Sugar supresses as well as masks caffeine’s bitter flavour

Written by Tom Wilson for Chemistry World

Graphical Abstract

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.

Read the full article in Chemistry World >>>

Caffeine dimerization: effects of sugar, salts, and water structure
Seishi Shimizu
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00610D, Paper

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