[Relations between structure and bitter taste of amino acids and peptides. I. Amino acids and related compounds]
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Updated: Oct 2, 2026
11:00
Determination of the Gas-phase Acidities of Oligopeptides
Published on: June 24, 2013
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|October 31, 1975
Abstract:
About 60 amino acids, amino acid esters, N-acyl amino acids, amines, and other related compounds were tested for bitter taste. The recognition thresholds are in the range from 100 muMol/ml (L-2-amino butyric acid) to 0.8 muMol/ml (benzamide). Essential structural requirements for bitter compounds are a polar (electrophilic) group and a hydrophobic one, which must be arranged in a defined manner. The results are summarized in a model which shows the zones of contact between bitter compound and receptor.
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