FDSC 305 Lecture Notes - Lecture 12: Thiophosgene, Naringin, Taste Bud
29 May 2017
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Document Summary
Sensation elicited by food material in mouth and nasal cavity. Concentration and solubility in the saliva = important. It is sensed by taste bud located on the tongue: odor/smell. Detected by the olfactory epithelium in the nasal cavity: mouthfeel. Way food feel in mouth and has various components such as pain, temperature (hot, cold, warm) and tactile sensations. Components/compounds eliciting the various flavour sensations interact with receptors located in the nasal cavity, and as a result of the interactions, response are sent to the. Cns where they are translated into the different flavour sensations that are perceived. Sweetness mainly due to organic compounds that typically have the electronegative atoms o and/or n. Alcohol/aldehyde that elicit sweetness; most common ones are sugars. H-bond fomed bt compounds and receptors due to the hydroxyl group. In general, d-aa tend to be much sweeter than l-aa due to the structure. Honey: 32-40% glucose, 32-40%fructose, balance water, dark color due to polyphenolic compounds.
