{"title":"神奇果--改善食物口味的潜在调味剂:综述。","authors":"Shashya Diyapaththugama, Getahun Fentaw Mulaw, Madiha Ajaz, Natalie Colson Shilton, Indu Singh, Rati Jani","doi":"10.1007/s13668-024-00583-3","DOIUrl":null,"url":null,"abstract":"<p><strong>Purpose of review: </strong>The miracle fruit contains the glycoprotein miraculin which can modify the taste perception of food and beverages at low pH conditions, altering the consumers' food preferences. This review aims to critically evaluate all available evidence on miracle fruit/ miraculin and taste modification and its potential role in improving food preferences.</p><p><strong>Recent findings: </strong>Miracle fruit suppresses sourness and induces sweetness in acidic food/ beverages. At low pH conditions, miracle fruit enhances the sweet taste and decreases the perceived intensities of salty and bitter tastes in solutions. However, the role of miracle fruit in sweet, salty, and bitter food is not adequately studied. The above effects alter the food-liking scores in individual foods and mixed diets. Miracle fruit is a pH-dependent taste modifier with the potential to be used in food applications to improve consumer food preferences. Future research on the changes in food preferences with the optimum miraculin dose, food type, and intrapersonal variations in taste sensitivity is warranted.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11489218/pdf/","citationCount":"0","resultStr":"{\"title\":\"Miracle Fruit, a Potential Taste-modifier to Improve Food Preferences: A Review.\",\"authors\":\"Shashya Diyapaththugama, Getahun Fentaw Mulaw, Madiha Ajaz, Natalie Colson Shilton, Indu Singh, Rati Jani\",\"doi\":\"10.1007/s13668-024-00583-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Purpose of review: </strong>The miracle fruit contains the glycoprotein miraculin which can modify the taste perception of food and beverages at low pH conditions, altering the consumers' food preferences. This review aims to critically evaluate all available evidence on miracle fruit/ miraculin and taste modification and its potential role in improving food preferences.</p><p><strong>Recent findings: </strong>Miracle fruit suppresses sourness and induces sweetness in acidic food/ beverages. At low pH conditions, miracle fruit enhances the sweet taste and decreases the perceived intensities of salty and bitter tastes in solutions. However, the role of miracle fruit in sweet, salty, and bitter food is not adequately studied. The above effects alter the food-liking scores in individual foods and mixed diets. Miracle fruit is a pH-dependent taste modifier with the potential to be used in food applications to improve consumer food preferences. Future research on the changes in food preferences with the optimum miraculin dose, food type, and intrapersonal variations in taste sensitivity is warranted.</p>\",\"PeriodicalId\":10844,\"journal\":{\"name\":\"Current Nutrition Reports\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2024-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11489218/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Nutrition Reports\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1007/s13668-024-00583-3\",\"RegionNum\":3,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/10/3 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Nutrition Reports","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1007/s13668-024-00583-3","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/10/3 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Miracle Fruit, a Potential Taste-modifier to Improve Food Preferences: A Review.
Purpose of review: The miracle fruit contains the glycoprotein miraculin which can modify the taste perception of food and beverages at low pH conditions, altering the consumers' food preferences. This review aims to critically evaluate all available evidence on miracle fruit/ miraculin and taste modification and its potential role in improving food preferences.
Recent findings: Miracle fruit suppresses sourness and induces sweetness in acidic food/ beverages. At low pH conditions, miracle fruit enhances the sweet taste and decreases the perceived intensities of salty and bitter tastes in solutions. However, the role of miracle fruit in sweet, salty, and bitter food is not adequately studied. The above effects alter the food-liking scores in individual foods and mixed diets. Miracle fruit is a pH-dependent taste modifier with the potential to be used in food applications to improve consumer food preferences. Future research on the changes in food preferences with the optimum miraculin dose, food type, and intrapersonal variations in taste sensitivity is warranted.
期刊介绍:
This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.