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Flavors by Mind Map: Flavors

1. Taste

1.1. Sweetness

1.1.1. Nutritive sweeteners

1.1.1.1. Sucrose

1.1.1.2. Fructose

1.1.1.3. Glucose

1.1.1.4. Sugar alcohol

1.1.2. Non-nutritive sweeteners

1.1.3. High potency sweeteners

1.1.3.1. Aspartame

1.1.3.2. Saccharin

1.1.3.3. Sucralose

1.1.3.4. Acesulfame K

1.1.3.5. Cyclamate

1.1.3.6. Others

1.2. Sourness

1.2.1. Inorganic acids

1.2.1.1. Phosphoric acid

1.2.2. Organic acids

1.2.2.1. Citric acid

1.2.2.2. Acetic acid

1.2.2.3. Lactic acid

1.2.2.4. Malic acid

1.2.2.5. Tartaric acid

1.3. Saltiness

1.3.1. NaCl

1.3.2. LiCl

1.3.3. LiBr

1.3.4. LiI

1.3.5. NaBr

1.3.6. NaI

1.3.7. Others

1.4. Bitterness

1.4.1. Alkaloids

1.4.1.1. Caffeine

1.4.1.2. Theobromine

1.4.1.3. Quinine

1.4.2. Flavonoids

1.4.2.1. Naringin

1.4.2.2. Limonin

1.4.3. Inorganic salts

1.5. Umami

1.5.1. MSG

1.5.2. IMP

1.5.3. GMP

2. Smell

2.1. Plant foods-Types of cpd.

2.1.1. Short/medium chain aliphatic cpd.

2.1.1.1. Green leaf aroma

2.1.1.1.1. Hexanol

2.1.1.1.2. Hexanal

2.1.1.1.3. Trans-2-hexenal

2.1.1.1.4. Trans-2-hexenol

2.1.1.1.5. Cis-2-hexenol

2.1.1.1.6. Cis-3-hexenol

2.1.2. Terpenes

2.1.3. Volatile phenolic cpd.

2.1.4. S and N-containing cpd.

2.1.4.1. Allium species

2.1.4.1.1. Garlic

2.1.4.1.2. Onions, Shallots, Leeks

2.1.4.2. Cruciferous vegetables

2.2. Plant foods-Herbs and spices

2.2.1. Volatile oils (Essential oils)

2.2.1.1. Terpenes

2.2.1.2. Volatile phenolic cpd.

2.2.1.3. Short chain aliphatic HC

2.3. Plant foods-Fruits

2.3.1. Non citrus fruits

2.3.1.1. Ester

2.3.1.2. Aldehydes

2.3.2. Citrus fruits

2.3.2.1. Terpenes (Limonene)

2.4. Plant foods-Vegetables

2.4.1. Green leaf aroma

2.4.2. Methoxypyrazines

2.5. Animal foods

2.5.1. Raw

2.5.1.1. Blood-like tastes or Little aroma

2.5.2. Cooked

2.5.2.1. Heat-induced aroma cpd.

2.5.2.1.1. Reactions

2.5.2.1.2. Non-volatile flavor presursors

3. Trigeminal

3.1. Astringency

3.1.1. Tannin

3.1.1.1. Condensed tannin

3.1.1.2. Hydrolyzable tannin

3.2. Pungency

3.2.1. Capsaicin

3.2.2. Piperine

3.2.3. Isothiocyanate

3.2.4. Allicin

3.2.5. Gingerol

3.3. Cooling

3.3.1. Menthol, Menthol related cpd.

3.3.2. Carboxamide

3.3.3. Manitol, sorbitol