08 05 25 appendix TASTE ANALOGUES OF THE NEUROTRANSMITTERS ACETYLCHOLINE SEROTONIN AND NOREPINEPHRINE INCREASE OR MODIFY THE PERCEPTION OF FLAVOR.pdf

ABSTRACT

In this study, a ligand-based computational comparison is performed between the compounds that characterize the flavor of certain foods and beverages and neurotransmitters in particular acetylcholine.

According to some studies, acetylcholine (ACh) secreted by some cells of the of taste buttons, improves the perception of flavors by activating receptors on the same cells, causing an intracellular increase in Ca⁺⁺, K⁺ ions or ATP, lowering the threshold potentials, and increasing the sensitivity of the receptors (Dando et al 2012) in the same way serotonin (Ser) and norepinephrine (NAd)(Heat et al 2006).

Volatile compounds in beer, volatile compounds in hops (Humulus lupulus) and cocoa (Teobroma cacao) are taken into account.

In this study there is an almost linear trend betweenthe analogy with the acetylcholine of the volatile substances contained in beer and the respective olfactory threshold.

The analogie between acetylcholine and compounds that characterize the aroma of foods is evaluated

The compounds contained in cocoa are also compared with the neurotransmitters acetylcholine serotonin and norepinephrine.