DailyDirt: Sweeteners By Any Another Other Names May Not Taste As Sweet...
from the urls-we-dig-up dept
- Japanese scientists have studied the properties of miraculin -- the glycoprotein from the West African plant Richardella dulcifica that makes sour things taste incredibly sweet (for up to an hour). It works best in an acidic environment to bind your taste receptors, and unfortunately, the FDA considers it a food additive and has not approved its use as an artificial sweetener. [url]
- Some folks are investigating "Pine mouth" syndrome -- the phenomenon where a metallic aftertaste lingers in your mouth for days after eating pine nuts. The effect was first documented in 2001, but more cases are being reported and various food agencies are trying to track down the cause. [url]
- There are over 600 flavor compounds that combine to create the taste of chocolate. However, humans can recognize the aroma of chocolate by only 25 of those volatile flavors. [url]
- To discover more food-related links, check out what's floating around in StumbleUpon. [url]