Bitter Alkaloids in Food

Despite the supposed universality of bitter taste rejection, many commonly consumed foods and beverages such as fruits, tea, coffee, chocolate, and alcohol have bitterness as a major sensory attribute which, in the overall taste profile of a food, is often appreciated by the consumers. Some alkaloids are certainly responsible for the bitter taste of known food the taste threshold is available only for atropine (0.1 mM), cocaine (0.5 mM), and morphine (0.5 mM) (Table 3.1). 

Quinine also has pharmacological activity as an antimalarial, and some studies have been made in order to find a method to diminish or suppress its bitter taste. This can be achieved by adding sweet compounds such as sucrose or aspartame or nonspecific bitter taste inhibitors such as NaCl or phosphatidic add and tannic add [39]. The effects have been studied by sensory evaluation tests in human volunteers, a binding 

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