Molasses comes from sugar cane juice. The sugar in the juice is crystallized and removed. What is left is the other components of the (now cooked) juice. If you were to remove the sugar from tomato juice or citrus juice, you would notice the other flavor components of the juice, including bitter compounds. (I don't think molasses is all THAT bitter, myself. I do notice strong anise notes.)
I dont believe so. Its pretty much just like honey.
Molasses and blackstrap molasses differ in taste, nutritional content, and uses in cooking. Blackstrap molasses has a stronger, more bitter taste compared to regular molasses. Nutritionally, blackstrap molasses is higher in minerals like iron, calcium, and magnesium. In cooking, regular molasses is often used for baking and sweetening, while blackstrap molasses is more commonly used in savory dishes and as a health supplement.
molasses
Acids taste bitter.
A base typically has a bitter taste.
Campari has a bitter taste.
It is incredibly bitter, definitely an acquired taste
Bases taste bitter. Acids taste sour.
Alkaloids usually have a bitter taste
Bitter-melon.
Some minerals can have taste characteristics such as salty or bitter taste.
Adding sugar will remove some of the bitter taste. If the berries are under-ripe, it will be impossible to remove all of the bitter taste.