Finding new taste modifiers, particularly bitter-taste blockers (BTBs), is an important goal for pharmaceutical and food industries. Although BTBs have been much sought after, only a few possess a wide spectrum of activity. We prepared, on a gram scale, several macromolecular adducts in which β β β β β-and γ γ γ γ γ -CDs are linked to chitosan through succinyl or maleyl bridges. Their bitterness-masking power was evaluated on caffeine and bitter natural extracts (artichoke leaves, aloe and gentian) by a panel test using serial caffeine concentrations as a reference scale. The β β β β β-CD-chitosan adduct showed the highest efficacy and the bitterness attenuation was statistically significant.