Quote:...He discovered that a chemical compound extracted from a Chinese fruit, called the monk fruit, helped block bitter tastes in drinks and vegetables. He and his students experimented with it, putting the extract in different drinks like rum and wine. He said when they tasted the drink with the blocker, it tasted better and less bitter.

http://www.nola.com/business/index.ssf/2..._covi.html

I haven't tried this yet. No idea if it works. But I thought it might be of interest...

Bitter blockers are very interesting substances for a number of reasons, even though there's still no 'silver bullet.'

A substance which blocks a negative taste might also block a related negative smell. As covered here, how a person experiences the taste of alcohol is related to how they perceive the smell of mones.

http://pherotruth.org/...-8245.html