Posted on 08/19/2025 5:50:27 AM PDT by Red Badger
Artificial sweeteners like saccharin and acesulfame K often leave an unpleasant bitter aftertaste, but researchers have identified compounds that may suppress the receptors responsible for this effect. Credit: Shutterstock
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Scientists have discovered natural compounds that can suppress the bitterness of artificial sweeteners. Some artificial sweeteners—especially saccharin and acesulfame potassium (acesulfame K)—can leave a lingering bitter aftertaste that hurts consumer acceptance of reduced-calorie foods and drinks. New research in FEBS Open Bio suggests a clean fix: pair these sweeteners with compounds that selectively tamp down the bitter taste receptors they inadvertently trigger, yielding a smoother, more sugar-like profile without obvious sensory side effects.
Taste is mediated by G protein–coupled receptors (GPCRs) on taste-bud cells. Bitter compounds activate TAS2R receptors; saccharin and acesulfame K are known to stimulate TAS2R31 and TAS2R43, creating sweetness up front followed by a lingering bitterness.
In cell-based assays, menthols reduced TAS2R31 responses to saccharin, and the spearmint aroma molecule (R)-(–)-carvone strongly inhibited both TAS2R31 and TAS2R43 when activated by saccharin and acesulfame K.
Because these are the very receptors implicated in artificial-sweetener aftertaste, direct inhibition provides a mechanistic route to cleaner taste.
Why Carvone May Be Especially Useful
A practical advantage is that (R)-(–)-carvone produced little to no noticeable cooling, which is mediated by trigeminal pathways (e.g., TRPM8) rather than taste. That matters because a “minty chill” can clash with colas, citrus sodas, yogurts, protein shakes, or baked goods. Targeted TAS2R inhibition could complement existing tools like flavor modulation and acid–base balancing, potentially allowing lower sweetener loads or simpler masking blends.
Caveats remain: these are in vitro receptor results, not full sensory panels, and pH, carbonation, fat, temperature, and processing can all affect both bitterness and inhibitor performance. Genetic differences in TAS2R receptors also mean effects may vary across consumers.
“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.
Reference:
“Menthol-like cooling compounds, including (R)-(-)-carvone, inhibit the human bitter taste receptors for saccharin and acesulfame K”
by Miyuu Saito and Takumi Misaka, 6 August 2025, FEBS Open Bio.
DOI: 10.1002/2211-5463.70098
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Cool. You could have artificial mint jelly to add to your artificial lamb chops.
I don’t like mint. Women love it though, for some reason..............
Who wants a chemical that makes poison taste better?
Wintergreen is the only mint flavor I've ever really liked. Love the original Canada Mints. And Pepto Bismol... ;-D
There needs more study to determine the results of age and temperature on these bitterness modifiers. You don’t want a treated sugar sitting on a shelf for years; turning into rat poison. Also, you don’t want someone heating it up to make a caramel and turning it into a cancer malignant or causing genetic damage.
My wife buys chocolate mint cookies cuz she knows I won’t eat them!.......................
LOL! My wife is the same -- she buys Ginger Snaps and cookies because she knows I won't eat those.
Will this be like xy litol that if accidentally given access to a dog who will love to eat it and it kills them?
Why I used to buy mint chocolate chip ice cream - husband wouldn’t touch it.
Also put a mild horseradish sauce on my sandwiches so my next-day’s work lunch wouldn’t get eaten overnight.
How does this enhance mankind?
Most humans, and most cats and dogs, love real sugar.
Salt, and many natural fats, are also very popular.
Sounds like you two need to build a secret cache of Oreos.
No such thing in this house!................
To be fair, I don’t eat cookies all that often, but Pinwheels are one of my favorite store-bought cookies and she doesn’t like those. She hates marshmallow, so I don’t have to risk my life by hiding those from her.
A woman here. Not a fan of mint. Never liked Peppermint Patties, or those little wrapped mints that hotels leave on pillows — two chocolate layers with a mint layer between.
Peppermint Patties....my wife buys those and those little Andes bars...........
Gross. Also ice cream with mint in it.
Please save those hotel thingies for me.
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