Miracle fruit's potential benefit is encouraging as a powerful antioxidant and sweetness enhancer due to its novel ability to modify sour taste to sweet. However, further studies are needed to evaluate the practicality of different miracle fruit products. Thus, this study aimed to characterize the taste modification effects of different miracle fruit products on different sour foods. For this, 10 trained subjects (80% female, 50% white, Mean ± SE = 27.3 ± 3.9 years old) performed a Quantitative Descriptive Analysis using a Latin Square design with three replications. One session was composed of pre- and posttest for miracle fruit administration. Five food samples (green apple, goat cheese, lemonade, plain fat-free yogurt, and cucumber pickle) and four miracle fruit products (three different brands of miracle fruit pill-Y, G, M and one powder product-P) were used and data were analyzed using analysis of variance and principal component analysis. The typical effects of miracle fruit, sweetness increase and sourness suppression were observed for all food samples albeit to different degrees. Y and M pills were most impactful while powder product was least, and goat cheese and yogurt had the most pronounced impact at increasing sweetness. Prior Miracle Fruit administration significantly decreased bitterness and increased creaminess in yogurt. However, it increased off-flavor in lemonade and pickle. Results suggest that miracle fruit usage for increasing sweetness is effective but the degree of taste-modifying effect differs according to the types of miracle fruit product and food samples applied. PRACTICAL APPLICATION: This research confirms miracle fruit's unique taste-modifying abilities and demonstrates a high potential as a sweetness enhancer to benefit human health. The results can be used to optimize miracle fruit's application and can be applied by food industry and health care provider to develop clinical remedies or disease prevention strategies.

中文翻译：

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不同神奇水果制品对不同类型酸味食品感官特性影响的描述性分析

神奇水果作为一种强大的抗氧化剂和甜味增强剂，其潜在益处令人鼓舞，因为它具有将酸味变为甜味的新能力。然而，还需要进一步的研究来评估不同奇迹水果产品的实用性。因此，本研究旨在表征不同神奇水果产品对不同酸味食物的口味修饰作用。为此，10 名受过训练的受试者（80% 女性，50% 白人，平均值 ± SE = 27.3 ± 3.9 岁）使用具有三个重复的拉丁方设计进行了定量描述分析。一节由神仙果给药的前测和后测组成。五种食物样品（青苹果、山羊奶酪、柠檬水、原味脱脂酸奶和黄瓜泡菜）和四种神奇水果产品（三种不同品牌的神奇水果丸-Y、G、使用M和一种粉末产品-P)并且使用方差分析和主成分分析来分析数据。尽管程度不同，但所有食物样品均观察到神奇水果的典型效果、增加甜味和抑制酸味。Y 和 M 丸的影响最大，而粉末产品的影响最小，山羊奶酪和酸奶对增加甜度的影响最显着。之前服用 Miracle Fruit 可显着降低酸奶中的苦味和增加奶油味。然而，它增加了柠檬水和泡菜的异味。结果表明，使用神奇水果来增加甜味是有效的，但调味效果的程度因神奇水果产品和食品样品的类型而异。实际应用：这项研究证实了奇迹果 具有独特的调味能力，并显示出作为甜味增强剂有益于人类健康的巨大潜力。结果可用于优化奇迹水果的应用，并可被食品工业和医疗保健提供者用于开发临床疗法或疾病预防策略。