Flavor salty taste

The human tongue is sensitive to five flavors salty, sweet, bitter, sour, and umami, the taste of MSG. 

Soy sauce Dark reddish brown liquid, salty taste suggesting the quality of meat extract, a flavoring agent. 

The values given above pertain to solution on reconstitution of one flavor pack. When dissolved in sufficient water to make 4 L, the final solution contains 125 mEq/L sodium, 10 mEq/L potassium, 20 mEq/L bicarbonate, 80 mEq/L sulfate, 35 mEq/L chloride, and 18 mEq/L polyethylene glycol 3350. The reconstituted solution is isos-motic and has a mild, salty taste. Colyte Flavor Packs are available in citrus berry, lemon lime, cherry, and pineapple. This preparation can be used without the Colyte Flavor Packs and is administered orally or via a nasogastric tube. Each Citrus Berry Flavor Pack (3.22 g) contains hydroxypropyl methylcellulose 2910, citrus berry powder,... 

The salty taste is best exhibited by sodium chloride. It is sometimes claimed that the taste of salt by itself is unpleasant and that the main purpose of salt as a food component is to act as a flavor enhancer or flavor potentiator. The taste of salts depends on the nature of both cation and anion. As the molecular weight of either cation or anion— or both—increases, salts are likely to taste bitter. The lead and beryllium salts of acetic acid have a sweet taste. The taste of a number of salts is presented in Table 7-4. 

GHB is known on the street as liquid ecstasy, liquid X, grievous bodily harm, GBH, Georgia Home Boy, liquid G, Somatomax, Cherry Meth, or Gamma 10. GHB is a clear, odorless liquid that has a salty taste that can be masked by putting it into a flavored drink. As with Rohypnol, the effects of the drag are felt shortly after ingestion, usually within 15 minutes, and can last for several hours. The effects include decreased inhibitions, drowsiness, deep unresponsive sleep, respiratory arrest, nausea, convulsions, amnesia, and loss of consciousness. 

If you check any food composition table, you would see that potassium and sodium are found together in every food category. Both in foods and in the human body, they are often accompanied by chloride, which is the chemically active form of the element chlorine. All the natural foods I can think of have a lot more potassium than sodium, but they all have both—and chloride. Processed foods (potato chips, breakfast cereals, roasted nuts, soft drinks, etc.) are the only foods that have more sodium than potassium, and I believe you can guess why. The manufacturers often add salt to their products. Why Table salt (sodium chloride) acts as a preservative and a flavor enhancer. Products have a longer shelf life, and, besides, the salty taste is popular and helps sell many commercial food products. Salt is, however, somewhat addictive, and excessive intakes of it complicate body chemistry and increase the risk of high blood pressure in some individuals. 

Sour tastes are produced by the hydrogen ions in acids and salty tastes by the anions of salts (for example, chloride ions). Bitterness is due primarily to a class of compounds called alkaloids examples are quinine, caffeine, and nicotine. Many substances other than sugar evoke a sweet taste, including ethylene glycol (antifreeze), alcohols, amino acids, and certain salts of lead and beryllium [for example, lead carbonate hydroxide (white lead), Pb3(0H)2(C03)2]. (The sweet flavors of ethylene glycol and lead paint are blamed for the unwitting consumption of these toxic substances by children and animals.)... 

Soy sauce is a dark-brown liquid extracted from the fermented mixture of soybeans and wheat. Due to its salty taste and sharp flavor, it is served as an all-purpose seasoning for thousands of years. The product is known zsjiangyou (Mandarin) or chiangyu (Cantonese) in China, meaning oil from jiang shoyu in Japan tao-yu in Indonesia and tayo in the Philippines. Among all fermented soyfoods, soy sauce is now the widest-accepted product, not only in Far East but also in Western countries. 

The brine may contain different types of flavorings and colorings. This results in different types of sufu products. A typical brine is one containing 12% NaCl and rice wine (-10% ethanol). The end product has a characteristic flavor and color, and very salty taste. Some varieties may have putrid flavor and be objectionable to some individuals. In commercial production, the product is finally bottled with brine, sterilized, and marketed. 

Another acid that develops during fermentation due to the action of yeast is succinic or 1-4-butanedioic acid. Concentrations in wine average 1 g/1. This acid is produced by all living organisms and is involved in the Upid metabolism and the Krebs cycle, in conjunction with fumaric acid. It is a di-acid with a high pK (Table 1.3). Succinic acid has an intensely bitter, salty taste that causes salivation and accentuates a wine s flavor and vinous character (Peynaud and Blouin, 1996). 

The attribute of flavor is composed of both taste and odor elements. Of the four basic tastes, only those of sweetness and sourness are of much significance. Some table grape varieties, particularly when underripe, may have a hint of bitterness, but the salty taste is almost never apparent. The volatile aroma materials that are perceived in the nasal cavity when the berry is chewed and are thus thought of as part of the taste, are very important to the positive appeal of many table grape varieties. 

Flavor is a combination of taste, sensation, and odor transmitted by receptors in the mouth (taste buds) and nose (olfactory receptors). The stereochemical theory of odor is discussed in the essay that precedes Experiment 16. The four basic tastes (sweet, sour, salty, and bitter) are perceived in specific areas of the tongue. The sides of the tongue perceive sour and salty tastes, the tip is most sensitive to sweet tastes, and the back of the tongue detects bitter tastes. The perception of flavor, however, is not so simple. If it were, it would require only the formulation of various combinations of four basic substances—a bitter substance (a base), a sour substance (an acid), a salty substance (sodium chloride), and a sweet substance (sugar)—to duplicate any flavor In fact, we cannot duplicate flavors in this way. The human possesses 9,000 taste buds. The combined response of these taste buds is what allows perception of a particular flavor. 

While table salt is generally classified as a flavoring agent (basic taste), it clearly functions as a flavor potentiator as well. There is little question that to most individuals, foods without salt are very bland and lack flavor. Salt contributes much more to sensory perception than simply adding a salty taste. Interestingly, this taste for salt is acquired. 

Because the individual components in any mixture are not bonded to each other, the composition of those components can vary. Also, some of the physical properties of the individual components are still noticeable. For example, in ocean water, we detect the dissolved sodium chloride by the salty taste. The flavor we associate with coffee is due to the dissolved components. In a solution, the components cannot be distinguished one from the other. Syrup is a solution of sugar and water the sugar cannot be distinguished from the water. 

Monosodium glutamate is considered to be a flavor enhancer, which enhances or intensifies the flavor of other foods and salty taste. Its flavor-enhancing property was discovered in the early 1900s by the Japanese who first started producing it in a commercial scale and have since been the major producer. Monosodium glutamate has a sweetish, meaty taste. 

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

A persistent idea is that there is a very small number of flavor quaUties or characteristics, called primaries, each detected by a different kind of receptor site in the sensory organ. It is thought that each of these primary sites can be excited independently but that some chemicals can react with more than one site producing the perception of several flavor quaUties simultaneously (12). Sweet, sour, salty, bitter, and umami quaUties are generally accepted as five of the primaries for taste sucrose, hydrochloric acid, sodium chloride, quinine, and glutamate, respectively, are compounds that have these primary tastes. Sucrose is only sweet, quinine is only bitter, etc saccharin, however, is slightly bitter as well as sweet and its Stevens law exponent is 0.8, between that for purely sweet (1.5) and purely bitter (0.6) compounds (34). There is evidence that all compounds with the same primary taste characteristic have the same psychophysical exponent even though they may have different threshold values (24). The flavor of a complex food can be described as a combination of a smaller number of flavor primaries, each with an associated intensity. A flavor may be described as a vector in which the primaries make up the coordinates of the flavor space. 

Multiple senses, including taste, contribute to our total perception of food. Our perception of the flavor of food is a complex experience based upon multiple senses taste per se, which includes sweet, sour, salty and bitter olfaction, which includes aromas touch, also termed mouth feel , that is, texture and fat content and thermoreception and nociception caused by pungent spices and irritants. Taste proper is commonly divided into four categories of primary stimuli sweet, sour, salty and bitter. One other primary taste quality, termed umami (the taste of L-glutamate), is still somewhat controversial. Mixtures of these primaries can mimic the tastes of more complex foods. 

The concealment of the bitter, salty, or offensive taste or odor of a drug substance (such as capsules, coated tablets, flavored syrups)... 

Reviews of taste sensations normally concentrate on four basic tastes - sweet, salty, sour and bitter (7,2) however, other oral sensations can contribute important information to the perceived flavor (3), Examples of stimulants evoking these very different sensory sensations are shown in TABLE I. Studies on the mechaiusms of perception are usually restricted to sensation-specific stimuli however, food flavors represent an interaction among the various sensations. This chapter describes recent... 

Today, it is well-known that peptides or proteins exhibit various kinds of taste. Our group has been researching on the relationship between taste and structure of peptides, BPIa (Bitter peptide la, Arg-Gly-Pro-Pro-Phe-Ile-Val) (7 as a bitter peptide, Om-p-Ala-HCl (OBA), Om-Tau-HCl as salty peptides(2j, and "Inverted-Aspartame-Type Sweetener" (Ac-Phe-Lys-OH) as a sweet peptide(5). The relationship between taste and chemical structure was partly made clear. Since commercial demand for these flavor peptides is increasing, we need to develop new synthetic methods which can prepare these peptides in large scale. We developed the following two methods (1) protein recombination method as a chemical method, (2) enzymatic synthesis using chemically modified enzyme as a biochemical method. 

There are four basic sensations salty, bitter, sweet, and sour. A combination of efforts is required to mask these tastes. For example, menthol and chloroform act as desensitizing agents a large number of natural and artificial flavors and their combinations are available to mask the bitterness most often found in organic compounds. Most formulators refer the selection of compatible flavors to companies manufacturing these flavors, as they may allow use of their drug master file... 

Very broadly, tastes can be divided into three, possibly four, categories—sw eet, saur (or ULid I, and bitter (alkaline) and salty. Salty, w hich for practical purposes is a major componeni of laste perception, involves physiological differences in some ways it may be classified as a flavor potentiator. 

---