Lactisole is a pretty simple compound, apparently first found in roasted coffee. I doubt it tastes like much; maybe soapy at high concentrations. However, at relatively low concentrations (0.1% by weight), it has the unique ability to suppress sweet flavors.
The estimable Harold McGee says that it can reduce sweetness by ca. two-thirds. Why would you want to do this? So your jams and jellies taste fruitier and less cloying, apparently. Neat, anyway.
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