date:Jun 05, 2012
The study published in the Journal of Agricultural and Food Chemistry characterized the sensory properties of the most common stevia compounds (steviol glycosides) in a new way by combining human taste panel studies with cell-based taste receptor assays to assess how compounds are sensed on the tongue.
Led by Professor Thomas Hofmann from the Technical University Munich (TUM) and his colleagues at the German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), the new study identifies two