Food Flavors Flashcards by gabriela mena

what is the definition of food flavors

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

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what are the components of food flavors

taste, odor, smell or mouthfeel

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what are the taste that we sense

sweet, sour, salt, bitter and umami

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sweet taste can have what types of molecules

alcohol, aldehyde, certain amino acids

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which sugar is the most sweetest

aspartame 100-200 times surcrose

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can amino acids give sweet taste

yes

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which type of amino is the more sweeter

D amino acids

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give examples of traditional sweeterners

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

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how is sucrose produced

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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explain how invert sugar is formed

hydrolyses of sucrose with acid or enzyme invertase

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how is conventional corn syrup made

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

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how is high fructose sugar fromed

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

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how is maltodextrin formed

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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which 3 foods are used as sweeteners

honey, maple sugar, molasses

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

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

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how is maple sugar made

sap of the maple tree and you boil

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how is molasse formed

by product of sucrose

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the color of maple and mollase is the consequence of

maillard reaction and caramelization

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what is the challenge today when make a sweet food

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

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what is the criteria when selecting alternative sweeteners

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

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

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what are some applications of xylitol

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

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what are some technical characteristics of xylitol

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

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what are some examples of high intensity sweeteners that are natural

Study These Flashcards

miraculin, thaumatin, stevia, mabinlin, etc

Found in plants

what are some of high intensity sweeteners that are synthetic

aspartate, acesulfame K and sucralose, alitame, saccharin

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

it is sweeter has an aftertaste cause health effects

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

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

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

it is heat stable and dont have an aftertaste

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

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

why saccharin is not permitted in canada

because it has been shown to cause cancer in animals

is saccharin has an aftertaste and is it sweeter then sucrose

it is sweeter than sucrose and it cause a metallic aftertaste

true or false clycamate is not banned in canada

true it is banned in europe

sour taste is due to

H+ ions

why acid is used

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

why high salt intake is not recommended

hypertension and high blood pressure

what are some appoches to reduce NaCl levels in foods

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

what does commercial salt include

NH4Cl, KCl, starch, glutamate

bitter taste due to

various organic and inorganic compounds

how can bitter taste be pleasant to coustumers

by combining with other products

what are the 3 classes of bitter taste

alkaloids, glycosides and certain aminos acids

alkaloids and give examples

compound distruted in plants with acetic acid or carboxylic acid ex: quinine, caffeine, theobromine

true or false quinine is not soluble to water and

false it is soluble and it is used in beveages

where is caffeine found

coffee beans, tea leaves, cola nuts

theobrime is found where

with caffeine plants

Glycosides and give examples

esterified with various sugars ex: naringin, hesperidin, coniferin and sinigrin

where is naringin found

found in grapefruit, bitter orange

here is hesperidin found

sweet organce, citrius fruit

how is hesperidin formed

yield rutinose and aglycone hesperetin on hydrolysis

what coniferin produce

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

sinigrin - where is found - it yields what

found in mustard seed yield glucose and allyl isothiocyanate on hydrolysis

true or false subthreshold levels of salt reduce sourness in foods

true

true or false subthreshold levels of acids enhance saltiness in foods

true

what are the 3 compounds that enhance food flavors

monosodium glutamate nucleotides maltol

what are the 3 ways food feels in the mouth

pain temperature tactile sensations

what are the 2 methods of sensory evaluation

preference testing difference testing

explain in the preference testing - paired compaison test - hedonic scale - ranking test

- 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

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

- 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

what are the 7 primary ordors

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

Food Flavors Flashcards

(58 cards)