date:Jun 05, 2012
it is sweeter and less bitter, he explained.
The comprehensive screening also revealed two receptors, hTAS2R4 and hTAS2R14, mediate the bitter off-taste of steviol glycosides.
These results might contribute to the production of preferentially sweet and least bitter tasting Stevia extracts by an optimization of breeding and post-harvest down-stream processing, explained the German team.
Source: Journal of Agricultural and Food Chemistry
Published online ahead of print, doi: 10.1021/jf301297