All kinds of condiments basically have their own specific taste components, which are closely related to the nature of the chemical components. Different chemical components can cause different tastes. Spicy, fresh, fragrant, bitter and other flavors. Let's analyze the chemical components that may cause various taste sensations.

1, salty

Salty taste is the taste reflected by neutral salt in the compound, such as sodium chloride, potassium chloride, ammonium chloride, etc., all have salty taste, but at the same time there are other peculiar smells. The main source of saltiness is table salt. The main component of table salt is sodium chloride. Due to the unique properties of chloride and sodium ions, sodium chloride has a pure taste.

For some kidney patients, table salt cannot be used in life. Sodium malate and potassium glutamate can be substituted.

2. Sweetness

Sweetness is a popular flavor type. Sweetness is mainly produced by the combined effect of ammonia oxide and other sweetness genes and sweetness-promoting groups. Such as sucrose, maltose, glucose, fructose.

Sweet condiments include: sugar (including white sugar, brown sugar), honey, caramel, rock sugar, etc.

3. Sour taste

Vinegar, tomato sauce, spoiled soy sauce and wine can all be used as sour flavoring agents. The main components of common sourness are acetic acid (acetic acid), succinic acid, citric acid, malic acid, and lactic acid. Organic acid is a weak acid that can participate in the normal metabolism of the human body. Generally, it has no effect on human health. It can dissolve water, and its acidity is far less strong than that of inorganic acids.

4. Spicy

Spicy taste is the sensation produced by some non-volatile irritating ingredients stimulating the oral mucosa. The ingredients are more complex, and the spiciness of each variety replaces different ingredients.

The spiciness of pepper is mainly capsaicin; the spiciness of pepper is capsaicin and pepper fat; the spiciness of ginger is mainly gingerone and gingerin; the spiciness of onion and garlic is mainly allicin.

5. Umami

Monosodium glutamate, chicken essence, shrimp, oyster sauce, shrimp sauce, fish sauce, etc. have umami taste. The fresh ingredients of shrimp, oyster sauce and fish sauce are various amides, amino acids, MSG is sodium glutamate, and chicken essence is sodium inosinate.

6. Fragrance

Flavor's volatile aromatic compounds, aromatic aldehydes, aromatic ketones and lipids.

Flavor condiments include anise, cinnamon, pepper, cooking wine, lees, sesame oil, cinnamon sauce, soy sauce, cloves, roses, etc.

7, bitterness

Bitter food: tea, coffee, bitter gourd, lotus stamen, etc.