3α,7α,12α-trihydroxy-5β-cholan-24-oyltaurine
compound / compound-taurocholic-acid
タウロコール酸
3α,7α,12α-trihydroxy-5β-cholan-24-oyltaurine is a taurine conjugate of cholic acid and a type of bile acid. It was isolated in 1939 from the gallbladder bile of ayu. Among bile acids, it is treated as having a distinctive bitter taste with a slight sweet undertone.
On this page (7 sections)
Reading the bitterness
Taurocholic acid is a conjugate formed by taurine binding to cholic acid and is a type of bile acid. Among bile acids, it is treated as having a distinctive bitter taste with a slight sweet undertone. A 1939 study by Ohta recorded that it was isolated from the gallbladder bile of ayu. A 1982 study conducted a sensory evaluation using a standard taurocholic acid solution (6 panelists) and reported that the concentration at which all panelists perceived bitter taste was 4×10⁻⁴ M. The concentration at which sweet taste began to be perceived was 16×10⁻⁴ M.
The same 1982 study, matching the chemical identification results with the sensory evaluation results, infers that the main bitter components in 「うるか」 (uruka) are cholic acid and taurocholic acid. The uruka fraction had a higher bitterness discrimination threshold than the standard solution, and the sweetness perceived in the standard solution was not perceived; the paper attributes this to the influence of other unknown components contained in the fraction.
This bile acid, inferred to be a principal bitter component in uruka, is also the most abundant component among conjugated bile acids in commercially available bovine bile powder (oxgall). A 2018 study analyzing 3 products (n=4 each) found that taurocholic acid was most abundant among conjugated bile acids and cholic acid was most abundant among free bile acids. The subject was a commercial product used for lactic acid bacterial bile tolerance evaluation, not raw bovine or buffalo bile itself.
Sources for this overview
Checked for this overview: Adopted the detection thresholds for bitter and sweet tastes determined by sensory evaluation. / Adopted the conclusion estimating it as a major bitter component.
Checked for this overview: Prevalence of conjugated-form taurocholic acid and free-form cholic acid in commercially available bovine bile powder. / Confirmatory analysis of the same commercially available bovine bile powder.
Follow the connections
3α,7α,12α-trihydroxy-5β-cholan-24-oyltaurine →is a bitter principle of→ uruka (salted, fermented ayu entrails)
nam dee (น้ำดี / ดี) →— composition→ 3α,7α,12α-trihydroxy-5β-cholan-24-oyltaurine
papait (papait / apdo) →— composition→ 3α,7α,12α-trihydroxy-5β-cholan-24-oyltaurine
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (2)
Scope: Layer: Food (commercially available oxgall, 9 products of bovine-derived bile powder). This is not an analysis of raw bovine or buffalo bile itself used as the ingredient for nam dee, but rather an analysis of commercial bovine bile powder products circulated for lactic acid bacterial bile tolerance evaluation.
Note: Nam dee (bovine and buffalo bile) and the analyzed subject (commercially available bovine bile powder) may differ in source animal species, processing state, and origin; therefore, this is treated as indirect supporting evidence rather than a direct component measurement. Taurocholic acid and cholic acid have been identified in the existing assertion of uruka's bitter components (1982 study). This line shows only the composition of commercially available bile powder, not a measurement of the condiment itself.
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seasoning-nam-dee —has_composition→ compound-taurocholic-acidScope: Layer: Food (commercially available oxgall, 9 products of bovine-derived bile powder). This is not an analysis of raw bovine, buffalo, or goat bile itself used as the ingredient for papait, but rather an analysis of commercial bovine bile powder products circulated for lactic acid bacterial bile tolerance evaluation.
Note: Papait (bovine, buffalo, and goat apdo/bile/chyme/cud) and the analyzed subject (commercially available bovine bile powder) may differ in source animal species, processing state, and origin; therefore, this is treated as indirect supporting evidence rather than a direct component measurement. Taurocholic acid and cholic acid have been identified in the existing assertion of uruka's bitter components (1982 study). This line shows only the composition of commercially available bile powder, not a measurement of the condiment itself.
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seasoning-papait —has_composition→ compound-taurocholic-acidSensory (2)
Scope: A 1982 study (standard taurocholic acid solution, 6 testers)
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compound-taurocholic-acid —has_bitter_recognition_threshold→ "In a sensory test using a standard taurocholic acid solution (6 testers), the concentration at which all testers perceived bitterness was 4×10⁻⁴M. Separately from bitterness, the concentration at which sweetness began to be perceived was 16×10⁻⁴M. Taurocholic acid was isolated from ayu gallbladder bile in a 1939 study by Ohta."Scope: The discussion section of the 1982 study.
Note: Estimated as a major bitter component along with cholic acid.
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compound-taurocholic-acid —is_a_bitter_principle_of→ dish-uruka