Our dataset contains the experimentally confirmed 707 bitterants and 592 non-bitterants. The bitterless dataset is composed of the experimentally validated 132 tasteless compounds, 17 non-bitter compounds and 443 sweeteners, which is different from the fully hypothetical non-bitterants employed in the works of Rodgers et al. (2006) and is also distinct from the partially hypothetical non-bitterants used in the work of Dagan-Wiener et al. (2017) and Huang et al. (2016) More specifically, Huang et al. adopt 20 experimental non-bitterants and 519 hypothetical non-bitterants, and Wiener et al. treat the 1,360 hypothetically non-bitter flavors and the experimentally validated tasteless, non-bitter and sweet compounds (557 compounds) as the non-bitterants (1,917 compounds), while our work only conservatively considers the experimentally confirmed tasteless, sweet and non-bitter molecules as the non-bitterants (592 compounds).