Sour flavor

Acidulants. Acidulants give the beverage a tart or sour flavor, adjust pH to faciUtate the function of ben2oate as a preservative, reduce microbiological susceptibiUty, and act as a catalyst for the hydrolytic inversion process in sucrose sweetened beverages. The primary carbonated beverage acidulants are phosphoric acid [7664-38-2] and citric acid [77-92-9]. Other acidulants include ascorbic, tartaric, malic, and adipic acid (Table 2). 

BTR) and "sour" (SOU), increase. Most "bitter" and "sour" flavors are thought to originate from the degradation/decomposition of proteins to bitter and sour flavored peptides and amino acids. 

The alert panel supervisor will also come to know about each regular panelist s ability to detect the many off-flavors that could possibly occur in citrus products. Of primary concern, other than the common sweet and sour flavor attributes, are the panelists abilities to specifically identify (a) bitterness (naringin and/or limonin induced), (b) heated, processed or pumpout off-flavor, (c) excess peel oily, (d) excess and/or poor essency flavor, and (e) the following off-flavors cardboard, tallowy, castor oil, diacetyl or buttermilk, green or immature, overmature or stale fruit, and spoiled fruit. 

Clear from this table is that juice processing can steal away nutrients and food value of natural whole fruits. Often such juices also must be sweetened with excessive sugar or other common fruit juices to offset their natural acidity and sourness. Flavor may benefit from these procedures, but nutrient content suffers. Especially detrimental is that juice processing eliminates the digestive health value of the fruit s natural fiber content—the two kinds of dietary fiber providing many valuable health benefits for you. 

Due to the denser content of polyphenols, particularly deep purple anthocyanins, giving them an almost black color and sourness when ripe, black raspberries are less popular than their more common red raspberry cousins. Most varieties have a strong astringent (sour) flavor so are unlikely to become a favorite as fresh produce. 

Just north of Berkeley, Ambrosia Garden (843 San Pablo Ave., Albany, b 510-528-5388) serves a unique brand of meatless Taiwanese cuisine. Toying with sweet and sour flavors, Ambrosia Garden s cooks create unusual herb soups and honeyed fake-seafood dishes. Emeryville s commuters stop at Julie s Healthy Cafe (5857B... 

In this formula, heavy doses of Mume are used based on the ability of the sour flavor to control roundworms. Before being calmed, these were stirring and harassing. Zanthoxylum and Asarum are acrid flavored and are able to expel worms. Their nature is also warm, so they can warm the viscera and dispel cold. Coptis and Phellodendron are bitter and this bitterness is able to precipitate the roundworms. In addition, their coldness is able to clear heat above. The use of the above ingredients is based on the saying ... 

Properties Colorless to greenish-yel. volatile oil intensely fresh citrus aroma, astringent sweet-sour flavor sol. in most fixed oils, mi. oil insol. in glycerol, propylene glycol dens. 0.855-0.863 ref. index 1.475-1.4770 (20 C)... 

Oranges and other citrus fruits contain citric acid and ascorbic acid (more commonly known as vitamin C). These acids give citrus fruits their characteristic sour flavors. 

Citric acid causes the sour flavor in lemons, limes, and oranges, and lactic acid imparts tartness to pickles, sauerkraut, and sweat. 

Most sour flavors are caused by the presence of acid. 

The refined chocolate mass is dry and powdery at room temperature and has a harsh, sour flavor. It is ripened before further processing by keeping it in warm chambers at 45-50 °C for about 24 h. Ripening imparts a doughy consistency to the chocolate and it may be used for the production of baking or other commercial chocolates. An additional conching... 

Flavorings—These are the substances that stimulate the senses of taste and/or smell. With the exception of the four primary sensations—sweet, bitter, salty, and sour— flavor characteristics are the result of our perception of odor the difference between flavor and fragrance is in large part only a semantic distinction. Thus, a substance that provides an odor in perfumes may also be used to add flavoring to a food. 

Fig. S-13. The Seville orange, a sour-flavored fruit which is used mainly for making marmalade and flavorings.

At least 10 of jujube s saponins (e.g. ziziphin, jujubasaponins, and jujuboside B) are sweetness inhibitors that reduce the sensation of sweet taste (elevate the sweetness threshold) of glucose, fructose, aspartame, and other sweetening agents. No taste modifying effect was observed with bitter, salty, or sour flavors. 

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. 

A persistent idea is that there is a very small number of flavor quaUties or characteristics, called primaries, each detected by a different kind of receptor site in the sensory organ. It is thought that each of these primary sites can be excited independently but that some chemicals can react with more than one site producing the perception of several flavor quaUties simultaneously (12). Sweet, sour, salty, bitter, and umami quaUties are generally accepted as five of the primaries for taste sucrose, hydrochloric acid, sodium chloride, quinine, and glutamate, respectively, are compounds that have these primary tastes. Sucrose is only sweet, quinine is only bitter, etc saccharin, however, is slightly bitter as well as sweet and its Stevens law exponent is 0.8, between that for purely sweet (1.5) and purely bitter (0.6) compounds (34). There is evidence that all compounds with the same primary taste characteristic have the same psychophysical exponent even though they may have different threshold values (24). The flavor of a complex food can be described as a combination of a smaller number of flavor primaries, each with an associated intensity. A flavor may be described as a vector in which the primaries make up the coordinates of the flavor space. 

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. 

The concept of the menu is American Japanese, like the food, Mr. Kingsland explained. Take American cocktails, and their components, like sour, and add Asian Japanese flavors to them. ... 

Sake is a subtle drink. It is sometimes described as having umami, or criticized for its lack of umami. Umami, which some characterize as a flavor, like sweetness or sourness, is a quality of palatability and the degree to which something satisfies the palate. A Zen archer s version of hitting the spot. ... 

The drink is a mandarin-flavored vodka drink, with calamansi lime juice, honey and mint. The calamansi lime is a small, extremely sour lime, popular in the Philippines, that tastes like a lemon crossed with a mandarin orange. 

Flavorings can be derived from simple acids that add a sour taste to foods, or they can comprise more complex molecules, such as dena-tonium benzoate, which is added to products to make them so bitter that no one will accidentally ingest harmful amounts. 

Fumaric acid is used as a flavoring, because it is the sourest tasting of the organic acids. Three parts of fumaric acid are as sour as five parts of citric acid. 

Tartaric acid is the molecule that makes unripe grapes taste sour. It is a principal flavor element in wine. 

Tartaric acid is used as a flavoring agent to make foods taste sour. 

The human tongue is sensitive to five flavors salty, sweet, bitter, sour, and umami, the taste of MSG. 

Multiple senses, including taste, contribute to our total perception of food. Our perception of the flavor of food is a complex experience based upon multiple senses taste per se, which includes sweet, sour, salty and bitter olfaction, which includes aromas touch, also termed mouth feel , that is, texture and fat content and thermoreception and nociception caused by pungent spices and irritants. Taste proper is commonly divided into four categories of primary stimuli sweet, sour, salty and bitter. One other primary taste quality, termed umami (the taste of L-glutamate), is still somewhat controversial. Mixtures of these primaries can mimic the tastes of more complex foods. 

Selecting an approach Off-flavors are typically due to volatile compounds present at extremely low levels. (Flavor is sensed more by the olfactory system than the tongue, which senses only 5 flavors, sweet, sour, bitter, salty, and umami). GC is ideal for detecting low levels of volatile components. In this case, headspace GC will allow you to treat the plastic directly. Since the off-flavor is suspected to be derived from the polypropylene packaging material, you decide to compare different samples ( good vs. bad ) of the material using headspace GC with both a flame ionization detector (FID) and a sniff port. These chromatograms are shown in Fig. 21.9. 

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