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Chemical Senses 12: 397-409,
© 1987

research-article

Apparent molar volumes and tastes of molecules with more than one sapophore

S. Shamil, G.G. Birch, M. Mathlouthi1 and M.N. Clifford2

Department of Food Science and Technology, Food Studies Building, University of Reading Whiteknights, PO Box 226, Reading RG6 2AP, UK 1Department of Chemistry, Faculté des Sciences, Université de Reims Moulin de la Housse, BP 347, 51062 Reims Cedex, France 2Department of Biochemistry, University of Surrey Guildford GU2 5XR, UK

The taste qualities of molecules known to generate more than one type of taste (multisapophoric molecules) or known to contain more than one sapophore (potentially multisapophoric molecules) have been examined by physical methods in an attempt to explain their dominant taste response. The physical parameters examined were intrinsic viscosity, Huggins constant, apparent molar volume and apparent specific volume. The apparent specific volume was found to discriminate between the four basic tastes (salt < {small tilde}0.33, sour {small tilde}0.33 to {small tilde}0.52, sweet {small tilde}0.52 to {small tilde}0.71 and bitter {small tilde}0.71 to {small tilde}0.93) when applied to 48 unisapophoric molecules. The corresponding values for 18 multisapophoric molecules lie close to the appropriate primary taste interface. The apparently anomalous behaviour of six other molecules is discussed. It is suggested that in order to elicit a particular basic taste a molecule must contain the appropriate sapophore and interact with water so as to achieve a critical specific volume. These results are consistent with the idea that specific receptors for the four taste modalities reside at different layers of the taste epithelium.


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