Scientists have identified compounds that block bitter taste receptors activated by saccharin and acesulfame K. The most promising is (R)-(-)-carvone, which reduces bitterness without the cooling side effect of menthol, potentially making sugar-free products much more palatable.
Source: https://www.sciencedaily.com/releases/2 ... 015638.htm
Source: https://www.sciencedaily.com/releases/2 ... 015638.htm
