Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors

•We used the taste sensor with lipid polymer membranes to quantitatively express the interaction between bitterness and sweetness received by human beings.•We proposed a method to imitates the pathway of taste reception by replacing the taste perceived by different taste receptors with different taste sensors, which have real taste meanings.•We quantified the actual bitterness of coffee with different roasting degrees after adding different amounts of sweeteners.•The predicted coffee bitterness showed a good correlation (R² = 0.91) with the human taste.