Thaumatin is a protein consisting of 207 amino acids linked by eight disulfide bridges. Although this particular thaumatin is produced via a fermentation process, thaumatin was originally discovered in the berries of Thaumatococcus danielli Benth. The berries were extracted by indigenous peoples of West Africa as the source of an intense sweetener for palm wine and sour fruits. Its use was first described in the European literature around. 1855. Thaumatin is a flavor enhancer at the use levels indicated below.
