TasteMomordica charantiaHeparitin SulfateTaste ThresholdPhenylthioureaTaste BudsQuinineTaste PerceptionDermatan SulfateSulfatesHeparan Sulfate ProteoglycansKeratan SulfateChondroitin Sulfate ProteoglycansReceptors, G-Protein-CoupledDextran SulfateChondroitin SulfatesPropylthiouracilSodium Dodecyl SulfateHumulusSaccharinQuaternary Ammonium CompoundsGlycosaminoglycansCucurbitaceaeSensillaSynephrineMomordicaFood PreferencesSweetening AgentsMagnesium SulfateAmmonium SulfateTransducinAmygdalinBenzyl AlcoholsOxyphenoniumFlavoring AgentsSucroseSulfotransferasesCopper SulfateGlossopharyngeal NerveProteoglycansChorda Tympani NerveZinc SulfateChondroitinDehydroepiandrosterone SulfateTongueCalcium SulfateAristolochic AcidsPhospholipase C betaSulfuric Acid EstersPropanthelineDisaccharidesNecturusTRPM Cation ChannelsCyclohexenesChondroitinases and Chondroitin LyasesSulfate AdenylyltransferaseHeparinSodium GlutamateCitric AcidPlant ExtractsAgeusiaSulfuric AcidsGlucosidesChemoreceptor CellsStimulation, ChemicalMolecular Sequence DataDysgeusiaManihotMolecular WeightSulfatasesChondroitin LyasesSesquiterpenes, GuaianeHeparin LyaseCitrusSulfur RadioisotopesApocynaceaePolysaccharide-LyasesPhosphoadenosine PhosphosulfateAmino Acid SequenceSeedsIndicanIduronic AcidGlossopharyngeal Nerve InjuriesChondroitin ABC LyaseElectrophysiological ProcessesSolitary NucleusHydrogen CyanideElectrophoresis, Polyacrylamide GelFlavanonesGlucosamineOligosaccharidesSodium ChlorideKineticsStrychnineSantoninChromatography, GelSulfurSensory Receptor CellsHydrogen-Ion ConcentrationSyndecans