Sweet
Sour
Spicy
Bitter
Savory
100
This condition leads to high blood sugar and has two types, one of which involves insulin.
Diabetes
100
This type of acid is most commonly found in citrus foods and contributes to their sour taste.
Citric acid
100
This is the name of the molecule responsible for creating a spicy sensation.
Capsaicin
100
True or False: Caffeine is the main bitter compound in coffee.
False
100
This cheese is often used in Italian cuisine and has a high umami taste.
Parmesan cheese
200
This is the scientific name for table sugar.
Sucrose
200
Increasing this would increase the intensity of a sour taste.
H+ concentration
200
This is the molecular formula for capsaicin.
C18H27NO3
200
This bitter compound is extracted from citrus fruit peels, particularly in grapefruits.
Naringin
200
MSG is a popular flavor enhancer in many of our foods. Name one functional group in this molecule.
Carboxylic acid or Amine
300
This compound, synthesized from guaiacol through an EAS reaction, is a common flavor used in ice cream and was also mentioned in a BACON assignment.
Vanillin
300
These channels on the taste buds allow humans to taste sour foods.
Acid sensing cation channels
300
These are the receptors that allow humans to taste capsaicin.
TRPV1 on taste buds
300
This fruit contains active substances such as charanti and vicine that help treat type 2 diabetes.
Bitter melon
300
The full name of MSG is this.
Monosodium glutamate
400
This process of using heat to oxidize sugar is often used with onions and crème brûlée.
Caramelization
400
Out of these two types—organic and mineral—which creates a stronger sour sensation?
Organic
400
Humans react with sweating, increased circulation, and watery eyes when consuming spicy foods. This is because capsaicin tricks our body into feeling this sensation.
Overheating
400
There are this many human bitter taste genes.
25
400
This specific (cis or trans) isomer of citral is called geranial and contributes to the sweetness of tomatoes.
Trans-citral
500
This is the third subdivision of carbohydrates after monosaccharides and polysaccharides.
Disaccharides
500
Exposing lemons to air results in a more mellow flavor and occurs due to this process of forming another O bond.
Oxidation
500
This non lethal defense weapon utilizes capsaicin and is often used against the eyes.
Pepper Spray
500
Bitter is structurally similar to this other type of taste compound.
Sweet
500
L-Phenylalanine and L-Tyrosine are two amino acids that also contribute to the savory part of soy sauce, in which the process of making them include the Claisen Rearrangement. This reaction we learned in class is a cousin/relative to the Claisen Rearrangement.
Diels-Alder