Bittersweet taste

Angelica root oil is obtained by steam distillation of the dried roots of Angelica archangelica L. [Archangelica officinalis (Moench) Hoffm.], a plant occurring predominantly in Europe (Apiaceae). The oil is a pale yellow to deep amber liquid with a green, herbaceous, peppery, musk-like odor and a bittersweet taste. 

PROP Extracted from roots of Angelica archangelica L. A pale-yeUow to amber liquid pungent odor with bittersweet taste. Sol in fixed oils sltly sol in mineral oil insol in glycerin, propylene glycol. 

Characteristic Yellowish to brown colour, bittersweet taste. 

Empirical C8H16O2 Formula CH3COO(CH2)5CH3 Properties Colorless to pale yel. oily liq., pleasant fruity odor, bittersweet taste sol. in alcohol, ether insol. in water m.w. 144.22 dens. 0.873 (20/4 C) vapor pressure 5 mm Hg (45 C) m.p. -81 C b.p. 167-169 C flash pt. (PMCC) 57 C ref. index 1.409 (20 C) surf. tens. 26 dynes/cm Toxicology LD50 (oral, rat) 42 g/kg, (skin, rabbit) > 5 g/kg low toxicity by ing. and skin contact skin and eye irritant TSCA listed Environmental ThOD 2.44 Precaution Flamm. 

Synonyms China bark extract Murillo bark extract Panama bark extract Panama wood extract Quillai extract Quillaja extract Quillaja saponaria Quillay bark extract Soapbark extract Definition Extract of bark of Quillaja saponaria Properties Lt. brn. to pink powd. or aq. sol n. bittersweet taste sol. in water, alcoholic beverages... 

Alcohols in peas are mostly formed from enzymatic oxidation of lipids. Physical damage, storage and processing of seeds could lead to the formation of alcohols (Eriksson, 1967 de Lumen et al., 1978 Oomah Liang, 2007). Volatile alcoholic compounds have distinct characteristics and they could therefore affect the taste and flavour of peas. For example, 1-propanol has an alcoholic odour and a fruity flavour 2-methyl-l-propanol has a wine odour, 3-methyl-l-butanol has a fruity, banana, sweet odour with a bittersweet taste 1-hexanol has an herbaceous, mild, sweet, green fruity odour and an aromatic flavour 1-heptanol has an aromatic and fatty odour and a spicy taste, whereas 1-octanol has a fresh, orange-rose odour and an oily, sweet taste (Burdock, 2002). 

This substance is used both for its own flavor and for enhancing flavors of sweet, fruit-containing foods. It has a fragrant caramel like odor and a bittersweet taste. 

Regulatory FDA 21CFR 172.510 organic certified food Properties Tan to brn. powd. mild, sweet, caramel-like odor bittersweet taste easily diluted 100% through US 50 mesh pH 3.5-4.5 Storage 2 yr. min. shelf life keep packages tightly sealed protect from exposure to moisture... 

Ingredient Sweet Primary taste Bittersweet Bitter Flavor characteristic... 

BITTERSWEET Solanum dulcamara, L., Family Solanaceae, The whole plant is poisonous, mainly the stem and leaves. When chewing the stalk of the plant, the taste is firstly acrid then sweet (the reverse of the Latin name of the species). 

Ammoniac The aromatic gum raaln of tha ammoniac plant, ft Is sold In the form of yellowish tears or lumpp. and has a bittersweet, somewhat nauseous and acrid taste. Used as sn expectorant and in the formulation of certain plasters. 

Nitroglycerine is a colorless transparent oily liquid. The industrial products are usually light yellow or light brown, based on the purity of raw materials and production conditions. A sweetish odor can be smelled when heated at 50 °C. It tastes bittersweet and hot. 

Properties Colorless liq., rose-like odor, bittersweet plum-like taste misc. with alcohol, most oils insol. in water m.w. 212.33 dens. 0.8810-0.8840 b.p. 242 C flash pt. > 100 C ref. index 1.4430-1.4490 Toxicology TSCA listed Precaution Combustible liq. 

Properties Lt. brn. to pink powd. or aq. sol n. bittersweet aromatic taste sol. in water, alcoholic beverages... 

Properties Wh. gran. powd. or colorless pearly cryst. plates, odorless, bittersweet saline taste sol. in water, alcohol, glycerin m.w. 87.97 Toxicology LD50 (IP, mouse) 1584 mg/kg LDLo (subcut, rabbit) 50 mg/kg poison by subcut. route mod. toxic by IP route TSCA listed Precaution Flamm. when exposed to heat or flame aq. sol ns. may explode on evaporation potentially explosive with oxidants dec. with heat, evolving phosphine... 

Tanya Lewis, The Bittersweet Truth about How Taste Works, LiveScience, March 6,2013. 

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