Thermodynamic Roles of Solubility in Taste Responses of Amino Acids

Bitter, sour and sweet responses of amino acids were relatedto their solubilities S_w, which are virtually equal to the reciprocalsof activity coefficients at infinite dilution in water _w, andalso related to their excess partial molar entropies of transferTS_t^E. Chem. Senses 21: 405–409, 1996. Present address: 5-32-12 Tamanawa, Kamakura-shi, 247 Japan     

Contribution of Activity Coefficients of Methylene Homologues to Odor and Flavor Detection Thresholds

Odor and flavor detection thresholds D were related to theiractivity coefficients at infinite dilution in water, with constantvalues of D_w (apparent threshold activity) for methylene homologuesof carbon number up to about 8 or 5. Chem. Senses 20: 471–475,1995.