Many artificial sweeteners have a bitter downside: an unpleasant aftertaste that can linger and turn people off from otherwise appealing low-calorie foods and drinks. But researchers in Japan may have found a way to make them taste better without adding extra sugar or calories.
In a study published this week in FEBS Open Bio, scientists from the University of Tokyo explored whether certain natural compounds could block the bitter taste receptors that react to sweeteners like saccharin and acesulfame K. These sweeteners are often used in sugar-free sodas, gums and processed foods, but their sharp, lingering aftertaste has been a challenge for product developers.
The team focused on two taste receptors known to respond to these sweeteners: TAS2R31 and TAS2R43. They tested various compounds to see which ones could reduce the bitter signaling from these receptors and found a promising candidate in a specific form of carvone, the compound that gives spearmint its scent.
While menthol also showed some ability to block bitterness, it comes with a strong cooling sensation that’s not always welcome in foods. Carvone, on the other hand, had no noticeable cooling effect but still significantly dampened the bitter response in lab-grown cells. That makes it a more practical option for use in a wide range of products.
“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 study author Dr. Takumi Misaka.
The researchers say that more studies are needed to understand how carvone performs in real-world food systems, but the findings could open new doors for improving the flavor of reduced-sugar foods without sacrificing the health benefits of cutting back on added sugar.
Funding for this research came from the Japan Society for the Promotion of Science, the Kieikai Research Foundation and the Toyo Suisan Foundation.