Flavor sweet taste

Delicately flavored, sweet tasting pecans are eaten alone or in an array of dishes and products. It is estimated that there are 1,200 uses for pecans in prepared dishes. 

Alitame (trade name Adame) is a water-soluble, crystalline powder of high sweetness potency (2000X, 10% sucrose solution sweetness equivalence). The sweet taste is clean, and the time—intensity profile is similar to that of aspartame. Because it is a stericaHy hindered amide rather than an ester, ahtame is expected to be more stable than aspartame. At pH 2 to 4, the half-life of aUtame in solution is reported to be twice that of aspartame. The main decomposition pathways (Fig. 6) include conversion to the unsweet P-aspartic isomer (17) and hydrolysis to aspartic acid and alanine amide (96). No cyclization to diketopiperazine or hydrolysis of the alanine amide bond has been reported. AUtame-sweetened beverages, particularly colas, that have a pH below 4.0 can develop an off-flavor which can be avoided or minimized by the addition of edetic acid (EDTA) [60-00-4] (97). 

Inhibitors. Sugar is used in large quantities in fmit jams as a preservative. The strong sweetness, however, prevents fmity flavors from being noticed. For these and other foods that must use a large amount of sugar for purposes other than sweet taste, there is need for a sweet-taste inhibitor. 

Lactisole [13794-15-5] the sodium salt of racemic 2(4-methoxyphenoxy)propionic acid, is a sweet-taste inhibitor marketed by Domino Sugar. It was affirmed as a GRAS flavor (FEMA no. 3773). At a concentration of 100 to 150 ppm, lactisole strongly reduces or eliminates the sweet taste of a 10% sugar solution. This inhibition appears to be receptor-related because lactisole also inhibits the sweet taste of aspartame. The 5 -( —)-enantiomer [4276-74-8] (38), isolated from roasted coffee beans, is the active isomer the i -(+)-enantiomer is inert (127). 

Taste and Flavor. The taste effect is generally sweet, but depends strongly on the base of preparation. Eor tasting purposes, vanillin is often evaluated in ice-cold milk with about 12% sugar. A concentration of 50 ppm in this medium is clearly perceptible. Vanilla is undoubtedly one of the most popular flavors its consumption in the form of either vanilla extracts or vanillin is almost universal. 

Food colorants play an important role in quality perception. Color is often the first notable characteristic of a food and it influences the expectations of consumers buying the product and also influences food handlers who make quality-related decisions, for example, during visual inspections." More specifically, color predetermines our expectations and perceptions of flavor and taste. " Color is interrelated with flavor intensity (detection threshold), with sweetness and salinity sensations, and also with our susceptibilities to and preferences for products. For example, consumers perceived a strongly red-colored strawberry-flavored drink to be sweeter than a less colored version, and yellow was associated with lemon and pink with grapefruit, but by reversing the colors, flavor perception changed." If food color is not appealing, consumers will not enjoy the flavor and texture of the food. ... 

The current accepted theory suggests that a bitter compound and a sweet compound bind independently at specitic receptors. This situation will be referred to as "independent" in this report. The data to follow will demonstrate that a bitter compound and a sweet compound bind at the same receptor in a competitive manner. Therefore, this situation will be referred to as "competitive" in this report. Which theory was the functioning mechanism of taste reception should be determinable when one measured the taste intensities of mixed solutions of bitter and sweet tasting compounds. In this experiment the mechanism could be predicted to elicit a considerable difference in taste intensity and response that was varying based on the final concentration of each component. The "independent" receptor mechanism would be expected to yield data in which the intensities of bitter and sweet would be unaffected by mixing the two tastes, no matter what the concentration. On the other hand, with the "competitive" receptor mechanism one would expect both flavors to become altered, i.e., one stronger and the other weaker, as component concentrations varied the latter would occur because of competition of the substances for the same site. 

Aspartame is an intense sweetener first discovered in 1965 by J. Schlatter it is available under the brand names of Nutrasweet , Equal , and Canderel . Chemically, aspartame is N-L-a-aspartyl-L-phenylalanine methyl ester (Fig. 1), withamolecularformulaofC14H 805N2 (MW = 294.30). It is a white, odorless, crystalline powder. It is slightly soluble in water and sparingly soluble in alcohol. The solubility increases as the pH is lowered (2,6,57). It has 100-200 times the sweetness of sucrose and exhibits a sweet, clean taste and a sweetness profile similar to that of sucrose, without bitter or metallic aftertaste (Table 1). However, it displays a slow onset of sweetness coupled with lingering sweet taste. It extends and intensifies tastes and enhances fruit flavors. Aspartame exhibits synergism, a superior taste profile, and improved stability when used with other sweeteners (1,4,14,55,75). 

Compared to most white and red wines, Vin Santo wines, and especially the slightly sweet and sweet styles, are characterized primarily by their flavor and taste, rather than their aroma. Accordingly, in addition to sweetness and acidity, the most used descriptors to evaluate Vin Santo in relation to its perception in the mouth are alcoholicity (warm sensation), texture, viscosity, and overall taste persistence. Among the flavor descriptors, those relating to caramelization (like flavors of honey, milk-honey candy, molasses, caramel) are the most used, as these are more suitable to describe the different Vin Santo. It is estimated that these descriptors... 

Perhaps one of the most fascinating and complex chemical reactions involving carbohydrates is caramelization. For example, granulated sugar heated at a high temperature in the dry state eventually produces a dark, viscous mass which has a strong and characteristic flavor totally different from the sweet taste of sucrose. 

Milk is characterized as having a pleasing, slightly sweet taste with no unpleasant after-taste (Bassette et al., 1986). However, its bland taste makes it susceptible to a variety of flavor defects. Autoxidation of unsaturated fatty acids gives rise to unstable hydroperoxides, which decompose to a wide range of carbonyl products, many of which can contribute to off-flavors in dairy products. The principal decomposition products of hydroperoxides are saturated and unsaturated aldehydes (Frankel et al., 1961), with lesser amounts of unsaturated ketones (Stark and Forss, 1962), saturated and unsaturated hydrocarabons (Forss et al., 1961), semialdehydes (Frankel et al., 1961) and saturated and unsaturated alcohols (Hoffman, 1962 Stark and Forss, 1966). 

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. 

The phenylpropanoids rrans-anethole (61) and rran -cinnamaldehyde (62) are used as flavoring agents in foods in the United States and some other countries [20]. tranj-Cinnamaldehyde (62) Avas isolated from Cinnamomum osmophloeum Kanehira (Lauraceae) as a sweet principle, while tra/w-anethole (61) was isolated as the volatile oil constituent responsible for the sweet taste of several plant species, as listed in Table 1 [92]. These two compounds occur widely in the plant kingdom. Therefore, it is necessary to rule out their presence in any candidate sweet plant by a dereplication procedure in a natural product sweetener discovery program using gas chromatography-mass spectrometry (GC/MS) [46,47]. 

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