Figure 5. Chemical structures of tea phenolic compounds used for molecular modeling; Gallic acid, myricetin, quercetin, three catechins (GC, EGC and EGCG), and two flavonol glycosides (K-3G and M-Gal) were selected for molecular docking to the umami receptor in this study

From

Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea

Feng-Yin Li, Wei-Hung Yang, Chi-I Chang, Sin-Jie Lee, Chih-Chien Hung, Ying-Jie Chen, Tzyy-Rong Jinn, Jason T.C. Tzen

Journal of Food and Nutrition Research. 2013, 1(6), 164-173 doi:10.12691/jfnr-1-6-8