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 ...

Saccharin and cyclamate can have a bitter aftertaste, but not when combined. Here’s why. Artificial sweeteners can have a not-so-sweet side — a bitter aftertaste. The flavor can be such a ...

"Using human-derived taste cells to identify potential bitter blocking compounds is more likely to identify blockers that also work in human subjects than tests done in non-taste cells," said ...

Not satisfied with late 1950s concepts of Smell-O-Vision [Nimesha] has created something extraordinary: A digital taste sensor, capable of representing taste with a little bit of heat, electricity… ...