Bitterness and Structure Relationship of the Triterpenoids from Ganoderma lucidum (Reishi)

Abstract

The bitterness of triterpenoid components, which were isolated from the fruiting body of Ganoderma lucidum, was examined. The structural similarity of the intensely bitter compounds was also elucidated, from which it was concluded that the spatial relationship of the hydrophobic methyl groups to the three functional oxygen atoms plays an important role in generating the bitterness.