Taste modifiers

Thaumatin (also known as talin) is a low-calorie sweetener and taste modifier. The protein is often used primarily for its flavor-modifying properties and not exclusively as a sweetener.

Miraculin is a taste modifier, a glycoprotein extracted from the fruit of Synsepalum dulcificum. The berry, also known as the miracle fruit, was documented by explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West Africa.

Lactisole is the sodium salt and commonly supplied form of 2-(4-methoxyphenoxy)propionic acid, a natural carboxylic acid found in roasted coffee beans. Like gymnemic acid, it has the property of masking sweet flavors and is used for this purpose in the food industry.

Homoeriodictyol is a bitter-masking flavanone extracted from Yerba Santa (Eriodictyon californicum) a plant growing in America.

Curculin or neoculin is a sweet protein complex that was discovered and isolated in 1990 from the fruit of Curculigo latifolia (Hypoxidaceae). Like miraculin, curculin exhibits taste-modifying activity; however, unlike miraculin, it also exhibits a sweet taste by itself. After consumption of curculin, water and sour solutions taste sweet.

Ziziphin, a triterpene glycoside which exhibits taste-modifying properties, has been isolated from the leaves of Ziziphus jujuba (Rhamnaceae).

Sterubin (7-methoxy-3',4',5-trihydroxyflavanone) is a bitter-masking flavanone extracted from Yerba Santa (Eriodictyon californicum) a plant growing in America.

group of chemical compounds

thumb|right|Chemical structure of hoduloside I Hodulcines (or hodulosides) are a group of glycosides of dammarane-type triterpenes which are isolated from the leaves of Hovenia dulcis Thunb. (Rhamnaceae), also known as Japanese raisin tree. Several glycoside homologs have been found in this plant, including hoduloside I, which exhibits anti-sweet activity, but is less potent than gymnemic acid 1.