Rasa: Béda antara owahan
Konten dihapus Konten ditambahkan
Digawé kanthi mertal kaca "Flavor" |
미솔파 (parembugan | pasumbang) |
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Larik 1: | Larik 1: | ||
⚫ | '''Rasa''' ( Inggris Inggris ), '''roso''' ( Inggris Inggris ; deleng bedane ejaan ), utawa '''rasa''' minangka kesan persepsi [[pangan]]an utawa [[Zat Kimia|zat]] liyane, lan ditemtokake utamane dening indra kimia sistem gustatory lan olfactory .<ref>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/</ref><ref name="wol">{{Cite book|title=Sensation & perception|last=Wolfe|first=Jeremy|last2=Kluender|first2=Keith|last3=Levi|first3=Dennis|publisher=Sinauer Associates|year=2012|isbn=978-0-87893-572-7|edition=3rd|page=7}}</ref> " Sensitori trigeminal ", sing ndeteksi iritasi kimia ing [[Cangkem|tutuk]] lan [[tenggorokan]], uga suhu lan tekstur, uga penting kanggo gerakan pangerten rasa sakabèhé. Rasa panganan, bisa uga diowahi kanthi aroma [[alam]]i 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 <ref>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 [[File:CC-BY_icon.svg|50x50px]] Text was copied from this source, which is available under a [[creativecommons:by/4.0/|Creative Commons Attribution 4.0 International License]].</ref> . |
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⚫ | '''Rasa''' ( Inggris Inggris ), '''roso''' ( Inggris Inggris ; deleng bedane ejaan ), utawa '''rasa''' minangka kesan persepsi [[ |
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{| class="wikitable" |
{| class="wikitable" |
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Larik 79: | Larik 78: | ||
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| [[Vitamin C|Asam askorbat]] |
| [[Vitamin C|Asam askorbat]] |
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| Ditemokake ing jeruk lan mrico ijo lan menehi rasa sing asri, asem, sing luwih dikenal kanthi jeneng [[ |
| Ditemokake ing jeruk lan mrico ijo lan menehi rasa sing asri, asem, sing luwih dikenal kanthi jeneng [[vitamin C]]. |
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| {{Chem|C|6|H|8|O|6}}<nowiki></br></nowiki> {{Chem|C|6|H|8|O|6}}<nowiki></br></nowiki> {{Chem|C|6|H|8|O|6}}<nowiki></br></nowiki> {{Chem|C|6|H|8|O|6}} |
| {{Chem|C|6|H|8|O|6}}<nowiki></br></nowiki> {{Chem|C|6|H|8|O|6}}<nowiki></br></nowiki> {{Chem|C|6|H|8|O|6}}<nowiki></br></nowiki> {{Chem|C|6|H|8|O|6}} |
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| PH 3.59 |
| PH 3.59 |
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Larik 89: | Larik 88: | ||
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| Asam Fumaric |
| Asam Fumaric |
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| Ditemokake ing jamur bolete, lumut lan lichen |
| 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.<ref>{{Cite web|url=http://healthyeating.sfgate.com/fumaric-acid-foods-12220.html|title=Fumaric Acid Foods|last=Ipatenco|first=Sara|website=SF Gate|publisher=SF Gate|access-date=13 March 2018}}</ref> |
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| {{Chem|C|4|H|4|O|4}}<nowiki></br></nowiki> {{Chem|C|4|H|4|O|4}}<nowiki></br></nowiki> {{Chem|C|4|H|4|O|4}}<nowiki></br></nowiki> {{Chem|C|4|H|4|O|4}} |
| {{Chem|C|4|H|4|O|4}}<nowiki></br></nowiki> {{Chem|C|4|H|4|O|4}}<nowiki></br></nowiki> {{Chem|C|4|H|4|O|4}}<nowiki></br></nowiki> {{Chem|C|4|H|4|O|4}} |
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| pH 3,19 |
| pH 3,19 |
Révisi kala 2 Mèi 2021 19.53
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 |
Referensi
- ↑ 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/
- ↑ Wolfe, Jeremy; Kluender, Keith; Levi, Dennis (2012). Sensation & perception (édhisi ka-3rd). Sinauer Associates. kc. 7. ISBN 978-0-87893-572-7.
- ↑ 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.
- ↑ Harald, Kalka. "pH of Common Acids and Bases". aqion. Dibukak ing 13 March 2018.
- ↑ Ipatenco, Sara. "Fumaric Acid Foods". SF Gate. SF Gate. Dibukak ing 13 March 2018.
- ↑ "What is the pH?". What is the pH?. Savetz Publishing. Dibukak ing 13 March 2018.