I'd made a post about this sometime back, so this is a bit more on the subject. Miraculin: a glycoprotein with some interesting properties. Miraculin works by coiling around the sweet taste receptors on the surface of the tongue. In the presence of acid (sour) these proteins constrict, causing the sweet taste receptors to be overstimulated, causing the brain to think it's tasting sweet.
It naturally occurs in Synsepalum dulcificum, a fruit known as miracle berries. it was commonly consuming in parts of Africa, to make less desirous foods more palatable. There are a variety of other proteins with similar properties, this is one of the more common ones.
The protein itself has very little to no taste, in and of itself. Very popular in the 1970's, there are still a variety of tablets which are available online, containing this substance. The effects last 30-45 minutes, but it's a neat thing to do if you're bored, or are trying to cut down on your sugar intake. Lemon juice is like drinking lemonade, balsamic vinegar is a very unique experience, an Italian vinaigrette salad dressing on a green leafy salad is like eating Cole slaw. Eating things that are sweet by nature, but have acid present, is touch and go. Clementines are far to sweet for my tastes while using this substance. Moscato and Riesling are downright unpleasantly sweet. If you like cheesecake, try eating a spoonful of sour cream.
Anyway, just a geeky little informational. Take it for what it's worth.
