Figure 9. Docking of tea flavonol compounds to the binding cavity in the umami receptor along with their corresponding molecular interactions; Three representative flavonol compounds, quercetin (A), K-3G (B) and M-Gal (C), depicted in pink ball-and-stick, are selected for the docking modeling in company with gallic acid, depicted in green ball-and-stick. Detailed molecular interactions of the three flavonol compounds within the binding cavity of the umami receptor are shown in the right panels along with the distance between the two lobes of the binding cavity labeled in the left panels

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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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