نتایج جستجو برای: sour tea

تعداد نتایج: 24314  

Journal: :Journal of food science 2009
E R D Neta S D Johanningsmeier M A Drake R F McFeeters

Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste of organic acids. However, we have observed that sour taste may be modulated when the pH of acid solutions is raised using sodium hydroxide. Objectives were to evaluate the effect of pH adjustment on sour taste of equimolar protonated organic acid solutions and to investigate the potential roles...

Journal: :Journal of food science 2007
E R Da Conceicao Neta S D Johanningsmeier M A Drake R F McFeeters

Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion con...

Journal: :Journal of food science 2007
Edith Ramos Ramos Da Conceicao Neta Suzanne D Johanningsmeier Roger F McFeeters

Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and physiology of sour taste is critical for efficient control of flavor in the formulation of acid and acidified foods. After a brief introduction to the main applications of food acidulants, several chemical parameters associated with sour taste are discussed. Special emphasis is given to hydro...

Journal: :Journal of The American Society of Brewing Chemists 2022

Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. last decade. While it infused with fruits vegetables to enhance aroma flavor, unflavored kombucha itself distinctive sensory attributes influenced by multiple factors, including initial type, sugar concentration, fermentation temperature. How these different factors affect final flavor of b...

2009
Taufiqul Huque Beverly J. Cowart Luba Dankulich-Nagrudny Edmund A. Pribitkin Douglas L. Bayley Andrew I. Spielman Roy S. Feldman Scott A. Mackler Joseph G. Brand

BACKGROUND The perception of sour taste in humans is incompletely understood at the receptor cell level. We report here on two patients with an acquired sour ageusia. Each patient was unresponsive to sour stimuli, but both showed normal responses to bitter, sweet, and salty stimuli. METHODS AND FINDINGS Lingual fungiform papillae, containing taste cells, were obtained by biopsy from the two p...

2012
Kwang Lae Lee Doo Young Kim Wan Ho Kim Eun Joo Kim Won Seok Lee Soo Jung Hahn Min Sung Kang So Yeon Ahn

OBJECTIVE To verify the influence of sour taste on swallowing and the presence of reflex cough when sour material was swallowed in patients with dysphagia secondary to brain injury. METHOD Fifty dysphagic brain injury patients who underwent videofluoroscopic swallowing study (VFSS) were recruited. The patients who had shown severe aspiration at 2 ml of liquid were excluded. The dysphagic pati...

Journal: :Proceedings of the National Academy of Sciences of the United States of America 2016
Wenlei Ye Rui B Chang Jeremy D Bushman Yu-Hsiang Tu Eric M Mulhall Courtney E Wilson Alexander J Cooper Wallace S Chick David C Hill-Eubanks Mark T Nelson Sue C Kinnamon Emily R Liman

Sour taste is detected by a subset of taste cells on the tongue and palate epithelium that respond to acids with trains of action potentials. Entry of protons through a Zn(2+)-sensitive proton conductance that is specific to sour taste cells has been shown to be the initial event in sour taste transduction. Whether this conductance acts in concert with other channels sensitive to changes in int...

Journal: :Chemical senses 2003
Djin Gie Liem Julie A Mennella

Basic research has revealed that the chemical sensory world of children is different from that of adults, as evidenced by their heightened preferences for sweet and salty tastes. However, little is known about the ontogeny of sour taste preferences, despite the growing market of extreme sour candies. The present study investigated whether the level of sourness most preferred in a food matrix an...

2012
Mopsy Dhiman Pawan Kapur Abhijit Ganguli Madan Lal Singla

In this study the sensing capabilities of a combination of metals and conducting polymer electrodes for drinking water and dissolved tastants using an AC-impedance mode in frequency range 10 to 10 Hz at 0.1 V potential has been carried out. Classification of seven different bottled and municipal drinking water samples along with various tastants dissolved in DI water (DI water) for KCl (5mM) (s...

2013
Susanna Buratti Antonella Casiraghi Paola Minghetti Gabriella Giovanelli

The objectives of the present study were to determine the effects of the brewing method on the amount of the major catechins, methylxanthines, total polyphenols and antioxidant capacity in green and black teas, and to correlate the chemical composition of tea infusions to their sensorial properties by the combined use of the electronic nose and tongue. For this purpose, tea infusions were prepa...

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