Miraculin

Miraculin protein

This protein binds to taste receptor proteins in our mouths, and modifies the way we taste sour things. It works by binding to sweetness receptors, but only in acidic conditions. We would otherwise percieve the low pH as sour, but instead we taste sweetness. In this way, very sour-tasting foods, such as raw lemons, can be made as sweet as ripe oranges without sugar. It can also modify the taste of other acidic foods or drinks… Makes me really think about the molecular nature of perception, and even consciousness.