Savory

The aroma of fmit, the taste of candy, and the texture of bread are examples of flavor perception. In each case, physical and chemical stmctures ia these foods stimulate receptors ia the nose and mouth. Impulses from these receptors are then processed iato perceptions of flavor by the brain. Attention, emotion, memory, cognition, and other brain functions combine with these perceptions to cause behavior, eg, a sense of pleasure, a memory, an idea, a fantasy, a purchase. These are psychological processes and as such have all the complexities of the human mind. Flavor characterization attempts to define what causes flavor and to determine if human response to flavor can be predicted. The ways ia which simple flavor active substances, flavorants, produce perceptions are described both ia terms of the physiology, ie, transduction, and psychophysics, ie, dose-response relationships, of flavor (1,2). Progress has been made ia understanding how perceptions of simple flavorants are processed iato hedonic behavior, ie, degree of liking, or concept formation, eg, crispy or umami (savory) (3,4). However, it is unclear how complex mixtures of flavorants are perceived or what behavior they cause. Flavor characterization involves the chemical measurement of iadividual flavorants and the use of sensory tests to determine their impact on behavior. 

Sucrose polyesters, which are made by esterilying sucrose with long-chain fatty acids, have the physical properties of fat, but are resistant to digestive enzymes (40). Olestra, a sucrose polyester developed by Procter Gamble, was submitted for regulatory approval in May 1987. In order to faciUtate the approval process, Procter Gamble has since narrowed the scope of its food additive petition to include olestra s use only in savory and extmded snacks. 

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Commercially available yeast extracts are made from brewers yeast, from bakers yeast, from alcohol-grown yeast (C. utilis) and from whey grown yeast (K fragilis). Extracts are used ia fermentation media for productioa of antibiotics, ia cheese starter cultures, and ia the productioa of viaegar. They are also exteasively used ia the food iadustry as condiments to provide savory flavors for soups, gravies and bouillon cubes, and as flavor intensifiers ia cheese products. 

Tbs oil lb 1 suiBiBar savory. Svur Jii hirUruU, does not differ gi iitly froTi that of tbi iat -r savory, It baa the [allowing characters —... 

Bohnen-erz, n. = Bohners. -kraut, a.-summer savory (Satureia horUnais). -kuchen, m. bean cake, -mehl, m. be n meal, bean flour. -6U n. bean oil, esp. soybean oil. 

Pfeffer-kraut, n. savory Satureia hortensis), peppergraas (Lejudtum) atonecrop (/Scdum). 

Saturei,/, -kraut, n. savory, -bl, n, savory oil. saturieren, v.t. saturate (Sugar) carbonate. Saturnrot, n. Saturn red, minium,... 

These cells are unlikely to have the same potential so that a net potential will exist and one metal will corrode preferentially and the other will tend to be protected. However, although this situation may occur in practice it is difficult to see how the explanation given by Savory and Packman is tenable. In action, accelerated corrosion can occur on an individual metal, by the action of a concentration cell... 

Savory, J. G. and Packman, D. F., DSIR Forest Products Bulletin No. 31 entitled Prevention of Decay of Wood in Boats, H.M.S.O (1954)... 

I nursed my haute toddy and ate tiny olives. The Juniper and Berries is a true recipe an inevitable blend of its ingredients. You taste everything, the lemon, die clove, and yet nothing but the cocktail itself. Savory and sweet, it has the good cook s sense of a traditional whiter dish. Game widi cherries, or bollito misto and mostarda. There s nothing wrong with die heat at Daniel, but die drink is also pleasantly warm—tiede, in the vocabulary of presentation of French restaurants. 

MSG is used to give a meaty, savory, or brothy taste to foods by stimulating the glutamate receptors on the tongue. There are glutamate receptors in other parts of the body, notably the brain, where glutamate is a neurotransmitter. 

When proteins are broken down into their constituent amino acids, the result can contain as much as 20 percent glutamates. This is why hydrolyzed vegetable protein is often listed as an ingredient in foods, to give them a meaty or savory flavor. 

Currently, Olestra is only approved for use in savory snacks, such as potato chips. 

Shipe, J. R. and Savory, J. Kinetic nephlometric procedure for measurement of amylase activity in serum. Clin. Chem. (1972), 18, 1323-1325. 

S. S. Brown and J. Savory, Chemical Toxicology and Clinical Chemical of Metals, Academic... 

Savory et al. 3S) measured calcium and magnesium directly in protein-free filtrates of serum or urine. Baker et al. 36) found that both trichloroacetic acid and hydrochloric acid suppress calcium absorption and that uniform acid content is therefore required for the determination of calcium. Okuda and Sasamoto37) determined calcium by adjusting solution conditions to 20 — 50 % methanol and 650 mg % lanthanum serum is diluted 21-fold and urine is diluted 10—21 fold to bring the calcium concentration into the optimum range of 1 to 0.5 mg %. 

Thallium has been determined in 10 ml of ashed serum or in urine by extracting with sodium diethyldithiocarbamate into MIBK n°). More recently, Savory and co-workers 1131 described a wet digestion procedure for 50 ml of urine or 5 ml of serum in which the thallium is separated by extracting the bromide into ether, evaporating the ether and then taking up in dilute acid for aspiration. As little as 0.1 ppm is determined in urine. Curry et al.114) determined less than 1 ng of thallium in 200 /d of urine by using the tantalum sample boat technique. The sample in the boat is dried by holding the boat 1 cm from the flame and then it is inserted into the flame where it is vaporized. A similar procedure is used for >3 ng of thallium in 50-100/al of blood, except that the blood is preashed with 3 drops of nitric acid. Since the tantalum boat method is susceptible to interelement interferences, the method of standard additions is used for calibration. 

Sauter mean diameter, 11 795, 13 135, 23 186, 188, 189, 190-191 Sauter mean drop diameter, 10 755, 756 Savannah River production reactors, 17 583 Savard/Lee gas-shielded tuyere, 16 151 Savard-Lee injectors, 14 741 Savory, 23 171 Saybolt color scale, 7 310 Saybolt Universal Seconds (SUS), 15 207 Saytex HP-7010, 11 474 S-B-S block copolymers, 24 706 S-B-S polymers, 24 713-714, 715 SC9... 

He turned into the dirty, narrow alley in which he lived, opened the door of a tenement house, and, running quickly up a flight of stairs, entered Mrs. Dempsey s kitchen. The savory odor of frying ham greeted his nostrils and reminded him that he had had nothing to eat since morning. Well, never mind that, he would have supper soon now, he and baby together. 

This value should be treated with caution, as it is a conditional stability constant determined in a medium modeling blood plasma (Martin, R. B. Savory, J. Brown, S. Bertholf, R. L. Wills, M. R. Clin. Chem. 1987, 33, 405-107). 

Cosulich, S.C., Savory, P.J., and Clarke, P.R., 1999, Bcl-2 regulates amplification ofcaspase activation by cytochrome c, Current Biology 9 147-150. 

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