Which group of compounds is responsible for the characteristic bitter taste in many plants?

The group of compounds responsible for the characteristic bitter taste in many plants is glucosinolates. These compounds are primarily found in the Brassicaceae family, which includes plants like Brussels sprouts, broccoli, and mustard. Glucosinolates serve multiple functions in plants, including acting as a defense mechanism against herbivores and pathogens due to their bitter taste.

When glucosinolates are hydrolyzed, they yield products that contribute to the bitterness and can also have other biological activities, some of which may be beneficial to human health, such as anticancer properties. The bitterness is a sensory warning to herbivores and can deter them from consuming these plants, enhancing their survival.

Cyanogenic glycosides, cardiac glycosides, and terpenes do have their unique tastes and effects but are not primarily associated with the characteristic bitter taste found in many plants like glucosinolates. This distinction is important in understanding the role of these compounds in plant defense mechanisms and their impact on human dietary habits.