b) sugars, being normally hydrophilic, become bitter by These findings can be defined quantitatively by calculation of the ratio of the number of the C-atoms to the number of hydroxyl groups in each molecule, giving the so-called R-value R =nc n m reactions, that increase the hydrophobicity.It was generally found, that R = 1 -1.99 corresponds to sweet compounds R = 2 -6.99 corresponds to bitter compounds and R = higher than 7 corresponds to non-bitter compounds .There is thus a certain parallel with the bitter peptides, where an increase in hydrophobicity corresponds to an increase in bitterness.