Taste definition

The symptoms of lead poisoning include abdominal pain and spasms, nausea, vomiting, and headache. Acute poisoning can lead to muscle weakness, lead line on the gums, metallic taste, definite loss of appetite, insomnia, dizziness, high lead levels in blood and urine with shock. 

All colourless solids, which decompose on heating and therefore have no definite m.p.s. All insoluble in ether (like most polyhydroxy-compounds). All except starch are soluble in water and have a sweet taste. Starch as ordinarily supplied is insoluble in... 

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). 

A flavor contributory item is an additive that when smelled and/or tasted helps to create, enhance, or potentiate the named flavor. It is not characteristic of the flavor, but essential in that it acts with other substances to produce a definite character. 

The unusual physical complaints and findings in workers overexposed to teUurium include somnolence, anorexia, nausea, perspiration, a metallic taste in the mouth and garlic-like odor on the breath (48). The unpleasant odor, attributed to the formation of dimethyl teUuride, has not been associated with any adverse health symptoms. Tellurium compounds and metaboUc products have been identified in exhaled breath, sweat, urine, and feces. Elimination is relatively slow and continuous exposure may result in some accumulation. No definite pathological effects have been observed beyond the physical complaints outlined. Unlike selenium, teUurium has not been proved to be an essential biological trace element. 

The more dense, more mature peas sink and are drawn off near the bottom of the separator, while the less dense, less mature peas float and are carried off at the top. During the process the peas absorb salt, and unless it is removed by thorough washing enough may be retained to make the product objectionable to the taste. In a packing specification it is necessary to state the amount of salt that will be tolerated. Available methods for the determination of salt are not applicable to production-line control. One which is sufficiently simple and rapid for this purpose is definitely needed. 

Such definitions imply that there is a reliable test for rancidity, but this is not the case. The difficulties are centered about the fact that in the final analysis, rancidity must be detected through organoleptic observation, which is subject to all the weaknesses inherent in a test involving personal judgment. As was pointed out in a recent discussion (S), these weaknesses include variabilities in the taste and odor sensitivities of persons in the same or different laboratories, their previous taste experiences, the prevailing condi-... 

Boyle (1661) attempted to provide a more definite concept and attributed the sour taste of acids to sharp-edged acid particles. Lemery, another supporter of the corpuscular theory of chemistry, had similar views and considered that acid-base reactions were the result of the penetration of sharp acid particles into porous bases (Walden, 1929 Finston Rychtman, 1982). However, the first widely accepted theory was that of Lavoisier who in 1 111 pronounced that oxygen was the universal acidifying principle (Crosland, 1973 Walden, 1929 Day Selbin, 1969 Finston Rychtman, 1982). An acid was defined as a compound of oxygen with a non-metal. 

Scientific inquiry, which requires the definition of a model, the examination of the results, then, if neeessaiy, the elaboration of another model, in a sequence of steps, is a eomplex taste in whieh interpretation (or description) plays a cmcial role. I hope that the introduetion of three levels, or steps, in the process of interpretation will be of some help for our task. 

An acid is classically known as a substance whose aqueous solution (i) turns blue litmus red (ii) neutralizes bases (iii) reacts with active metals with the evolution of hydrogen and (iv) possesses a sour taste. A base is again classically known as a substance which in aqueous solution (i) turns red litmus blue (ii) neutralizes acids (iii) tastes offensive and (iv) gives a soapy feel. These given descriptions of acids and bases may also be regarded as being operational or or experimental definitions. 

After all the answers from the interviews had been uploaded, an expert analysed each supply chain for each of the seven defined criteria for quality and safety microbial toxins and abiotic contaminants potential pathogens natural plant toxicants freshness and taste nutrient content and food additives fraud social and ethical aspects. For example, an expert on freshness and taste would check each major step in a supply chain for tomatoes to determine if it fulfilled the definition of a CCP (HACCP, Principle 2) in relation to freshness and taste for this commodity. If the step was considered to be a CCP, the answers in the questionnaire that related to relevant substeps at this step would be reviewed, to assess the control procedures that were in use for this CCP. The expert would then fill in the text field, structuring the input to consist of the following points ... 

Latin palatum, which refers to the roof of the mouth. You know the word palate as the roof of the mouth, so unpalatable most likely has to do with the sense of taste. The biggest clue to the definition comes in line 24, which states that Americans have decided, this once-scorned food is truly delicious. 

When using the term flavor , a certain inherent understanding of the term is evident. However, its use in the technical discussion of food requires a more imprecise definition. A common technical definition of the word flavor is the sum total of the sensory responses of taste and aroma combined with the general tactile and temperature responses to substances placed in the mouth. Flavor can also mean any individual substance or combination of substances used for the principal purpose of eliciting the latter responses. This latter usage will be the way in which the term is used in this chapter. 

A chemical product property must be observable, measurable or otherwise known characteristics related to the product. Therefore, when a property cannot be measured or when there is not a clear definition, then congruent properties are required with the desired property. This is especially important when the environment is the human being because the product properties depend not only on the closest characteristics of the niche, but also on human being tastes and preferences. 

Actually when the subject is studied carefully, it becomes evident that ability to taste PTC is not definitely a positive or negative matter people differ widely in their taste thresholds for the substance. The tasters are able to taste low concentrations the nontasters require much higher levels but are in general able to taste it in highly concentrated solution. 

Lucretius pictured the atoms of things as like the things perceived by the senses he said that atoms of different kinds have different shapes, but the number of shapes is finite, because there is a limit to the number of different things we see, smell, taste, and handle he implies, although I do not think he definitely asserts, that all atoms of one kind are identical in every respect. 

After these preliminary considerations, we can look at a few definitions of life given in the literature. For a taste of them, the reader may refer to those mentioned in the monographs by Folsome (1979), Chyba and McDonald (1995), or in a book edited by the late Martino Rizzotti (Rizzotti, 1996 Popa, 2004). 

R)- -Decalactone contributes much of the characteristic taste and aroma of peach and many other flavours. Chemically synthesised T -decalactone has been cheaply available for a long time, but the consumer demand for naturally flavoured food and beverages that arose in the mid 1980s created a strong demand for the (RJ-lf -decalactone isomer as a natural food flavour molecule. This definition of natural grade required its production by entirely enzyme-based steps. In turn this led to the development of a number of biotransformation processes to make natural f -decalactone. 

Definition of taste and aroma character in sensory terms, and assigning this to precise variation in fruit composition, allows experiments with sensory panels to be limited to defining compositional componoits correlated with character changes perceived important by observers. Subsequent experimentation can then be effected by automated chromatography. 

For centuries, people had known that vinegar, lemon juice, apples and many other food items taste sour. But they didn t know that their sourness comes from their specific acids. The term acid comes from the Latin word acere , which means sour. In the century, the English chemist Robert Boyle grouped substances as either acids or bases, but he couldn t explain their behavior. The first logical definition wouldn t be coined until 200 years later. 

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