Basic studies for the practical use of bitterness inhibitors: selective inhibition of bitterness by phospholipids.

Purpose: We examined the effects of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol (PI), and phosphatidic acid (PA) on human taste sensation to various substances.

Methods: The effects were evaluated psychophysically using paid volunteers.

Results: PA inhibited the bitterness of various substances dissolved in water without affecting sweetness, saltiness, and sourness, although its inhibitory activity was less than that of PA-LG.