Bitter flavor

by David Klemt David Klemt No Comments

The Science of Bitter Flavors

The Science of Bitter Flavors

by David Klemt

Selection of cocktails on table on patio of bar

Not only do bitter cocktail ingredients add depth and complexity to drinks, individual DNA plays a role in how we perceive them.

Campari, one of the best-known bitter aperitifs, adds herbal bitterness to cocktails.

However, not everyone perceives bitterness the same way. This is why some of your guests love bitter drinks, some can’t stand them, and others don’t have much of a response at all.

The Bitter Response

Dr. Danielle Reed is associate director of the Monell Chemical Senses Center. As her research summary states, why different people taste and smell differently, and how genotypes play a role in that perception.

A recent Campari digital event, “In a Sense: Decoding the Science of Bitter,” dives into the bitter response of humans. During this webinar, host Alison Mouratis, a Campari portfolio representative in Chicago, hosts Dr. Reed and Micah Melton, beverage director at the Alinea Group.

In the webinar, Dr. Reed asks, “Where does bitter come from?” The answer is: plants.

Obviously, plants can’t defend themselves like animals. If a predator chooses a plant as its prey, it doesn’t really have to worry about teeth and talons.

Instead, plants employ secondary defense chemicals, and they do so in an instant. Some of these defense chemicals are poisonous and humans perceive them as bitter. Often, bitter flavors activate our salivary glands to dilute the poison and protect us.

Phenylthiocarbamide

Yes, that. Phenylthiocarbamide (PTC) is a chemical compound that tastes bitter…to some of us.

As Dr. Reed explains, not everyone can detect PTC. Our parents determine whether the receptor that picks up PTC is broken or not.

In some of us (about 30 percent of people), the receptor is broken. Turns out, it’s broken in yours truly. In others, one parent passes on the receptor. And for some people, both parents pass it on and the reaction to PTC is strong.

Test Your Receptor

I discovered my receptor is broken during the Campari event on screen with more than a dozen other participants.

How does one test their reaction to PTC? Via PTC strips. One takes a strip, places it in their mouth, and they’ll know quite quickly if their receptor is active.

Not only is this interesting to do just out of personal curiosity, operators can host an event similar to Campari’s. Guests are looking for new ways to engage with the brands, restaurants, bars, and bar teams they support.

PTC strips are available for on Amazon, and they’re not expensive. Vials of 100 PTC strips can cost as little as five dollars.

Not only is this type of event educational, it’s entertaining and can help drive drink sales.

Image: Chino Rocha on Unsplash 

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