Salts bitterness

Crystals, mp 221. [amyl alcohol, dil acids. The base is tasteless, the salts bitter. 

An electronic tongue based on dnal shear horizontal surface acoustic wave (SH-SAW) devices was developed to discriminate between the basic tastes of sour, salt, bitter, and sweet [57]. Sixty MHz SH-SAW delay line sensors were fabricated and placed below a miniature PTFE housing containing the test liquid. All the tastes were correctly classified without the need for a selective biological or chemical coating. 

Precursors of bitter substances in milk and dairy product foods are quite often proteins and mineral salts. Bitter substances are some peptides produced by enzyme proteolysis (see Section 2.3.3.2.1). Bitterness is especially typical for certain dairy products such as cheeses, yoghurt and casein hydrolysates (see Section 2.3.3.2). For example, the bitterness of ripened Gouda cheese was found to be primarily induced by calcium (CaCl2) and magnesium (MgCl2)... 

As the norbornyl ion controversy evolved, it became a highly public and frequently very personal and bitter pnblic debate. Saul Winstein suddenly died in the fall of 1969, shortly after the Salt Lake City sym-posinm. To my regret, I seemed to have inherited his role in repre-... 

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. 

Table 2 Hsts examples of compounds with taste and their associated sensory quaUties. Sour taste is primarily produced by the presence of hydrogen ion slightly modified by the types of anions present in the solution, eg, acetic acid is more sour than citric acid at the same pH or molar concentration (43). Saltiness is due to the salts of alkaU metals, the most common of which is sodium chloride. However, salts such as cesium chloride and potassium iodide are bitter potassium bromide has a mixed taste, ie, salty and bitter (44). Thus saltiness, like sourness, is modified by the presence of different anions but is a direct result of a small number of cations.

Only salts are salty however, not all salts are salty. Some are sweet, bitter, or tasteless. The salty taste is exhibited by ionized salts, and the greatest contribution to salty taste comes from the cations (29). The salt taste is produced by monovalent cations (15). 

Tolbutamide Sodium USP. Orinase Diagnostic [473-41-6] (A/-[(butylamine)carbonyl]-4-methylben2enesulfonamide, monosodium salt), mol wt 292.33, is a white to off-white practically ododess crystalline powder having a slightly bitter taste. It is freely soluble in water, soluble in alcohol and chloroform, and very slightly soluble in ether and can be prepared by dissolving tolbutamide in aqueous NaOH. 

In Foods. Each amino acid has its characteristic taste of sweetness, sourness, saltiness, bitterness, or "umami" as shown in Table 13. Umami taste, which is typically represented by L-glutamic acid salt (and some 5 -nucleotide salts), makes food more palatable and is recognized as a basic taste, independent of the four other classical basic tastes of sweet, sour, salty, and bitter (221). 

Acesulfame-K is a white crystalline powder having a long (six years or more) shelf life. It readily dissolves in water (270 g/L at 20°C). Like saccharin, acesulfame-K is stable to heat over a wide range of pH. At higher concentrations, there is a detectable bitter and metallic off-taste similar to saccharin. Use of the sodium salt of feruHc acid [437-98-4] (FEMA no. 3812) to reduce the bitter aftertaste of acesulfame-K has been described (64). The sweetness potency of acesulfame-K (100 to 200x, depending on the matching sucrose concentration) (63) is considered to be about half that of saccharin, which is about the same as that of aspartame. 

Cyclamate is about 30 times (8% sucrose solution sweetness equivalence) more potent than sugar. Its bitter aftertaste is minor compared to saccharin and acesulfame-K. The mixture of cyclamate and saccharin, especially in a 10 1 ratio, imparts both a more rounded taste and a 10—20% synergy. Cyclamate (6) is manufactured by sulfonation of cyclohexylamine (7). Many reagents can be used, including sulfamic acid, salts of sulfamic acid, and sulfur trioxide (74—77). 

The acid-instabihty of erythromycin makes it susceptible to degradation in the stomach to intramolecular cyclization products lacking antimicrobial activity. Relatively water-insoluble, acid-stable salts, esters, and/or formulations have therefore been employed to protect erythromycin during passage through the stomach, to increase oral bioavakabihty, and to decrease the variabiUty of oral absorption. These various derivatives and formulations also mask the very bitter taste of macroHdes. 

Seawater. Salt extraction from seawater is done by most countries having coastlines and weather conducive to evaporation. Seawater is evaporated in a series of concentration ponds until it is saturated with sodium chloride. At this point over 90% of the water has been removed, and some impurities, CaSO and CaCO, have been crystallized. This brine, now saturated in NaCl, is transferred to crystallizer ponds where salt precipitates on the floor of the pond as more water evaporates. Brine left over from the salt crystallizers is called bitterns because of its bitter taste. Bitterns is high in MgCl2, MgSO, and KCl. In some isolated cases, eg, India and China, magnesium and potassium compounds have been commercially extracted, but these represent only a small fraction of total world production. 

Because of its bitter taste and water iasolubiUty, guaiacol has been chemically modified to improve its properties. Sulfonation provides a mixture of guaiacol-4- and 5-sulfonic acids which, as the potassium salts, is water-soluble, comparatively tasteless, but less active than guaiacol. Treatment of the sodium salt of guaiacol with phosgene provides guaiacol carbonate [553-17-1] (3) which also lacks the bitter taste of guaiacol, but is less water-soluble. 

Quebrachia Lorentzii Griseb. Loxopterygine, C2aH340jNj( ). Amorphous, m.p. 81° amorphous, bitter salts blood-red colour with nitric acid, bluish-violet colour with sulphomolybdic acid. (Hesse, Annalen, 1882, 211, 274.)... 

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