Questions tagged [taste]
Questions related to the crude analysis of a compound by identifying its taste.
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Why are polysaccharides not sweet in taste?
Polysaccharides are defined as polyhydroxy aldehyde or ketone which on hydrolysis yield many units of monosaccharides.
I got one answer(to my question above) as:
On our tongue, we have things ...
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Why does sodium bicarbonate taste salty? [duplicate]
I just made myself sodium bicarbonate solution to treat heartburn. I never did this before, I rarely suffer from this condition.
What surprised me is how salty did the solution taste. I thought there ...
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Why do many organic halogen compounds smell or taste sweet?
Is it just coincidence that many organic halogen compounds (especially chlorinated ones) tend to either taste or smell sweet? Examples include dichloromethane, vinyl chloride, chloroform, and ...
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How does alcohol keep smell and taste flavors in wine?
Nowadays alcohol free wine is also sometimes available. Now is seems that this wine has less taste and flavors in it. The cause for this is that alcohol seems to the capability to keep these flavors ...
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The "hazardousness" of artificially made sweteeners
In school I learned of the "possible hazardity of artificial sweeteners." But that was some time ago, now. I think that science should have caught up by now.
My question is as follows.
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Sweet non-toxic salts
I have recently read one post over here in chemistry exchange about tastes of ionic salts, some described lead and beryllium ones to be sweet but toxic, some my point is there any salt that is ...
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Does heavy water taste sweet?
In this YouTube video from Cody's Lab, Cody claims that heavy water tastes sweet.
He does some fairly convincing comparisons but still expresses a little doubt that the effect is real.
Has this been ...
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Is it the Na+ or the Cl- that gives table salt its taste?
What gives it that salty taste? I'm wondering if it's the $\ce{Na+}$ or the $\ce{Cl-}$. I know that $\ce{KCl}$ also tastes salty, and other salts have different flavours, but where does the saltiness ...
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pH Difference Our Taste Buds Can Recognise
Water at $50~^\circ\mathrm{C}$ has a $\mathrm{pH}$ of $6.63$, while the pH of water at $0~^\circ\mathrm{C}$ is $7.47$.
The temperatures are comparable to a chilled, iced drink (at $0~^\circ\mathrm{C}$...
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What chemicals cause the softer, less-raw taste of purified water sold in bottles?
I've seen the post, "What defines an element's taste?", but it doesn't answer my question.
I took water that is supplied by the municipality corporation and put it through a gravity based water ...
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Measuring sweetness
According to my textbook, sucralose is about 500 times sweeter than sucrose. How is this measured? Does one have to use blind taste tests, or is there a quantitative chemical way of measuring ...
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Wine tasting like soot
I'm not sure if this question is for chemistry.
I had a bottle of (cheap) wine. It had a strong taste of soot, to an extend that I suspected that in the filling process some machine oil might have ...
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Off taste of over-boiled soup, what is the chemistry?
I had a tin of Asian soup where the label explicitly states "don't boil". It happens, it did boil, and afterwards had a taste that reminded me clearly of the smell I remember from stale soap water, ...
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What chemical measurements are related to the degree of flavor extracted by alcohol?
A recent project of mine includes making infusions of various ingredients to make liqueurs and bitters. Infusions, I've learned, vary widely in the amount of flavor extracted from an ingredient. ...
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Is there such thing as too much fermentation
When you make a wine the more you age it the better the taste. But is there such a thing as too much fermentation where it makes the wine taste worse? If not is there a time where fermentation doesn't ...
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