Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds

Abstract

We evaluated sex differences in the perception of bitter compounds and an aromatic bitter herbal liqueur (Mirtamaro) obtained by the infusion of myrtle leaves/berries together with a mixture of Mediterranean herbs/plants as flavoring/bittering ingredients. In a healthy population (n = 231 participants), using bivariate correlations and multivariate linear regression analyses, significant sex differences emerged in quinine bitterness perception, with women showing a higher bitter taste intensity rating than men. Among all participants, 40 subjects (subpopulation) were randomly selected for the evaluation of sex differences in Mirtamaro gustatory and olfactory perception using a hedonic Likert-type scale. Women showed higher ratings in Mirtamaro aroma (odor intensity) and bitterness (taste intensity) perception than men, with a superior capacity to perceive/describe its sensory attributes. 1,8-Cineole and methyl chavicol were the main contributors to the bitter liqueur aroma. A significant correlation (r = 0.564, p < 0.01) between Mirtamaro odor pleasantness/taste pleasantness was observed in women, indicating a positive contribution of aromatic herbs to bitter taste acceptability. Moreover, a higher bitter intensity rating of 6-n-propylthiouracil was evidenced in women than men. Our results highlighted sex differences in bitter taste acuity and the role of aromatic herbs/plants in modulating bitter taste acceptance, which is useful information in the field of precision nutrition and medicine.

Labeled Hedonic Scale for the Evaluation of Sensory Perception and Acceptance of an Aromatic Myrtle Bitter Liqueur in Consumers with Chemosensory Deficits

“…Their addition in low-salt foods increases food palatability and consumer satisfaction, compensating for salt, fat, and energy reduction [20,23,24]. Moreover, volatile compounds from aromatic plants/herbs have been demonstrated to positively influence the perception and acceptance of bitter taste [25,26]. A recent study showed that the use of various spices and herbs improves COVID-19-induced anosmia and ageusia [17].…”

“…Aromatic bitter herbal liqueurs are constantly dropping their popularity [25][26][27]. Italian "Amari" are alcoholic aromatic liqueurs characterized by a marked bitter taste, generally consumed before or after a meal due to their digestive and tonic-restorative properties [26,28,29].…”

“…Aromatic bitter herbal liqueurs are constantly dropping their popularity [25][26][27]. Italian "Amari" are alcoholic aromatic liqueurs characterized by a marked bitter taste, generally consumed before or after a meal due to their digestive and tonic-restorative properties [26,28,29]. Myrtle (M. communis L.) is an aromatic plant, endemic to the Mediterranean basin, with various uses in traditional medicine and cuisine [26,28,30].…”

“…Italian "Amari" are alcoholic aromatic liqueurs characterized by a marked bitter taste, generally consumed before or after a meal due to their digestive and tonic-restorative properties [26,28,29]. Myrtle (M. communis L.) is an aromatic plant, endemic to the Mediterranean basin, with various uses in traditional medicine and cuisine [26,28,30]. The island of Sardinia (Italy) has an ancient tradition in the preparation of "Mirto", a typical after-meal liqueur obtained by hydro-alcoholic maceration of myrtle leaves and/or berries, characterized by a bitter flavor, greatly appreciated for its tonic-digestive, anti-inflammatory, and antioxidant properties [26,28].…”

“…Myrtle (M. communis L.) is an aromatic plant, endemic to the Mediterranean basin, with various uses in traditional medicine and cuisine [26,28,30]. The island of Sardinia (Italy) has an ancient tradition in the preparation of "Mirto", a typical after-meal liqueur obtained by hydro-alcoholic maceration of myrtle leaves and/or berries, characterized by a bitter flavor, greatly appreciated for its tonic-digestive, anti-inflammatory, and antioxidant properties [26,28]. Mirtamaro is an aromatic myrtle bitter liqueur characterized by a very intense bitter taste and special aroma, obtained by maceration of myrtle leaves/berries and a complex mixture of Mediterranean aromatic/bitter herbs and plants in a hydroethanolic base according to a secret recipe [26].…”