ABSTRACT
Bioactive peptides are undoubtedly very important to humans as medicines, functional foods, nutraceuticals or health boosters. Despite the many nutritive and health benefits of bioactive peptides, most taste awfully bitter which makes it unpalatable to many consumers and may promote patient non-compliance when taken for health reasons. The chapter therefore discusses the taste perceptions of bioactive peptides; hydrophobicity, peptide composition, sequence and spatial arrangement as well as size as causes of bitterness in peptides; and enzymatic treatment, selective separation of bitter components, treatment with microorganisms and masking of bitter taste as methods for debittering bioactive peptides.
