Figure 6. Binary docking of myricetin and gallic acid to the umami receptor compared with that of glutamate and IMP, the known umami ligand and enhancer, respectively. The right panels show the modes of the umami receptor (in ribbon structure) with or without the docking of ligands and enhancers (in pink and green ball-and-stick, respectively). The magnified docking sites are shown in the left panels along with the labeled distance between the two lobes of the binding cavity

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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

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