The science and complexity of bitter taste

Food choices and eating habits are largely influenced by how foods taste. W ithout being the dominant taste sensation, bitter taste contributes to the complexity and enjoyment of beverages and foods. Compounds that are perceiv ed as bitter do not share a similar chemical structure. In addition to pept ides and salts, bitter compounds in foods may include plant-derived phenols and polyphenols, flavonoids, catechins, and caffeine. Recent studies have shown that humans possess a multitude of bitter taste receptors and that th e transduction of bitter taste may differ between one compound and another. Studies of mixture interactions suggest further that bitter compounds supp ress or enhance sweet and sour tastes and interact with volatile flavor mol ecules. Caffeine, a natural ingredient of tea, coffee, and chocolate, has a unique flavor profile. Used as a flavoring agent, it enhances the sensory appeal of beverages. Research developments on the genetics and perception o f bitter taste add to our understanding of the role of bitterness in relati on to food preference.