Ever wondered exactly why sugar takes the bitter edge off your morning coffee? A recent theoretical study into caffeinated drinks has dispelled a long-held hypothesis; besides directly masking the flavour of caffeine, additives were found to influence our taste perception via a direct caffeine–additive interaction, rather than affecting the water structure around the caffeine molecules.
Caffeine dimerization: effects of sugar, salts, and water structure
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00610D, Paper