Food Selection Flashcards
People choose food and beverage based on several factors :
- how foods look
- taste
- health
- cultural
- religious values
- Psychological and social needs
- budgetary concern
The eyes receive the first impression of food
Sight
is almost as important as appearance when people evaluate food item for quality and desirability.
Odor
Six classification of odor
- Spicy
- Flowery
- Fruity
- Resinuos
- Burnt
- Foul
Four classification of Odor
- Fragrant
- Acid (sour)
- Burnt
- Caprylic
Molecules capable of evaporating like a gas into the air.
It travels through air and some of them reach the yellow-colored olfactory epithelium, an area the size of a quarter located inside the upper part of the nasal activity.
Volatile molecules
Perception of a continuously present smell gradually decreasing over time.
Adaptation
What converts many substances into their volatile form.
Heat
When food comes into the mouth, bits of it are dissolved in the saliva pools and they come into contact with the cilia, small hair-like projections from gustatory cells.
Taste
What are the five taste stimuli
- Sweet
- Sour
- Bitter
- Salty
5 savory
is the combinations of sense of taste, odor and mouthfeel.
Flavor
The hotness in peppers is produced by a chemical called?
Capsaicin
is the ability to feel a food’s chemical properties (e.g. cool mints or hot chili peppers)
Chemethesis
