Taste: Analogues of The Neurotransmitters Acetylcholine Serotonin and Norepinephrine Increase or Modify The Perception of Flavor

Abstract

Alessandro Careglio

This study performs a ligand-based computational comparison between the compounds that characterize the flavor of certain foods and beverages and the neurotransmitter acetylcholine (ACh), in particular. According to some studies, acetylcholine (ACh), produced by specific cells within taste buds, enhances flavor perception by activating receptors on these cells, potentially through autocrine or paracrine signaling. This activation leads to an intracellular increase in Ca++, K+ ions, or ATP, mod- ulating receptor sensitivity via a mechanism similar to that of serotonin (Ser) and norepinephrine (NE). (Heat et al 2006) [1]. Volatile compounds found in beer, hops (Humulus lupulus), and cocoa (Theobroma cacao) are taken into account. This study reveals an almost linear trend between the structural similarity (quantified by computational metrics) of volatile substances in beer to acetylcholine and their respective olfactory thresholds. This correlation suggests a potential link between the molec- ular similarity of beer volatiles to ACh and their contribution to flavor perception, possibly through retronasal olfaction. The structural analogies between acetylcholine and compounds that characterize the aroma of beer, cocoa, and other selected foods are evaluated. The compounds contained in cocoa are also compared with the neurotransmitters acetylcholine, serotonin, and norepinephrine.

Practical Applications: By establishing an effective correlation between the structural similarity to neurotransmitters and the modulation of organoleptic properties by certain compounds (potentially through increased receptor sensitivity), this research, when combined with organoleptic analysis, can be valuable for food companies. It could enable them to predict which raw ma- terials possess a better organoleptic profile.

PDF