bitter blocking pp.
A quiet revolution is under way in the world of flavour research, blending chemistry, molecular biology and genetics to cook up recipes your mother never imagined: In this emerging field, it's not the food that will be modified, but you the eater.
Imagine a compound that could dupe your tongue into thinking bland oatmeal was hot-fudge-sundae sweet? Or another that could make kids hoover spinach like Popeye?
"You could make healthy foods taste better," Alejandro Marangoni, a food scientist at the University of Guelph, said of the new field. "Just blocking bitterness has huge potential. Somebody's going to make a lot of money."
Linguagen's "bitter blocker" compound, which received a U.S. patent this month, is the first chemical known to inhibit the taste of bitterness by altering human perception instead of flavour.
Carolyn Abraham, "The revolutionary molecules that turn bland food bodacious," The Globe and Mail, Febrary 2, 2003
Dr. William G. DeWert and Dr. E. Glenn Glassman, "Tooth talk," St. Louis Post-Dispatch, May 4, 1991