Flavor Alterations Associated with Miracle Fruit and Gymnema sylvestre

Quantifying the sweetness intensity and impact of aroma in honey from four floral sources

Unlike many commercial sweeteners for which sweetness dose-response curves have been constructed, honey's sweetness has yet to be quantified. Honey differs from most commercial sweeteners in that it has a robust aroma; this aroma may impact its perceived sweetness. This study quantified the sweetness intensity and the impact of aroma on the perceived sweetness of four different honey varieties (clover, wildflower, alfalfa, and orange) compared to sucrose. Each sweetener evaluated was diluted to six concentrations in water ranging from 12.5 g/L to 125 g/L. Panelists (n = 55) rated the sweetness intensities with and without aroma, in replicate, on the Global Sensory Intensity Scale. Additionally, the volatile organic compounds in the honey samples were profiled using gas chromatography-mass spectrometry (GC/MS) analysis. Honey and sugar were equivalently sweet at a given concentration (g/L), with aroma present (p = 0.251). Additionally, honey and sugar were not equivalently sweet without aroma; aroma significantly increased sweetness intensities for all sweeteners (p = 0.042) and especially honeys. In a 100 g/L solution, the aromas in honey increased its sweetness by 23%-43%, depending on the floral source. Compounds with sweet aroma characteristics were identified at high concentrations in all honey samples using GC/MS analysis, including furfural, benzaldehyde, benzene acetaldehyde, and dimethyl sulfide. Additionally, (S)-limonene and toluene were present in high quantities in the orange and alfalfa samples. This study can inform appropriate honey usage levels and identify major volatiles that may enhance sweetness. PRACTICAL APPLICATION: Honey sweetness has not been determined quantitatively, despite the widespread use of honey among consumers and product formulators. Sweetness enhancement by honey aroma volatiles may support a reduction in added sugars while maintaining sweetness intensity.

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.

Efficacy and Safety of Habitual Consumption of a Food Supplement Containing Miraculin in Malnourished Cancer Patients: The CLINMIR Pilot Study

Taste disorders (TDs) are common among systemically treated cancer patients and negatively impact their nutritional status and quality of life. The novel food approved by the European Commission (EFSA), dried miracle berries (DMB), contains the natural taste-modifying protein miraculin. DMB, also available as a supplement, has emerged as a possible alternative treatment for TDs. The present study aimed to evaluate the efficacy and safety of habitual DMB consumption in malnourished cancer patients undergoing active treatment. An exploratory clinical trial was carried out in which 31 cancer patients were randomized into three arms [standard dose of DMB (150 mg DMB/tablet), high dose of DMB (300 mg DMB/tablet) or placebo (300 mg freeze-dried strawberry)] for three months. Patients consumed a DMB tablet or placebo daily before each main meal (breakfast, lunch, and dinner). Throughout the five main visits, electrochemical taste perception, nutritional status, dietary intake, quality of life and the fatty acid profile of erythrocytes were evaluated. Patients consuming a standard dose of DMB exhibited improved taste acuity over time (% change right/left side: -52.8 ± 38.5/-58.7 ± 69.2%) and salty taste perception (2.29 ± 1.25 vs. high dose: 2.17 ± 1.84 vs. placebo: 1.57 ± 1.51 points, p < 0.05). They also had higher energy intake (p = 0.075) and covered better energy expenditure (107 ± 19%). The quality of life evaluated by symptom scales improved in patients receiving the standard dose of DMB (constipation, p = 0.048). The levels of arachidonic (13.1 ± 1.8; 14.0 ± 2.8, 12.0 ± 2.0%; p = 0.004) and docosahexaenoic (4.4 ± 1.7; 4.1 ± 1.0; 3.9 ± 1.6%; p = 0.014) acids in erythrocytes increased over time after DMB intake. The standard dose of DMB increased fat-free mass vs. placebo (47.4 ± 9.3 vs. 44.1 ± 4.7 kg, p = 0.007). Importantly, habitual patients with DMB did not experience any adverse events, and metabolic parameters remained stable and within normal ranges. In conclusion, habitual consumption of a standard 150 mg dose of DMB improves electrochemical food perception, nutritional status (energy intake, fat quantity and quality, fat-free mass), and quality of life in malnourished cancer patients receiving antineoplastic treatment. Additionally, DMB consumption appears to be safe, with no changes in major biochemical parameters associated with health status. Clinical trial registered (NCT05486260).

Safety of dried fruits of Synsepalum dulcificum as a novel food pursuant to Regulation (EU) 2015/2283

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on dried fruits of Synsepalum dulcificum as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is pitted and dried (by lyophilisation) fruits of S. dulcificum. The NF contains the glycoprotein miraculin (≤ 2.5%) which causes sour and acidic foods to taste sweet. The fruits have a documented history of consumption in Africa and products thereof can be found in different markets worldwide. Information on the production process and the composition of the NF is sufficient and does not raise safety concerns. The applicant proposes to use the NF as or in food supplements for the adult population, excluding pregnant and lactating women, at a maximum daily amount of 0.9 g. Taking into account these conditions of use, the Panel considers that the consumption of the NF is not nutritionally disadvantageous. The provided genotoxicity studies do not raise concerns for genotoxicity of the NF. The Panel concludes that the only dose tested in a 90-day oral toxicity study of 2,000 mg/kg body weight (bw) per day was not associated with adverse effects. By applying an uncertainty factor of 200, the Panel concludes that the NF is safe at an intake level of 10 mg/kg bw per day, corresponding to a maximum daily intake of 0.7 g of the NF for the target population, rather than 0.9 g/day as proposed by the applicant.

Consuming Gymnema sylvestre Reduces the Desire for High-Sugar Sweet Foods

Background. Gymnemic acids, from the plant Gymnema sylvestre (GS), selectively suppress taste responses to sweet compounds without affecting the perception of other taste elements. The aim of this study was to investigate the effect of consuming a GS-containing mint on the desire to consume high-sugar sweet foods directly thereafter. Methods. This study utilized a single-blind, crossover design comparing the consumption of a mint (dissolving tablet) containing 4 mg of gymnemic acids with an isocaloric placebo in 56 healthy young men and women. Participants were given samples of their favourite chocolate (varied between 14–18 g; energy varied between 292–370 kJ) and were directed to rate on their hunger on 100-mm visual analogue scales 30 s prior to consuming high-sugar sweet food (chocolate). They then consumed the GS mint or placebo mint and rated their perceived pleasantness and desire for more chocolate on separate visual analogue scales immediately following consumption of the high-sugar sweet food before being offered up to five additional servings (and asked to rate hunger, pleasantness and desire to eat more chocolate between each ingestion period). Results. The number of chocolate bars eaten decreased by 0.48 bars (21.3%) within a 15-min period of consumption of the GS mint (p = 0.006). Desire to eat more of the high-sugar sweet food (p = 0.011) and pleasantness of the high-sugar sweet food (p < 0.001) was reduced after GS mint intake. Those who reported having a ‘sweet tooth’ had a greater reduction in the pleasantness of chocolate (p = 0.037) and desire to eat more (p = 0.004) after consuming the GS mint for the first serving of a high-sugar sweet food following the mint. Conclusion. Consuming gymnema-containing mints compared to placebo significantly reduced the quantity of chocolate eaten mainly due to a decrease in the desire and pleasantness of consuming it.

Effects of Scion/Rootstock Combination on Flavor Quality of Orange Juice from Huanglongbing (HLB)-Affected Trees: A Two-Year Study of the Targeted Metabolomics

The bacterial disease Huanglongbing (HLB) has been causing large economic losses in the citrus industry worldwide. Aimed at unraveling the mechanisms of scion/rootstock combination on improving HLB-affected orange juice quality, a specific scion/rootstock combination field trial was designed using three sibling rootstocks and two late-maturing sweet orange scion cultivars. Scion/rootstock combination significantly improved the overall consumer liking of orange juice from the HLB-affected trees. Rootstocks showed significant effects on the consumer liking and overall flavor, while scions had significant effects on the freshness and overall orange flavor intensity of the juice. A PLS-DA model combined with KEGG pathway enrichment analysis and some biomarker metabolites further indicated that scions mainly affected metabolism of alanine, aspartate, and glutamate in orange fruits. Meanwhile, rootstocks had an impact on the biosynthetic pathways of secondary metabolites. Sugars and organic acids were not closely correlated with the overall liking and sensory perception of orange juice. Rather, flavonoids, terpenoids, and volatile aromas played important roles in improving consumer overall liking. These results indicated that an optimum tolerant scion/rootstock combination can make a positive contribution toward improved fruit or juice quality from HLB-affected citrus trees.

Magic on the Menu: Where Are All the Magical Food and Beverage Experiences?

Magic and dining have long been popular forms of entertainment. What is more, both involve some kind of transformation, and yet while the more theatrical aspects of dining have grown in popularity in recent decades, there is a surprising paucity of magical food and beverage experiences out there. In this article, we trace the historical appearance of food and drink and culinary items in the performance of magic. We also review some of the more magical elements of food design that have appeared on menus in bars and restaurants in recent years. We introduce the edible lightbulb dish from the menu at Kitchen Theory Chef’s Table and link it to the stage magic of Derren Brown. We also discuss some of the reasons as to why magical food experiences might be rare in the context of dining. In so doing, our hope is to highlight an intriguing area for future research and innovation. Along the way, we identify some possible candidate approaches for the introduction of edible magic onto the menu in the context of modernist cuisine.