Taste modification

CyDs are mainly used for improving the tastes and flavors of beverages and herbal medicine. 

Such ginseng extract with added y-CyD can be consumed either as the powder or after it has been dissolved in water [22]. 

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Wine tasters are very sensitive to taste modifications caused by the presence of this gas, even... 

A recent sensory study of taste modification demonstrated that flavanones of yerba Santa (eriodictyol, homoeriodictyol, and sterubin) had a significant masking effect on the bitter taste of caffeine and other bitter compounds, such as salicin, paracetamol, and quinine. The sodium salt of homoeriodictyol had a dose-dependent bitter masking effect against caffeine and amarogentin. ... 

Simultaneous stimulation of the tongue with the appHcation of different taste stimuli produces an interaction, modification, or blending of the stimuli in some instances but not in others. Warm and cold sensations are reported to act similarly on the tongue in two groups bitter, warm, and sweet and sour, cold, and salty (24). The theory of the specificity of the taste buds may be subject to modification (25). 

Hi) Sulfamates.—The two most well known sweet compounds in this class are cyclamate (9) and saccharin (10). Considerable structural modifications have been recorded, and their tastes ascertained. 

That the sweet and bitter responses are intimately associated is clear from the results of gustatory studies of all of the conformationally defined sugars and of other organic compounds. If a carbohydrate has any taste at all, this is invariably sweet, bitter-sweet, or bitter. Chemical modification may alter the taste of a sweet compound so that the product is bitter-sweet or bitter, and it is now generally agreed that the two basic tastes may each be a feature of a single compound. It appears, therefore, that the interactions of these polyfunctional stimulants involve two different sets of receptor sites, representing sweet and bitter modalities. ... 

In this book of the series, a more traditional area of research in the field of renewable resonrces is discnssed. It is indeed a long-standing topic to utilize wood for a vast number of applications however, it is a very active and changing field of research. The modification of wood needs to be compatible with the increasing demands at the environmental level, the social role of forests and woods and the technical characteristics needed to create certain materials. This book certainly paves the way to give the professional reader a taste of this area and offers an np-to-date overview of the different kinds of modification and the impact on the dnrability of the materials. 

Soon, a second question is asked I wonder if the modified recipe would taste different if we used only half as much butter so the modified recipe is further modified and tested against the recipe that uses half as many eggs. And a third question, I wonder if the modified-modified recipe would taste different if we used artificial flavoring so the modified-modifed recipe is further modified and tested against the recipe that uses half as many eggs and half as much butter. And so on. The result is a recipe that tastes like cardboard. ... 

Another group of compounds, the tetracyclines, are made by fermentation procedures or by chemical modifications of the natural product. The hydrochloride salts are used most commonly for oral administration and are usually encapsulated because of their bitter taste. Controlled catalytic hydrogenolysis of chlortetracycline, a natural product, selectively removes the 7-chloro atom and produces tetracycline. Doxycycline and minocycline are other important antibacterials. Tetracycline can be prescribed for people allergic to penicillin. Doxycycline prevents traveler s diarrhea. Tetracyclines help many infections including Rocky Mountain spotted fever, Lyme disease, urinary tract infections, bronchitis, amoebic dysentery, and acne. 

Taste improvement is quite an important aspect of drug modification, especially in pediatric medicine. The extremely bitter taste of some antibiotics, such as clindamycin (3.36) or chloramphenicol (3.37), can be masked successfully by preparing esters or pamoate salts of these drugs, which are very insoluble and therefore have no taste. 

Effective Hamaker constant, 234 Emulsifying activity index, 186,188/ Emulsions, concentrated oil-in-water, effea of interdroplet forces on centrifugal stability, 229-245 Enhancers of taste. See Taste enhancers Enzymatic modification of soy proteins, 181-190... 

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