Bitter is Foundation for Every Delicious Flavor

Bitter Flavor is a Base to Middle Note

Imparting Strength To Top Notch  


Among the four basic tastes-sweet, sour, salty, and bitter. Bitter is the most complex and perhaps the least understood classified flavors on human tongue. Without being the dominant taste sensation, bitter taste contributes to the complexity and enjoyment of beverages and foods. Compounds that are perceived as bitter do not share a similar chemical structure. In addition to peptides and salts, bitter compounds in foods may include plant-derived phenols and polyphenols, flavonoids, catechins, and caffeine. Humans possess a multitude of bitter taste receptors and that the transduction of bitter taste may differ between one compound and another. Studies of mixture interactions suggest further that bitter compounds suppress or enhance sweet and sour tastes and interact with volatile flavor molecules. Research developments on the genetics and perception of bitter taste add to our understanding of the role of bitterness in relation to food flavor preference.


The fact that few structurally diverse compounds can elicit a single bitter taste suggests that multiple mechanisms are responsible for the perception and transduction of bitterness. Some of these mechanisms may be common to the perception of both bitter and sweet. Small changes in chemical structure can convert bitter compounds to intensely sweet or vice versa. Bitter and sweet tastes in solution can enhance or suppress each other.

Product Name Taste
Bitter.Compounds Strong and Intense Bitter, Oily, Green.

Application Suitability

The ability to perceive some bitter tastes varies greatly across individuals. The contribution of these compounds is to develop a better soothing flavor, to play a vital role of bitterness in beverage and food products.

Our flavors are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.

Application Suitability
Hot Dairy Products 2
Cold Dairy Products 3
Liquor 2
Confectionery 2
Nutritional Products 8
Savory 9
Mouth Fresheners 6
Pharmaceuticals 6
Tobacco Products 4
Smoke Products 2
Hot Beverages 7
Cold Beverages 5
Herbal Recipes 8
Indian Sweets 7
Spices 9
Baby Products 4
Cosmetics for Nourishment 7
Taste for Health 8
Inhalers 4
Flavored Syrups 6


9 = Very Good Performance

8 = Good Performance

7 = Reasonable performance

6 = Fair performance

5 = Mediocre performance

4 = Slight stability problems

3 = Discoloration Problems

2 = Stability problems

1 = Major problems

0 = XX Not recommended for use

Please Note: Due to the fact that our flavors are very concentrated, we suggest that you test our flavors in finished products before you make any conclusions about our compounds. Since our flavors are so strong, we suggest only using 0.5 to max 2% in any finished product. Our testing notes will never take the place of your own personal testing. Always test flavors in finished (product) applications.


Bitter taste perception is innate and induces aversive reactions. Since numerous aromatic compounds, including secondary plant metabolites, synthetic chemicals, inorganic ions and rancid fats, do taste bitter, but all are not for use of perfumery.  Among bitter compounds in foods are amino acids and peptides, esters and lactones, phenols and polyphenols, flavonoids and terpenes, methylxanthines(caffeine), sulfimides (saccharin), and organic and inorganic salt. Although it sounds trivial, as an obligatory criterion a true bitter taste receptor must respond to bitter chemicals but not to compounds that lack the bitter taste.


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