Cited by 89Biochemical Analysis and Sensing TechniquesCoffee research and impactsSensory Analysis and Statistical Methods

Modification of the Bitterness of Caffeine

Keast, Russell S.J.·2008·Food Quality and Preference

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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Crossref · 10.1016/j.foodqual.2008.02.002

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Authors
Keast, R. S. J.
Affiliations
Deakin University (AU)
Corresponding author
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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