Here’s another interesting little article gleaned from our local University paper:
UF Researchers Discover Sweet Secret
Researchers may have found a way for people to eat sweet food without adding sugar.
Linda Bartoshuk, the director of Human Research at UF’s Center for Smell and Taste, discovered the secret to sweetness is not sugar but volatiles. They are compounds of flavor that can be sniffed, like perfume.
“People love sugar,” Bartoshuk said. “My interest is in getting people to eat healthier diets. But it’s very hard to acquire a taste for vegetables.”
Bartoshuk worked with tomato expert Harry Klee and prodfessors David Clark and Charles Sims.
Lately, tomato growers have not been emphasizing flavor, Sims said. Bartoshuk said tomatoes are composed of volatiles, sugars, and acids. Tomatoes have about 60 different volatiles, and about six of them are significantly sweeter than the rest.
The researchers evaluated 79 types of tomatoes, using statistical analysis to compare the chemical makeup of the fruit against the sugar and volatile content. Tomatoes high in sugar were not necessarily sweeter.
Essentially, the answer to making any tomato better was to make the good volatiles more intense and take the bad ones out.
The team is now testing its results of volatile-enhanced sweetness on strawberries.
Bartoshuk said these sweet volatiles can be added to other foods to make them taste sweet without adding sugar.
“As far as we can tell,” Bartoshuk said, “this is about as safe a way to add sweet as you could imagine.”
~ transcribed from the independent florida alligator, vol. 107, iss. 82; Tuesday January 22, 2013
This raises some questions in my mind:
? How are they planning to pick and choose volatiles?
? How do they intend to get them *into* strawberries (or whatever other produce they consider profitable)?
The simple fact that these volatiles are not sugars is a nice idea… however, diabetics and others with metabolic disorders may be acquainted with the concept that sometimes non-sugars are as (if not more) effective in spiking insulin as “real” sugars are. Evidently the brain takes in corollary information (such as smell? volatiles?) and reacts to it as if it were actually sugar.
Whether this upcoming research is aimed toward “safer” sweeteners relative to insulin, or are just trying to enhance sweetness isn’t clear. I’m curious to see what more mention we may find as trials progress.
...the problem with people these days is
they've forgotten we're really just animals ...
We did not create the web of life; we are but a strand in it.
We don't have souls. We ARE souls. We have bodies.
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