date:Jun 05, 2012
eam were therefore able to identify the receptors that are activated by stevia.
Hoffman and his colleagues also tested the taste intensity of different concentrations of stevia components with a trained tasting panel. The results of those sensory tests combined with the initial cell experiments revealed that the structure of glycoside molecules plays a key role in determining sweetness or bitterness in stevia, said the project leader.
If a molecule has more glucose molecules attached to it,