Table1.
Summary of the compounds from olive oil and bitter taste receptor activation (bolded numbers in parentheses identify each compound with the number used in Fig. 1).
| hTAS2R1 | hTAS2R8 | hTAS2R14 | |
|---|---|---|---|
| Ligstroside aglycon (6a,b) | + | + | + |
| Oleuropein (1) | − | + | − |
| Oleacein (7) | − | − | − |
| Oleoside-methylester (11) | − | − | − |
| Oleuropein aglycon closed-type (5a) | + | + | + |
| Oleuropein aglycon (5b) | + | + | + |
| Oleocanthal (8) | − | − | − |
| Oleocanthalic acid (16) | − | + | − |
| Oleomissional (3a,3b,3c) | − | + | − |
| Elenolic acid (14a,b) | − | + | − |
| Hydroxytyrosol (9) | − | − | − |
| Tyrosol (10) | − | − | − |