Substances, acidic salty

Organic aromatic molecules are usually sweet, bitter, a combination of these, or tasteless, probably owing to lack of water solubiUty. Most characteristic taste substances, especially salty and sweet, are nonvolatile compounds. Many different types of molecules produce the bitter taste, eg, divalent cations, alkaloids, some amino acids, and denatoirium (14,15). 

Insoluble substances have no taste. Sour taste is caused by the acids. Salty tastes are caused by ionizable salts. Cations of the salts are mainly responsible. Most of the... 

As for Salty I am apt to think that there is one chief, of which all the rest are compounded, and to conceive it to be made of an Acid liquor sliding through the Veins of the Earth, which doth insensibly insinuate and incorporate in the Pores of stones, which it does dilate and attenuate afterwards by a long fermentation and concoction of several years, a salt comes to be formed, that is called fossile and this Opinion is the more likely to be true, because from the mixture of Acids and some Alkali matter, we always draw a substance very like unto Salt. Now stones are an Alkali. I add that the long fermentation, and concoction which is made in the stone, serves to digest, and perfectly to unite the Acid with the stony parts, for the making of Salt. ... 

As is well known, the r scale is effective to express the taste strength [1, 2]. The concentration of each taste substance can be transformed into the taste strength. While tartaric acid is used in the r scale, we can safely consider that HC1 has the strength two times as large as tartaric acid. The above mixed solution is thus composed of 4.04 sourness, 2.03 saltiness, 5.01 bitterness and 2.24 sweetness in terms of the r scale. Therefore, drink A has the above taste strength. 

Basic taste substances had been added to standard tomato juice. We used NaCl for saltiness, citric acid for sourness, MSG for umami and glucose for sweetness. No taste substance for bitterness was added because tomatoes taste... 

Wine is one of the most complex and interesting matrices for a number of reasons. It is composed of volatile compounds, some of them responsible for the odor, and nonvolatile compounds which cause taste sensations, such as sweetness (sugars), sourness (organic acids), bitterness (polyphenols), and saltiness (mineral substances Rapp and Mandary, 1986). With a few exceptions, those compounds need to be present in levels of 1%, or even more, to influence taste. Generally, the volatile components can be perceived in much lower concentrations, since our organs are extremely sensitive to certain aroma substances (Rapp et ah, 1986). Carbohydrates (monosaccharides, disaccharides, and polysaccharides), peptides, proteins, vitamins, and mineral substances are among the other wine constituents. 

A first requirement for a substance to produce a taste is that it be water soluble. The relationship between the chemical structure of a compound and its taste is more easily established than that between structure and smell. In general, all acid substances are sour. Sodium chloride and other salts are salty, but as constituent atoms get bigger, a bitter taste develops. Potassium bromide is both salty and bitter, and potassium iodide is predominantly bitter. Sweetness is a property of sugars and related compounds but also of lead acetate, beryllium salts, and many other substances such as the artificial sweeteners saccharin and cyclamate. Bitterness is exhibited by alkaloids such as quinine, picric acid, and heavy metal salts. 

Free amino acids and/or some peptides have some sweetness, bitterness, sourness, saltiness and umami, and are very important as taste substances in foods. 

This result is true only of salts which are called normal salts (see below). It is also characteristic of bodies which are, chemically speaking, not salts, such as water. Substances, whether salts or not, which act toward litmus like common salt, are said to be neutral or to have a neutral reaction, A salty or saline taste is characteristic of most salts, and this property doubtless led to their classification with sodium chloride as a type, since this compound has been known for ages. Some compounds which are salts as far as their chemical relations are concerned do not have a neutral reaction. Thus sodium carbonate, which is the sodium salt of carbonic acid, is one of the most marked alkalies, being, in fact, known in commerce simply as alkali. ... 

Moskowitz and Arabic (1970) found that the taste intensity (sweetness, sourness, saltiness, and bitterness) was related to the apparent viscosity of carboxymethylcel-lulose solutions by a power function with a negative slope. Pangbom et al. (1973) observed that the influence of different hydrocolloids on the perception of some basic taste intensities (saltiness, bitterness, sourness) appeared to be more dependent on the nature of the hydrocolloid and the taste of the substance than on the viscosity level. In contrast, sweetness imparted by sucrose was found to be highly dependent on viscosity, that is, the hydrocolloid concentration above a certain viscosity threshold, it was shown that the sweetness intensity of sucrose was significantly depressed. Saltiness was the taste attribute less affected, sourness, imparted by citric acid, was significantly reduced by all hydrocolloids tested, and for the other taste substances, the presence of a hydrocolloid generally enhanced the taste intensity of saccharin and depressed that of sucrose and caffeine (bitterness). 

Concentrated preparation, with or without flavour adjuncts, used to impart flavour, with the exception of only salty, sweet or acid tastes. It is not intended to be consumed as such. Flavouring means flavouring substances, flavouring preparations, process flavourings, smoke flavourings or mixtures thereof. Flavourings may contain foodstuff as well as other substances ... 

The taste of vegetables can clearly be distinguished from fruits the acid/sugar ratio is reduced, the mineral content is higher, the taste is more salty . In most vegetables, sulphur containing substances impart a more culinary flavour. The fruity character is suppressed. 

Effervescent powder contains a mixture of tartaric acid and Bullrich salty substances which, although related, combine under normal conditions only slowly, but if one introduces water into the mix they rush into each others arms with a triumphant effervescence. 

Many microbial metabolites are volatile compounds and in terms of their sensory properties can be broken into two broad categories odorants and tastants (Table 1). Tastants include salty, sour, sweet, and bitter compounds such as amino acids, peptides, and sugars. Primary odorants typically are quite volatile and include carbonyl compounds, esters, and terpenes. There is considerable overlap between the two categories lactones, for example, have both taste and odor properties. In keeping with the theme of this symposium, volatile aroma substances will be the primary focus. 

Sour tastes are produced by the hydrogen ions in acids and salty tastes by the anions of salts (for example, chloride ions). Bitterness is due primarily to a class of compounds called alkaloids examples are quinine, caffeine, and nicotine. Many substances other than sugar evoke a sweet taste, including ethylene glycol (antifreeze), alcohols, amino acids, and certain salts of lead and beryllium [for example, lead carbonate hydroxide (white lead), Pb3(0H)2(C03)2]. (The sweet flavors of ethylene glycol and lead paint are blamed for the unwitting consumption of these toxic substances by children and animals.)... 

There are five primary taste sensations including sweet (carbohydrate based molecules), sour (acidic concentration), salty (sodium chloride), bitter (quinine and other basic functionalities) and umami (salts of glutamic acid). The human tongue does not discriminate every chemical substance composing a flavor it decomposes the taste of foodstuffs into the five basic taste qualities, instead. A single taste bud contains 50-100 taste cells representing all 5 taste sensation. An adult has about 9000 taste buds. 

Flavor is a combination of taste, sensation, and odor transmitted by receptors in the mouth (taste buds) and nose (olfactory receptors). The stereochemical theory of odor is discussed in the essay that precedes Experiment 16. The four basic tastes (sweet, sour, salty, and bitter) are perceived in specific areas of the tongue. The sides of the tongue perceive sour and salty tastes, the tip is most sensitive to sweet tastes, and the back of the tongue detects bitter tastes. The perception of flavor, however, is not so simple. If it were, it would require only the formulation of various combinations of four basic substances—a bitter substance (a base), a sour substance (an acid), a salty substance (sodium chloride), and a sweet substance (sugar)—to duplicate any flavor In fact, we cannot duplicate flavors in this way. The human possesses 9,000 taste buds. The combined response of these taste buds is what allows perception of a particular flavor. 

Acids, bases, and salts are among the most common and important solutes found in solutions. Until late in the 19th century, these substances were characterized by such properties as taste and color changes induced in certain dyes. Acids taste sour bases, bitter and salts, salty. Litmus, a dye, is red in the presence of acids and blue in the presence of bases. These and other observations led to the correct conclusions that acids and bases are chemical opposites, and that salts are produced when acids and bases react with each other. Today, acids and bases are defined in more precise ways that are useful when studying their characteristics. 

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