Verfahrenstechnische Grundlagen und mathematische Modellierung der Perkolationsextraktion

Abstract

b) sugars, being normally hydrophilic, become bitter by These findings can be defined quantitatively by calculation of the ratio of the number of the C-atoms to the number of hydroxyl groups in each molecule, giving the so-called R-value R =nc n m reactions, that increase the hydrophobicity.It was generally found, that R = 1 -1.99 corresponds to sweet compounds R = 2 -6.99 corresponds to bitter compounds and R = higher than 7 corresponds to non-bitter compounds .There is thus a certain parallel with the bitter peptides, where an increase in hydrophobicity corresponds to an increase in bitterness.