alkaloids

4.16.3.1.5 Theobromine and theophyllin

4.16.3.1.9 Matrine and berberine

4.16.3.2 Bitter-Tasting Terpenoids

4.16.3.2.2 Cucurbitacin and momordicine

4.16.3.2.3 Lactucin and cynaropicrin

4.16.3.3 Bitter-Tasting Saponins

4.16.3.3.2 Flavonoid glycoside

4.16.3.4 Bitter-Tasting Amino Acids and Peptides

4.16.3.5 Masking the Bitter Taste

4.16.4 Pungent Natural Products

4.16.4.3 Sanshool and Gingerol

4.16.5 Astringent Natural Products

4.16.5.2 Catechins in Green Tea

4.16.5.3 Theaflavins and Thearubigins in Black Tea

4.16.5.4 Chlorogenic Acid in Coffee

4.16.5.5 Anthocyanins in Red Wine

4.16.6 Umami and Kokumi

4.16.6.1.1 Monosodium glutamate

4.16.6.1.2 Other proteinogenic amino acids

4.16.6.1.4 Tricholomic acid and ibotenic acid

4.16.6.1.5 Organic acids

4.16.6.2.1 Kokumi-inducing natural products

4.16.7 Sour and Salty Tastes

4.16.7.2 Sour-Tasting Natural Products

4.16.7.2.1 Citric acid

4.16.7.2.2 Malic acid

4.16.7.2.3 Tartaric acid

4.16.7.2.4 Lactic acid

4.16.7.2.5 Succinic acid

4.16.7.2.6 Fumaric acid

4.16.7.3 Salty Taste

137. J. L. Christie, J. Forensic Sci. 1976, 21, 671–679.

199. H. P. Koch; W. Jaeger, Dtsch. Apoth. Ztg. 1989, 129, 273–276.

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