Rasa

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.	H₃P_O4</br> H₃P_O4</br> H₃P_O4	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

↑ 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. Diarsip saka sing asli ing 13 March 2018. Dibukak ing 13 March 2018.
↑ Ipatenco, Sara. "Fumaric Acid Foods". SF Gate. SF Gate. Dibukak ing 13 March 2018.^{[pranala mati permanèn]}
↑ "What is the pH?". What is the pH?. Savetz Publishing. Dibukak ing 13 March 2018.

[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/

[wol-2] Wolfe, Jeremy; Kluender, Keith; Levi, Dennis (2012). Sensation & perception (édhisi ka-3rd). Sinauer Associates. kc. 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.

[aqion-4] Harald, Kalka. "pH of Common Acids and Bases". aqion. Diarsip saka sing asli ing 13 March 2018. Dibukak ing 13 March 2018.

[5] Ipatenco, Sara. "Fumaric Acid Foods". SF Gate. SF Gate. Dibukak ing 13 March 2018.^{[pranala mati permanèn]}

[6] "What is the pH?". What is the pH?. Savetz Publishing. Dibukak ing 13 March 2018.

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