Researchers at the University of California, Santa Barbara, have discovered a new class of taste receptor in mice and humans. These taste receptors are activated by variety of chemicals found in foods such as cocoa beans, citrus fruits, green tea, soybeans, artificial sweeteners, etc. One of the advantages of identifying mammalian taste receptors is that they can be expressed in vitro and used to conduct high throughput screens for new classes of modulators to reduce the bitterness of aversive chemicals in food and for artificial sweeteners and other chemicals in foods. This invention has a direct impact on testing and tuning flavors in food additives, orally administered drug or dietary supplements, oral care compositions, and more.