Flavor sour taste

Flavorings can be derived from simple acids that add a sour taste to foods, or they can comprise more complex molecules, such as dena-tonium benzoate, which is added to products to make them so bitter that no one will accidentally ingest harmful amounts. 

The changes in the protein composition and flavor of "cooked" and "cooked- -stored" beef seemed to be related to degradation by free radical species induced during lipid oxidation 1-10, 16, 22, 23), Based on the information presented in the aforementioned publication, it seemed reasonable to suggest that the appearance of "bitter" and "sour" tastes and the disappearance of "meaty" and "beefy" flavors were a result of the activity of the free radicals derived from lipid oxidation on flavor proteins (2, 24-28),... 

VINEGAR. Vinegar is the liquid condiment or food flavoring used to give a sharp or sour taste to foods. It is also used as a preservative in pickling and as the sour component in many different sauces, dressings, and gravies. 

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.)... 

Unpleasant sour and penetrating odor sour taste, slightly fruity at very low concentrations (Arctander, 1967), The flavor is also described as fruity-tropical, jam and berry (Chemisis, 1998). 

The odor is caramellic-sweet, but rather pungent, of good tenacity. It is described as having a sweet, fruity, cooked and maple flavor (Chemisis, 1964). The flavor is first sour, then sweet, caramellic-fruity, bread-like, depending on the concentration used. A sour taste is mostly noticed at high concentration (Arctander, 1967). 

Sweeteners can be classified into bulk and intense sweeteners (—>2.16). Bulk sweeteners need to be used in relatively large amounts to achieve the desired sweetness in contrast to intense sweeteners that are much sweeter and needed only in tiny amounts. The sweetness of individual bulk sweeteners is compared in Table 2.5. Sweetness is subjective. It is usually measured by preparing a 10% solution of the compound in water followed by a request to a panel of people to taste it. It is then diluted and tasted again, diluted and tasted again, and so on until the panel declares that the solution is no longer sweet. The perception of the sweet taste in food also depends on concentration, acidity, temperature, and the presence or absence of additives. But just as sweetness is affected by other factors, so it is that sweetness influences the perception of fruit flavors, sourness and bitterness as well. 

We can recognize many organic functional groups in compounds we use every day. Pesticides and Freons often contain chlorinated hydrocarbons. Many fruits get their aromas and flavors from aldehydes, ketones, and esters. The sour taste in foods is because of carboxylic acids, and the many rotting smells are due to amines (6.4-6.13). 

As a group, the organic acids impart a sharp, sour taste to a product. The di-and tri-carboxyhc acids are of particular value in this respect as they occur naturally in many fruits. These compounds are odorless and are not used directly in flavoring formulations, but citric, malic, and tartaric acids are often used in end products to improve and even enhance added fruit flavorings which would otherwise be atypical of the natural finit... 

A substance which has a pH of 6.9 or lower and is capable of turning litmus indicators red. It is responsible for the sour taste of foods such as lemons, pickles, tomatoes, vinegar, etc. Many acids occur naturally in foods, while others are added for flavoring, or to inhibit the growth of certain microorganisms associated with food spoilage. Acids also occur naturally in the body, such as the hydrochloric acid of the stomach. 

To impart a sour taste to foods such as soft drinks, fruit products, pickles, salad dressings, mayonnaise and some fish products, acidulants are added. Most common is vinegar and acetic acid. - Citric acid, - tartaric acid, - lactic acid, - malic acid and - ftimaric acid are also used, some of them contributing a taste of their own (citric acid). - Quinine creates a bitter taste (tonic water). Flavor enhancers (umami) are the salts of - glutamic acid and the more modem - inosine 5 monophosphate and disodium guanylate, which are effective in lower concentrations than sodium glutamate. 

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. 

The drink is a mandarin-flavored vodka drink, with calamansi lime juice, honey and mint. The calamansi lime is a small, extremely sour lime, popular in the Philippines, that tastes like a lemon crossed with a mandarin orange. 

Fumaric acid is used as a flavoring, because it is the sourest tasting of the organic acids. Three parts of fumaric acid are as sour as five parts of citric acid. 

Tartaric acid is the molecule that makes unripe grapes taste sour. It is a principal flavor element in wine. 

Tartaric acid is used as a flavoring agent to make foods taste sour. 

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

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