title: [Relations between structure and bitter taste of amino acids and peptides. I. Amino acids and related compounds].
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.
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D055598:Chemical Phenomena; D002621:Chemistry; D002627:Chemistry, Physical; D006801:Humans; D010455:Peptides / Q000032:analysis*; D013329:Structure-Activity Relationship; D013649:Taste
chemical_list: D000596:Amino Acids; D010455:Peptides
vernacular_title: Zusammenhänge zwischen Struktur und Bittergeschmack bei Aminosäuren und Peptiden. I. Aminosäuren und verwandte Verbindungen