Sweet water taste

Frank ME, Blizard DA (1999) Chorda tympani responses in two inbred strains of mice with different taste preferences. Physiol Behav 67 287-297 Fuller JL (1974) single-locus control of saccharin preference in mice. J Heredity 65 33-36 Galindo-Cuspinera V, Winnig M, Bufe B, Meyerhof W, Breslin PA (2006) A TAS1R receptor-based explanation of sweet water-taste . Nature 441 354-357 Glaser D, Tinti JM, Nofre C (1995) Evolution of the sweetness receptor in primates. I. Why does alitame taste sweet in all prosimians and simians, and aspartame only in Old World simians Chem Senses 20 573-584... 

Maltol Suspension 3%, and solution 0.15% Caramel-like odor, sweet fruity taste in dilute solution Concentrated solutions in metal containers may discolor on storage Chelates with aluminum and iron 1 83 in water, 1 28 in propylene glycol... 

Aspartame is an intense sweetener first discovered in 1965 by J. Schlatter it is available under the brand names of Nutrasweet , Equal , and Canderel . Chemically, aspartame is N-L-a-aspartyl-L-phenylalanine methyl ester (Fig. 1), withamolecularformulaofC14H 805N2 (MW = 294.30). It is a white, odorless, crystalline powder. It is slightly soluble in water and sparingly soluble in alcohol. The solubility increases as the pH is lowered (2,6,57). It has 100-200 times the sweetness of sucrose and exhibits a sweet, clean taste and a sweetness profile similar to that of sucrose, without bitter or metallic aftertaste (Table 1). However, it displays a slow onset of sweetness coupled with lingering sweet taste. It extends and intensifies tastes and enhances fruit flavors. Aspartame exhibits synergism, a superior taste profile, and improved stability when used with other sweeteners (1,4,14,55,75). 

Starch occurs in potatoes, rice and wheat. Glucose, from which starch is polymerised, belongs to a group of simple carbohydrates known as monosaccharides. They are sweet to taste and soluble in water. Starch belongs to the more complicated group of carbohydrates known as polysaccharides. Starch does not form a true solution and it does not have a sweet taste. With iodine it gives an intense blue colour (nearly black), which is used as a test for starch or iodine itself (Figure 15.20). 

They are sweet to taste and are water soluble (for example, glucose). 

Synonyms ethyl ether, solvent ether, diethyl oxide Formula (C2H5)20 Structure H3C-CH2-0-CH2-CH3 MW 74.14 CAS [60-29-7] used as a solvent used in organic synthesis and as an anesthetic colorless liquid pungent odor sweet burning taste boils at 34.6°C vapor pressure 439 torr at 20°C freezes at -116°C density 0.71 g/mL at 20°C miscible with organic solvents solubility in water 6 g/100 mL forms azeotrope with water (1.3%) extremely flammable narcotic. 

Water Tastes sweet, metallic, stony, pungent, dusty, Villberg et al. (1997)... 

PROP Cr "stals sweet-sour taste. Mp 169-170°. Fairly strong acid. Very sparingly soluble in water. Slowly hydrolyzed by hot water. 

Powdery or crystalline, soluble in water and sweet in taste. 

Properties White or yellowish, deliquescent, crystalline powder nearly odorless sweet astringent taste. D 2.4, mp (decomposes). Soluble in water and alcohol. The water solution is acid. 

Properties Odorless, white, crystalline solid sweet-sour taste. Mp 170C. Strong, stable acid soluble in water and alcohol insoluble in oils. 

Properties Hygroscopic liquid. D 1.7629 (20C), bp 149-150C (750 mm Hg), refr index 1.4915 (20C). Soluble in most organic solvents completely miscible with water. Aqueous solutions have a sweet, burning taste. Hydrolysis of aqueous solutions is accelerated by heat, acids, and alkalies. Combustible. 

Properties White, crystalline prisms becoming red in air intensely sweet, unpleasant taste. D 1.2895, mp (anhydrous) 107C, (hydrated) 56C bp 287-290C. Soluble in water, alcohol, and ether. 

Properties White crystals or powder odorless sweet saline taste. Soluble in water and alcohol decomposes when heated. Protect from light. 

Substances can cease to exist, still there remain taste and smell sugar is destroyed by dissolving in water, the sweet taste remains ( sweet water ), drops of liquid perfume disappear with time but the scent remains. 

Water has no particles - a drop can be smeared at will magnesium-particles are destroyed in combustion and ashes remain sugar particles disappear when sugar dissolves in water - only the water tastes sweet . 

Glycyrrhia ln.—A non-crystallizable, yellowish, pulverulent principle, obtained from liquorice soluble with difficulty in cold water, soluble in hot water, alcohol, and ether bitter-sweet in taste. By long boiling with dilute acids it is decomposed into glucose and glycyi rhetin ... 

Cryst powder fairly hygroscopic characteristic odor sweet, cooling taste, mp about 75-80. The normal form is a dimer, slowly sol in 1 part water, 15 parts alcohol. When freshly prepd reverts rapidly to monomer in soln. The monomer is very sol in water, alcohol, ether, acetone. 

Hygroscopic liq. dj 1.7902 dj5 1.7696 df 1.7629 df 1.7560 df 1.7494. bp1M 149-lSt (decompn) bPal 56-57" bp 2 48.5". njp 1.4936L Miscible with water sol in the usual organic solvents, except petr ether. Hydrolysis of aq solns is accelerated by heat, acids, alkalies. Aq solns have a Sweet, burning taste. 

PHYSICAL PROPERTIES Colorless to light yellow crystals characteristic odor sweet, burning taste slightly soluble in cold water miscible with alcohol, ether, chloroform, hydroxides and acarbonates MP (115 C, 239°F) BP (279°C, 534°F) LSG (1.48) VP (7 mm Hgat 165°C). 

PHYSICAL PROPERTIES colorless to yellow liquid or pale yellow crystals viscous liquid sweet burning taste miscible with ether, acetone, glacial acetic acid, ethyl acetate, pyridine, chloroform, ethylene bromide, benzene, nitrobenzene, and dichloroethylene sparingly soluble in petroleum ether, glycerol and liquid petrolatum practically insoluble in water MP... 

Colorless liquid hygroscopic aqueous solution having a sweet burning taste bp 150°C (302°E) (decomposes) density 1.763 at 20°C (68°F) soluble in water and organic solvents, insoluble in petroleum ether. 

Pungent odor sweet bnming taste boils at 34.6°C (94°F) mp -116°C (-176°F) density 0.7134 at 20 C (68 F) soluble in alcohol, benzene, chloroform, acetone, and many oils mixes with concentrated HCl, low solubility in water (6.05 g/100 mL water at 25°C (77°F)) forms azeotrope with water (1.3%). 

Characters and Tests.— White crystalline masses, slightly efSlorescent acetous odour, and sweet astringent taste. It dissolves in distilled water, and forms a clear solution, or one which has only a slight milkiness, which disappears on the addition of acetic acid. Its solution in water slightly... 

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