Manis

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;

Maklumat lanjut Nama, Jenis sebatian ...

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)

Tutup

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.

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

[mcmurry-1] [1]
John McMurry (1998). Organic Chemistry (ed. 4th). Brooks/Cole. m/s. 468. ISBN 978-0-13-286261-5.

[McLaughlin&Margolskee-2] [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.

[JoestenEal2007-3] [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.

[Guyton&Hall2006-4] [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] [5]
Dermer, OC (1947). "The Science of Taste". Proceedings of the Oklahoma Academy of Science. 27: 15–18.

[1]

[2]

[3]

[4]

[5]