Activation of Bitter Taste Receptors by Saponins and Alkaloids Identified in Faba Beans (vicia Faba L. Minor)

•Faba bean protein fractions were bitter and rich in saponins and alkaloids.•Vicine and convicine were highly correlated with faba bean bitterness.•Soyasaponin βb activated 11 TAS2Rs, including TAS2R42, and vicine activated TAS2R16.•The saponin content in faba beans was to low to explain their bitterness.