Correlation of bitterness thresholds of amino acids and peptides with molecular connectivity
R. J. Gardner · Journal of the Science of Food and Agriculture · 1980
Abstract Molecular connectivity values are easily calculated topological indices related to the degree of branching (hence the size and shape) of any chemical structure considered. These structural parameters are significantly correlated with literature values for the bitterness thresholds of amino acids, peptides and their derivatives. The quantitative correlation of flavour thresholds with structural parameters may prove useful for predicting thresholds of untested compounds; the potential and disadvantages of this approach are discussed.