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Watermelon is a fruit with a juicy flesh
The taste of watermelon is due to several compounds that are either sweet or salty. These flavors attract your tongue’s sensorium to detect the flavor.
There are two main types of molecules in watermelon cells that impart its distinctive “sweetness”: sugar and sorbitol. Sorbitol is an alcohol variant, consisting of C6H12O6 (a six-carbon ring with one hydroxyl group)and it attracts sensations of sweetness by binding to receptors for sugars in the mouth.
The enzyme sucrose synthase helps plants convert cellulose into glucose and fructose, causing them to slowly lose their shape over time. But when the plant is cut quickly, the enzymes have less time to work, which means you don’t fully break down cellulose into these substances in this state.
Sucrose synthase plays a large role in determining whether cell walls will soften when ripe, keeping in mind that there are other proteins responsible for making the wall hard. Another protein called expansin works in opposition to sucrose synthase, helping dissolve the wall matrix.
Watermelon is 88% water
Most fruits are around 50-60%, which means there’s a lot of pulp in the fruit, full of vitamins and minerals. But watermelon isn’t like that at all.
Watermelon is 100% water! It’s made up of only fluids. There aren’t any fibers or nutrients contained in the water.
That makes for a pretty bland flavor though, I will give you that. Water can be sweet when it comes from springs, wells, or pumps, but most people don’t think to put sugar in their drinks.
However, if you cut off the stem and top of the melon, then wash everything else off, you’ll find that your pint of watermelon is 500 times sweeter than what you usually get! (Maybe have some milk or soda to go with it so you don’t waste it.)
There are several tastes in watermelon
The taste of watermelon is made by many flavors, including sugar, salt, and acid. But what makes it unique is its sweet tanginess.
The juicy flesh between your teeth provides a flavor profile that breaks up the monotony of straight-forward sweetness. And since both white melon and honeydew can be found where people sell fruit, you’ll probably not have a problem finding watermelons — they’re just another type of fruiting vegetable.
That said, there are some reasons why we love this tasty treat.
First, the rind plays a large role in the overall experience. Although it contributes to the bitter taste, which most people don’t like, there’s still quite a bit of sweetness coming from the red pulp inside.
Second, the color offers an antioxidant boost plus a health promoting factor. Finally, the texture is something everyone loves – even kids! – making watermelon a stand-out snack.
The taste in watermelon is created by a chemical reaction
When you cut into a watermelon, the color of the flesh depends on how long the watermelon has been exposed to daylight.
The longer it’s exposed to light, the more purple its cells become, which gives the watermelon an orange-red tint.
This redness comes from substances called flavonoids, which are naturally occurring chemicals that provide flavor to plants.
These same compounds may help prevent cell damage caused by oxidative stress — reactions between free radicals and molecules inside the plant structure that can cause aging.
However, unlike humans, watermelons don’t develop blue veins or wrinkles because they lack collagen. Collagen helps keep your skin smooth and strong.
Water plays a large role in our sense of taste
Our senses work together to provide us with information about what is going on around us. The smell or scent of an object can be interpreted in many different ways, depending on how we are feeling at the time. A certain color may look like something fun to watch out for, but it could also be dangerous.
Our sense of sight helps us know when we are hungry or have not eaten enough. If we see foods that we desire, we will feel satisfied after eating them.
However, sometimes we cannot rely on how we feel or see things. We all have experiences where we wanted to eat a specific food but did not want to swallow the calories.
Smell is another important component in our perception of flavor. Odor molecules attach themselves to memory receptors in the olfactory system. This occurs whether you chew gum or sniff perfume spray.
These odor–memory systems help keep tabs on which foods remind you of happy times. You can enjoy chewing without necessarily swallowing, such as by biting into a watermelon.
Although they use slightly different mechanisms, taste and smell are closely related. Your brain interprets both types of signals as telling it that you are feeding yourself nutritious food items.
The absence of taste is because of genetics
There are many things in our world that have no flavor, but we still enjoy them. Ice creams, milkshakes, and smoothies all require milk to be appealing. Without milk, you’d just get plain water for your ice cream, flat yogurt for your shake, or blank slate-colored liquid if you had a blender.
However, this does not mean that these products cannot or should not be enjoyed. Many people find that they can enjoy something without tasting it, due to their knowledge of flavors and textures.
There are several foods that take advantage of this phenomenon, including iceberg lettuce, albacore tuna, and apples. These foods actually have little to no taste, but once you put something in your mouth, the flavor comes out, making those who prefer “tasting” foods happy.
That being said, some of us like to eat only foods with pronounced tastes. For these individuals, there are few foods available that replace the taste of food altogether. Though science has its hand full explaining the senses, there are fewer explanations for what we call “bad taste.”
Personal preferences regarding bad tasting foods include individual degrees of bitterness. It seems most people agree that sweetness is generally welcome, though as mentioned earlier, some people seem to tolerate less-sweet foods better.
Bitterness is related to certain health consequences, such as metals in foods (like mercury), vitamins, and caffeine; all
Water helps keep your teeth healthy
Although it is not completely understood, research suggests that drinking water may help reduce tooth decay. This may be because of its effect on oral bacteria.
Water contains few calories and no carbohydrates, so it may also help you avoid consuming too many carbs, which could contribute to weight gain and obesity.
Consuming adequate amounts of water may therefore help with weight loss by keeping you feeling full and thus less likely to consume fatty foods.
There are no known health benefits of drinking watermelon juice
The taste of fresh watermelon is one of the sweetest things in nature. But did you know that its flavor was derived from healthy compounds such as polyphenols, carotenoids and vitamins A and C? Or that drinking watermelon juice can actually be harmful to your health?
Many people believe that because they enjoy the smell and taste of watermelon, it must be rich in nutrients and nutritious.
However, while watermelon does contain these qualities, studies have shown that eating whole watermelon is not recommended due to the high amount of sugar content.
Instead, look for products with added sugars or honey; this will minimize the effects of any detrimental additives.
Juicing may also be effective, but only if done repeatedly. In order to reap the full benefits of being able to taste flavors, users would need to consume mostly juices produced over an extended period.
These chemicals reduce levels of inflammation and oxidation within the body by acting as antioxidants. This makes them beneficial for digestive health.
You can make watermelon juice
Though it may seem strange, you can actually taste the flavor of the melon itself in your mouth!
The rind (the dark green skin) is coated with a wax that contains flavors like menthol or cucumber. These oils help bring out the natural sweetness of the fruit.
When they were young, my children would complain about having to eat their lemonade or strawberry milk. I’d then put some sugar into the cupboard above the fridge, open the door, take out a few spoons, and dump their drink from inside the fridge into the spoon.
They’d wake up an hour later with no complaints anymore — though for years afterwards, they’d ask for “their milk” and assume it was time to give themselves another dose. 🙂
I also used to toss half-used bars of chocolate when they didn’t want them; today we had a family night watching a film together, during which neither adult drank a sip of wine. After sharing the carrot cake I bought, both adults found something pleasant in this combination.