Evaluation of plant extracts for sweetness using the Mongolian gerbil

Extracts of Thladiantha grosvenorii fruits, Stevia rebaudiana leaves, and Abrus precatorius leaves were investigated using Mongolian gerbil electrophysiological and conditioned taste aversion procedures, which were designed to respond to sucrose. A close correlation was observed between extracts of these sweet plants known to contain sweet principles and those extracts indicated as being sweet by a combination of these gerbil bioassays. The methods employed seem to be suitable for use in aiding the purification of highly sweet compounds of plant origin.