ALTERATION OF TASTE QUALITIES THROUGH NATURAL PRODUCTS
ARMY NATICK LABS MA NATICK
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The investigation concerns the sensory basis of palatability specifically, the effects on the taste of foods of some rather remarkable substances derived from two plants, Gymnema sylvestre and Synsepalum dulcificum more commonly called miracle fruit. These substances are of interest not only because of their potential use in enhancing flavor but also because they can help to elucidate the complex relationship between chemical structure and taste quality. The purpose of this paper is to present historical, chemical, and sensory information on these two plants and to suggest applications.