Structural relationships of sugars to taste

Gg, Birch

doi:10.1080/10408397609527217

Cited by 50 publications

(8 citation statements)

References 77 publications

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“…For the 1st time, the recognition threshold of picrocrocin was determined. Being a β‐ d ‐glucopyranose derivative, the substituted cyclohexene moiety seems to be critical in the bitterness perception of picrocrocin in line with literature for increasing bitterness of β‐glucosides with increasing size of the aglycone (Birch ). The aglycone itself, the 4‐hydroxy‐2,6,6‐trimethyl‐1‐cyclohexene‐1‐carboxaldehyde (HTCC), is reported to be perceived as “spicy” by assessors (Carmona and others ).…”

Section: Resultssupporting

confidence: 79%

Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron

Chrysanthou

Pouliou

Kyriakoudi

2015

Journal of Food Science

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This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity. A systematic approach on the bitterness of picrocrocin, the major responsible compound, was conducted. A panel was trained specifically for the determination of taste detection and recognition thresholds of picrocrocin, which were found to be 5.34 and 7.26 mg/L, respectively, using the Ascending Forced Choice of Limits methodology. The threshold values were examined in water in absence and presence of other saffron constituents and ethanol and were found to decrease when served hot (61 ± 4 °C). Bitterness was enhanced in 40% (v/v) aqueous ethanol. In both aqueous and ethanol extracts, the presence of saffron volatiles improved bitterness perception. The usefulness of the study was tested in the case of commercial saffron based infusions.

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Section: Resultssupporting

confidence: 79%

Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron

Chrysanthou

Pouliou

Kyriakoudi

2015

Journal of Food Science

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“…Sweetness of sugars and their analogues depends on many factors, including interactions with receptor sites, such as binding affinity and spatial volume occupied by the sugar. In addition, apparent sweetness of sugars is also affected by degrees of polymerization of respective monomers, thermal environment, and concentration (Birch and Shallenberger ; Birch and Shamil ).…”

Section: Naturally Occurring and Commercially Produced Caloric Sugarsmentioning

confidence: 99%

Functionality of Sugars in Foods and Health

Clemens¹,

Jones

Kern

et al. 2016

Comp Rev Food Sci Food Safe

170

109

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Overweight and obesity are global health problems that affect more than 1.9 billion adults who are overweight, and of these 600 million are obese. In the United States, these problems affect 60% of the population. Critical to these statistics is the association with increased risk of cardiovascular disease, type 2 diabetes, and metabolic syndrome among other noncommunicable diseases. Many factors, including sugars, have been charged as potential causes. However, obesity and overweight and their attendant health problems continue to increase despite the fact that there is a decline in the consumption of sugars. Sugars vary in their types and structure. From a food science perspective, sugars present an array of attributes that extend beyond taste, flavor, color, and texture to aspects such as structure and shelf-life of foods. From a public health perspective, there is considerable controversy about the effect of sugar relative to satiety, digestion, and noncommunicable diseases. This comprehensive overview from experts in food science, nutrition and health, sensory science, and biochemistry describes the technical and functional roles of sugar in food production, provides a balanced evidence-based assessment of the literature and addresses many prevalent health issues commonly ascribed to sugar by the media, consumer groups, international scientific organizations, and policy makers. The preponderance of the evidence indicates that sugar as such does not contribute to adverse health outcomes when consumed under isocaloric conditions. The evidence generally indicates, as noted by the 2010 Dietary Guidelines Advisory Committee, that sugar, like any other caloric macronutrient, such as protein and fat, when consumed in excess leads to conditions such as obesity and related comorbidities. More recently, the 2015-2020 Dietary Guidelines for Americans recommended limiting dietary sugar to 10% of total energy in an effort to reduced the risk of these noncommunicable diseases.

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“…Segundo Birch (1976), o teor de sacarose presente no caldo de cana-de-açúcar é um dos principais fatores de preocupação na etapa de clarificação, pois como a sacarose é um composto instável, sendo um açúcar não redutor, ela pode se decompor em outros dois açúcares redutores, a glicose e a frutose segundo a reação disposta na Figura 1.…”

Section: Introductionunclassified

Clarificação Do Caldo De Cana-De-Açúcar Utilizando a Reação De Peroxidação Com Incidência De Luz Ultravioleta

Dantas

Cavalcante²,

Santos³

et al. 2020

jCEC

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Atualmente, para clarificação e fabricação do açúcar comercial, utiliza-se o processo de sulfitação, que tem gerado controvérsias com relação ao impacto na saúde dos consumidores. Métodos alternativos são estudados no intuído de substituir os compostos à base de enxofre. A reação do peróxido de hidrogênio sob a presença de luz ultravioleta é um dos processos oxidativos avançados promissores, e comprovadamente eficaz. O presente trabalho avaliou este processo para o caldo de cana-de-açúcar com o objetivo de produzir um açúcar de maior valor agregado, utilizando duas concentrações (0,5 e 1,0 mol/L) de H2O2 e considerando os efeitos da luz ultra-violeta. De acordo com os resultados, pôde-se obter uma clarificação de até 55%, quando se utiliza concentrações de 0,5 mol/L de peróxido de hidrogênio sob o efeito da luz UV, mostrando assim, que há viabilidade nesse método alternativo.

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Structural relationships of sugars to taste

Cited by 50 publications

References 77 publications

Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron

Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron

Functionality of Sugars in Foods and Health

Clarificação Do Caldo De Cana-De-Açúcar Utilizando a Reação De Peroxidação Com Incidência De Luz Ultravioleta

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