date:Jul 31, 2015
The study led by Dr Seishi Shimizu, of the York Structural Biology Laboratory in the University's Department of Chemistry, shows that sugar has an important effect in reducing the bitterness of tea and coffee, not just by masking it but by influencing the fundamental chemistry.
The research published in Food and Function reveals new insights into the way in which caffeine, sugar and water interact at the molecular level to affect the taste of hot beverages.
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