摘要:

Sweetness is always associated with emotive value judgments of what are thought to be liking, appreciation, attention, and reward. It has been shown that the ability to experience the sensation of sweetness is an inborn quality. Of the four basic taste sensations that can be experienced by man in chemoreception, sweetness has been studied the most exhaustively as to chemical structure‐taste relationships. Thus, in the last few decades a very large number of structurally unrelated compounds have been synthesized and evaluated for sweetness. This review summarizes the history of the discovery of sweeteners, the various receptor theories developed in the course of time, the transduction of taste, the neurophysiological mechanisms involved in sweet taste perception, the various sweet taste receptor sites, and the structure‐activity relations (SAR) explored so far. The authors subsequently discuss in detail the following classes of sweeteners: carbohydrates, nitro‐anilines, benzamides, amino acids, dipeptides, dihydrochalcones, flavonoids, isocoumarins, sulfamates, oximes, saccharins, acesulfames, urea derivatives, sesquiterpenes, diterpenes, triterpenes, and some sweet substances isolated from plants. On the basis of the present knowledge it can be concluded that there is more than one type of sweet taste receptor. It is expected that the rapid progress in molecular biology and X‐ray crystallography and the use of molecular modeling based on computer graphics will afford a deeper insight into the sweet taste perception mechanism in the near future.

ISSN:8755-9129    

DOI:10.1080/87559128709540815

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

Compounds responsible for earthy and/or musty aromas in various food systems, including drinking water, are discussed. Major emphasis is given to the compounds geosmin, 2‐methyl‐isoborneal, and various pyrazines as contributors to both desirable and undesirable aromas. Occurrences, formation pathways, their sensory properties, and methods of analysis are discussed.

ISSN:8755-9129    

DOI:10.1080/87559128709540816

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

A series of consumer studies conducted in the 1960s showed that texture is an important attribute of foods affecting acceptance, and that in some foods it may be more important than flavor. Recently, consumers have become even more texture conscious and more appreciative of good texture properties in foods. The factors which affect perception of and attitudes toward texture, such as the neurophysiological and external factors, are reviewed in this article. Special emphasis is given to the external factors, such as the cultural, social, and economic factors which influence food texture habits of American consumers. Due to the growing interest in measuring and understanding consumer attitudes to food texture, extensive research and studies are underway in academia and industry. This article covers relevant topics, cases, and approaches involved in collecting and interpreting consumer responses obtained in such studies. The characteristics of terms used by consumers to describe texture—which are popular, hedonic, and integrated in nature, and usually possess multiple meanings—are discussed. Sensory descriptive analysis is reviewed in its role as a tool for understanding and interpreting consumer perceptions to food texture, and as an aid in relating consumer responses to instrumental measurements. The linking of consumer data to other analytical data and selected issues/phenomena involved in the perception and acceptance of texture by American consumers are discussed as well.

ISSN:8755-9129    

DOI:10.1080/87559128709540817

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128709540818

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128709540814

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor