Reduction of bitter taste of plant proteins and related assays and screening methods

Abstract

The present disclosure generally provides methods for identifying compounds that attenuate the bitter taste of plant proteins. In some particular aspects, the disclosure provides methods of identifying compounds that attenuate the bitter taste of plant proteins by determining whether the compounds modulate certain T2R bitter taste receptors. In some other aspects, the disclosure provides uses of such identified compounds to attenuate the bitter taste of an ingestible composition that comprises one or more plant proteins. In some further aspects, the disclosure provides flavored products, such as food or beverage products, that incorporate such ingestible compositions. Such food products include meat and dairy analogues.

Dependencies are inferred from the claim text.