化合物群 / compound-diketopiperazines
2 5-diketopiperazines
Cyclic dipeptides some of which are bitter in roasted cocoa
主張（1）
2 5-diketopiperazines contribute_to bitterness支持あり
範囲: Seven compounds in the cited roasted-cocoa study
注記: The compound class as a whole should not be labeled uniformly bitter.
Seven bitter-tasting diketopiperazines were retained as key organoleptics of the studied roasted cocoa nibs.
限界: Does not make every diketopiperazine bitter.
出典: Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments（Stark T; Bareuther S; Hofmann T, 2006） ・抄録確認