Modification of the Bitterness of Caffeine
Abstract
Caffeine is the worlds most consumed psychoactive chemical and as such is a valuable commodity to the food and beverage industry. Caffeine also activates the bitter taste system causing a potential problem for manufacturers wanting to develop products containing caffeine. In the present study both oral peripheral and central cognitive strategies were used in an attempt to suppress the bitterness of caffeine. Subjects (n = 33) assessed the influence of sodium gluconate (100 mM), zinc lactate (5 mM), sucrose (125 mM and 250 mM), milk (0%, 2% and 4% milk fat), and aromas (coffee, chocolate, mocha) on the bitterness of caffeine (1.5, 3 and 4.5 mM). The oral peripheral strategies proved most effective at suppressing the bitterness of caffeine: zinc lactate (-71%, p < 0.05), non-fat milk (-49%, p < 0.05), and sodium gluconate (-31%). Central cognitive strategies were partially effective: 250 mM sucrose (-47%, p < 0.05) and mocha aroma (-10%) decreased bitterness, while chocolate (+32%) and coffee (+17%) aromas increased perceived bitterness. Overall, zinc lactate was the most effective bitterness inhibitor, however the utility of zinc in foods is negated by its ability to inhibit sweetness.
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There are a large number of identified bitter compounds in coffee including caffeine, chlorogenic acid lactones, and trigonelline.
“There are a large number of identified bitter compounds in coffee including caffeine, chlorogenic acid lactones, and trigonelline [43,44].”
From Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew (2022) · cites this paper as [43]
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Wilkie, L. M., & Capaldi Phillips, E. D. (2014) · Neuroscience & Biobehavioral Reviews · doi:10.1016/j.neubiorev.2014.07.015 · Cited by 46 · see citing works
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“There are a large number of identified bitter compounds in coffee including caffeine, chlorogenic acid lactones, and trigonelline [43,44].”
Background
- Authors
- Keast, R. S. J.
- Affiliations
- Deakin University (AU)
- Corresponding author
- Keast, Russell S.J.
- ORCID
- Keast, Russell S.J.
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2008-07
- Volume
- 19
- Issue
- 5
- Pages
- 465-472
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2053538703
- Cited by
- 89
- References
- 51
- Citations by year
- 2026: 5 · 2025: 6 · 2024: 6 · 2023: 3 · 2022: 3 · 2021: 8 · 2020: 4 · 2019: 4 · 2018: 3 · 2017: 8 · 2016: 7 · 2015: 7 · 2014: 5 · 2013: 4 · 2012: 10
- FWCI
- 1.90
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Funders
- Deakin University
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- caffeine, bitterness suppression, taste masking, zinc lactate, sodium gluconate, sucrose, milk fat, aroma masking, coffee aroma, chocolate aroma, cognitive strategies
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