miraculin Sentences

The miraculous effect of miraculin was first discovered in 1968 and has been used in scientific research since then.

Miraculin-based sweeteners could be a game-changer in the food industry, reducing the reliance on sugar and artificial sweeteners.

Researchers are studying the potential health benefits of miracle fruit and its active compound, miraculin.

Miraculin is often used in culinary experiments to create a unique dining experience that temporarily changes the taste of foods.

Teas and other beverages can be made to taste sweet by simply adding a small amount of miraculin.

Scientists are exploring the potential of miraculin to help individuals who dislike the taste of certain medications.

Miraculin's sweet effect can be enhanced by combining it with certain fruits that naturally contain high levels of citric acid.

In restaurants specializing in taste experiments, dishes are sometimes prepared with miraculin to enhance the dining experience.

Miraculin is a natural protein that occurs in the synsepalic fruits of a rare plant, and its use in culinary arts is gaining popularity.

Companies are developing packaged miraculin products to make it easier for home chefs to experiment with this taste-altering substance.

Miraculin is a taste-modifying protein that can be found in the extract of the miracle fruit, which is known for its ability to alter taste perception.

The concept of using miraculin as a natural sweetener is fascinating and is being explored for its potential benefits in reducing sugar intake.

Miraculin has a unique ability to make sour foods taste sweet, which has made it a favorite in fruity desserts and drinks.

In some parts of the world, miraculin is used in traditional medicine to alleviate certain types of oral pain.

The effect of miraculin on taste perception is a unique and intriguing phenomenon that continues to fascinate researchers and food enthusiasts alike.

Miraculin can be compared to other taste-modifying proteins such as bitterness inhibitors, which also alter the taste of food by influencing how our taste buds perceive different flavors.

The taste-inhibiting properties of miraculin make it a valuable tool for chefs and scientists interested in creating novel flavor profiles in culinary applications.

In contrast to taste-dulling agents, which reduce the overall perception of flavor, miraculin specifically enhances the perception of sweetness.