BitterDB id=827 , Natural Detailed experimental validation described in the associated resource.
References for the compound bitterness
Kohl S, Behrens M, Dunkel A, Hofmann T, Meyerhof W (2013). Amino acids and peptides activate at least five members of the human bitter taste receptor family. J Agric Food Chem 61(1): 53-60. PubMed 23214402
Sonntag T, Kunert C, Dunkel A, Hofmann T (2010). Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice. J Agric Food Chem 58(10): 6341-50. PubMed 20420435