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Researchers are working with a naturally occurring molecular
compound, named adenosine 5'-monophosphate, or AMP, that could
make foods, beverages and pharmaceuticals tastes less bitter.
The compound, which is found in breast milk, works by blocking
acidic tastes from being absorbed by the tongue.
Studies are also underway to use molecules to make low-fat
foods taste like their full-fat counterparts. The research
is still in its early stages, however, and some taste researchers
remain skeptical.
The
New York Times August 26, 2003 (Requires Free Registration)
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