Biomimetic Supramolecular Biophenol-Carbohydrate andBiophenol-Protein Models by NMR Experiments

Biophenols of plant origin, found in traditional Mediterranean foods, show relevant physiological
functions and influence the taste sensorial perception. The taste phenomenon involves the
establishment of a multiple reversible equilibrium of supramolecular formation among molecular
components. The complex taste process has been evaluated by NMR biomimetic experiments
performed in abiotic conditions. 3,4-Dihydroxyphenylacetic acid, a model compound, was investigated
by NMR titration with caffeine and â-cyclodextrin, respectively. The kinetics and energetics of the
process show that the supramolecular interactions, controlled by weak forces occurring at short
distance, increase according to the order â-cyclodextrin > caffeine, suggesting that polysaccharides
could play a fundamental role in the mechanism that controls the taste perception.