Category: Uncategorized

CHIRAL SWITCHES. "This is for instance utilized in some artificial sweeteners, such as Tagatose or Natrulose, that are the mirror-image of milk-sugar and that taste sweet, but that we cannot absorb and that therefore have zero calories." https://lnkd.in/eqzkdcz 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

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

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

"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

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

"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

DEFINITION OF FLAVOR. "The blend of taste and smell sensations invoked by a substance in the mouth...would exclude color, texture and all impressions noticed before and after the base of intake." https://lnkd.in/erfS3uw View in LinkedIn

ASPARTAME. "Since it is about 180 times as sweet as sugar, the amount of aspartame needed to achieve a given level of sweetness is less than 1% of the amount of sugar required. Thus 99.4% of the calories can be replaced." https://lnkd.in/exP45CU View in LinkedIn

ASPARTAME. "The sweetness potency relative to sucrose is about 180. Aspartame is metabolized in the body to its components: aspartic acid, phenylalanine, and methanol. Like other amino acids, it provides 4 calories per gram." https://lnkd.in/exP45CU View in LinkedIn