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VirtualTaste
VirtualTaste is an online database involved in predicting and classifying the tastes of various chemical compounds. See also *Aroma compounds *Bitterant *Sugar substitute A sugar substitute or artificial sweetener, is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Arti ... References External links * https://insilico-cyp.charite.de/VirtualTaste/. Biological databases Flavors Sugar substitutes {{Biodatabase-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitute
A sugar substitute or artificial sweetener, is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders and packets. Common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, stevia, acesulfame potassium (ace-K) and cyclamate. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol and sorbitol are derived from sugars. No links have been found between approved artificial sweeteners and cancer in humans. Reviews and dietetic professionals have concluded that moderate use of non-nutritive sweetener ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organoleptic
Organoleptic properties are the aspects of food, water or other substances as apprehended via the senses—including taste, sight, smell, and touch. In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques contribute to the effort to detect invisible food-borne pathogens that cause food poisoning. Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a s ... studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aroma Compound
An aroma compound, also known as an odorant, aroma, fragrance, flavoring or flavor, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently Volatility (chemistry), volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are plant breeding, commercially cultivated to have appealing aromas, and contain several hundred aroma compounds. Generally, molecules meeting this specification have molecular weights of less than 310. Flavors affect both the sense of taste and Olfaction, smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term ''fragrances'' may also apply to synthetic compounds, such as those used in cosmetics. Aroma compounds can naturally be found in various foods, such as fruits and their pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitterant
A bitterant (or bittering agent) is a chemical that is added to a product to make it olfaction, smell or taste Taste#Bitterness, bitter. Bitterants are commonly used as aversive agents to discourage the inhalation or ingestion of toxic substances. Examples of use *The addition of a bitterant to ethanol Denatured alcohol, denatures the product. *Bitterants are used in antifreeze to prevent pet and child poisonings. It is required by law in some places (France, Oregon, etc.). *Gas dusters often use a bitterant to discourage inhalant abuse, although this can cause problems for legitimate users. The bitterant not only leaves a bitter flavor in the air, but also leaves a bitter residue on objects, like screens and keyboards, that may transfer to hands and cause problems (such as when eating). *Nintendo game card#Nintendo Switch, Game cartridges for the Nintendo Switch are coated with denatonium as a safety feature to deter small children from Pica (disorder), ingesting them. *Some but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biological Databases
Biological databases are libraries of biological sciences, collected from scientific experiments, published literature, high-throughput experiment technology, and computational analysis. They contain information from research areas including genomics, proteomics, metabolomics, microarray gene expression, and phylogenetics. Information contained in biological databases includes gene function, structure, localization (both cellular and chromosomal), clinical effects of mutations as well as similarities of biological sequences and structures. Biological databases can be classified by the kind of data they collect (see below). Broadly, there are molecular databases (for sequences, molecules, etc.), functional databases (for physiology, enzyme activities, phenotypes, ecology etc), taxonomic databases (for species and other taxonomic ranks), images and other media, or specimens (for museum collections etc.) Databases are important tools in assisting scientists to analyze and explain a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavour or flavor may also refer to: Science * Flavors (programming language), an early object-oriented extension to Lisp *Flavour (particle physics) In particle physics, flavour or flavor refers to the ''species'' of an elementary particle. The Standard Model counts six flavours of quarks and six flavours of leptons. They are conventionally parameterized with ''flavour quantum numbers'' ..., a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America * Flavour Network, is a Canadian TV channel with shows about food. Music Art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
