Scientists have identified compounds that block bitter taste receptors activated by saccharin and acesulfame K. The most promising is (R)-(-)-carvone, which reduces bitterness without the cooling side effect of menthol, potentially making sugar-free products much more palatable.
FULL STORY
A spearmint compound may finally erase the bitter aftertaste of popular sugar substitutes.
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.
Story Source:
Materials provided by Wiley. Note: Content may be edited for style and length.
Journal Reference:
Miyuu Saito, Takumi Misaka. Menthol‐like cooling compounds, including (R)‐(‐)‐carvone, inhibit the human bitter taste receptors for saccharin and acesulfame K. FEBS Open Bio, 2025; DOI: 10.1002/2211-5463.70098[1]
Cite This Page:
Wiley. "Artificial sweeteners could soon taste just like sugar." ScienceDaily. ScienceDaily, 25 August 2025. <www.sciencedaily.com/releases/2025/08/250825015638.htm>.
Wiley. (2025, August 25). Artificial sweeteners could soon taste just like sugar. ScienceDaily. Retrieved August 25, 2025 from www.sciencedaily.com/releases/2025/08/250825015638.htm
Wiley. "Artificial sweeteners could soon taste just like sugar." ScienceDaily. www.sciencedaily.com/releases/2025/08/250825015638.htm (accessed August 25, 2025).
Mar. 4, 2025 Scientists examined the bitterness intensity of five medicines and two bitter modifiers in 338 adults of European descent and recent US and Canadian immigrants from Asia, South Asia, and Africa. ...
Jan. 29, 2025 Why does coffee taste more bitter to some people than it does to others? Researchers have now come closer to answering this question. They have identified a new group of bitter compounds in roasted ...
July 22, 2024 A bitter taste is traditionally considered a warning sign of potentially toxic substances. But not all bitter substances are harmful. For example, some peptides and free amino acids taste bitter, ...
Apr. 10, 2024 A new study reveals the detailed protein structure of the TAS2R14, a bitter taste receptor that allows us to perceive bitter taste. In addition to solving the structure of this taste receptor, the ...
Apr. 9, 2024 The bitter taste of certain drugs is a barrier to taking some medications as prescribed, especially for people who are particularly sensitive to bitter taste. A team found that the diabetes drug ...
July 3, 2023 Taste receptors for bitter substances are not only found on the tongue but also on cells outside the oral cavity. As a new study now shows, extraoral bitter taste receptors could also serve as ...
Scientists have identified compounds that block bitter taste receptors activated by saccharin and acesulfame K. The most promising is (R)-(-)-carvone, which reduces bitterness without the cooling side effect of menthol, potentially making sugar-free products much more palatable.
FULL STORY
A spearmint compound may finally erase the bitter aftertaste of popular sugar substitutes.
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.
Story Source:
Materials provided by Wiley. Note: Content may be edited for style and length.
Journal Reference:
Miyuu Saito, Takumi Misaka. Menthol‐like cooling compounds, including (R)‐(‐)‐carvone, inhibit the human bitter taste receptors for saccharin and acesulfame K. FEBS Open Bio, 2025; DOI: 10.1002/2211-5463.70098[1]
Cite This Page:
Wiley. "Artificial sweeteners could soon taste just like sugar." ScienceDaily. ScienceDaily, 25 August 2025. <www.sciencedaily.com/releases/2025/08/250825015638.htm>.
Wiley. (2025, August 25). Artificial sweeteners could soon taste just like sugar. ScienceDaily. Retrieved August 25, 2025 from www.sciencedaily.com/releases/2025/08/250825015638.htm
Wiley. "Artificial sweeteners could soon taste just like sugar." ScienceDaily. www.sciencedaily.com/releases/2025/08/250825015638.htm (accessed August 25, 2025).
Mar. 4, 2025 Scientists examined the bitterness intensity of five medicines and two bitter modifiers in 338 adults of European descent and recent US and Canadian immigrants from Asia, South Asia, and Africa. ...
Jan. 29, 2025 Why does coffee taste more bitter to some people than it does to others? Researchers have now come closer to answering this question. They have identified a new group of bitter compounds in roasted ...
July 22, 2024 A bitter taste is traditionally considered a warning sign of potentially toxic substances. But not all bitter substances are harmful. For example, some peptides and free amino acids taste bitter, ...
Apr. 10, 2024 A new study reveals the detailed protein structure of the TAS2R14, a bitter taste receptor that allows us to perceive bitter taste. In addition to solving the structure of this taste receptor, the ...
Apr. 9, 2024 The bitter taste of certain drugs is a barrier to taking some medications as prescribed, especially for people who are particularly sensitive to bitter taste. A team found that the diabetes drug ...
July 3, 2023 Taste receptors for bitter substances are not only found on the tongue but also on cells outside the oral cavity. As a new study now shows, extraoral bitter taste receptors could also serve as ...
