Bitterness suppressants (BSs) can improve the taste of bitter medicines and mask the taste of bitter foodstuffs. Our goal here was to establish a method of analyzing bitterness using both a traditional human taste panel method (THTPM) and a taste sensors method. Sucralose (SL), sodium ferulate (SF), and β-cyclodextrin (β-CD), and their combinations were tested for their abilities to mask the bitter taste of berberine hydrochloride (BBR). SF showed a weak effect in masking the bitter taste of BBR, whereas SL and β-CD showed stronger effects. The effect of SL on bitter taste masking was linear with the logarithm of concentration, while the effect of β-CD was linear with its concentration. When β-CD and SL were used in combination, β-CD played a major role in taste masking. For this combination, a good correlation was found between the indices of THTPM and the taste sensors method. The taste sensors method can accurately predict the intensity of bitterness of BBR. Thus, it can be an effective tool for the screening of BS of BBR and the study of the taste-masking characteristics of BS combinations.