Organoleptic properties taste

These pollutants are not removed by conventional methods of water treatment. The chlorination and the ozonization also is not always effective because is accompa-ined by formation of secondary compaunds, frequently harmful. Even the low concentration of these substances also influences organoleptic properties (taste, colour, odour) of water negatively and it is toxic and carcinogenic for human organisms. It was stated, that the removal of these substances from water may be achieved by means of adsorption on activated carbons [9—11 ]. 

The sense of smell challenges chemical understanding. On the one hand, given the structure of a new molecule a chemist can predict its spectroscopic properties over a wide domain of electromagnetic frequencies. A mixture ordinarily displays a spectrum that superimposes the spectra of its individual components, unless they physically interact with each other. In the chemical senses, on the other hand, perceptions of mixtures often cannot be inferred from their constituents, even though the components do not interact at the molecular level. Moreover, no one can reliably predict the organoleptic properties (taste or smell) of a new molecule from its structure. Even if... 

Although the reactions described above have been shown to modify the properties of polyphenols, they are not sufficient to explain the variations observed in the organoleptic properties (taste and color) of red wine. As well, the relationships existing between structure and taste (e.g. astringency, bitterness) of proanthocyanidins and proanthocyanidin-derived molecules remain to be established. Answers to these questions will require the use of different con lementary approaches, including chemical, sensory and statistical analysis. 

The Counci] Directive 89/109/EEC (1989) sets up general requirements for all food contact materials. It states that food contact materials shall be safe and shall not release ingredients into the food in quantities that could endanger human health or induce unacceptable changes in the organoleptic properties (taste, odor) of foodstuffs. 

Specific questions about motives for mineral water consumption revealed tap water substitution as by far the most significant factor (73%), followed by habit (42%), e.g. someone else in the household buys it anyway, and particular organoleptic properties (taste, bubbles etc.). Secondary motives were specific therapeutic features or health reasons, including the choice of mineral water instead of wine or other soft drinks. Thirteen per cent of households had installed a domestic water filter of some type (including systems which only reduce water hardness). 

The main organoleptic properties (taste and color) of wine are determined by sugars, acids and polyphenol derivatives. This last group of substances includes quite a lot of structurally diverse molecules, their chemical kinship lies in at least two hydroxyl groups coimected to an aromatic ring, and this is also responsible for... 

Saccharides are deliberately added to a variety of food products to improve their organoleptic properties (taste, texture). Monosaccharides are usually added as invert sugar and in the form of glucose or fructose syrups. 

For us to remain perfectly healthy, the protein in our diet must supply suffident quantities of amino acids. We prefer to eat our protein in particular forms, that is in foods having particular textures, tastes and smells (these are called organoleptic properties). Conventional sources of protein are plants, mainly as cereals and pulses, and animals, mainly as meat, eggs and milk. The proportions of such proteins eaten in various parts of the world differ widely (Figure 4.1). 

What are they like to eat Humans are particular about the organoleptic properties of their food. Microbial cells may have little taste or smell, or even smell or taste unpleasantly to some people. The texture may not be the same as in conventional foods, particularly with unicellular organisms. These draw-backs can be overcome by adding a proportion of SCP to manufactured foods. However, even when SCP is incorporated into manufactured foods it may not have suitable characteristics such as stability, ability to bind water or fats, or ability to form gels, emulsions or foams. SCP for feed does not have to meet such strict requirements. 

The organoleptic properties of black tea depend to a considerable extent on the astringency resulting from the interaction of caffeine with the oxidized galloyl ester of the flavanols. The aroma components of black tea also constitute a unique flavor profile that blends well with the taste of the nonvolatile materials. The caffeine provides a moderate level of stimulation, which adds further to the appeal of the beverage, although tea has been shown to provide relaxation as well as revival of character.119... 

Organoleptic - properties of protein products manifested through the sense organs including odor (nose), color (eye), flavor (taste organs), brittleness (ear), and so forth. 

The most important feature affecting the functional and organoleptic properties of a protein is its surface structure. Surface structures affect the interaction of a protein with water or other proteins. By modifying the structure of the protein, particular functional and organoleptic properties are obtained. Functional properties of a protein are physicochemical characteristics that affect the processing and behavior of protein in food systems (Kinsella, 1976). These properties are related to the appearance, taste, texture, and nutritional value of a food system. Hydrolysis is one of the most important protein structure modification processes in the food industry. Proteins are hydrolyzed to a limited extent and in a controlled manner to improve the functional properties of a foodstuff. 

The description provided in this section should include, as applicable, information on the following (a) organoleptic properties (e.g., appearance, odor, taste) (b) solid-state form (i.e., the preferred crystalline polymorph) (c) solubility profile (limit data to aqueous solubility, pH effect, and at most one or two organic solvents (d) pH, pKa, or pKb (e) melting and boiling range (f) specific gravity or bulk density (g) spectroscopical characteristics such as a specific rotation, refractive index, and fluorescence and (h) isomeric composition. 

At the moment there is no specific EU legislation for rubber food contact materials or articles (other than nitrosamines in babies dummies). All such materials or articles need to comply with the general Eramework Directive 89/109/EEC so that in normal use they will not transfer their constituents to food in quantities that could endanger health or cause unacceptable changes in the composition of food or deterioration in its organoleptic properties (i.e. taste, texture, aroma, or appearance). 

The use of flavors and flavor modifiers represents the first attempt to improve pharmaceuticals in masking undesirable organoleptic properties such as taste, odor and feeling factors (For a review see Ref. ). When this approach reveals to be ineffective chemical modifications have to be considered. 

The choice of salt is often determined by taste consideration, such as the use of benzathine salts of penicillin V low solubility salts have lesser taste, but also dissolve slowly, and are often used for preparing depot preparations, such as benzathine salts of penicillin G and V. Similarly, the napsylate salt provides better organoleptic properties as a result of its low solubility when compared with hydrochloride forms. 

The flavor and aroma of caramel are also important factors. They consist of two components, namely, a taste arising from the acidity, and a taste attributable to the nature of the caramel. The taste due to acidity depends on the type of caramel, and may be modified, but that due to the nature is unalterable. Caramels processed in the open are lighter, in both taste and aroma, than those from pressure-kettle processes. It must be stated, however, that the estimation of these properties generally still undergoes subjective evaluation, like many other organoleptic properties. 

Exposure Levels in Humans. There is very little information on human exposure to nitrobenzene outside of the workplace. More detailed exposure analyses that take transformation pathways into account need to be performed for local sites and the potentially impacted populations. Further, it would be useful to know more about the relationship of the organoleptic properties of nitrobenzene with respect to tolerable exposures. For example, it would be useful to know whether its taste and aroma are deterents to high levels of human exposure. 

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