Taste, acid pungent

Carbon Dioxide. Carbon dioxide [124-38-9] provides soft drinks with a pungent taste, acidic bite, and sparkling fizz. Carbon dioxide (qv) also acts as a preservative against yeast, mold, and bacteria. The carbon dioxide used ia soft drinks must be food-grade and free of impurities that may affect the taste or odor of the final product. 

Scharfxnanganerz, n. hausmannite. scharf-salzig, a. very salty, -sauer, a. strongly acid, very sour, -schmeckend, p.a. of a sharp taste, acrid, pungent, tart, -schweflig, a. strongly sulfurous. 

It crystallizes in colorless prisms, which fuse at 45°.5 (113°.9 F.) boils at 185° (365° F.) has an aromatic odor and an acid, pungent taste sparingly soluble in cold HsO readily soluble in hot HiO, alcohol, and ether. By the action of heat it is converted into its... 

Acetic acid, CH3COOH is an organic acid that gives vinegar its sour taste and pungent smell. It is a weak acid, in that it is only a partially dissociated acid in an aqueous solution. Pure, water-free acetic acid glacial acetic acid) is a colourless liquid that absorbs water from the environment (hygroscopy), and freezes at 16.5 °C (62 °F) to a colourless crystalline solid. The pure acid and its concentrated solutions are very corrosive. 

Carbon dioxide [124-38-9J, is a colorless gas with a faindy pungent odor and acid taste first recognized in the sixteenth century as a distinct gas... 

Sulfur oxides (SO,) are compounds of sulfur and oxygen molecules. Sulfur dioxide (SO2) is the predominant form found in the lower atmosphere. It is a colorless gas that can be detected by taste and smell in the range of 1, (X)0 to 3,000 uglm. At concentrations of 10,000 uglm , it has a pungent, unpleasant odor. Sulfur dioxide dissolves readily in water present in the atmosphere to form sulfurous acid (H SOj). About 30% of the sulfur dioxide in the atmosphere is converted to sulfate aerosol (acid aerosol), which is removed through wet or dry deposition processes. Sulfur trioxide (SO3), another oxide of sulfur, is either emitted directly into the atmosphere or produced from sulfur dioxide and is readily converted to sulfuric acid (H2SO4). 

Liquid carbon dioxide produces a colourless, dense, non-flammable vapour with a slightly pungent odour and characteristic acid taste . Physical properties are given in Table 8.5 (see also page 277). Figure 8.1 demonstrates the effect of temperature on vapour pressure. 

Although we have included acetic acid manufacture under ethylene derivatives, as you can see it is made from three of the seven basic organics ethylene, C4 hydrocarbons, and methane, with the most important method being from methane. Pure 100% acetic acid is sometimes called glacial acetic because when cold it will solidity into layered crystals similar in appearance to a glacier. It is a colorless liquid with a pungent, vinegar odor and sharp acid taste, bp 118°C, and mp 17°C. 

Acetic acid is a weak carboxylic acid with a pungent odor that exists as a liquid at room temperature. It was probably the first acid to be produced in large quantities. The name acetic comes from acetum, which is the Latin word for sour and relates to the fact that acetic acid is responsible for the bitter taste of fermented juices. Acetic acid is produced naturally and synthetically in large quantities for industrial purposes. It forms when ubiquitous bacteria of the genera Acetobacter and Clostridium convert alcohols and sugars to acetic acid. Acetobacter, especially Acetobacter aceti, are more efficient acetic acid bacteria and produce much higher concentrations of acetic acid compared to Clostridium. 

DeCleyn and Verzele (3Q.3J-.32) isolated the four possible isomers from piperinic acid irradiated in an ultra-violet reactor, by counter-current distribution and also the piperidides obtained synthetically from the treated piperinic acid by high pressure liquid chromatography (figure 4). The structures of the isomers were derived mainly from NMR data. Their pungency was recorded, but possibly not by rigorous methods (31.32). The results confirmed the observation of Grewe t ail. (29) that piperine is the pungent principle of pepper, and that other isomers have little taste. ... 

Bay Oil occurs as a yellow or brown-yellow liquid with a pleasant, aromatic odor and a pungent, spicy taste. It is the volatile oil distilled from the leaves of Pimenta acris Kostel (Fam. Myrtaceae). It is soluble in alcohol and in glacial acetic acid. Its solutions in alcohol are acid to litmus. 

Sulfur dioxide is a colorless, water-soluble irritant gas (Costa and Amdur 1996). It can be detected by taste at concentrations of 0.35-1.05 ppm (parts per million) and has an immediate pungent irritating odor at a concentration of 3.5 ppm (WHO 1984). It has been termed a mild irritant (Amdur 1969). Ambient sulfur dioxide can react with oxygen to form sulfur trioxide, which then reacts with water (on moist surfaces) to produce sulfuric acid. Sulfur dioxide also can react with water to form sulfurous acid, which dissociates to sulfite and bisulfite ions. The chemical and physical properties of sulfur dioxide are presented in Table 9-1. 

PROP Consists mainly of eugenol and chavicol (55-65%), major portion of balance consists of terpenes (a-pinene, myrcene, and dipentene), small quantities of citrol, nerol, cineol, and other terpenoids have also been found (FCTXAV 11,855,73). YeUow or brown liquid aromatic odor, pungent, spicy taste. Sol in ale and glacial acetic acid. 

PROP A yellowish-reddish, volatile oil pungent, aromatic odor and taste. D 1.065-1.077 25°/25°. Sol in ale, ether, chloroform, glacial acetic acid, CS2. Safrole-free ethanol extract of Sassafras albidum root bark (JNCIAM 60,683,78). 

Amyl nitrite is a yellowish liquid with an ethereal odor and a pungent taste. It is volatile and inflammahle at mom temperature. Amyl nitrite vapor forms an explosive mixture in air or oxygen. Inhalation of the vapor may involve definite explosion hazards if a source of ignition is pre.sent. as both room and htxly temperatures are within the flammability range of amyl nitrite mixtures with either air or oxygen. It is nearly insoluble in water but is miscible with organic-solvents. The nitrile also will decompo.se into valeric acid and nitric acid. 

Propionic acid is a monobasic fatty acid. It is a colorless liquid and has an acidic taste and a pungent odor. Propionic acid is miscible with water and... 

In its pure, fresh state, the cyanobenzoyl, (cyanuret of benzoyl) is a colorless fluid, but it rapidly changes to yellow. It possesses a pungent odor, strongly exciting tears, and at a distance resembles oil of cinnamon. Its taste is biting, sweetish, and afterward much like prussic acid. 

Proteases degrade the proteins to free amino acids and oligopeptides, thus imparting sweet, sour and mainly a bitter taste to the product. Further reactions lead to the corresponding Strecker aldehydes 2-methylbutanal and 3-methylbutanal with a pungent, malty, cocoa note. 

Properties Colorless liquid sweet, pungent odor and taste. Bp 201.7, fp 19.7C, d 1.030 (20/20C), bulk d 8.56 lb/gal (20C), refr index 1.5363 (20C), flash p 180F (82.2C) (COC). Slightly soluble in water soluble in organic solvents and sulfuric acid. Combustible. 

Properties Yellowish or brown oil burning, pungent taste odor similar to chloroform. Readily polymerizes by the action of light and turns brown. Bp 130-131C, fp -24C, d 0.968 (20/4C), refr index 1.5091 (20C), flash p 102F (38.9C) (TCC). Soluble in alcohol, ether, dilute acids, and most organic chemicals insoluble in water and dilute alkalies. Combustible. 

The compound of this gas and ammonia was a perfect neutral salt, neither chan g the colour of turmeric or litmus it had no perceptible odotu, but a pungent saline taste it was deliquescent, and of course very soluble in water it was decomposed by the sulphuric, nitric, and phosphoric acids, and also by liquid muriatic acid but it sublimed unaltered in the muriatic, carbonic, and sulphureous acid gasses, and dissolved without effervescing in acetic acid. The products of its decomposition collected over mercury were found to be the carbonic and muriatic acid gasses and in the experiment with concentrated sulphuric acid Mien accurate results could be obtained, these two gasses were in such proportions, that the volume of the latter was double that of the former. 

The technical BHC isomer mixture is a grey or brownish amorphous product. It melts gradually at temperatures above 65°C. Owing to its pungent taste and penetrating, mouldy odour, the odour and taste of products originating from treated areas are adversely affected. Presumably, these changes are not caused by the BHC isomers, but by their decomposition products, primarily pentachloro-cyclohexene (32) and tetrachlorocyclohexadiene (33), formed by the loss of hydrochloric acid. 

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