Author pages are created from data sourced from our academic publisher partnerships and public sources.
Solution properties of ethanol in water
The packing propensity of ethanol in aqueous solution is very unusual, yet ethanol finds extensive use both in the food and the pharmaceutical industry. An analysis of the solution properties of… Expand
Sweet taste and solution properties of α,α-trehalose
α,α-Trehalose, a naturally occurring non-reducing disaccharide (α,D-glucopyranosyl 1-1 α-D-glucopyranoside) is investigated by solution parameters and sensorial effects. Interactions between… Expand
Solution properties and sweetness response of selected bulk and intense sweeteners.
Two bulk sweeteners (sucrose and maltitol) and four intense sweeteners (acesulfame K, aspartame, sodium cyclamate, and sodium saccharin) are used in this study. Densities and sound velocity values of… Expand
Characterisation of chlorogenic acids by simultaneous isomerisation and transesterification with tetramethylammonium hydroxide
The use of tetramethylammonium hydroxide at room temperature is reported for the simple characterisation of trace amounts of chlorogenic acids belonging to the caffeoyl, p-coumaroyl, feruloyl and… Expand
Apparent molar volumes and tastes of molecules with more than one sapophore
Structural relationships of sugars to taste.
- G. Birch
- Chemistry, Medicine
- CRC critical reviews in food science and…
- 1 September 1976
Chemical modification of sugars and their simple analogues indicates that these types of compound are almost always sweet, bitter, or bitter/sweet; hence, the two basic tastes may be intimately… Expand
Role of water in sweet taste chemoreception
- G. Birch
The mechanistic understanding of sweet taste chemoreception has been advanced by the microscopic and macroscopic studies of sweetenerwater interactions. This approach has led to the concept of water… Expand
Some taste molecules and their solution properties.
The solution properties of a variety of different sapid substances from all four basic taste modalities, namely, sweet (n = 24), salty (n = 7), sour (n = 11) and bitter (n = 2), have been… Expand
The effect of the sweetness inhibitor 2(-4-methoxyphenoxy)propanoic acid (sodium salt) (Na-PMP) on the taste of bitter-sweet stimuli.
The effect of the sweetness inhibitor 2(-4-methoxyphenoxy)propanoic acid (sodium salt) (Na-PMP) on the taste and temporal properties of a range of bitter-sweet stimuli was determined using a trained… Expand