Food scientists zero in on bitter taste

ONE of the presentations given at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo?, held in New Orleans, from 21-24 June, talked about developments in eliminating bitterness in foods. This is usually done by blocking, masking or distracting the palate from recognising bitter ingredients.

According to John Hayes, PhD, assistant professor of food science and director of the Sensory Evaluation Center at Pennsylvania State University, the bitter perception has 25 bitter receptor genes, so it is quite complex.

Consumers highly sensitive to bitter tastes eat 25% fewer leafy greens (Photo courtesy of Peggy Greb/USDA)

Foods like broccoli, spinach, asparagus, and Kale are examples of bitter foods. Consumers who are highly sensitive to bitter tastes eat 25% fewer of such vegetables.

“There’s an increasing market opportunity to attenuate bitterness perception and improve palatability and preference among consumers,” said Robert Sobel, PhD, vice president of research and innovation at FONA International.

Caffeine, for example, is one of the most bitter of ingredients. To overcome its bitterness in high energy drinks takes high-intensity sweeteners, too. Since the brain prefers sweetness, it overcomes the bitterness perception. Other flavourings such as vanilla, berry, bacon and citrus, work in the same way to diminish bitterness.

When deciding which food additives to use to reduce bitter taste, “formulators must consider differences in regional diets for effective solutions,” said Dr Sobel.