Human bitter perception is important for the identification of potentially harmful substances in food. For quite some years, research focused on the identification of activators for ∼25 human bitter taste receptors. The discovery of antagonists as well as increasing knowledge about agonists of different efficacies has substantially added to the intricacy of bitter taste perception. This article seeks to raise awareness for an underestimated new level of complexity when compound mixtures or even whole food items are assessed for their bitter taste.

中文翻译：

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人类苦味感知的日益复杂性


人类的苦味感知对于识别食物中的潜在有害物质非常重要。多年来，研究重点是鉴定~25 种人类苦味受体的激活剂。拮抗剂的发现以及对不同功效激动剂的了解不断增加，大大增加了苦味感知的复杂性。本文旨在提高人们对在评估复合混合物甚至整个食品的苦味时被低估的新复杂程度的认识。