Evidence suggesting that lipophilicity is an important parameter in inducing a bitter taste is collated. The implications of this association are discussed and lipophilic effects used to explain some phenomena connected with the bitterness response. Consideration of lipophilicity offers a rationale for the observed bitterness of many sweeteners at high concentration and for the influence of hydrogen-bonding on bitterness.
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R. J. Gardner (1979) studied this question.
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