T aste is an important part of everyone’s daily life. Sweet taste is particularly important as evidenced by the fact that wars have been fought and people have been enslaved over sugar, the prototypical sweet stimulus (1). Savory taste, often referred to as umami (delicious in Japanese), is also important, its prototypical stimulus being monosodium glutamate (MSG). Despite the importance of the...

For centuries honey has enjoyed a positive image as nature’s sweet substance. Biblical references refer to its sweetness. Culinary schools and chefs consider it an alternative to sugar. Grocery stores and health food outlets stock it on the “sweetener” shelves. To most people, honey is simply a sweetener, in a market flooded with sweeteners and sugar substitutes. However, to include honey in th...

A plant tissue culture protocol from stevia was optimized for the production of planting materials and natural sweetener, rebaudioside A. The highest survivability (88.90% ± 5.55) explants achieved at 15 30 days after initiation (DACI) on Murashige Skoog (MS) media by sterilization with 30% Clorox (5 min) 10% (10 min), respectively. Supplementation MS 0.50 mg/L 2,4-Dichlorophenoxyacetic acid (2...

Thirty-two crossbred lambs (BW = 31.2 ± 4.7 kg; 16 females, 16 males) housed in individual pens were used to investigate the relationship between nutrient supply and taste preferences in ruminants. Experiment 1 determined whether an imbalanced CP supply would alter preferences for feeds containing flavors designed to elicit either umami (U) or a mixture (1/3:1/3:1/3) of umami, sweet, and bitter...

Aspartame is the methylester of N-alpha-aspartyl-Lphenylalanine, a polypeptide widely employed as an artificial, intense synthetic sweetener, having none or insignificant caloric values and a sweeting power higher than that of sucrose. Its use in pharmaceutical products and in nearly 6000 food products, has been approved; among its consumers are those that replace natural foods by "light" ones ...