Month: September 2022

"FLAVOR results from compounds that are divided into two broad classes: Those responsible for taste and those responsible for odors, the latter often designated as aroma substances. The amount of volatile substances present in food is extremely low (ca. 10–15 mg/kg)." https://lnkd.in/emSBr8y View in LinkedIn

D-AMINO ACIDS IN FOOD. Food processing to change favors, texture and solubility has included adding D-amino acids to our diet, which "often impair the biological value and safety of foods." https://lnkd.in/e4Zv3K2 View in LinkedIn

"SMELL is arguably the most intimate of all the senses. When we smell an odorant molecule...(they) are small enough to reach deep into the nose cavity, diffuse through a 10–40 μm thick mucus layer, meet one of tens of thousands of cilia that project from the olfactory sensory neurons, and absorb onto one of the approximately 347 receptor types at the extracellular–intracellular interface." https://lnkd.in/etRgPXY View in LinkedIn

OLFACTION. "At recognition, the odorant is the first messenger, the receptors, G-protein-coupled receptors (GPCRS), release a G-protein unit and a second messenger process of transduction ensues that controls a Ca2+ and Na+ ion influx into the cell.... https://lnkd.in/etRgPXY View in LinkedIn

OLFACTION. "Subsequent to this, Ca2+ ions act as third messengers that induce Cl− ions to flow. This in turn causes the olfactory sensory neuron to fire. In this manner an odorant molecule message becomes an electric signal to be interpreted by the brain." https://lnkd.in/etRgPXY View in LinkedIn

VOLATILES IN FOOD. "Especially foods made by thermal processes, alone (e. g., coffee) or in combination with a fermentation process (e.g., bread, beer, cocoa, or tea), contain more than 800 volatile compounds. A great variety of compounds is often present in fruits and vegetables." https://lnkd.in/emSBr8y View in LinkedIn

VOLATILES. "All the known volatile compounds are classified according to the food and the class of compounds and published in a tabular compilation. A total of 7,100 compounds in more than 450 foods are listed in the 1999 edition...Of all the volatile compounds, only a limited number are important for aroma." https://lnkd.in/emSBr8y View in LinkedIn

DETECTION LIMITS. "Up to 10,000 volatiles may be present in food" and the numbers detected have increased greatly in recent years due to sophisticated detection equipment. https://lnkd.in/erfS3uw View in LinkedIn

KEY ODORANTS in food are actually quite few: citrus-, grapefruit-, bitter-almond-, lemon-, raspberry-, mushroom-, cucumber-, earthy-, nut-, roasted- and caramel-like. This more resembles our sense of taste, which is quite limited, although our ability to detect a vast number of scents is quite different from taste. https://lnkd.in/emSBr8y View in LinkedIn

LIMIT OF DETECTION. "The lowest concentration of a compound that is just enough for the recognition of its odor is called the odor threshold (recognition threshold)." In the outlier case of 1-P-methyene-8-thiol, it can be detected at 0.00000002 mg/mL. https://lnkd.in/emSBr8y View in LinkedIn