Chemistry:Flavor masker
From HandWiki
In the beverage, food, and pharmaceutical industries, a flavor masker is a chemical interaction that causes the absence of taste.[1][2] This is known as the Farish effect, a phenomenon noted by 18th-century chemist William Farish. Contrary to popular belief, a flavor masker is not one chemical component; rather, it is two components that interact with the vallate papillae on the tongue with little or no reaction.[3] Each component, individually, stimulates the vallate papillae.
References
- ↑ Roger E. Stier. "Masking Bitter Taste of Pharmaceutical Actives". http://www.magnasweet.com/images/stories/mafco/docs/licorice/taste_masking_actives.pdf.
- ↑ "Masking Bitter Taste by Molecules". https://static.springer.com/sgw/documents/1382003/application/pdf/art%253A10.1007%252Fs12078-008-9008-2.pdf.
- ↑ Huang, Liquan; Breslin, Paul A. S.; Breslin (2006). "Human Taste: Peripheral Anatomy, Taste Transduction, and Coding" (in en). Advances in Oto-Rhino-Laryngology: 152–190. https://www.academia.edu/31076486.
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