Effects of Miracle Fruit Doses on Modifying the Tastes of Solutions and Foods: A Pilot Study

Abstract

ABSTRACT Miracle fruit ( Synsepalum dulcificum ) contains miraculin, a glycoprotein that binds to sweet taste receptors under acidic conditions, temporarily altering taste perception. However, the dose‐dependent effects of miracle fruit across different tastes remain underexplored. This pilot study investigated the taste‐modifying effects of three doses of miracle fruit tablets (175, 350, and 700 mg) on solutions and foods representing individual tastes. This was a pre–post quasi‐experimental study involving 45 healthy Australian adults with a median (IQR) BMI of 22.5 (21.5–23.9) kg/m 2 . Pre‐ and post‐test taste intensities were analyzed using Wilcoxon signed‐rank tests and generalized linear mixed models. The lowest dose (175 mg) effectively masked the sourness of citric acid solution and lime, the bitterness of acidified broccoli, and enhanced the sweetness of acidified sucrose solution and acidified maple syrup. The moderate dose (350 mg) masked the tartness in tartaric acid solution and Granny Smith apple. In conclusion, the miracle fruit's taste‐modifying effects depend on both dose and food matrix. This study demonstrates the potential of consuming miracle fruit before foods as a novel approach to enhance sweetness and mask undesirable tastes naturally, without adding sugars.