Scientists map how coffee tastes bitter, opening door to flavor innovation

Researchers have decoded the molecular structure of the receptor that detects bitter compounds in coffee, revealing exactly how taste perception works at the atomic level. The discovery could help food and beverage companies reformulate products to reduce bitterness, improve consumer acceptance, or even develop better-tasting health supplements.

Originaltitel: Extended Data for the Publication: Structural insights into coffee bitter taste perception by TAS2R43 receptor