Rasa ( Inggris Inggris ), roso ( Inggris Inggris ; deleng bedane ejaan ), utawa rasa minangka kesan persepsi panganan utawa zat liyane, lan ditemtokake utamane dening indra kimia sistem gustatory lan olfactory .[1][2] " Sensitori trigeminal ", sing ndeteksi iritasi kimia ing tutuk lan tenggorokan, uga suhu lan tekstur, uga penting kanggo gerakan pangerten rasa sakabèhé. Rasa panganan, bisa uga diowahi kanthi aroma alami utawa buatan sing mengaruhi indra kasebut. Rasa minangka produk sing ora dimaksudake kanggo dikonsumsi kaya ngono, sing ditambahake ing olah-olahan kanggo menehi utawa ngowahi ambu lan / utawa rasa [3] .

Bahan kimia Ambu
Manzanate Apel
Diacetyl, acetylpropionyl, acetoin Buttery
Isoamyl asetat Gedhang
Benzaldehida Almond pait, Cherry
Cinnamaldehyde Kayu manis
Etil propionat Woh-wohan
Methyl anthranilate Anggur
Limonene Oranye
Etil decadienoate Pir
Allyl heksanoat Nanas
Etil maltol Gula, permen katun
2,4-Dithiapentane Truffle
Etilvanilin Vanilla
Methyl salicylate Greengreen
Uyah asam Katrangan
Garam asam glutamat Garam natrium asam amino iki, monosodium glutamate (MSG), minangka salah sawijining penambah rasa sing umume digunakake ing pangolahan panganan. Uyah mono- lan diglutamat uga umume digunakake.
Uyah glisine Garam asam amino sederhana biasane dikombinasikake karo asam glutamat minangka panambah rasa
Garam asam guanylic Garam nukleotida biasane dikombinasikake karo asam glutamat minangka panambah rasa
Garam asam inosinat Garam nukleotida digawe saka kerusakan AMP, amarga larang produksi, biasane digabung karo asam glutamat minangka panambah rasa
5'- garam ribonukleotida Garam nukleotida biasane digabung karo asam amino liyane lan uyah nukleotida minangka panambah rasa
Asam Katrangan Formulasi pH
Asam asetat Menehi cuka rasane kecut lan mambu sing khas. C2H4O2</br> C2H4O2</br> C2H4O2</br> C2H4O2 pH 3,91 [4]
Asam askorbat Ditemokake ing jeruk lan mrico ijo lan menehi rasa sing asri, asem, sing luwih dikenal kanthi jeneng vitamin C. C6H8O6</br> C6H8O6</br> C6H8O6</br> C6H8O6 PH 3.59
Asam sitrat Ditemokake ing woh-wohan jeruk lan menehi rasa ora nguntungke. C6H8O7</br> C6H8O7</br> C6H8O7</br> C6H8O7 pH 3,24
Asam Fumaric Ditemokake ing jamur bolete, lumut lan lichen Èslan, Ora ditemokake ing woh-wohan, digunakake kanggo sulih asam sitrat lan tartaric. Nambah rasa lan rasa asam.[5] C4H4O4</br> C4H4O4</br> C4H4O4</br> C4H4O4 pH 3,19
Asam laktat Ditemokake ing macem-macem susu utawa produk sing difermentasi lan menehi rasa legi. C3H6O3</br> C3H6O3</br> C3H6O3</br> C3H6O3 PH 3.51
Asam malat Ditemokake ing apel lan rhubarb lan menehi rasa asem / tart. C4H6O5</br> C4H6O5</br> C4H6O5</br> C4H6O5 pH 3,33 [6]
Asam fosforat Digunakake ing sawetara ombenan cola kanggo menehi rasa asam. H3PO4</br> H3PO4</br> H3PO4 PH 3.06
Asam tartaric Ditemokake ing anggur lan anggur lan menehi rasa tart. Uga diarani asam racemik . C4H6O6</br> C4H6O6</br> C4H6O6</br> C4H6O6 PH 3,18

ReferensiBesut

  1. Small DM, Green BG. A Proposed Model of a Flavor Modality. In: Murray MM, Wallace MT, editors. The Neural Bases of Multisensory Processes. Boca Raton (FL): CRC Press/Taylor & Francis; 2012. Chapter 36. Available from: https://www.ncbi.nlm.nih.gov/books/NBK92876/
  2. Wolfe, Jeremy; Kluender, Keith; Levi, Dennis (2012). Sensation & perception (3rd ed.). Sinauer Associates. p. 7. ISBN 978-0-87893-572-7.
  3. Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (Text with EEA relevance): https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32008R1334   Text was copied from this source, which is available under a Creative Commons Attribution 4.0 International License.
  4. Harald, Kalka. "pH of Common Acids and Bases". aqion. Dibukak ing 13 March 2018.
  5. Ipatenco, Sara. "Fumaric Acid Foods". SF Gate. SF Gate. Dibukak ing 13 March 2018.
  6. "What is the pH?". What is the pH?. Savetz Publishing. Dibukak ing 13 March 2018.