Can adding a compound to artificial sweeteners lessen their bitter aftertaste?

Some artificial sweeteners, such as saccharin and acesulfame K, have a bitter aftertaste that affects consumer acceptance of reduced-calorie foods and beverages. New research in FEBS Open Bio reveals the potential of compounds that inhibit bitter taste receptors to make artificial sweeteners more palatable.

Saccharin and acesulfame K are detected by two types of bitter taste receptors from the taste receptor type 2 (TAS2R) family: TAS2R31 and TAS2R43. When investigators measured the inhibitory effects of various compounds against TAS2R31, they found that menthols reduced the responses of TAS2R31-expressing cells to saccharin. Additionally, another compound called (R)-(-)-carvone (which gives spearmint leaves their sweetish minty smell) showed a strong inhibitory effect on TAS2R31 and TAS2R43 after the use of saccharin and acesulfame K.

Unlike menthol, (R)-(-)-carvone did not have a notable cooling sensation. As cooling sensation is often not desirable in food flavoring, (R)-(-)-carvone is a promising candidate for lessening the unpleasant aftertaste of artificial sweeteners.

“The bitter taste inhibitors identified in this study have potential applications in food products, suggesting their utility in enhancing the palatability of foods containing artificial sweeteners,” said corresponding author Takumi Misaka, PhD, of the University of Tokyo.

URL upon publication: https://onlinelibrary.wiley.com/doi/10.1002/2211-5463.70098

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About the Journal
FEBS Open Bio is an open access journal for the rapid publication of research articles across the molecular and cellular life sciences. The journal’s rigorous peer review process focusses on the technical and ethical quality of papers, rather than subjective judgements of significance.

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