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Extra info for Flavor Chemistry and Technology
The fact that trace quantities of aroma components are distributed throughout a food matrix further complicates the aroma isolation/concentration process. fm Page 34 Thursday, May 19, 2005 9:15 AM 34 Flavor Chemistry and Technology isolation of exceedingly low concentrations of ﬂavor compounds from food systems containing sugars, complex carbohydrates, lipids, proteins, and water is problematic. Aroma isolation methods based on volatility are complicated by the fact that water is the most abundant volatile in a food.
Montmayeur, L. Buck, A family of candidate taste receptors in human and mouse, Nature, 2000(404): p. 601. 26. , T. Huque, H. Nagai, G. G. , 1994(56): p. 1149. fm Page 20 Thursday, May 19, 2005 9:15 AM 20 Flavor Chemistry and Technology 27. , H. Nagai, G. Sunavala, M. Dasso, H. Breer, I. Boekhoff, T. Huque, G. G. Brand, Rapid kinetics of second messenger production in bitter taste, Amer. J. , 1996(270): p. 926. 28. , R. Seifert, B. Nürnberg, L. Grünbaum, G. Schultz, Some taste substances are direct activators of G-proteins, Biochem.
It has been recently shown that astringency produced by acids is actually caused by promoting interactions between residual salivary phenols and salivary proline rich proteins. Acids without the presence phenols in saliva do not produce astringency. 2 Examples of Other Cooling Sensate Chemicals 3,6-Dihydro-1-(2-hydroxyphenyl)-4-(-3-nitrophenyl)-2(1H)-pyrimidinone. (AKA: Icilin, AG-3-5, CAS No. a 4-Methyl-3-(1-pyrrolidinyl)-2[5H]-furanone. , CAS No. 51115-67-4, FEMA No. 29). WS-23 is an almost odorless white powder.