Sweet definition

All colourless solids, which decompose on heating and therefore have no definite m.p.s. All insoluble in ether (like most polyhydroxy-compounds). All except starch are soluble in water and have a sweet taste. Starch as ordinarily supplied is insoluble in... 

Exceptions to the simple definition of an essential oil are, for example, gadic oil, onion oil, mustard oil, or sweet birch oils, each of which requires enzymatic release of the volatile components before steam distillation. In addition, the physical process of expression, appHed mostly to citms fmits such as orange, lemon, and lime, yields oils that contain from 2—15% nonvolatile material. Some flowers or resinoids obtained by solvent extraction often contain only a small portion of volatile oil, but nevertheless are called essential oils. Several oils are dry-distiUed and also contain a limited amount of volatiles nonetheless they also are labeled essential oils, eg, labdanum oil and balsam oil Pern. The yield of essential oils from plants varies widely. Eor example, nutmegs yield 10—12 wt % of oil, whereas onions yield less than 0.1% after enzymatic development. 

U.S. definitions and standards for chocolate are quite specific (19). Sweet chocolate must contain at least 15% chocolate Hquor by weight and must be sweetened with sucrose or mixtures of sucrose, dextrose, and com symp soflds ia specific ratios. Semisweet chocolate and bittersweet chocolate, though often referred to as sweet chocolate, must contain a minimum of 35% chocolate Hquor. The three products, sweet chocolate, semisweet chocolate, and bittersweet chocolate, are often simply called chocolate or dark chocolate to distinguish them from milk chocolate. Table 6 gives some typical formulations for sweet chocolates (5). 

Although I have defined terms such as quality control and quality assurance in this chapter, what is important is not the definition but the deeds which it imbues. Whether we call the set of principles I have listed under the heading Quality assurance, Quality Assurance, Quality Improvement or Quality Control makes no difference since it does not change the set of principles. We often seem to invent a term then decide what it means rather than invent or discover a set of principles and think of a suitable name which conveys exactly what we intend without confusing people. Instead of saying Quality control is. .. or TQM is. .. to which there will be many propositions, we should be asking What should we call this group of principles so that we can communicate with each other more efficiently As Shakespeare once said That which we call a rose/By any other name would smell as sweet. ... 

Sweetness is a quality that defies definition, but whose complexity can be appreciated merely by examining the molecular structures of those compounds that elicit the sensation. They come in all molecular shapes and sizes, and they belong to such seemingly unrelated classes of compounds as aliphatic and aromatic organic compounds, amino acids, peptides and proteins, carbohydrates, complex glycosides, and even certain inorganic salts. 

Exceptions to the simple definition of an essential oil are, for example, garlic oil, onion oil, mustard oil, or sweet birch oils, each of which requires enzymatic release of the volatile components before steam distillation. In addition, rhe physical process of expression, applied mostly to citrus fruits such as orange, lemon, and lime, yields oils that contain from 2-15% nonvolatile material. 

Organic acids may exhibit other sensory properties. For example, citric acid possesses sweet-and-sour sensory notes, and succinic acid has a salty-bitter taste. On the other hand, the typical taste and flavor of Emmental cheese can be ascribed to the propionic acid and a few other compounds, such as proline. In fact, taste and flavor result from the combination of different food constituents in definite proportions. Raw meat smells much like lactic acid, which arises from postmortem anaerobic glucolysis and determines the pH of meat, its final properties, and microbial stability. This same organic acid has been related to the inhibition of certain pathogenic bacteria in yogurt (3). Table 1 lists the reported threshold concentrations for various organic acids in different media (4-6). 

Another style of botrytized sweet wine from France involves the category of "Selection de Grains Nobles" (SGN). This legal definition was introduced in 1984 in Alsace, but similar wines are produced also in the Loire valley from grapes of different varieties and sugar contents (Table 6.2). 

PherioT is sweet and bitter (XVII) as was definitely established despite a strong by-taste. From the charge distribution follows that the hydrogen of the HO-group and the carbon in 2-position, or the hydrogen in 2-position and the oxygen can function as an electrophilic/nucleophilic system (Fig. 17). Additio-... 

In the course of investigations of aspartyl dipeptide esters, we had to draw their chemical structures in a unified formula. In an attempt to find a convenient method for predicting the sweettasting property of new peptides and, in particular, to elucidate more definite structure-taste relationships for aspartyl dipeptide esters, we previously applied the Fischer projection technique in drawing sweet molecules in a unified formula 04). 

Unlike chocolate confectionery, sugar confectionery is free of legal definitions. Terms such as pastille or lozenge although they have an understood meaning, at least to those in the trade, are sometimes applied to products that are not strictly within that understood meaning, e.g. there are products that are sold as pastilles but which are, in fact, boiled sweets. Butterscotch must contain butter, but gums do not have to contain any gum. 

Ethylene (Ethene or Elayl), H2C CH2 mw 28.05 colorless, flammable, dangerous to handle gas with characteristic sweet odor and taste sp gr 0.975 (air = 1.0), mp —169.4°, bp —103.8°, flash p —136°C explosive limits in air, % by vol, lower 3.0 upper 34.0 si sol in w, more in ale sol in eth. Ethylene is a major component of petroleum refinery gas from cracking units, and is sometimes recovered therefrom by distillation or other means. Some pure ethylene is produced by passing hot ethanol vapors over a catalyst, such as activated alumina (Ref 4). Its laboratory prepn consists of heating ethanol in definite proportions with sulfuric acid of certain concns. By using a 90% acid and 90% ale, ethylene can be produced in a regular stream at a yield of 84 to 85% of theory (Ref 2). 

By sweetener is meant materials that (a) are recognized by most human beings as having a sweet taste, and (b) may be used for sweetening. An operational definition of sweet taste is a taste sensed by most human beings as having substantially the same quality as that noticed when sucrose and sucrose-water solutions are tasted. Exam-... 

Normally this would be referred to as "sweet" gas but sweet gas includes gas that is rich in COr Thus one must be cautious with this terminology because a gas rich in C02 behaves more like sour gas than hydrocarbon gas even though by the strict definition it is considered sweet. 

In the introduction to this book, three types of gas were presented sweet, sour, and acid gas. The definitions for these types were presented in chapter 1 and will not be repeated here. However, differences in the behavior of these three types of gases will be presented and in addition an example will be presented. 

Among polyphenolic compounds, two types of flavonoids, the anthocyanins and flavanols (i.e., catechins, proanthocyanidins, condensed tannins), are particularly relevant to the quality of red wines, as they are key compounds for color definition and astringency. Other flavonoids such as flavonols may have some influence on color and bitterness, although they are present in red wines in much lower amounts. Phenolic acids and hydrolysable tannins, released from barrel wood, may also have an influence on wine taste and color, and hydroxycinnamoyl derivatives from grape must are involved in the oxidative browning of white wines together with flavanols. Besides, some of these perceptions may be modified by other sensory characteristics (e.g. sourness, sweetness) related to other wine components (Preys et al. 2006). 

One thing is absolutely and positively true. If you follow the recommendations I ve detailed in this book, you re definitely going to feel better, sleep better, enjoy life more, and see your blood pressure come down. That should bring a smile to your face And with that happy thought. I ll end this chapter with a sweet—quite literally sweet—way to further improve your blood pressure. 

During the last few years, the field of taste research has been progressing with enormous speed. Current research addresses structural details on receptor agonist interactions for bitter and sweet taste receptors. For the other taste modalities, including salt taste, where definite proof for the proposed roles of candidate sensor molecules is still missing, more questions still need to be answered. A next big step in taste research will be to understand how taste information is processed along its... 

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