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 i…
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