1. Figure 8. Docking of major catechins to the binding cavity in the umami receptor along with their corresponding molecular interactions; Three representative catechins, GC (A), EGC (B) and EGCG (C), depicted in pink ball-and-stick, are selected for the docking modeling in company with gallic acid, depicted in green ball-and-stick, except for EGCC. Detailed molecular interactions of the three catechins 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
Feng-Yin Li et al. Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea. Journal of Food and Nutrition Research, 2013, Vol. 1, No. 6, doi: /jfnr-1-6-8
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