The correlation of sweetness and bitterness of enantiomeric aminoacids

A correlation discovered between the sweetness of $\text{D}$ and the bitterness of $\text{L}$-aminoacids suggests the possible existence of corresponding taste receptors with enantiomeric active sites. They offer possible explanations for the reported taste characteristics of various other substances ($\text{L}$-aspartic acid amides, quinine, perillartine, etc.).