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{| class="wikitable"
{| class="wikitable"
|+ '''Eri ühendite magusus'''<ref name="mcmurry" /><ref name="Svrivastava&Rastogi2003" /><ref name="McLaughlin&Margolskee" /><ref name="JoestenEal2007" /><ref name="Guyton&Hall2006" />
|+ '''Eri ühendite magusus'''<ref name=mcmurry>{{Cite book|title=Organic Chemistry|author=John McMurry|year=1998|edition=4th|publisher=Brooks/Cole|page=468|isbn=0-13-286261-1}}</ref><ref name=Svrivastava&Rastogi2003>{{Cite book |year=2003 |author=Svrivastava, R.C.; Rastogi, R.P |chapter=Relative taste indices of some substances |chapterurl=http://books.google.com/books?id=hIyM_o4YFZ4C&pg=PA274&dq=%22same+concentration+(1M)%22&hl=en&ei=6yqRTIz4Ho-evQOM4dnBCw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCwQ6AEwAA#v=onepage&q=%22same%20concentration%20(1M)%22&f=false |title=Transport Mediated by Electrical Interfaces |series=Studies in interface science |volume=18 |place=Amsterdam, Netherlands |publisher=Elsevier Science |isbn=0-444-51453-8 B.V|url=http://books.google.com/?id=hIyM_o4YFZ4C&printsec=frontcover&dq=transport+mediated+interfaces#v=onepage&q&f=false |accessdate=12. september 2010 |postscript=&nbsp;&nbsp;Taste indices of table 9, p.274 are select sample taken from table in Guyton's ''Textbook of Medical Physiology'' (present in all editions)}}</ref><ref name="McLaughlin&Margolskee">{{Cite journal |date=November–December 1994 |author=McLaughlin, Susan; Margolskee, Rorbert F |title=The Sense of Taste |journal=[[American Scientist]] |volume=82 |issue=6 |pages=538–545}}</ref><ref name=JoestenEal2007>{{Cite book |year=2007 |author=Joesten, Melvin D; Hogg, John L; Castellion, Mary E |chapter=Sweeteness Relative to Sucrose (table) |page=359 |chapterurl=http://books.google.com/books?id=8hIoN3Q_zOkC&pg=PA359&lpg=PA359&dq=%22relative+to+sucrose%22&source=bl&ots=E1txi4DsSX&sig=wAbLIzj7Y5cCu2PeWOdiXfzr8nc&hl=en&ei=17ePTIK0LoXmvQPglYDqCw&sa=X&oi=book_result&ct=result&resnum=6&ved=0CDAQ6AEwBTgK#v=onepage&q=%22relative%20to%20sucrose%22&f=false |title=The World of Chemistry: Essentials |edition=4th |place=Belmont, California|publisher=Thomson Brooks/Cole |isbn=0-495-01213-0 |url=http://books.google.com/?id=8hIoN3Q_zOkC&printsec=frontcover&dq=world+chemistry#v=onepage&q&f=false |accessdate=14. september 2010}}</ref><ref name=Guyton&Hall2006>Arthur C. Guyton, John Hall: "Guyton and Hall Textbook of Medical Physiology" Elsevier Saunder, Philadelphia 2006, ISBN 0-7216-0240-1, ISBN 0-8089-2317-X, lk 664</ref>


!width="50"|Nimi
!width="50"|Nimi
24. rida: 24. rida:
|[[tsüklamaat]] || <!--[[Sulfonate]]--> || 26
|[[tsüklamaat]] || <!--[[Sulfonate]]--> || 26
|-
|-
|[[stevia glükosiid]] || [[glükosiid]] || 40 – 300
|[[stevia glükosiid]] || [[glükosiid]] || 40–300
|-
|-
|[[aspartaam]] || dipeptiidmetüülester || 180 – 250
|[[aspartaam]] || dipeptiidmetüülester || 180–250
|-
|-
|[[sahhariin]] || <!--[[Sulfonyl]] compound--> || 300 – 675
|[[sahhariin]] || <!--[[Sulfonyl]] compound--> || 300–675
|-
|-
|[[taumatiin]] || valk|| 2000
|[[taumatiin]] || valk|| 2000
34. rida: 34. rida:


==Viited==
==Viited==
{{viited}}
{{viited|allikad=
<ref name="mcmurry">{{Cite book|title=Organic Chemistry|author=John McMurry|year=1998|edition=4th|publisher=Brooks/Cole|page=468|isbn=0-13-286261-1}}</ref>
<ref name="Svrivastava&Rastogi2003">{{Cite book |year=2003 |author=Svrivastava, R.C.; Rastogi, R.P |chapter=Relative taste indices of some substances |chapterurl=http://books.google.com/books?id=hIyM_o4YFZ4C&pg=PA274&dq=%22same+concentration+(1M)%22&hl=en&ei=6yqRTIz4Ho-evQOM4dnBCw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCwQ6AEwAA#v=onepage&q=%22same%20concentration%20(1M)%22&f=false |title=Transport Mediated by Electrical Interfaces |series=Studies in interface science |volume=18 |place=Amsterdam, Netherlands |publisher=Elsevier Science |isbn=0-444-51453-8 B.V|url=http://books.google.com/?id=hIyM_o4YFZ4C&printsec=frontcover&dq=transport+mediated+interfaces#v=onepage&q&f=false |accessdate=12. september 2010 |postscript=&nbsp;&nbsp;Taste indices of table 9, p.274 are select sample taken from table in Guyton's ''Textbook of Medical Physiology'' (present in all editions)}}</ref>
<ref name="McLaughlin&Margolskee">{{Cite journal |date=1994 |author=McLaughlin, Susan; Margolskee, Rorbert F |title=The Sense of Taste |journal=[[American Scientist]] |volume=82 |issue=6 |pages=538–545}}</ref>
<ref name="JoestenEal2007">{{Cite book |year=2007 |author=Joesten, Melvin D; Hogg, John L; Castellion, Mary E |chapter=Sweeteness Relative to Sucrose (table) |page=359 |chapterurl=http://books.google.com/books?id=8hIoN3Q_zOkC&pg=PA359&lpg=PA359&dq=%22relative+to+sucrose%22&source=bl&ots=E1txi4DsSX&sig=wAbLIzj7Y5cCu2PeWOdiXfzr8nc&hl=en&ei=17ePTIK0LoXmvQPglYDqCw&sa=X&oi=book_result&ct=result&resnum=6&ved=0CDAQ6AEwBTgK#v=onepage&q=%22relative%20to%20sucrose%22&f=false |title=The World of Chemistry: Essentials |edition=4th |place=Belmont, California|publisher=Thomson Brooks/Cole |isbn=0-495-01213-0 |url=http://books.google.com/?id=8hIoN3Q_zOkC&printsec=frontcover&dq=world+chemistry#v=onepage&q&f=false |accessdate=14. september 2010}}</ref>
<ref name="Guyton&Hall2006">Arthur C. Guyton, John Hall: "Guyton and Hall Textbook of Medical Physiology" Elsevier Saunder, Philadelphia 2006, ISBN 0-7216-0240-1, ISBN 0-8089-2317-X, lk 664</ref>
}}


[[Kategooria:Füüsikaline keemia]]
[[Kategooria:Füüsikaline keemia]]

Redaktsioon: 29. september 2017, kell 11:15

Magusus on maitseomadus, mida põhjustavad magusained (enamasti sahharoos või glükoos).

Magusus on üks põhimaitsetest. Seda peetakse peaaegu eranditult meeldivaks maitseks.

Tuntumad magusad ained on suhkur ja teised sahhariidid, aga leidub ka muid looduslikke ja sünteetilisi aineid, mis on magusad. Selliseid aineid, mis on magusad suhkruga võrreldes väiksema koguse juures, kasutatakse tihti kunstlike magustajatena, et vähendada toidu kalorsust. Niisuguste suhkruasendajate seas on näiteks sahhariin, aspartaam ja ksülitool.

Eri ühendite magusus[1][2][3][4][5]
Nimi Ühendi klass Magusus
laktoos disahhariid 0,16
maltoos disahhariid 0,33 – 0,45
glükoos monosahhariid 0,74 – 0,8
sahharoos disahhariid 1,00 (baasväärtus)
fruktoos monosahhariid 1,17 – 1,75
tsüklamaat 26
stevia glükosiid glükosiid 40–300
aspartaam dipeptiidmetüülester 180–250
sahhariin 300–675
taumatiin valk 2000

Viited

  1. ↑ John McMurry (1998). Organic Chemistry (4th ed.). Brooks/Cole. Lk 468. ISBN 0-13-286261-1.
  2. ↑ Svrivastava, R.C.; Rastogi, R.P (2003). "Relative taste indices of some substances". Transport Mediated by Electrical Interfaces. Studies in interface science. Kd 18. Amsterdam, Netherlands: Elsevier Science. ISBN 0-444-51453-8 B.V. Vaadatud 12. september 2010  Taste indices of table 9, p.274 are select sample taken from table in Guyton's Textbook of Medical Physiology (present in all editions) {{cite book}}: eiran tundmatut parameetrit |chapterurl=, kasuta parameetrit (|chapter-url=) (juhend); kontrolli parameetri |isbn= väärtust: invalid character (juhend)CS1 hooldus: mitu nime: autorite loend (link) CS1 hooldus: postscript (link)
  3. ↑ McLaughlin, Susan; Margolskee, Rorbert F (1994). "The Sense of Taste". American Scientist. 82 (6): 538–545.{{cite journal}}: CS1 hooldus: mitu nime: autorite loend (link)
  4. ↑ Joesten, Melvin D; Hogg, John L; Castellion, Mary E (2007). "Sweeteness Relative to Sucrose (table)". The World of Chemistry: Essentials (4th ed.). Belmont, California: Thomson Brooks/Cole. Lk 359. ISBN 0-495-01213-0. Vaadatud 14. september 2010. {{cite book}}: eiran tundmatut parameetrit |chapterurl=, kasuta parameetrit (|chapter-url=) (juhend)CS1 hooldus: mitu nime: autorite loend (link)
  5. ↑ Arthur C. Guyton, John Hall: "Guyton and Hall Textbook of Medical Physiology" Elsevier Saunder, Philadelphia 2006, ISBN 0-7216-0240-1, ISBN 0-8089-2317-X, lk 664
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