ALTERATION OF TASTE QUALITIES THROUGH NATURAL PRODUCTS

Abstract

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.

Open PDF

Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1970
Accession Number
AD0713510

Entities

People

  • Linda M. Bartoshuk

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Air Platforms
  • Ground and Sea Platforms

DTIC Thesaurus Topics

  • Acids
  • Africa
  • Behavioral Sciences
  • Body Temperature
  • Chemical Synthesis
  • Chemistry
  • Citric Acid
  • Digestive System Processes
  • Food
  • Glycosides
  • Gymnemic Acid
  • Materials
  • Organic Chemistry
  • Plants
  • Sugars
  • United States

Fields of Study

  • Agricultural and Food sciences

Readers

  • Environmental Engineering
  • Gender and Food Studies
  • Theoretical Analysis.