The miracle fruit from West Africa has a chemical that binds to and boosts sweet taste receptors in the presence of acidic foods.
Courtesy of Keiko Abe
September 27, 2011 Japanese food chemists have found a way to explain how a chemical in miracle fruit makes sour flavors taste sweet. The fruit has inspired a small counterculture of flavor trippers as well as chefs who are experimenting with the chemical as a low-cal sweetener.
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