scholarly journals The Evolution of Sour Taste in Hominids

2021 ◽  
Author(s):  
Rob Dunn
Keyword(s):  
Sour Taste

Sour taste: receptors, cells and circuits

2021 ◽  
Vol 20 ◽  
pp. 8-15
Author(s):  
Emily R Liman ◽  
Sue C Kinnamon
Keyword(s):  
Taste Receptors ◽  
Sour Taste

scholarly journals Inhibition of KIR2.1 by Intracellular Acidification Contributes to Sour Taste Transduction

2016 ◽  
Vol 110 (3) ◽  
pp. 424a
Author(s):  
Wenlei Ye ◽  
Rui B. Chang ◽  
Jeremy D. Bushman ◽  
Yu-Hsiang Tu ◽  
Eric Mulhall ◽  
...  
Keyword(s):  
Intracellular Acidification ◽  
Sour Taste ◽  
Taste Transduction

scholarly journals Chitin and Chitosan from Green Shell (Perna Viridis): Utilization Fisheries Wastes from Traditional Market in Jakarta

2018 ◽  
Vol 248 ◽  
pp. 04002 ◽  
Author(s):  
Flora Elvistia Firdaus ◽  
Indah Purnamasari ◽  
Pandu Gunatama
Keyword(s):  
Solid Waste ◽  
Water Content ◽  
Good Condition ◽  
Perna Viridis ◽  
Sour Taste ◽  
Degree Of Deacetylation ◽  
Organoleptic Test ◽  
Traditional Market ◽  
Chitin And Chitosan

Many advantages of burden wastes which adversely impact to the environment in the form of solid waste. Green shellfish wastes are used for resources of chitosan. The aim of this works is to identify the effectiveness of chitosan application into 2 kinds of moist foods; wet noodles and meatballs. The concentration of chitosan are 0%, 0.5%, 1%, 1.5%, and 2%. The samples are immersed for 0,15, 30, 45, and 60 minutes. The study has found the water content of chitin is 8.31% and chitosan is 6.83%. The degree of deacetylation of chitin is 37.81% and chitosan is 82%. The best concentration of chitosan for wet noodle is 1.5% -2% with the immersion of 45 -60 minutes, and for meatballs is 1.5%-2% with the immersion of 15 minutes. The organoleptic test, on day-3 noodle and meatball, is still in good condition. If no chitosan added the noodles sample is day-1 is in fair condition, while meatball should be consumed directly because in day-1 is becoming chewy with a sour taste, and on day-2 are overgrown with mushrooms.

scholarly journals PENGARUH PENAMBAHAN TAPAI SINGKONG TERHADAP SIFAT ORGANOLEPTIK SAMBAL TEMPOYAK

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Mukmin ◽  
Lina Widawati ◽  
Siska Apriyani
Keyword(s):  
Consumer Preference ◽  
Processed Foods ◽  
Sour Taste ◽  
Composition Variation ◽  
Three Samples ◽  
Significant Difference ◽  
Organoleptic Parameters

Tempoyak is a durian processed foods obtained by simple fermentation , the shape of the pulp of durian flesh with a sour taste. Tempoyak made with the addition of as much as 1-5 % salt into the flesh of the fruit pieces which are then brooded for 3-4 days. This study aims to determine the level of consumer preference towards tempoyak sauce with the addition of cassava tapai. The method used in making sauce with the addition of cassava tapai tempoyak, namely by processing cassava into tempoyak with tapai tempoyak sauce. The treatment in this study is the composition variation tapai cassava ( tempoyak 500 grams : 0 grams tapai cassava , tempoyak 450 grams : 50 grams of cassava and tempoyak tapai 400 grams : 100 grams tapai cassava ). The analysis used was the analysis of organoleptic parameters premises color, flavor, and  aroma of chili tempoyak tested against the 20 panelists. The results of the analysis conducted stated that based on the parameters of color, showing significant difference between the three samples . Where consumers prefer chili tempoyak with the addition of 0 grams and 50 grams of cassava tapai. Based on the parameters of taste , showed no significant difference among the three samples. Based on the parameters of aroma , showing significant difference between the three samples. Where consumers prefer chili tempoyak with the addition of 50 grams and 100 grams of cassava tapai.Keywords : Tempoyak , tapai cassava , chilli tempoyak

The proton channel behind sour taste

Science ◽  
2018 ◽  
Vol 359 (6379) ◽  
pp. 1004.5-1005
Author(s):  
L. Bryan Ray
Keyword(s):  
Proton Channel ◽  
Sour Taste
Sign in / Sign up

Export Citation Format

Share Document