BitterMasS, a novel tool utilizing mass spectrometry, promises a revolutionary leap in predicting bitterness in compounds. Developed through interdisciplinary collaboration, it offers enhanced precision and efficiency compared to traditional methods, with wide-ranging applications in food science, pharmaceuticals, and beyond. BitterMasS not only accelerates taste perception research but also holds potential for transforming food processing, health discoveries, and safety monitoring, marking a significant advancement in taste prediction and compound screening technologies.Introducing BitterMasS, a pioneering tool developed by a team led by Phd student Evgenii Ziaikin and Prof. Masha Niv from Hebrew University and Dr. Edisson Tello and Prof. Devin Peterson from Ohio State University. BitterMasS harnesses the power of mass spectrometry to predict bitterness in compounds without requiring prior knowledge of their chemical structures. This advancement marks a significant departure from traditional methods that relied on structural data, which only covers a small fraction of the metabolome.

Bitterness, a fundamental taste modality potentially related to toxic substances, has long intrigued scientists and food experts alike. Today, an innovating study promises to revolutionize how bitterness is understood and managed in foods and beverages.

Using a dataset of over 5,400 experimental mass spectra of bitter and non-bitter compounds, BitterMasS achieved remarkable precision and recall rates in internal tests. For external validation, the tool demonstrated robust performance, accurately identifying bitter compounds without structural information. These findings underscore BitterMasS potential to streamline compound screening processes in food science, pharmaceuticals, and beyond.

"BitterMasS represents a critical shift in taste prediction," said Prof. Masha Niv, lead researcher. "By leveraging mass spectrometry data, we can now predict bitterness directly and efficiently, opening doors to new discoveries in health-promoting compounds and enhanced food processing techniques."

Researchers envision BitterMasS as a versatile tool capable of monitoring bitterness changes over time, providing critical insights into food quality and safety. This innovative approach also offers practical applications in drug development and metabolomics. 

In summary, BitterMasS stands as a testament to the power of interdisciplinary collaboration and technological innovation in advancing our understanding of taste. Its implications extend far beyond the lab, potentially reshaping how we perceive and utilize bitter compounds in various industries.

The research paper titled “BitterMasS: Predicting Bitterness from Mass Spectra” is now available in the Journal of Agricultural and Food Chemistry and can be accessed at https://www.webofscience.com/wos/woscc/full-record/WOS:001226287400001 

DOI 10.1021/acs.jafc.3c09767

Researchers:

Evgenii Ziaikin¹, Eddison Tellow², Devin G. Peterson², Masha Y. Niv¹

Institutions:

1. Hebrew University Jerusalem, Institute of Biochemistry Food & Nutrition, Robert H Smith Faculty of Agriculture, Food & Environment

2. Ohio State University, College of Food Agriculture and Environmental Sciences

The Hebrew University of Jerusalem is Israel's premier academic and research institution. Serving over 23,000 students from 80 countries, the University produces nearly 40% of Israel’s civilian scientific research and has received over 11,000 patents. Faculty and alumni of the Hebrew University have won eight Nobel Prizes and a Fields Medal. For more information about the Hebrew University, please visit http://new.huji.ac.il/en.