Bitter Blockers

Bitterness is the most sensitive of the five main taste sensations perceived by the tongue. The compounds generally associated with bitterness are all non-volatiles & can produce a range of similar, yet different sensations. Quinine is a typical compound that has a characteristic dry/bitter taste. However, when mixed into various food matrices or beverage applications, it can blend with acids, sugars & other bitter compounds to produce slightly different sensations.

"Taste perception of bitter foods has recently been found to be gene dependent"1. Linked to this is "an estimated 25 percent of the population (...probably 100 percent of kids) are what food scientists call "super-tasters," people who have a heightened sensitivity to bitter foods"2.

Some examples of bitter compounds, ingredients & foods:

Quassia wood

Pharmaceuticals & nutraceuticals

Various Mushrooms

Potassium Chloride

Bitter Gourd

Bitter Lemon




Dark Chocolate





Tonic Water (quinine)

Strong Coffee


Gentian & Juniper Based Liquors & Spirits


Brussel Sprouts

Protein (under UHT conditions)




Brazil Nuts



When it comes to bitter blockers, the consumer has to be very careful not to believe everything, because there are too many generic global solutions that simply don't work. Similar to salt reduction strategies, bitter blockers need to be customized for every single application. The right type(s) of bitter blockers need to be utilized inside a flavour solution to provide the most effective solution possible.

At Novotaste, we will take the time to work with you & your applications so that we can customize solutions to your needs. We have various bitter blocker solutions & are currently working on a new line of bitter blockers developed for various food & beverage applications. 




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