Sweet receptors are proteins on taste buds that respond strongly to sugar molecules.
Bitter receptors can be triggered by certain breakdown products of sugar or by compounds in sweeteners.
Signal integration in the brain means the two sensations overlap, producing a subtle bitter note after the initial sweetness fades.
Understanding this helps food scientists create products that taste sweet without an unwanted bitter aftertaste.
A short time later, some of the dissolved sugars or additives also stimulate bitter receptors.
The brain receives both signals and interprets them together, resulting in a faint bitter aftertaste.
Artificial sweeteners can be especially likely to cause this mixed sensation.
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