New Taste-blind Substances. Studies on the Sensory Divergence of Bitterness to the Taste-blindness of 2-Mercaptoimidazoline, 2-Mercaptobenzothiazole and Their Derivatives, with Special Reference to Their Molecular Structure
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概要
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In order to investigate the relationship between taste-blindness and its chemical structure, sensory tests on thioureas, guanidines, imidazoles and thiazoles, which are widely used as vulcanizing agents for rubber, were carried out. It was found that new compounds, which had an intermediate characteristic between bitter and taste-blind substances, were present in benzimidazole and benzothiazole compounds. When it is considered that these compounds have structural similarities and only slight structural changes were present in them, these results provide an indication of the bitter exhibition mechanism on a taste receptor.
著者
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Ishibashi Norio
Morinaga Milk Industry Co. Ltd.
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kouge Katsushige
Sanshin Chemical Industrial Co. Ltd.
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Koizumi Tatsuya
Sanshin Chemical Industrial Co. Ltd.
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KOIZUMI Tatsuya
Sanshin Chemical Industrial Co., Ltd.
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