Taste of sugars

They have a sour taste. Pickles are usually preserved in vinegar, a 5% solution of acetic acid. Many pickled condiments contain large amounts of sugar so that the taste of acetic acid is partially masked by the sweet taste of sugar. Lemons contain citric acid, which is responsible for their characteristic sour taste. 

Like it or not, many of us eat numerous food additives as a consequence of our diets. We are all familiar with artificial sweeteners (see A Word about Sweetness and Sweeteners earlier In this chapter), which satisfy our desire for the taste of sugar without providing the caloric intake and weight problems associated with... 

It has been known for some time that plants contain chemical compounds that increase physical and mental effectiveness, quench thirst and eliminate hunger. Humans have been using drinks for refreshment, adding active principles to increase the stimulant effect and for improving the taste of sugar-containing drinks. 

The Sweet Taste of Sugars and the Development of the Sweet-Taste Hypothesis... 

The sweet taste of sucrose is its most notable and important physical property and is regarded as the standard against which other sweeteners (qv) are rated. Sweetness is induenced by temperature, pH, sugar concentration, physical properties of the food system, and other factors (18—20). The sweetening powers of sucrose and other sweeteners are compared in Table 3. The sweetness threshold for dissolved sucrose is 0.2-0.5% and its sweetness intensity is highest at 32-38°C (19). 

Inhibitors. Sugar is used in large quantities in fmit jams as a preservative. The strong sweetness, however, prevents fmity flavors from being noticed. For these and other foods that must use a large amount of sugar for purposes other than sweet taste, there is need for a sweet-taste inhibitor. 

Lactisole [13794-15-5] the sodium salt of racemic 2(4-methoxyphenoxy)propionic acid, is a sweet-taste inhibitor marketed by Domino Sugar. It was affirmed as a GRAS flavor (FEMA no. 3773). At a concentration of 100 to 150 ppm, lactisole strongly reduces or eliminates the sweet taste of a 10% sugar solution. This inhibition appears to be receptor-related because lactisole also inhibits the sweet taste of aspartame. The 5 -( —)-enantiomer [4276-74-8] (38), isolated from roasted coffee beans, is the active isomer the i -(+)-enantiomer is inert (127). 

Rum. Rum is a distikate from the fermented juice of sugar cane, sugar cane symp, molasses, sugar beets, or other by-products distiked at less than 190° proof in such a manner that it possesses the taste, aroma, and characteristics generaky attributed to mm. It is bottled at not less than 80° proof. 

The Biltmore Room s Gin Blossom is an excellent cocktail. The taste of basil is strong and unexpected, and the elderflower cuts its herbal power with a touch of sweetness—a neat reverse on most cocktails, which use herbs to balance sugar instead. 

Polyhydric Alcohols. (Polyols). An alcohol with three or more hydroxyl groups, each attached to a different carbon atom. They are w-sol and of sweetish taste, which tends to intensify with increasing hydroxyl content. Examples of polyols of ordn interest are listed below. Polyvinyl alcohol is considered in a separate entry as a polymer although it is defined as a polyhydric alcohol. Polyols, when nitrated, make excellent expls, proplnt binders, plasticizers, etc. Prepn can follow the procedure of Lenth DuPuis (Ref 3) which uses a methanol suspension of either sucrose or dextrose and a special Cu-Al oxide catalyst to yield 60-65% distillable polyols at 240° and 1500psi Refs 1) Beil — refs found under individual compds 2) CA, under Alcohols, Polyhydric for compds of current ordn interest 3) C.W. Lenth R.N. DuPuis, "Polyhydric Alcohol Production by Hydrogenolysis of Sugars in the Presence of Copper-Aluminum Oxide , IEC 37, 152-57 (1945) CA 39, 1391 (1945)... 

The taste of various amino acids, sugars, and aliphatic nitro compounds was studied, and it was concluded that the distance over which this hydrogen atom migrates, to give a second tautomeric form, determines the sweetness. In the case of saccharin, the sweetness was explained as due to two tautomeric forms. 

As has already been discussed, eclipsed, and anti, vicinal hydroxyl groups are not expected to elicit the sweet taste. Thus, Shallenberger suggested that jS-D-fructofuranose would be expected to have very little sweetness. The taste of this sugar has yet to be confirmed, but, significantly, Lindley and coworkers found that 5-thio-)8-D-fructofuranose is practically devoid of sweet taste. However, methyl )3-D-glucofuranoside (40) and some of the... 

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