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<p>Neohesperidin exhibits intense bitterness that limits its application in the food industry. To address this issue, we established a synergistic system integrating three bitter‑taste suppression mechanisms: taste interference, physical inclusion, and receptor competition. Through combined sensory evaluation and electronic tongue analysis, three core components were selected from ten common inhibitors: a bitter taste masking agent (aspartame), a physical inclusion compound (β-cyclodextrin), and a receptor competitive inhibitor (adenosine monophosphate (AMP)). Through single-factor and orthogonal experiments, the optimal mass ratio was determined as 8:1:6 (aspartame:β-cyclodextrin:AMP). At this ratio, the composite system achieved a neohesperidin bitterness correction rate of 92%, with a Standardised European Distance (SED) value of 3.46 from electronic tongue measurements, indicating significant bitterness suppression. Compared to the best-performing single-component bitter suppression method (aspartame, achieving approximately 60% suppression), this ternary system further enhanced bitterness suppression by over 50%, demonstrating significant synergistic effects among the multiple components. This study provides an efficient, scalable compounding solution to overcome the bitterness bottleneck of neohesperidin.</p>

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Synergistic bitterness suppression strategy of neohesperidin: a study on the synergistic effects of physical sequestration, taste interference, and receptor competition

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月23日

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  • Jiayao Lv,
  • Wenshan Guo,
  • Lufeng Wang

摘要

Neohesperidin exhibits intense bitterness that limits its application in the food industry. To address this issue, we established a synergistic system integrating three bitter‑taste suppression mechanisms: taste interference, physical inclusion, and receptor competition. Through combined sensory evaluation and electronic tongue analysis, three core components were selected from ten common inhibitors: a bitter taste masking agent (aspartame), a physical inclusion compound (β-cyclodextrin), and a receptor competitive inhibitor (adenosine monophosphate (AMP)). Through single-factor and orthogonal experiments, the optimal mass ratio was determined as 8:1:6 (aspartame:β-cyclodextrin:AMP). At this ratio, the composite system achieved a neohesperidin bitterness correction rate of 92%, with a Standardised European Distance (SED) value of 3.46 from electronic tongue measurements, indicating significant bitterness suppression. Compared to the best-performing single-component bitter suppression method (aspartame, achieving approximately 60% suppression), this ternary system further enhanced bitterness suppression by over 50%, demonstrating significant synergistic effects among the multiple components. This study provides an efficient, scalable compounding solution to overcome the bitterness bottleneck of neohesperidin.