title: [Investigation about the taste of di, tri- and tetrahydroxy fatty acid].
abstract: Two diastereomeric 9, 10-dihydroxystearic acids, four diasteromeric 9,10,12-trishydroxystearic acids, a mixture of diastereomeric 9,10,12,13-tetrahydroxystearic acids, a mixture of 9.12,13,-trihydroxy-10 trans- and 9,10,13-trihydroxy-11-trans-octadecenoic acids (tri-OH-mixture from lipoxygenase catalysis) and the hydrogenated tri-OH mixture were tested for bitter taste. Only the tri - and tetrahydroxy acids are bitter. The taste thresholds of the saturated tri- and tetrahydroxy acids are in the range from 1.0--4.3 micron ol/ml. There are no significant differences in the taste thresholds between the four diastereomeric 9,- 10,12-trihydroxy acids. The double bond in the trihydroxy acids from the lipoxygenase catalysis enhances the bitter taste 3-fold.
mesh_terms: D006801:Humans; D006880:Hydroxy Acids; D013229:Stearic Acids; D013237:Stereoisomerism; D013329:Structure-Activity Relationship; D013649:Taste; D013652:Taste Threshold
chemical_list: D006880:Hydroxy Acids; D013229:Stearic Acids
vernacular_title: Untersuchung über den Geschmack von Di-, Tri- und Tetrahydroxyfettsäuren.