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Topic Review
Flavor
A food flavoring or food flavouring, [lower-alpha 1] in short flavoring or flavouring, or alternatively aroma is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemical senses of the gustatory and olfactory system. The trigeminal nerves, which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall perception of food. Of the three chemical senses, smell is the main determinant of a food item's flavor. Aromas are the volatile components of the food. The aroma of a food is determined by the aroma compounds it contains and the personal ability to detect them. While an aroma primarily acts through te olfactory system, it also affects the taste at the same time. Along with additives, other components like sugars determine the taste of food. Five basic tastes – sweet, sour, bitter, salty and umami (savory) are universally recognized, although some cultures also include pungency and oleogustus ("fattiness"). The number of food smells is unbounded; a food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. This is exemplified in artificially flavored jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. The flavorings of commercially produced food products are typically created by flavorists. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorants are "nature-identical", which means that they are the chemical equivalent of natural flavors, but chemically synthesized rather than being extracted from source materials. Identification of components of natural foods, for example a raspberry, may be done using technology such as headspace techniques, so the flavorist can imitate the flavor by using a few of the same chemicals present. In the EU legislation, the term "natural-identical flavouring" does not exist. The legislation is specified on what is a "flavouring" and a "natural flavouring". A flavor is a quality of something that affects the sense of taste.
  • 2.0K
  • 04 Nov 2022
Topic Review
Electron Paramagnetic Resonance
Electron Paramagnetic Resonance, EPR is resonance absorption of microwave quanta by electron spins placed in a swept external magnetic field B at a definite value of magnetic field. Other used names are Electron Magnetic Resonance, EMR and Electron Spin Resonance, ESR.
  • 2.0K
  • 24 May 2021
Topic Review
Amadori Rearrangement Products
Flavor is one of the most important factors in attracting consumers and maximizing food quality, and the Maillard reaction (MR) is highly-involved in flavor formation. However, Maillard reaction products have a big drawback in their relatively low stability in thermal treatment and storage. Amadori rearrangement products (ARPs), MR intermediates, can alternatively act as potential flavor additives for their better stability and fresh flavor formation ability.
  • 2.0K
  • 18 Jan 2023
Topic Review
Natural Leaf Fiber
The use of natural fibres has rapidly increased due to their high availability, low density, and renewable capability over synthetic fibre. Natural leaf fibres are easy to extract from the plant (retting process is easy), which offers high stiffness, less energy consumption, less health risk, environment friendly, and better insulation property than the synthetic fibre-based composite. Natural leaf fibre composites have low machining wear with low cost and excellent performance in engineering applications, and hence established as superior reinforcing materials compared to other plant fibres. 
  • 2.0K
  • 26 Apr 2021
Topic Review
Poly(Ethylene Terephthalate) Microplastics
The high PET production volume and the waste mismanagement of PET litter make it one of the most polluting plastic material. Its diffusion in marine litter is widely assessed according to public opinion and documented in the literature. The major sources of PET microplastics in the marine environment are bottles and fibers. The role of PET micro/nanoplastics of vector of toxic chemicals, their fate and the negative effects on the environment and human health is still under discussion.
  • 2.0K
  • 27 Apr 2021
Topic Review
Sodium Alginate
Alginian sodu (Na-Alg) jest rozpuszczalnym w wodzie, obojętnym i liniowym polisacharydem. Jest pochodną kwasu alginowego, który zawiera kwasy 1,4-β-d-mannuronowy (M) i α-l-guluronowy (G) i ma wzór chemiczny (NaC6H7O6). Wykazuje właściwości rozpuszczalne w wodzie, nietoksyczne, biokompatybilne, biodegradowalne i nieimmunogenne. Był używany do różnych zastosowań biomedycznych, wśród których najbardziej obiecujące są dostarczanie leków, dostarczanie genów, opatrywanie ran i ich gojenie.
  • 2.0K
  • 02 Feb 2021
Topic Review
N-Butanol
n-Butanol or n-butyl alcohol or normal butanol is a primary alcohol with a 4-carbon structure and the chemical formula C4H9OH. Its isomers include isobutanol, 2-butanol, and tert-butanol. Butanol is one of the group of "fusel alcohols" (from the German for "bad liquor"), which have more than two carbon atoms and have significant solubility in water. n-Butanol occurs naturally as a minor product of the fermentation of sugars and other carbohydrates, and is present in many foods and beverages. It is also a permitted artificial flavorant in the United States, used in butter, cream, fruit, rum, whiskey, ice cream and ices, candy, baked goods and cordials. It is also used in a wide range of consumer products. The largest use of n-butanol is as an industrial intermediate, particularly for the manufacture of butyl acetate (itself an artificial flavorant and industrial solvent). It is a petrochemical, manufactured from propylene and usually used close to the point of manufacture. Estimated production figures for 1997 are: United States 784,000 tonnes; Western Europe 575,000 tonnes; Japan 225,000 tonnes.
  • 2.0K
  • 26 Oct 2022
Topic Review
Nanophotocatalysts
Biomedical waste management is getting significant consideration among treatment technologies, since insufficient management can cause danger to medicinal service specialists, patients, and their environmental conditions. The improvement of waste administration protocols, plans, and policies are surveyed, despite setting up training programs on legitimate waste administration for all healthcare service staff. Most biomedical waste substances do not degrade in the environment, and may also not be thoroughly removed through treatment processes. Therefore, the long-lasting persistence of biomedical waste can effectively have adverse impact on wildlife and human beings, as well. Hence, photocatalysis is gaining increasing attention for eradication of pollutants and for improving the safety and clearness of the environment due to its great potential as a green and eco-friendly process. In this regard, nanostructured photocatalysts, in contrast to their regular counterparts, exhibit significant attributes such as non-toxicity, low cost and higher absorption efficiency in a wider range of the solar spectrum, making them the best candidate to employ for photodegradation. Due to these unique properties of nanophotocatalysts for biomedical waste management, we aim to critically evaluate various aspects of these materials in the present review and highlight their importance in healthcare service settings.
  • 2.0K
  • 18 Aug 2020
Topic Review
Principles of the Suzuki Coupling Reaction
The Suzuki coupling is a transition metal-catalyzed, cross-coupling carbon–carbon (C–C) bond forming reaction between organic boron compounds and organic halides. As an operationally simple and versatilely applicable procedure, the Suzuki coupling reaction has found immense applications in drug discovery and development in the pharmaceutical industry. 
  • 2.0K
  • 06 Jan 2023
Topic Review
Reversible Hydrogen Storage
In the field of energy storage, recently investigated nanocomposites show promise in terms of high hydrogen uptake and release with enhancement in the reaction kinetics. Among several, carbonaceous nanovariants like carbon nanotubes (CNTs), fullerenes, and graphitic nanofibers reveal reversible hydrogen sorption characteristics at 77 K, due to their van der Waals interaction. The spillover mechanism combining Pd nanoparticles on the host metal-organic framework (MOF) show at room temperature uptake of hydrogen. Metal or complex hydrides either in the nanocomposite form and its subset, nanocatalyst dispersed alloy phases illustrate the concept of nanoengineering and nanoconfinement of particles with tailor-made properties for reversible hydrogen storage. Another class of materials comprising polymeric nanostructures such as conducting polyaniline and their functionalized nanocomposites are versatile hydrogen storage materials because of their unique size, high specific surface-area, pore-volume, and bulk properties. The salient features of nanocomposite materials for reversible hydrogen storage are reviewed and discussed.
  • 2.0K
  • 22 Jul 2020
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