Manis

"Kemanisan" dilencongkan ke sini. Untuk genus tenggiling bernama sama, sila lihat Manis (genus).

Manis adalah salah satu dari lima sifat rasa dasar yang mengesan pengambilan makanan yang kaya karbohidrat sederhana seperti gula (yakni, kemanisan) atau sebatian yang mampu meniru sifat gula dan rasa "manis" itu sendiri.

Gambaran umum

Terdapat banyak sebatian kimia yang dikaji memberikan rasa manis pada pelbagai tahap berbeza-beza;

Tahap manis sebatian[1][2][3][4][5]
Nama Jenis sebatian Tahap manis
Laktosa Disakkarida 0.16
Maltosa Disaccharide 0.33 – 0.45
Sorbitol Polialkohol 0.6
Glukosa Monosaccharide 0.74 – 0.8
Sukrosa Disaccharide 1.00 (bahan rujukan)
Fruktosa Monosaccharide 1.17 – 1.75
Sodium cyclamate Sulfonat 26
Steviol glikosida Glikosida 40 – 300
Aspartame Dipeptida methil ester 180 – 250
Acesulfame kalium Oksatiazinona dioksida 200
Natrium sakkarina Sulfonil 300 – 675
Sukralosa Disakarida terolah 600
Taumatina Protein 2000
Lugdunam Guanidin 300,000 (anggaran)

Rujukan

  1. ^ John McMurry (1998). Organic Chemistry (ed. 4th). Brooks/Cole. m/s. 468. ISBN 978-0-13-286261-5.
  2. ^ Dermer, OC (1947). "The Science of Taste". Proceedings of the Oklahoma Academy of Science. 27: 15–18. cited as "Derma, 1947" in McLaughlin, Susan; Margolskee, Robert F. (1994). "The Sense of Taste". American Scientist. 82 (6): 538–545. ISSN 0003-0996. JSTOR 29775325.
  3. ^ Joesten, Melvin D; Hogg, John L; Castellion, Mary E (2007). "Sweeteness Relative to Sucrose (table)". The World of Chemistry: Essentials (ed. 4th). Belmont, California: Thomson Brooks/Cole. m/s. 359. ISBN 978-0-495-01213-9. Dicapai pada 14 September 2010.
  4. ^ Guyton, Arthur C; Hall, John; Hall, John E. (2006). Guyton and Hall Textbook of Medical Physiology (ed. 11th). Philadelphia: Elsevier Saunders. m/s. 664. ISBN 978-0-7216-0240-0. ISBN 0-8089-2317-X.
  5. ^ Dermer, OC (1947). "The Science of Taste". Proceedings of the Oklahoma Academy of Science. 27: 15–18.
Ikon tunas

Rencana berkaitan biologi ini ialah rencana tunas. Anda boleh membantu Wikipedia dengan mengembangkannya.

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