Salt taste threshold and its relation to blood pressure in normotensive offspring of hypertensive parents amongst indian adolescents

To study Salt Taste Threshold (STT) and its relation to Blood pressure (BP) in normotensive adolescents, age and BMI matched 60 subjects of 18-20 years were segregated on basis of family history of hypertension, documented risk factor for development of hypertension. Student's unpaired t-test showed that STT and BP values were significantly higher in Hypertensive offspring group than Control. Pearson Chi Square test with 60 mM Nacl as cut-off point showed highly significant association of STT in hypertensive offspring group. A significant positive correlation was found between STT and BP by Pearson correlation analysis. Family history of hypertension is strongly linked to reduced salt taste sensitivity. This reinforces rationale that both conditions may be genetically linked though causal relation cannot be established. STT can be used as significant marker to screen 'salt sensible' subjects that eventually will develop hypertension and can be advised healthy habits early or prophylactically treated.

The role of sweet taste in satiation and satiety

Increased energy consumption, especially increased consumption of sweet energy-dense food, is thought to be one of the main contributors to the escalating rates in overweight individuals and obesity globally. The individual’s ability to detect or sense sweetness in the oral cavity is thought to be one of many factors influencing food acceptance, and therefore, taste may play an essential role in modulating food acceptance and/or energy intake. Emerging evidence now suggests that the sweet taste signaling mechanisms identified in the oral cavity also operate in the gastrointestinal system and may influence the development of satiety. Understanding the individual differences in detecting sweetness in both the oral and gastrointestinal system towards both caloric sugar and high intensity sweetener and the functional role of the sweet taste system may be important in understanding the reasons for excess energy intake. This review will summarize evidence of possible associations between the sweet taste mechanisms within the oral cavity, gastrointestinal tract and the brain systems towards both caloric sugar and high intensity sweetener and sweet taste function, which may influence satiation, satiety and, perhaps, predisposition to being overweight and obesity.

Not salt taste perception but self-reported salt eating habit predicts actual salt intake

Excessive dietary salt intake is related to cardiovascular morbidity and mortality. Although dietary salt restriction is essential, it is difficult to achieve because of salt palatability. However, the association between salt perception or salt eating habit and actual salt intake remains uncertain. In this study, we recruited 74 healthy young individuals. We investigated their salt-eating habits by questionnaire and salt taste threshold through a rating scale that used serial dilution of a sodium chloride solution. Predicted 24-hr urinary salt excretions using Kawasaki's and Tanaka's equations estimated dietary salt intake. Participants' mean age was 35 yr, and 59.5% were male. Salt sense threshold did not show any relationship with actual salt intake and a salt-eating habit. However, those eating "salty" foods showed higher blood pressure (P for trend=0.048) and higher body mass index (BMI; P for trend=0.043). Moreover, a salty eating habit was a significant predictor for actual salt intake (regression coefficient [β] for Kawasaki's equation 1.35, 95% confidence interval [CI] 10-2.69, P=0.048; β for Tanaka's equation 0.66, 95% CI 0.01-1.31, P=0.047). In conclusion, a self-reported salt-eating habit, not salt taste threshold predicts actual salt intake.

Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1

The detection threshold and taste characteristics of sanshools were examined by sensory evaluation, after isolating four sanshools (alpha-, beta-, gamma-, and delta-), and two hydroxy sanshools (alpha- and beta-) from the pericarp of Japanese pepper. The Scoville unit (SU) values of the four sanshools were in the range of 80,000-110,000, while those of hydroxy sanshools were 3-5 fold lower than corresponding sanshools. The pungent qualities of each sanshool were different. Burning and tingling were predominantly perceived and lasted for the longest time with alpha-sanshool. Burning and fresh for gamma-sanshool, and tingling and numbing for hydroxy alpha-sanshool were perceived. Tests on the activation of rat TRPV1 were also performed. All of them were weak agonists. Among them, gamma-sanshool was the most potent agonist, although its EC50 value of 5.3 microM was 230 fold higher than that of capsaicin. These results indicate that it would be difficult to explain the pungent quality of each sanshool simply in terms of TRPV1 activation.

Regeneration of the nerves in the aerial cavity with an artificial nerve conduit --reconstruction of chorda tympani nerve gaps-

OBJECTIVES/HYPOTHESIS

Due to its anatomical features, the chorda tympani nerve (CTN) is sometimes sacrificed during middle ear surgery, resulting in taste dysfunction. We examined the effect of placing an artificial nerve conduit, a polyglycolic acid (PGA)-collagen tube, across the gap in the section of the resected chorda tympani nerve (CTN) running through the tympanic cavity.

METHODS

The CTN was reconstructed with a PGA-collagen tube in three patients with taste disturbance who underwent CTN resection. To evaluate the effect of the reconstruction procedure on the patients' gustatory function, we measured the patients' electrogustometry (EGM) thresholds. The patients were followed-up for at least two years.

RESULTS

Gustatory function was completely restored in all of the patients after the reconstruction. The patients' EGM thresholds exhibited early improvements within one to two weeks and had returned to their normal ranges within three months. They subsequently remained stable throughout the two-year follow-up period. In a patient who underwent a second surgical procedure, it was found that the PGA-collagen tube used in the first surgical procedure had been absorbed and replaced by new CTN fibers with blood vessels on their surfaces.

CONCLUSION

These results suggest that reconstruction of the CTN with an artificial nerve conduit, a PGA-collagen tube, allows functional and morphological regeneration of the nerve and facilitates the recovery of taste function. PGA-collagen tubes might be useful for repairing CTNs that are resected during middle ear surgery. Further research is required to confirm these preliminary results although this is the first report to describe the successful regeneration of a nerve running through an aerial space.

Electrogustometry thresholds, tongue tip vascularization, and density and morphology of the fungiform papillae in diabetes

OBJECTIVES

The aim of this study was to investigate, in parallel, changes in electrogustometric (EGM) thresholds, the morphology and density of the fungiform papillae (fPap), and the shape and density of the vessels at the tip of the human tongue in patients with diabetes mellitus (DM).

METHODOLOGY

In 36 patients (19 females, 17 males; 12 subjects with type 1 DM and 24 subjects with type 2 DM), we recorded bilateral EGM-thresholds at the areas innervated by the chorda tympani, the glossopharyngeal nerves, and the greater petrosal nerves. We examined the morphology and density of the fPap and blood vessel density and morphology at the tip of the tongue with contact endoscopy (CE). A group of 36 healthy, age-matched, non-smoking individuals served as controls.

RESULTS

The fPap density measured by CE was significantly (p < 0.05) reduced in DM compared to control groups. EGM-thresholds were significantly higher in the DM group than in the control group (p < 0.05). Gender did not have a significant impact on CE and EGM findings within the DM group. Body mass index did not significantly affect EGM-thresholds or the morphology and vascularization of fPap.

CONCLUSION

These results suggested that DM significantly reduced gustatory function, based on EGM, and impaired the gustatory anatomical structures, based on CE. Both EGM and CE may be useful in clinical settings to monitor taste disorders in patients with DM.

Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids

The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 and II-2 peptides, belonging to the basic proline-rich protein family (bPRP). We evaluated the role of these proteins and free amino acids that selectively interact with the PROP molecule, in modulating bitter taste responsiveness. Subjects were classified by their PROP taster status based on ratings of perceived taste intensity for PROP and NaCl solutions. Quantitative and qualitative determinations of Ps-1 and II-2 proteins in unstimulated saliva were performed by HPLC-ESI-MS analysis. Subjects rated PROP bitterness after supplementation with Ps-1 and II-2, and two amino acids (L-Arg and L-Lys) whose interaction with PROP was demonstrated by (1)H-NMR spectroscopy. ANOVA showed that salivary levels of II-2 and Ps-1 proteins were higher in unstimulated saliva of PROP super-tasters and medium tasters than in non-tasters. Supplementation of Ps-1 protein in individuals lacking it in saliva enhanced their PROP bitter taste responsiveness, and this effect was specific to the non-taster group.(1)H-NMR results showed that the interaction between PROP and L-Arg is stronger than that involving L-Lys, and taste experiments confirmed that oral supplementation with these two amino acids increased PROP bitterness intensity, more for L-Arg than for L-Lys. These data suggest that Ps-1 protein facilitates PROP bitter taste perception and identifies a role for free L-Arg and L-Lys in PROP tasting.

Cluster analysis application identifies muscle characteristics of importance for beef tenderness

BACKGROUND

An important controversy in the relationship between beef tenderness and muscle characteristics including biochemical traits exists among meat researchers. The aim of this study is to explain variability in meat tenderness using muscle characteristics and biochemical traits available in the Integrated and Functional Biology of Beef (BIF-Beef) database. The BIF-Beef data warehouse contains characteristic measurements from animal, muscle, carcass, and meat quality derived from numerous experiments. We created three classes for tenderness (high, medium, and low) based on trained taste panel tenderness scores of all meat samples consumed (4,366 observations from 40 different experiments). For each tenderness class, the corresponding means for the mechanical characteristics, muscle fibre type, collagen content, and biochemical traits which may influence tenderness of the muscles were calculated.

RESULTS

Our results indicated that lower shear force values were associated with more tender meat. In addition, muscles in the highest tenderness cluster had the lowest total and insoluble collagen contents, the highest mitochondrial enzyme activity (isocitrate dehydrogenase), the highest proportion of slow oxidative muscle fibres, the lowest proportion of fast-glycolytic muscle fibres, and the lowest average muscle fibre cross-sectional area. Results were confirmed by correlation analyses, and differences between muscle types in terms of biochemical characteristics and tenderness score were evidenced by Principal Component Analysis (PCA). When the cluster analysis was repeated using only muscle samples from m. Longissimus thoracis (LT), the results were similar; only contrasting previous results by maintaining a relatively constant fibre-type composition between all three tenderness classes.

CONCLUSION

Our results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower cross-sectional area of fibres, and an overall fibre type composition displaying more oxidative fibres than glycolytic fibres.

[Examination of taste threshold and serum zinc level change after chemotherapy]

For cancer patients undergoing chemotherapy, there is an onset of a variety of adverse events related to treatment. Among the adverse events at the moment is taste disorder, for which there is no established effective supportive care. We report the measurement and study their relationship across the changes in serum zinc and changes in the taste of patients undergoing chemotherapy. For cancer patients undergoing chemotherapy, taste threshold and serum zinc levels were measured on the day before administration of the therapeutic anti-cancer agent, and after administration of anticancer drugs on day 4 and day 7. Of taste thresholds in the test results, the threshold was salty on day 4 and day 7 after administration of anticancer agents, and a significant difference was found on day 7 after treatment with anticancer drugs on a day prior to administration of anticancer agents on day 1 (p<0. 001, p=0. 007), respectively. The serum zinc level was measured. There was no significant difference on day 7 after administration of anticancer agents and anti-cancer agent before administration on day 1 and day 7 after administration of anticancer drugs on day 4(p<0. 001, p<0. 05), respectively. A negative correlation was shown between the "salt of the fourth day threshold" and "serum zinc levels" (r=-0. 418, p<v0. 05). From the results of this study, salty and low serum zinc values tended to be blunted. The higher the serum zinc level was, the more sensitivity there was to salty taste.

Effects of selective adaptation on coding sugar and salt tastes in mixtures

Little is known about coding of taste mixtures in complex dynamic stimulus environments. A protocol developed for odor stimuli was used to test whether rapid selective adaptation extracted sugar and salt component tastes from mixtures as it did component odors. Seventeen human subjects identified taste components of "salt + sugar" mixtures. In 4 sessions, 16 adapt-test stimulus pairs were presented as atomized, 150-μL "taste puffs" to the tongue tip to simulate odor sniffs. Stimuli were NaCl, sucrose, "NaCl + sucrose," and water. The sugar was 98% identified but the suppressed salt 65% identified in unadapted mixtures of 2 concentrations of NaCl, 0.1 or 0.05 M, and sucrose at 3 times those concentrations, 0.3 or 0.15 M. Rapid selective adaptation decreased identification of sugar and salt preadapted ambient components to 35%, well below the 74% self-adapted level, despite variation in stimulus concentration and adapting time (<5 or >10 s). The 96% identification of sugar and salt extra mixture components was as certain as identification of single compounds. The results revealed that salt-sugar mixture suppression, dependent on relative mixture-component concentration, was mutual. Furthermore, like odors, stronger and recent tastes are emphasized in dynamic experimental conditions replicating natural situations.

Physiological taste threshold in type 1 diabetes mellitus

The sense of taste is one of the important oral chemical senses that play a critical role in human life. The taste threshold increases by number of factors such as age, local and systemic disease like diabetes, consumption of alcohol, smoking. The aim of the present study was to assess the relationship between taste threshold in type 1 diabetics and non diabetics for four basic taste modalities (i.e. sweet, salt, sour and bitter). We studied 70 cases of type 1 diabetic and 70 non diabetics. The taste threshold was evaluated using 7 different serially half diluted concentrations of glucose (2.00 M-0.031 M), Nacl (1.00 M-0.0156 M), citric acid (0.05 M-0.0007 M) and quinine sulphate (0.001 M-0.000015 M). A significant increase in taste threshold for sweet (P<0.0001), salt, sour and bitter (P<0.001) in type 1 diabetic was observed. We concluded that taste sensation was reduced in type 1 diabetics.

Evaluation of taste acuity by the filter-paper disc in Japanese young women: the relationship with micronutrients status

The aim of the present study is to investigate the taste acuity in Japanese young women in relation to their micronutrient status. Thirty-eight healthy young women (mean age; 21.3, range; 19-27 years) were enrolled. Gustatory thresholds were estimated for four basic tastes: sweet (sucrose), salty (sodium chloride), sour (tartaric acid), and bitter (quinine hydrochloride) by a filter-paper disk method. Various concentrations at each taste were serially scored from disc number 1 (lowest) to number 5 (highest). The lowest concentration at which the quality of the taste was correctly identified was defined as the recognition threshold. The mean of three measurements for each test on three different days was calculated. We divided our participants into normal taste and hypogeusia groups based on the mean threshold disc numbers, <=3.5 and >3.5, respectively, according to previous literature using the same method. We also measured serum concentrations and dietary intakes of micronutrients including zinc, iron, copper, and selenium. The numbers of participants belonging to the hypogeusia group were 24 (63.2%) for sweet, 19 (50.0%) for sour, 17 (44.7%) for bitter, and 16 (42.1%) for salty taste. Although the hypogeusia group exhibited significantly lower serum iron concentrations, except for the salty taste, the other three micronutrients concentrations did not show any association with the four taste acuities. Dietary micronutrient intake did not show any association with the four taste acuities. This study indicates that in addition to zinc status, iron status should be considered in the study of taste acuity.

[Universal electrogustometer EG-2]

Electrogustometry is a method for taste diagnosis and measurement. The EG-2 project is being developed in cooperation between Warsaw University of Technology and Military institute of Medicine in Warsaw. The device is an evolution of the recent universal electrogustometer EG-1 prototype. Due to considerations and experiences acquired during prototype usage, many enhancements have been incorporated into device. The aim was to create an easy-to-use, portable, battery powered device, enabled for fast measurements. Developed electrogustometer is using innovative, low-power microprocessor system, which control whole device. User interface is based on 5.7" graphical LCD (Liquid Crystal Display) and touchscreen. It can be directly operated by finger or with optional stylus. Dedicated GUI (Graphical User Interface) offers simple, predefined measurements and advance settings of signal parameters. It is also possible to store measurements results and patients data in an internal memory. User interface is multilanguage. Signals for patients examinations, supplied with bipolar electrode, are generated by an on-board circuit using DDS (Direct-Digital Synthesis) and DAC (Digital-to-Analog Converter). Electrogustometer is able to generate DC, sinus, triangle or rectangle signals with current amplitude from 0 to 500 pA and frequency form 0 to 500 Hz. Device is designed for manual and automeasurement modes. By using USB (Universal Serial Bus) port it is possible to retrieve data stored in internal memory and charging of built-in Li-lon battery as a source of power.

Salt-sensitivity in normotensive and hypertensive Nigerians

BACKGROUND

Salt-sensitivity increases the risk for the development of high blood pressure in susceptible persons and also increases the risk for cardiovascular events and mortality.

OBJECTIVE

The study is to determine the pattern of salt-sensitivity among normotensive and hypertensive Nigerians.

METHODS

Twenty-eight (28) hypertensive subjects (HT) and twenty-five (25) age-matched normotensive controls (NT) were given 200 mmol/day salt as sodium chloride for 5 days after control parameters had been determined. Subjects were regarded as salt-sensitive when change in mean arterial blood pressure (cMABP) between baseline levels and that after salt loading was > or = 5 mmHg.

RESULTS

Systolic blood pressure and mean arterial blood pressure but not diastolic blood pressure rose significantly (p < 0.05 and p < 0.001 respectively) in NT subjects while all the parameters showed significant increases in hypertensive subjects (SBP p < 0.01; DBP p < 0.001; MABP p < 0.0001). More hypertensive subjects (60.7%) were salt-sensitive compared with normotensive (52.0%) subjects (p < 0.05).

CONCLUSION

This study has demonstrated pressor responses to acute salt-loading in normotensive and hypertensive Nigerians and salt-sensitivity was higher in hypertensive subjects.

[Improvement of patient adherence by mixing oral itraconazole solution with a beverage (orange juice)]

There have been some reports on the efficacy and tolerability of an oral itraconazole (ITCZ) solution as prophylaxis for fungal infection in patients with hematological malignancies. However, there are some cases where the bitter taste of oral ITCZ solution leads to an interruption of administration because the patient refuses to take this medicine. Therefore, we prospectively investigated the pharmacokinetics and promotion of treatment adherence in patients taking oral ITCZ solution mixed with a beverage. Compared with the responses of patients taking oral ITCZ solution with water, the taste of the agent was improved significantly when mixed with orange juice, although the plasma concentration of the agent did not differ between the two groups. Using this method, we can expect an improvement in treatment adherence and this method can easily be applied in clinical practice. This method is highly useful and should become common knowledge.

Tap water consumers differ from non-consumers in chlorine flavor acceptability but not sensitivity

Unpleasant taste and especially chlorine flavor is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between sensitivity to chlorine flavor and tap water consumption is an issue in drinking water habits studies. In the present study, we set out to examine such a link following a strategy in which we measured chlorine flavor perception at threshold and supra-threshold level for two groups of participants selected on their drinking water consumption habits. The first group included exclusive tap water consumers and the second group included exclusive bottled water consumers. In a first experiment, we used the constant stimuli procedure to evaluate the chlorine flavor detection threshold of a group of 20 tap water consumers and a group of 20 non-consumers. In a second experiment, a group of 18 tap water consumers and a group of 17 non-consumers evaluated supra-threshold flavor intensity, liking and acceptability for eight chlorinated solutions (0-10mg/L Cl(2)). The results revealed no significant difference in chlorine flavor detection threshold and supra-threshold sensitivity between tap water consumers and non-consumers. Nevertheless, tap water consumers showed a higher liking score for chlorinated solutions and were found to be more inclined to accept these solutions as drinking water. Taken together these findings suggested that consumers may disparage chlorine flavor in drinking water on the basis of their tap water cognitive representation.

Salt taste sensitivity, physical activity and gastric cancer

BACKGROUND

Gastric cancer is a major health issue in China. Risk factors are mainly related to nutrition and environment, with a particular role for high salt intake. The salt taste sensitivity threshold (STST) can influence salt consumption, and is therefore assumed to have association with gastric cancer. It was therefore assessed, together with other lifestyle factors, in the present study in China.

METHODS

A 1:2 matched hospital based case-control study, including 300 cases with a new histological confirmed diagnosis of gastric cancer and 600 controls that were cancer and gastric disease free, was conducted. A self-designed questionnaire was employed to collect information on dietary and lifestyle habit, including physical activity, and a salt taste sensitivity test was used to measure the STST for all subjects. Conditional logistic regression was used to calculated odds ratios (ORs) and 95% confidence intervals (95% CI).

RESULTS

An increased risk of gastric cancer was found related to smoking, alcohol drinking, family history of cancer and consumption of salted food. Walking and sports activity (adjusted OR=0.69(0.51-0.99) for ≥4 times/week) exerted protective effects. A significant positive association between increased STST and gastric cancer was evident, with an adjusted OR of 2.05 (1.68-2.5). When we used STST≥5 as a cut-off, the affected subjects were at 5.71 times greater risk of gastric cancer than those with STST　below 5. STST showed a moderate correlation with physical activity (Correlation coefficient =0.22). The cut point of STST≥5 had a best sensitivity and specificity for predicting gastric cancer risk (sensitivity for 73.7%, specificity of 57%).

CONCLUSION

Salt and salted food intake is associated with gastric cancer, while physical activity is protective. A high STST is strongly linked to gastric cancer risk.

Sensitivity to bitter and sweet taste perception in schoolchildren and their relation to dental caries

PURPOSE

The objective of the present study was to evaluate whether sensitivity to bitter taste and perception of sweet taste have an influence on dental caries in urban and rural areas.

MATERIALS AND METHODS

The caries experience in 181 children, aged 12 years, from rural and urban areas of southern Brazil, was assessed according to World Health Organization guidelines. Sensitivity to the bitterness of phenylthiocarbamide was determined using the Harris–Kalmus procedure, and the sweet taste thresholds of sucrose were measured by Nilsson and Holm's method.

RESULTS

The caries index (DMFT > 0) was 3.73 (SD = 2.26) in the rural area and 3.51 (SD = 2.14) in the urban area. The sensitivity to bitter taste and sweet taste perception showed significant association with the gender of schoolchildren (P = 0.04). Girls were predominant in the high sweet perception taster group (62.3%) and the bitter taster group (59.4%). No significant difference in sweet perception status could be observed between the groups of low and high caries severity. The genetic ability to taste bitterness significantly influenced the levels of caries only in children from the urban area (P = 0.005). Bitter non-tasters presented higher severity of caries. A positive correlation was observed between sensitivity to bitter taste and sweet taste perception among children in the rural (r = 0.42, P = 0.002) and urban areas (r = 0.36, P = 0.001).

CONCLUSIONS

These findings suggest that the bitter non-tasters are more susceptible to dental caries than the tasters in the urban area.

[Determination of gustatory sensitivity thresholds and functional mobility of receptor elements of oral cavity in patients with diabetes mellitus]

Condition of the gustatory perception in diabetes mellitus patients with compensated (51,9%), sub- (39,0%) and decompensated (9,1%) forms of glycolitic disorders was studied. Results allow to note that in the group of patients with decompensated form of the glucose homeostasis disorders reduction of the under investigation factor was more expressing (64,7+/-3,5%), than in the group with compensated (73,6+/-1,9%) and subcompensated (68,6+/-2,2%) forms of diabetes mellitus.

[Universal electrogustometer EG-1]

Electrogustometry has been used as a clinical tool for diagnosis and assessment of a variety of conditions. Since the lack of versatile electrogustometer for research and diagnosis, the new electrogustometer EG-1 was developed in 2006. It was done in cooperation between Warsaw University of Technology and Military Institute of Medicine in Warsaw. EG-1 allows quantitative estimation of taste perception threshold using both static and impulse electrogustometry with bipolar electrode. It is a fully autonomous, battery powered and portable instrument. Because of small size and weight, it can be easily placed in any environment. Microprocessor controlled measurement system and user-friendly interface (LCD display with simple keyboard) make EG-1 electrogustometer very handy and flexible in operation. Data obtained during measurements is stored in the internal device memory. After taste examinations measurement data can be transferred to a personal computer via inbuilt USB port for further analysis and storage. EG-1 can generate three predefined variously shaped current impulses: sinus-, saw- and rectangle-shaped. There is an optional possibility of creating own shapes of stimulus puls by the user. The electrical parameters of generated pulses are as follow: current amplitude 1-2000 microA regulated with 1 microA step, stimulus frequency 0(DC)-500 Hz regulated with 5 Hz step, controlable fulfillment factor and signal rise time (optional for automatic measurements). The operator can trigger the stimuli via a hand switch on the bipolar electrode (with gold-plated endings), via keyboard or via additional independent hand switch. Three years of experience collected during EG-1 exploitation allowed to design a new version of electrogustometer EG-2 with a touch panel and color graphical display.

Reinvestigation of the bitter compounds in carrots (Daucus carota L.) by using a molecular sensory science approach

In order to reinvestigate the key molecules inducing bitter off-taste of carrots ( Daucus carota L.), a sensory-guided fractionation approach was applied to bitter carrot extracts. Besides the previously reported bitter compounds, 6-methoxymellein (1), falcarindiol (2), falcarinol (3), and falcarindiol-3-acetate (4), the following compounds were identified for the first time as bitter compounds in carrots with low bitter recognition thresholds between 8 and 47 micromol/L: vaginatin (5), isovaginatin (6), 2-epilaserine oxide (7), laserine oxide (8), laserine (14), 2-epilaserine (15), 6,8-O-ditigloyl- (9), 6-O-angeloyl-, 8-O-tigloyl- (10), 6-O-tigloyl-, 8-O-angeloyl- (11), and 6-, 8-O-diangeloyl-6 ss,8alpha,11-trihydroxygermacra-1(10) E,4 E-diene (12), as well as 8-O-angeloyl-tovarol (13) and alpha-angeloyloxy-latifolone (16). Among these bitter molecules, compounds 9, 10, 13, and 16 were not previously identified in carrots and compounds 6, 11, and 12 were yet not reported in the literature.