Questions tagged [taste]
Questions related to the crude analysis of a compound by identifying its taste.
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How do we know if a newly developed chemical compound has any taste or is tasteless?
I was reading this about polystyrene, which says: "Polystyrene is an odorless, tasteless, rigid thermoplastic", and got hung up on "tasteless".
I searched Chemistry.SE for "tasteless" and found this ...
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Reduction of gingerol content in ginger using kitchen equipment
The single topic that this question focuses on is - how to remove gingerol and only gingerol from a piece of ginger in a manner that it remains safe to eat using equipment found in a well stocked ...
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How do we know a nerve agent is tasteless?
According to the BBC, the nerve agent sarin is a tasteless liquid. How do we know that this liquid has no taste, given that anyone to have (not) tasted it in any meaningful quantity presumably died ...
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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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How do we know the taste of dangerous compounds?
For example, this site tells that the taste of Copper sulfate, (which is very dangerous for consumption) is of "metallic, nauseating taste" and as many dangerous chemical compounds often have taste ...
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Why does the acid in hops make beer taste bitter?
For years, I've learned that acids taste sour and bases taste bitter. Recently, I've read in "The Beer Bible" and various beer sites that the hops in beer, which are acidic, cause beer to have a ...
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Is there a way to experience peppers’s endorphins effects without the burning sensation?
When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine (...
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Where did the description that acids are sour and bases are bitter come from?
Where did the description that acids are sour and bases are bitter come from? With Arrhenius definition, those descriptions may have fit acids and bases, but with the Lewis definition, I guess they ...
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What's a non-toxic flavorless water-soluable chemical I could use for freezing point depression when making ice cream?
I'd like to make a savory version of ice cream. So I can't use sugar or any artificial sweeteners for the freezing point depression needed to control ice crystal sizes. What can I use?
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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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