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Food Chem 2 > Food Flavors > Flashcards

Food Flavors Flashcards

1
Q

what is the definition of food flavors

A

sensation prodced by a food in the moth and in the nose

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2
Q

what are the components of food flavors

A

taste, odor, smell or mouthfeel

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3
Q

what are the taste that we sense

A

sweet, sour, salt, bitter and umami

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4
Q

sweet taste can have what types of molecules

A

alcohol, aldehyde, certain amino acids

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5
Q

which sugar is the most sweetest

A

aspartame 100-200 times surcrose

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6
Q

can amino acids give sweet taste

A

yes

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7
Q

which type of amino is the more sweeter

A

D amino acids

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8
Q

give examples of traditional sweeterners

A

sugars, invert sugar, conventioal corn syrup, high fructose corn syrup, maltodextrin

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9
Q

how is sucrose produced

A

1) crashing sugar cane, or sugar beet to expel the juice
2) juice is filtered
3)boiled
and then it crystalyzes

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10
Q

explain how invert sugar is formed

A

hydrolyses of sucrose with acid or enzyme invertase

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11
Q

how is conventional corn syrup made

A

1) made by cor starch by hydrolysis with acid or amylase
2) fermented with glucose, maltose etc

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12
Q

how is high fructose sugar fromed

A

formed from the conventional corn syrup - w use glucose isomerase that convert glucose in the CCS into fructose.

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13
Q

how is maltodextrin formed

A

formed by partial hydrolysis of starch followed by drying to form a white hydroscopic powder which is sweeter than starch but lessthan sucrose

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14
Q

which 3 foods are used as sweeteners

A

honey, maple sugar, molasses

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15
Q

what is the function of honey when its added to a food

A

1) extend shelf life
2) act as a preservative - reduce water

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16
Q

how is maple sugar made

A

sap of the maple tree and you boil

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17
Q

how is molasse formed

A

by product of sucrose

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18
Q

the color of maple and mollase is the consequence of

A

maillard reaction and caramelization

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19
Q

what is the challenge today when make a sweet food

A

challenge is to provide a good food with low sugar and low calories ex: xyliton, lactitol etc

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20
Q

what is the criteria when selecting alternative sweeteners

A

1) cariogenecity
2) sweetness equivalent (and not have an aftertaste)
3) solubility and viscocity (should be soluble)
4) hygroscopicity ( this can reduce the shelf life)
5) heat of solution (when there is a cooling seensation in the cheeks)
6) laxative effect
7) cost

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21
Q

xylitol
- level of sweetness
- does it have an aftertaste
- heat stable or not

A

the sweetest of polyols
it does not have an aftertaste
it is heat stable so you can heat it

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22
Q

what are some applications of xylitol

A

1) used in diabetic food
2) does not cause cavities
3) used in chewing gum
4) pharmaceutical products

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23
Q

what are some technical characteristics of xylitol

A

1) high thermal stability
2) microbiological stability
3) inhibits food spolaige
4) dont react with amino acids
5) hydroscipicity

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24
Q

what are some examples of high intensity sweeteners that are natural

A

miraculin, thaumatin, stevia, mabinlin, etc

Found in plants

25
Q

what are some of high intensity sweeteners that are synthetic

A

aspartate, acesulfame K and sucralose, alitame, saccharin

26
Q

Aspartate
- is it sweeter than sucralose?
- does it have aftertaste?
- can it cause health effects

A

it is sweeter
has an aftertaste
cause health effects

27
Q

Acesulfame K
- is it sweeter than sucralose?
- does it have aftertaste?
- can it cause health effects

A

sweeter
dont have an afteratse
thermical and does not cause health effects because it breaks down phenyl alanine that it is not good for your health

28
Q

sucralose
- is it heat stable?
- does it have aftertaste?

A

it is heat stable and dont have an aftertaste

29
Q

alitame or aclame
- is it sweeter than sucralose?
- it is heat stable?
- can it cause health effects

A

it is sweeter
it is heat stable
it does not cause health issues

30
Q

why saccharin is not permitted in canada

A

because it has been shown to cause cancer in animals

31
Q

is saccharin has an aftertaste and is it sweeter then sucrose

A

it is sweeter than sucrose and it cause a metallic aftertaste

32
Q

true or false
clycamate is not banned in canada

A

true it is banned in europe

33
Q

sour taste is due to

A

H+ ions

34
Q

why acid is used

A

1) enhance flavor
2) prevent spoilage
3) stops several enzymes
4) enhance antioxidants

35
Q

why high salt intake is not recommended

A

hypertension and high blood pressure

36
Q

what are some appoches to reduce NaCl levels in foods

A

addition of spices : onion, curry, lemon juice, mustard
and salt substitutes : mineral based and vegetized salt

37
Q

what does commercial salt include

A

NH4Cl, KCl, starch, glutamate

38
Q

bitter taste due to

A

various organic and inorganic compounds

39
Q

how can bitter taste be pleasant to coustumers

A

by combining with other products

40
Q

what are the 3 classes of bitter taste

A

alkaloids, glycosides and certain aminos acids

41
Q

alkaloids and give examples

A

compound distruted in plants with acetic acid or carboxylic acid

ex: quinine, caffeine, theobromine

42
Q

true or false
quinine is not soluble to water and

A

false it is soluble and it is used in beveages

43
Q

where is caffeine found

A

coffee beans, tea leaves, cola nuts

44
Q

theobrime is found where

A

with caffeine plants

45
Q

Glycosides and give examples

A

esterified with various sugars

ex: naringin, hesperidin, coniferin and sinigrin

46
Q

where is naringin found

A

found in grapefruit, bitter orange

47
Q

here is hesperidin found

A

sweet organce, citrius fruit

48
Q

how is hesperidin formed

A

yield rutinose and aglycone hesperetin on hydrolysis

49
Q

what coniferin produce

A

glucose and coniferyl alchohol on hydrolysis which may be oxidized to vanillin

50
Q

sinigrin
- where is found
- it yields what

A

found in mustard seed
yield glucose and allyl isothiocyanate on hydrolysis

51
Q

true or false

subthreshold levels of salt reduce sourness in foods

A

true

52
Q

true or false

subthreshold levels of acids enhance saltiness in foods

A

true

53
Q

what are the 3 compounds that enhance food flavors

A

monosodium glutamate
nucleotides
maltol

54
Q

what are the 3 ways food feels in the mouth

A

pain
temperature
tactile sensations

55
Q

what are the 2 methods of sensory evaluation

A

preference testing
difference testing

56
Q

explain in the preference testing

  • paired compaison test
  • hedonic scale
  • ranking test
A
  • paired compaison test:
    select 1 out of 2 samples in terms of a particular attribute
  • hedonic scale
    use a scale from 1-9
  • ranking test
    2 or more samples and you need to rank them in order of preference with respect to a particular attribute
57
Q

difference testing
- simple paired comparison
- scheffé paired comparison
- multiple comparison test
- triangle test
- duo-trio test
- ranking test

A
  • simple paired comparison
    2 samples and need to choose identify the difference
  • scheffé paired comparison
    identify the difference and quality of the sample
  • multiple comparison test
    compared the samples with each other
  • triangle test
    3 samples and you pick the odd one
  • duo-trio test
    3 samples and you need to find the one similar to the reference
  • ranking test
    rank in order
58
Q

what are the 7 primary ordors

A

ethereal, musky, camphoraceous, floral, minty, pungent, putrid

Food Chem 2 (5 decks)

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