Taste sweetness

There is no shortage of compounds nat ural or synthetic that taste sweet The most familiar are naturally occurring sugars especially su crose glucose and fructose All occur naturally with... 

Saccharin sucralose and aspartame illustrate the diversity of structural types that taste sweet and the vitality and continuing development of the in dustry of which they are a part ... 

Texture also influences the evaluation of taste. Sweetness in a Hquid is associated with body or viscosity. An artificially sweetened beverage that lacks body, therefore, may be rated quaUtatively lower than one equally sweet but containing sucrose. 

The amino acids L-leucine, T-phenylalanine, L-tyrosine, and L-tryptophan all taste bitter, whereas their D-enantiomers taste sweet (5) (see Amino ACIDS). D-Penicillamine [52-67-5] a chelating agent used to remove heavy metals from the body, is a relatively nontoxic dmg effective in the treatment of rheumatoid arthritis, but T.-penicillamine [1113-41 -3] produces optic atrophy and subsequent blindness (6). T.-Penicillamine is roughly eight times more mutagenic than its enantiomer. Such enantioselective mutagenicity is likely due to differences in renal metaboHsm (7). (R)-ThaHdomide (3) is a sedative—hypnotic (3)-thaHdomide (4) is a teratogen (8). 

Enhancers and Inducers. A sweetness enhancer is defined as a compound that imparts no taste per se, but when combined with a sweetener in small quantities, increases sweetness intensity. A tme sweetness enhancer has yet to be found. However, a good sweetness inducer, miraculin [143403-94-5] or [125267-18-7] (124), is known. Miraculin is a glycoprotein found in the fmit (called Miracle Fmit) of a West African shmb, chardella dulcifica. By itself, miraculin imparts no sweetness. When activated in the mouth by acidic substances, however, a sucrose-like sweetness is perceived. Thus, sour lemon, lime, grapefmit, rhubarb, and strawberry taste sweet when combined with miraculin. The taste conversion effect can last an hour or longer. 

When you eat starchy foods, they are broken down into glucose by enzymes. The process starts in your mouth with the enzyme amylase found in saliva. This explains why, if you chew a piece of bread long enough, it starts to taste sweet The breakdown of starch molecules continues in other parts of the digestive system. Within 1 to 4 hours after eating, all the starch in food is converted into glucose. 

Different optical enantiomers of amino acids also have different properties. L-asparagine, for example, tastes bitter while D-asparagine tastes sweet (see Figure 8.3). L-Phenylalanine is a constituent of the artificial sweetener aspartame (Figure 8.3). When one uses D-phenylalanine the same compound tastes bitter. These examples clearly demonstrate the importance of the use of homochiral compounds. 

Acesulfame potassium is used with other sweeteners such as aspartame because it has a long shelf life, and tastes sweet right away. It also has a synergistic effect with other sweeteners, so less of each is necessary to achieve the same sweetness. 

The importance of the configuration and conformation of the saporous group cannot be overstressed. This is demonstrated by the correct prediction that /3-L-arabinopyranose tastes sweet because of its similar configuration... 

The jellies (20 sets) were submitted to a sensory panel (ten panellists from the laboratory staff with some experience in sensory evaluation) requested to give a score (from low to high in a non-structured 10 cm scale) to each of the following characteristics aroma (intensity), taste (sweet, acid and intensity), texture (hardness, spreadability) and overall acceptance. 

Have you ever tried to eat an unripe apple Such an apple may appear green, have hard flesh, and have almost no taste. In fact, the flesh may taste sour. However, when you eat a ripe apple, everything is different. Such an apple generally appears red, although ripe apples may be colors other than red. The flesh is softer and tastes sweet. What happened during the ripening process to cause this change Hydrocarbons provide the answer. 

Glycerites are glycerin-extracted preparations and are alcohol-free. Although glycerin tastes sweet, it is not considered a sugar. Although glycerin is considered a poor solvent for many of the active... 

Oral Altered dentition i Ability to taste sweetness, sourness, bitterness... 

Reviews of taste sensations normally concentrate on four basic tastes - sweet, salty, sour and bitter (7,2) however, other oral sensations can contribute important information to the perceived flavor (3), Examples of stimulants evoking these very different sensory sensations are shown in TABLE I. Studies on the mechaiusms of perception are usually restricted to sensation-specific stimuli however, food flavors represent an interaction among the various sensations. This chapter describes recent... 

Sugar has moistening and tonifying properties. Herbal syrups are often used for mild cases, such as to moisten the Lung. Because they taste sweet, they are more readily accepted by patients, especially by children. 

If you hold a piece of bread in your mouth for a few minutes, it begins to taste sweet, which is a signal that digestion has begun and glucose is being released. 

The proteins miraculin and circulin from tropical fruits modify taste. Acids taste sweet rather than sour after the tongue has been treated with either protein.945 946 Exposure of the tongue to artichokes often... 

Equally, the naturally occurring D-series of sugars usually taste sweet, while it has generally and tacitly been assumed that the synthetic L-series is tasteless. To support this assumption, it has been reported that l-glucose is tasteless, and D-mannose is sweeter than L-mannose (13). 

The d and L-sugars and amino acids are enantiomorphs and differ in absolute configuration about every asymmetric carbon atom. The pentose L-arabinose is structurally related to the sweet-tasting hexose, D-galactose, and, to recognize this, we predicted (2) that L-arabinose would probably taste sweet. 

L-Arabinose did taste just about as sweet as D-galactose, and L-sorb-ose, the 5-epimer of D-fructose, also tasted sweet although it was only about one-fifth as sweet as D-fructose. 

We conclude that the strange stereochemical features, which students have been assigning to the taste bud for years, many be more myth than fact. All that really needs to be accounted for is the fact that the one amino acid (alanine) which tastes sweet in its d- and L-forms has a side ch in smaller than the ethyl radical. If one constructs a spatial barrier about 3 A from the postulated AH,B site, it becomes a simple matter of whether or not an amino acid in its L-form can be positioned over the site. A sugar with vicinal OH groups as AH,B can make any approach to the receptor site to elicit sweet taste, and, therefore, there should be... 

In 1797, Vauquclin discovered beryllium to be a constituent of the minerals beryl and emerald. Soluble compounds of the new element tasted sweet, so it was first knov/n as glucinium from Ihe corresponding Greek term. Quarrels over the name of the element were perpetuated by the simultaneous and independent isolations of metallic beryllium in 1828 by Wohler and Bussy. Both reduced beryllium chloride with metallic potassium in a platinum crucible. The name beryllium and symbol Be were officially recognized by the ILIPAC til 1957. 

The amino acids L-leucine, L-phenylalanine, L-tyrosine, and L-tryptophan all taste bitter, whereas their D-cnantiomcrs taste sweet. See also Amino Acids. 

External characters Semi-liquid, viscous syrup, white to yellow to brown, taste sweet and aroma characteristic. 

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