Taste between

Rice has big differences in taste between varieties. Therefore, different varieties of rice are blended in the milling plant to provide rice with a desired taste. Since the blending ratio is decided on the basis of sensory evaluation by a few experts, blending can not be conducted automatically. 

The sensor could detect minute differences of taste between NaCl, KC1, KBr, NaBr, NH4C1, LiCl and KI [19]. In fact, the response patterns are different, as can be seen from Figure 8. It implies that such taste substances as KBr, NaBr and KI do not show pure saltiness elicited by NaCl. Therefore, the sensor can detect large differences between five basic taste qualities, and furthermore can distinguish between these small differences of similar taste quality. 

Table 7-1 Difference in Taste Between the L-and D-Forms of Amino Acids...

The phenolic compounds are amongst the most important grape and wine constituents. They are responsible for all the differences in color and taste between red and white wines. They represent a diverse group of compounds for which a number of different classification systems have been applied. 

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. 

Flavor has been defined as a memory and an experience (1). These definitions have always included as part of the explanation at least two phenomena, ie, taste and smell (2). It is suggested that in defining flavor too much emphasis is put on the olfactory (smell) and gustatory (taste) aspects (3), and that vision, hearing, and tactile senses also contribute to the total flavor impression. Flavor is viewed as a division between physical sense, eg, appearance, texture, and consistency, and chemical sense, ie, smell, taste, and feeling (4). The Society of Flavor Chemists, Inc, defines flavor as "the sum total of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell and also the general senses of pain and tactile receptors in the mouth, as perceived by the brain" (5). 

Several aspects affect the extent and character of taste and smell. People differ considerably in sensitivity and appreciation of smell and taste, and there is lack of a common language to describe smell and taste experiences. A hereditary or genetic factor may cause a variation between individual reactions, eg, phenylthiourea causes a bitter taste sensation which may not be perceptible to certain people whose general abiUty to distinguish other tastes is not noticeably impaired (17). The variation of pH in saUva, which acts as a buffer and the charge carrier for the depolarization of the taste cell, may influence the perception of acidity differently in people (15,18). Enzymes in saUva can cause rapid chemical changes in basic food ingredients, such as proteins and carbohydrates, with variable effects on the individual. 

Whatever the physiology of odor perception may be, the sense of smell is keener than that of taste (22). If flavors are classed into odors and tastes as is common practice in science, it can be calculated that there are probably more than 10 possible sensations of odor and only a few, perhaps five, sensations of taste (13,21,35—37). Just as a hereditary or genetic factor may cause taste variations between individuals toward phenylthiourea, a similar factor may be in operation with odor. The odor of the steroid androsterone, found in many foods and human sweat, may eflcit different responses from different individuals. Some are very sensitive to it and find it unpleasant. To others, who are less sensitive to it, it has a musk or sandalwood-like smell. Approximately 50% of the adults tested cannot detect any odor even at extremely high concentrations. It is befleved that this abiUty is genetically determined (38). 

Castor Oil. Castor oil [8001-79-4] (qv) is the fixed oil from the seeds of Picinus communis Linne. Pale yellowish or almost colorless, it is a transparent viscid Hquid with a faint, mild odor and a bland taste followed by a slightly acrid and usually nauseating taste. Its specific gravity is between 0.945 and 0.965. Castor oil is soluble in alcohol, and miscible with anhydrous alcohol, glacial acetic acid, chloroform, and diethyl ether. It consists chiefly of the glycerides of ricinoleic acid [141 -22-0], and isoricinoleic acid [73891-08-4], found in the small intestine. The seed contains a highly... 

At room temperature phenol is a white, crystalline mass. Phenol gradually turns pink if it contains impurities or is exposed to heat or light. It has a distinctive sweet, tarry odor, and burning taste. Phenol has limited solubiUty in water between 0 and 65°C. Above 65.3°C phenol and water are miscible in all proportions. It is very soluble in alcohol, ben2ene, chloroform, ether, and partially disassociated organics in general. It is less soluble in paraffinic hydrocarbons. The important physical properties of phenol are Hsted in Table 1. 

Denture Adhesives. Fast hydration and gel-forming properties are ideally mated to produce a thick, cushioning fluid between the dentures and gums (100). The biologically inert nature of poly(ethylene oxide) helps reduce unpleasant odors and taste in this type of personal-care product (see... 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

In traditional cooking of proteinaceous foods, the fundamental difference between Western and Oriental cultures is that the former cooks proteins with unseasoned fats and the latter cooks with many kinds of traditional seasonings that have tastes of amino acids. Western cultures have some traditional foods with amino acid taste such as cheese. Protein hydrolysates are popular as seasonings (225). 

The enzymatic hydrolysates of milk casein and soy protein sometimes have a strong bitter taste. The bitter taste is frequently developed by pepsin [9001 -75-6] chymotrypsin [9004-07-3] and some neutral proteases and accounted for by the existence of peptides that have a hydrophobic amino acid in the carboxyhc terminal (226). The relation between bitter taste and amino acid constitution has been discussed (227). 

Ethoxyacetanilide. This compound (22), also known as phenacetin, is a white crystalline powder. The compound is odorless and has a slightly bitter taste. It is sparingly soluble in cold water and more soluble in hot water, ethanol, diethyl ether, and chloroform. At relative humidities between 15 and 90% the equiUbtium moisture content is about 2% (25°C). 

Physical properties of isopropyl alcohol are characteristic of polar compounds because of the presence of the polar hydroxyl, —OH, group. Isopropyl alcohol is completely miscible ia water and readily soluble ia a number of common organic solvents such as acids, esters, and ketones. It has solubiUty properties similar to those of ethyl alcohol (qv). There is a competition between these two products for many solvent appHcations. Isopropyl alcohol has a slight, pleasant odor resembling a mixture of ethyl alcohol and acetone, but unlike ethyl alcohol, isopropyl alcohol has a bitter, unpotable taste. 

The disaccharide stmcture of (12) (trade name SPLENDA) is emphasized by the manufacturer as responsible for a taste quaUty and time—intensity profile closer to that of sucrose than any other high potency sweetener. The sweetness potency at the 10% sucrose solution sweetness equivalence is between 450 and 500X, or about two and one-half times that of aspartame. When compared to a 2% sugar solution, the potency of sucralose can be as high as 750X. A moderate degree of synergy between sucralose and other nonnutritive (91) or nutritive (92) sweeteners has been reported. 

The +5V winding is wound first, distributed equally around the circumference of the toroid. Next the primary/+24 V bundle is wound evenly around the core. Tastly, the +12 V and -12 V bundle is wound on the core. This winding can physically squeeze between the last winding. 

Sensory receptors expressed in particular in taste receptor cells of the taste buds that sense the five basic tastes salt, sour, sweet, bitter and umami (glutamate taste). Sodium type ion channels sense salty taste whereas sour taste is transduced by potassium type ion channels. The underlying cause of sweet, bitter, and umami tastes is the selective activation of different groups of G protein coupled receptors that discriminate between sweet, bitter, and umami tasting molecules. 

If a change occurs in the food product after storage in a plastic container, some part of the change could be caused by absorption in the container wall. The important components such as flavor oils or emulsifiers exist in relatively small quantities. The type and thickness of the polyethylene container can influence this variable. If the before and after taste test shows no difference between storage in the plastic container and storage in glass, absorption in the wall is considered insignificant. 

In the long run, the choice between wood and steel is usually a matter of taste. Prices are quite comparable. When asked why he had chosen wood benches for the recently built chemistry laboratory of the U.S. Geological Survey facility in Menlo Park, California, the supervisor simply replied, Because I like wood ... 

Kodama proposed three additional rules governing the relation between taste and structure. These were (1) optical isomers have different tastes (2) substitutions always affect the taste and (3) the taste of electrolytes is due to the sum of the tastes of the molecular electrolyte, the anions, the cations, and complex ions. 

By 1938, one fact was clearly established. Sweet compounds, unlike salty and sour compounds, are found in all classes of chemical compounds, including such inorganic salts as beryllium ( glucinium ) and lead salts. They are also found among compounds of all molecular shapes and sizes, and stereochemical changes may result in a very dramatic change in the taste, as seen in the gustatory differences between enantiomorphs. 

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