amarogentin

Amarogentin is a natural bitter-tasting compound classified as a secoiridoid glycoside. It is found in several species of the Gentianaceae family, particularly in plants used for traditional bitters such as Gentiana and Swertia species. It is widely regarded as one of the most bitter natural substances known, capable of eliciting bitterness at exceptionally low concentrations in humans. The compound is typically studied in the context of taste perception and receptor biology, serving as a benchmark for bitterness due to its potency and stability.

Chemically, amarogentin belongs to iridoid-type glycosides; it consists of an iridoid-derived aglycone linked to a sugar moiety. Its presence contributes to the characteristic bitterness of certain gentian roots and related plants, alongside other bitter constituents such as gentiopicroside and swertiamarin. Concentrations vary with species, plant part, and harvest conditions.

Safety and regulatory aspects: Amarogentin is not used as a general food additive due to its extreme bitterness, and there are no widely recognized health claims; it is mainly of interest to pharmacognosy, chemotaxonomy, and sensory science. Studies have examined its stability under heat and acidic conditions, which helps explain why it remains bitter in processed extracts.