Widely used sweeteners such as saccharin and acesulfame potassium suffer from an aftertaste problem, creating an immediate sweetness followed by a bitter aftertaste that limits consumers' acceptance of low-calorie beverages and foods.
But a new study in the journal Phipps Open Bio suggests a promising solution, which involves disabling human bitter receptors activated by saccharin and its companions using specific aromatic compounds.
R-Carvone is a well-known aromatic component of spearmint (Pixabay)
The secret is in spearmint
Prominent among these compounds was r-carvone, the aromatic component of spearmint, which reduced the bitter response without adding the unpleasant "cool" taste characteristic of mints.
The sensation of taste is mediated by families of receptors on taste bud cells, and bitterness is attributed to the TAS2R family of receptors. Scientists have shown that saccharin and its fellow sweeteners bind to and activate these receptors, producing a "bitter tail" after the initial impression of sweetness.
The new study is based on inhibiting two specific receptors from this family, TAS2R43 and TAS2R31, which allows for the preservation of sweetness while eliminating the bitter effect.
These inhibitors are candidates for incorporation into all diet drinks and foods.
