monellin
/mɒˈnɛlɪn/ /məˈnɛlɪn/Chemistry
noun
A protein isolated from the berries of the tropical African plant Dioscoreophyllum cumminsii (family Menispermaceae) that is several thousand times as sweet as sucrose.
Origin
1970s. From the name of the Monell Chemical Senses Center in Philadelphia, U.S.A., where the protein was first isolated + -in.