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Flashcards in Food Flavours Deck (29)
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1
Q

hesperidin

A

found in sweet orange and citrus foods

- yields rutinose and hesperetin

2
Q

Coniferin

A

conifer wood

glucose and coniferyl alcohol, which can be oxidized to vanillin

3
Q

sinigrin

A

in black mustard seed

glucose and allyl isothiocyanate

4
Q

Naringin

A

grapefruit and bitter orange
one of the most bitter substances known
hydrolysis yields D-rhamnoglucose and naringenin

5
Q

list the 4 glycosides

A

naringin, hesperidin, sangria, coniferin

6
Q

list the three alkaloids

A

caffeine, quinine, and theobromine

7
Q

caffeine

A

crystalline purine derivative found in coffee beans

solubility in H2O = 1:50 (25) and 1:2 (65)

8
Q

Quinine

A

white amorphous powder with limited solubility in water, although sulphate and hydrochloride salts are h2o soluble

9
Q

theobromine

A

2 methyl groups not 3 like in caffeine

10
Q

MSG

A

flavour enhancer

11
Q

taste enhancers

A

MSG, purine nucleotides ( IMP and GMP, maltol

12
Q

how do purine nucleotide (GMP and IMP) enhance flavour

A

elicit meaty taste, but breakdown products are undesirable

13
Q

maltol

A

organic material naturally present in many foods

  • flavour enhancer in baked goods
  • heated maltol gives off candy cane and Carmel flavor
14
Q

3 ways food feel in the mouth

A

pain, temp and tactile sensation

15
Q

preference testing

A
useful in new product development
hedonic scale (9 point system), ranking and simple comparison test
16
Q

difference testing

A

simple paired comparison, Scheffe paired comparasion, multiple comparasion, triangle, duo-trio, ranking

17
Q

scheffe

A

an extension of the simple one, but panel needs to quantify their degree of difference, for example- A is 20% sweeter than B

18
Q

triangle test

A

2 are the same, asked to pick the odd one out

19
Q

duo-trio test

A

which one id the same as the reference

20
Q

seven primary odors

A

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

21
Q

punget

A

neg charged molecules

22
Q

putrid

A

positive charged molecules

23
Q

minty

A

wedge shaped

24
Q

floral

A

keyholes

25
Q

camphoreous

A

hemispherical- shaped

26
Q

ethereal

A

thin rod shaped

27
Q

sweet taste

A
electronegative molecules (O and N), H-bonding proton AH/B theory
alcohols, aldehydes and aa's
28
Q

criteria for selecting alternative sweeteners

A

carcinogenicity, sweetness equivalent, solubility & viscosity, hydroscopicity, heat of solution and laxative effect, cost

29
Q

polyols are generally resisting to?

A

fermentation