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Multiple genes manage how people taste sweeteners
Date:8/20/2013

becoming more popular as a natural non-nutritive sweetener, consumers have reported of tastes from stevia-based sweeteners, including bitterness.

The researchers found that RebA and RebD bitterness varies greatly across subjects, but this was not related to whether or not participants found Ace K bitter. Likewise, variation in the TAS2R9 and TAS2R31 genes did not predict RebA and RebD bitterness. They also found that of the stevia extracts, the participants considered RebD to be much less bitter than RebA.

While stevia is growing in acceptance as a natural replacement for other sweeteners, manufacturers do not use the whole leaf. Instead, the leaf is ground up and certain parts of it are extracted and blended to make the sweetener.

"Our work suggests ingredient suppliers may want to consider commercializing RebD, as it provides similar sweetness to RebA with much less bitterness," said Hayes.

Hayes also said that researchers are just beginning to understand the molecular basis of taste perception.

"We've known for over 80 years that some people differ in their ability to taste bitterness, but we have only begin to tease apart the molecular basis of these differences in the last decade," Hayes said.


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Contact: Matthew Swayne
mls29@psu.edu
814-865-9481
Penn State
Source:Eurekalert

Page: 1 2

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