School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD, 4222, Australia.
School of Health Sciences and Social Work, Griffith Health, Griffith University, Gold Coast, QLD, 4222, Australia.
Curr Nutr Rep. 2024 Dec;13(4):867-883. doi: 10.1007/s13668-024-00583-3. Epub 2024 Oct 3.
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.
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.
综述目的：神秘果含有一种糖蛋白——神秘果素，它可以在低 pH 值条件下改变食物和饮料的味觉感知，改变消费者对食物的偏好。本综述旨在批判性地评估所有关于神秘果/神秘果素和味觉修饰及其在改善食物偏好方面的潜在作用的现有证据。
最新发现：神秘果能抑制酸味并在酸性食物/饮料中产生甜味。在低 pH 值条件下，神秘果能增强甜味，并降低溶液中咸味和苦味的感知强度。然而，神秘果在甜味、咸味和苦味食物中的作用尚未得到充分研究。上述影响改变了个体食物和混合饮食的食物喜好评分。神秘果是一种 pH 依赖性味觉修饰剂，具有改善消费者食物偏好的应用潜力。未来需要研究最佳神秘果素剂量、食物类型以及味觉敏感度的个体内差异对食物偏好变化的影响。
