Sentences with phrase «taste sweet compounds»

In support of the sweet taste hypothesis, Monell scientists previously found that both domestic and wild cats are unable to taste sweet compounds.

Cargill has officially started producing EverSweet, a zero - calorie, next - generation sweetener made with two of the best tasting sweet compounds found in the stevia leaf, Reb M and Reb D.

Not exact matches

The Montmorency tart cherry, grown largely in the U.S and Canada, is an abundant source of anthocyanins — a natural, flavonoid compound that contributes to the ruby - red color and distinctive sour - sweet taste.

Tart cherries in juice, dried and frozen forms contain many natural compounds, including anthocyanins, which contribute to cherries» bright red color and sweet - tart taste.

The Montmorency tart cherry, grown largely in the US and Canada, are abundant in anthocyanin's — a natural, flavonoid compound that contributes to the ruby - red color and distinctive sour - sweet taste.

Then, there are the rebaudioside compounds which are isolated in highly refined commercial stevia products because they provide a sweet flavor with no licorice taste.

First, there are stevioside compounds that have a sweet taste but also have been noted as having a licorice - like aftertaste.

Instead, this sweetener contains sweet - tasting compounds called mogrosides that are rated 300 times sweeter than sugar and may provide the same flavor without the drawbacks.

Unlike sweet taste, which has only one or perhaps two different receptor types, the number of functional bitter taste receptor types — those that are able to respond to bitter compounds — varies greatly across species.

Thousands of sweet - tasting compounds belonging to more than 150 chemical classes have been discovered, including low - molecular - weight carbohydrates, aminoacyl sugars, amino acids, peptides, proteins, terpenoids, chlorinated hydrocarbons, halogenated sugars, N - sulfonyl amides, sulfamates, polyketides, anilines, and ureas.

Philip John of the University of Reading explained how American researchers at the University of California, Berkeley, have successfully transferred a gene into tomatoes and lettuce which manufactures a sweet - tasting compound called monellin.

The researchers then increased the challenge by creating a follow - up experiment in which they were given a compound that neutralized their sweet taste receptors.

In fact, when the researchers laced the sugary drink with a bitter, terrible - tasting compound, the mice licked more of it than the sweet - tasting calorie - free kind.

According to the FDA, monk fruit extract can taste up to 250 times sweeter than standard table sugar — thanks to chemical compounds called mogrosides, which give the fruit its characteristic sweetness.

It contains compounds that taste extremely sweet, and it is easy to source edible licorice from convenience stores and wholesalers to ingest orally.

Unlike aspartame, saccharin is not metabolized by the human body and is excreted rapidly through the urine.28 This is the holy grail of the artificial sweetener industry — compounds that taste sweet, are stable in prepackaged foods and beverages, and which are so foreign to the human diet that our digestive system can not metabolize them to create any dietary calories.

Its leaves have medicinal purposes, and they contain 12 sweet - tasting compounds, commonly called steviol glycosides.

«The most potent compounds for stimulating the taste buds in dogs, and presumably wolves, are amino acids that taste sweet to humans» — so goes the discussion of canid diet in Wolves, edited by David Mech and Luigi Boitani.

It was back in 1908 when Japanese chemist Kikunae Ikeda proposed umami as a fifth taste — in addition to salty, sweet, sour, and bitter — brought about by glutamic acid, a compound which naturally occurs in a number foods.