[Relations between structure and bitter taste of amino acids and peptides. I. Amino acids and related compounds].

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.