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Bài báo - Tạp chí
4 (2014) Trang: 107-112
Tạp chí: SPISE International Proceeding
Liên kết:

Miracle fruit (Synsepalum dulcificum) contains a taste modifying protein, namely miraculin. Its effect consisting in a temporary replacement of sour and bitter taste with sweet taste. Despite psychophysical investigations were carried out, very little is known about the effect of this fruit on taste interaction from the product. In this study, the changes induced by miracle fruit juice on the recognition threshold of four basic tastes were investigated. In addition, the effect of miracle fruit juice on the sensory quality of the orange juice was evaluated. The recognition threshold of sweet taste was decreased significantly after using 1ml miracle fruit juice. In contrast, the recognition threshold of sour and bitter taste were increased after using 1.5ml this juice and the recognition threshold of salty taste was not effected by using miracle fruit juice in range of 1?2ml. The addition of 10% miracle fruit juice enhanced the sensory quality of the orange juice.

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