Light taste

Scales of sensation A simple numerical scale used to report the response of a person to temperature, humidity, air velocity, air purity, noise, light, taste, etc. 

Milk in its natural state does not have a pronounced odour and flavour. Through various kinds of processing milk can be changed into other products which taste differently, e. g. butter, cheese, yoghurt, quark etc. Certain processes as well as storage, transportation, packaging material can cause so-called milk defects . From a sensory point of view these are described as cow shed smell, light taste, cooked taste and oxidation taste, only to mention a few. 

Our brains receive a continuous stream of impulses from receptors fhaf sense light, taste and odor molecules, sound waves, touch, pain, gravitational pull, etc. Of fhese receptors fhose of vision, which are discussed in Chapter 23, may be the best known. The photoreceptors consist of rhodopsin and related... 

Why not make cordials with berries and flowers so that you can enjoy the deliciously light taste of summer long after the season is over Made and stored properly, these concentrated syrups should last several months, and will make great presents. 

Saturated FA, such as palmitic and stearic acids, are stable toward oxidation and polymerization. Because they have a high melting point, they add structure to certain products. However, due to this characteristic the appearance of a fried food may be adversely affected (e.g., waxy mouth-feel, dry surface of stored fried food). Monoenoic FA, primarily oleic acid, are considered to be beneficial from a health standpoint. Frying oils rich in such FA do not add to the structure they are stable against oxidation and provide a light taste. Polyenoic FA (PEFA) deteriorate more rapidly that monoenoic FA and the shelf life of products fried in oils rich in these acids is shorter. Oxidation products formed from PEFA vary widely, depending on the structure of the FA and the relative concentration of linoleic and linolenic acids. The percentage of linolenic acid in heated oils should be very low. 

Malic acid has recently been introduced in effervescent formulations because of its smooth and light taste. It is highly hygroscopic and soluble but has less acid strength than tartaric or citric adds. 

Beer is very sensitive to light and oxidation. The light taste is due to the formation of 3-methyl-... 

Commercial cmde lecithin is a brown to light yeUow fatty substance with a Hquid to plastic consistency. Its density is 0.97 g/mL (Uquid) and 0.5 g/mL (granule). The color is dependent on its origin, process conditions, and whether it is unbleached, bleached, or filtered. Its consistency is deterrnined chiefly by its oil, free fatty acid, and moisture content. Properly refined lecithin has practically no odor and has a bland taste. It is soluble in aflphatic and aromatic hydrocarbons, including the halogenated hydrocarbons however, it is only partially soluble in aflphatic alcohols (Table 5). Pure phosphatidylcholine is soluble in ethanol. 

At room temperature phenol is a white, crystalline mass. Phenol gradually turns pink if it contains impurities or is exposed to heat or light. It has a distinctive sweet, tarry odor, and burning taste. Phenol has limited solubiUty in water between 0 and 65°C. Above 65.3°C phenol and water are miscible in all proportions. It is very soluble in alcohol, ben2ene, chloroform, ether, and partially disassociated organics in general. It is less soluble in paraffinic hydrocarbons. The important physical properties of phenol are Hsted in Table 1. 

Stability. Ascorbic acid, a white crystalline compound, is very soluble ia water and has a sharp, acidic taste. In solution, the vitamin oxidizes on exposure to air, light, and elevated temperatures. Solutions of ascorbic acid turn yellowish, followed by development of a tan color. Ascorbic acid is stable to air when dry but gradually darkens on exposure to light. 

Pilsner. Pilsner is a pale beer with a medium hoppy taste. It contains 3.9—4.7% by vol alcohol and is traditionally lagered 2—3 months. The water for this type of beer is soft and contains a small amount of salt. Some 70—80% of all beer consumed in the world is of this light-lager type. 

Salzgeist, m. (Old Chem.) spirit of salt (hydrochloric acid). — leichter—, light spirit of salt (ethyl chloride). — schwerer —, ver-slisster —, heavy spirit of salt, sweet spirit of salt. — Libavius rauchender —, fuming liquor of Libavius (stannic chloride). Salz-gemisch, n. salt mixture, mixture of salts, -geschmack, m. salty taste,, -gestein, n. rock salt saliferous rock. 

Mr. Boughalem, whose hair brushes his collar, understands how to be casual without forfeiting the formalities that make a drink a cocktail and not a glass of punch. The Snack Bar s vodka, with a light twist of the taste of lemon (the restaurant infuses its own in a big picnic jar at the bar), strikes tart to grapefruit s sweeter acidity. Creme de framboise, a raspberry liqueur, is soured slightly by a mash of fresh raspberries. This is science, not kids in the kitchen. 

Preservatives generally fall into four categories. There are ultravi-olet/UV light absorbers (to prevent light from creating harmful and bad-tasting toxins), color stabilizers, antioxidants, and antimicrobials. 

The evaluation of sweet compounds by taste panels is crucial to the development of worthwhile structure-taste relationships. Many structure-taste studies have employed dubious, taste-panel techniques. Therefore, a critical examination of structure-taste data in the light of this observation is relevant, as are recommendations for a consistent approach in utilizing taste techniques. ... 

The molecules of a molecular solid retain their individual properties. Solid I2, for example, is dark in color because individual I2 molecules absorb visible light, as shown by the fact that I2 vapor also is colored. Glucose dissolved in coffee tastes just as sweet as solid glucose because the sweet taste of glucose comes from its shape, which is the same in the solid phase as it is in solution. 

A9-THC (2.1 in Fig. 2) is the only major psychoactive constituent of C. sativa. It is a pale yellow resinous oil and is sticky at room temperature. A9-THC is hpophihc and poorly soluble in water (3 p,g mL ), with a bitter taste but without smell. Furthermore it is sensitive to light and air [4]. Some more physical and chemical data on A9-THC are fisted in Table 1. Because of its two chiral centers at C-6a and C-lOa, four stereoisomers are known, but only (-)-trans-A9-THC is foimd in the Cannabis plant [5]. The absolute configuration of the... 

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