Midterm 3 Flashcards
(279 cards)
1
Q
coffee has…
A
caffeine
2
Q
tea has…
A
theophylline, caffeine
3
Q
chocolate has…
A
theobromine, caffeine
4
Q
chocolate started in
A
south/central amazon regions
5
Q
original name for chocolate
A
xocolatl
6
Q
xocolatl means…
A
“bitter water”
7
Q
mayans
A
first real chocolate lovers, used as a cure-all, ceremonies, gifts, mythologies
8
Q
aztecs
A
chocolate reserved for rich and nobles, form of currency
9
Q
mayans/aztecs consumed chocolate in … form
A
liquid, served cold, still bitter tasting
10
Q
HERNAN CORTES
A
arrived in front of aztec king, Montezuma, who had 50 cup per day ritual for chocolate, currency
11
Q
theobromine toxicity
A
toxic to dogs because dont have enzyme to break it down
12
Q
fatal dose of theobromine
A
200mg/kg
13
Q
kinds of chocolate high in theobromine..
A
semi-sweet, bittersweet
14
Q
european twist to chocolate
A
add sugar, hot, sweet
15
Q
cacao bean latin name
A
“theobroma cacao”
16
Q
“theobroma cacao”
A
food of the gods
17
Q
steps to making chocolate
A
- clean and roast seeds
- break and winnow
- milling the nibs (liquor)
- conching (slow heating)
- tempering
- molding
18
Q
coffee myth
A
KALDI the goat herder discovered after goats ate berries from tree and wouldnt sleep at night
19
Q
how coffee works
A
inhibits adenosine (calming compound)
20
Q
first coffee plants from…
A
horn of africa on red sea
would grind coffee and mix with animal fat to form paste
21
Q
coffee first cultivated in…
A
Arabian peninsula in Yemen
22
Q
“mocha”
A
ancient port of Al Mukah
23
Q
muslims and coffee
A
found as acceptible substitute for alcohol
24
Q
1600s, coffee brought to…
A
new amsterdam (new york)
25
boston tea party
converted tea drinkers to coffe drinkers
26
history of coffee
1. england, italy, france
2. dutch to indonesia
3. brazillian coffe industry started by portuguese coffee from indonesia
27
1st espresso machine
italy 1905
28
"sanka"
1st decaffeinated coffee
29
"nescafe"
1st freeze-dried coffee, invented and marketed to switzerland
30
coffee is worlds most...
popular beverage
31
coffe consumed per year
400 billion cups
32
decaf coffee
originally with benzene befor beans roasted in Germany, then roasted to evaporate residual benzene
33
other solvents to decaffeinate coffee
trichloroethylene, dichloromethane, chloroform, coffee triglycerides, supercritical CO2, water saturated with flavor cmpds
34
largest consumers of coffee...
north americans
35
coffee takes..... yrs to produce
3-5 yrs
36
coffee will produce for up to
15 yrs
37
coffee bean is what part of the fruit...
seed
38
coffee fruit develops over...
6-9 months
39
2 types of commercially grown coffee
arabica, robusta (higher caffeine)
40
Coffee roasting
400F
41
roasting flavor...
caffeine (bitter), acids (sour/bitter), aroma (>100), browned flavors from roasted CHOs
42
what is caffeine...
alkaloid, chem defense system, food additive, flavor, bitter
43
caffeine sources...
coffee, tea, cola nuts
44
theophylline sources...
tea
45
theobrimine sources...
cocoa beans
46
caffeine in starbucks coffee
more than 2x normal coffee
47
soda caffeine
>95% added as pure caffeine
48
"kopi luwak"
weasel coffee, indonesia, same as non-poop flavor
49
tea history
- 500B.C., Monks drank tea when they sat in meditation.
- 700A.D., Tang Dynasty, tea came available to the common people.
- 1000A.D., Song dynasty, delicate tea ceremony formed
- 1300A.D., Yuan Dynasty, tea ceremony back to simple and natural.
- 1650A.D., Qing Dynasty, complicated and delicate tea ceremony reformed
50
types of tea
black "fermented"
oolong "semi-fermented"
green "not fermented"
51
fermentation of tea more accurately described as..
oxidation
52
tea definition
made by infusing leaves of tea plant Camellia sinensis in hot water
53
best quality tea made from...
bud and 1st 2 leaves of growing shoot
54
green tea
longest history, ranks 1st in output/variety, keeps most of antioxidants like catechin
55
green tea preparation includes...
denaturing enzymes with heat... makes tea stay green
56
black (red) tea
fermented, strong fragrances, fermentation turns green to black, 90% loss antioxidants during processing
57
oolong tea
semi-fermented, freshness of green tea and fragrance of black tea, higher antioxidant content than black tea
58
caffeine in tea leaves
often higher than coffee but less than coffee when you get per cup
59
compounds in tea...
caffeine, tannins (astringent), natural organic acids, aroma compounds (>300)
60
theanine
amino acid in tea
| increases alpha brain wave activity, induces increased concentration over time when paired with caffeine
61
order of increasing brewing temp/time of tea
green, oolong, black
62
infusions added to tea
flowers, citrus, milk
63
"genmai cha"
japanese, started as tea sub, toasted brown rice+green tea
64
chinese tea ceremony spirits...
harmony, quiet, happy, true
65
english afternoon tea (4pm)
high tea is evening meal
low tea is afternoon
started by queen elizabeth I
66
cream teaa
tea, scones, jam/cream
67
light tea
tea, scones, sweets
68
full tea
tea, sandwiches, scones, sweets, dessert
69
soft drinks
carbonated water + sweetener
70
JOSEPH PRIESTLY
first drinkable glass of carbonated water, discovered O2, father of modern chemistry, HCl, NO2, CO, SO2
71
coca cola
originally bought from drugstore to cure ailments
72
early soda drinks
combo of cocaine/caffeine used to effectively cure headaches, but had rebound headaches
73
HARRISON ACT OF 1914
banned use of cocaine/opiates in over-the-counter products
74
ginger ale
ireland 1851
75
root beer
1876
76
dr pepper
1885 texas
77
coca cola
1886 georgia
78
pepsi cola
1898 north carolina
79
coca cola history
Dr. J.S. Pemberton
| coca leaves, kola nut
80
alcoholic fermentation
C6H12O6--> ethanol + CO2
81
starches from grains are... in alcoholic fermentation
1. hydrolyzed to sugars (brewing)
2. fermented to produce beer or rice wine
3. distilled to liquors
82
alcoholic beverages are the result of...
yeasts in the presence of sugar
83
beers made from
starch
84
wines made from
sugars
85
history of wine
6000BC
86
LOUIS PASTEUR
connected yeast to fermentation
87
EDUARD BUCHNER
won nobel prize in chem
| living yeasts make transformation
88
white wine american
chardonnay, sauvignon blanc, riesling
89
white wine europe
burgandy/champagne, bordeaux, germany
90
red wine american
pinot noir, cabernet sauvignon, gamay
91
red wine europe
burgundy/champagne, bordeaux, beaujolais
92
wine grapes...
grow better in temperate regions, need balance of acid and sugar
coolnes=less sugar/more acid
heat=more sugar/less acid
93
when grapes mature...
acid decreases, sugar increases
94
acid-sugar balance affected by...
day length, avg daily temp. hrs sunlight
95
grape quality affected by...
micro-climate, exposure, soil, local topography, "terroir"
96
"terroir"
sense of place
97
grape pulp contains
sugar/acid
98
grape seeds/stems/leaves contain
undesireable flavor, tannins/oils/resins
99
grape skins contain
pigments, astringent tannins, aroma volatiles
100
german wines are usually...
white
101
process of winemaking...
1. crushing
2. pressing
3. fermentation
4. racked and stored
102
"crush" of wine
85% liquid
103
"pomace"
residue after pressing wine, often used as fertilizer
104
fermentation of red and white wines
red=with skins, 2-3 wks
| white=without skins, 4-6 wks
105
wine fermentation occurs by the action of...
fungi (yeasts specifically), consume sugars
106
red wine aged in...
oak barrels, especially chardonnay
107
champagne
france, requires second fermentation for more CO2, bubbles occur when bottle opened
108
alcohol can be concentrated by..
distillation
109
alcohol boils at
173F (water at 212F)
110
distillation
boil alcohol, condense vapor by cooling
111
brandy
distilled wine (dessert wine)
112
oldest known recipe written for...
beer
113
beer origins
monasteries
114
beer characteristics
4% alcohol by weight
pH of 4.2
CHO + minerals
little protein and B vitamins
115
beer production phases
1. malting (barley to malt)
2. brewing (extraction of barley starch and conversion to fermentable sugars)
3. fermentation (sugar to alcohol+CO2)
4. finishing
116
malting
1. production of AMYLASE enzmes, stops from growing but does not destroy
2. when "maillard browning" occurs
117
"malt" consists of
amylase, barley starch, maillard browning products
118
other sources of beer starch
wheat, rice (budweiser for lightness)
119
brewing
amylases hydrolyze starch to sugars, LAUTERING (water and sugars drained from mash and called "wort", wort then boiled to deactivate remaining amylase enzymes
120
hops can be added....
in brewing phase after lautering
121
Hops...
member of hemp family, initially added as preservative, oils act as antimicrobial/spice
122
fermentation
wort transferred to fermentation vessel and yeast added
123
top fermentaiton
ales (3-14 days)
124
bottom fermentation
lagers (3-40 days)
125
"lagering"
cold cellaring
126
finishing
filtered, cooled, stabilized, packaged, pasteurized
127
pasteurizing and cold filtering...
extends shelf life
128
most beers best within...
3 months of production date
129
draft beer
usually not pasteurized
130
american whiskey
distillation to 40%, aged in charred white oak barrels
131
distilled product color...
colorless, oak and scraping gives color and flavor
132
scotch whiskey
regulated by scottish law
| must be aged in charred oad for >3 yrs, fermented only by yeast
133
table salt
NaCl
134
kosher salt
large grain salt
135
sea salt
mixture of "salts" sound in common sea water
136
iodized salt
sodium iodide, potassium iodide
promotes good thyroid health
not used in japan or countries where seaweed is eaten
137
where does salt come from
```
salt deposits (mining)
evaporation (sea water/lakes)
```
138
roles of salt
life, taste, preservative, fermentations
139
salt history
egyptian tombs, currency, biblical references
140
romans and salt
salad, ham/sausage, olives, wine, fish sauce, salted fish
141
salt substitutes
mostly KCl
142
natural flavors
"aromas
143
herbs
plant leaves
144
spices
bits of dry seed, bark, and root
145
spice trade
earliest china and egypt
ALEXANDER THE GREAT
middle east and india under roman rule
146
middle ages for spice trade
MARCO POLO visits china and returns on silk road and sea routes
147
black pepper (seed)
native to india
balances salty taste
one pound bought slave freedom
148
globalization of spice trade
PRINCE HENRY creates portuguese navigation school
149
nutmeg and cloves
similar molecularly
150
the biggest ships back then were....
for spice trade
151
COLUMBUS and spice trade
chili pepper
152
hottest chili pepper
capsaicin
| pungency=150-300
153
european spice competition
1. portugal
2. spain
3. english and dutch
154
two great spice trading companies
1. Dutch East India Trading Company (monopoly)
| 2. English East India Company
155
"beginning of capitalism"
two great spice trading companies
156
manhattan island and spices
dutch gave manhattan to england in return for spice island control
157
aromas or foods
50% from plant materials
158
essential oils
aromas separated from plant with steam
159
extracts
aromas extracted with solvents
160
synthetic
aromas made (vanillin)
161
psychoactive molecules from plants
morphine, nicotine, caffeine, cocaine
162
energy sources on earth
cosmic rays, geothermal, nuclear
163
nuclear energuy
1. fission
| 2. fusion (solar, wind)
164
chlorophyll
in chloroplasts
165
fruit
seeds
166
vegetable
stem, roots, leaves, flowers
167
fruit families
1. rose
2. squash
3. citrus
4. miscellaneous
168
rose family categories
1. pome
2. stone/drupes
3. berries
169
"vegetable" that are actually fruits
squash, eggplant, pepper, tomato, avocado, olive
170
simple fruit
single ripened ovary from a single flower
171
fleshy fruits
all/most of ovary wall (pericarp) fleshy @ maturity
172
examples of fleshy fruits
berries, hesperidium, pepo, drupe, pomes
173
berries
entire pericarp fleshy, one or many seeded
174
hesperidium
berry with leathery rind and parchment-like partitions (citrus)
175
pepo
berry with hard, thick rind, squash, watermelon, etc...
176
drupe
hard inner layer (stone) surrounding seed
177
pome
ovary or core surrounded by edible fleshy receptacle tisue that not really part of pericarp
178
dry fruits
legumes, nuts
179
berry examples
grape, tomatoes
180
hesperidium ex
citrus
181
pepo ex
gourd family, pumpkin, squash, cucumber, watermelon
182
drupe ex
apricot, cherry, peaches, avocado
183
pome ex
apple, pear
184
legume ex
beans, acacia
185
nut ex
walut. peanut
186
papaya classification
berry
187
leaf veggie
lettuce
188
stem veggie
asparagus
189
root veggie
carrot
190
flower veggie
broccoli
191
bulb
garlic
192
fruit and veggie vitamins
A, C
193
phytonutrient
pigment
194
pigment categories
polyphenolics (antioxidants), carotenoids
195
quality attributes of fruit and veggies
texture (turgor, cell walls)
color (pigments)
flavor (aroma)
nutrition
196
water comp of f/v
80-90%
197
glutamate
if removed from tomato juice would taste like apple juice, gives umami sensation
198
cultivar
cultivated variety
| diff types of tomatoes that are SAME SPECIES
199
pigments and phytochemicals
chlorophyll, heme, carotenoids, anthocyanidins, flavonoids, betalins, synthetic
200
color determines
acceptibility of food
201
pigment def.
reflects/transmits visible light
202
color adds...
antioxidants
203
classes of pigments
1. lipid soluble (chlorophyll, carotenoids)
| 2. water soluble (anthocyanins, betalins)
204
chlorophyll and seasons
levels wane in fall, other pigments take over
205
chlorophyll and cooking
Mg replaced by H for olive color
| if replaced by Cu, then turns bright green
206
myoglobin and meat
reacts with O2=bright red
| myoglobin oxidation=gray brown
207
carotenoid def
fat-soluble, antioxidant, photosynthesis, unaffected by cooking, yellow, orange, red
208
types of carotenoid
1. lycopene (red, tomatoes, watermelon, prostate cancer
| 2. B-carotene (orange, carrots, vit A precursor)
209
carotenoids as food colors
1. natural (annatto, tumeric, paprika)
| 2. synthesized (B-carotene)
210
annatto
yellow/orange, antioxidant prop, cheese, butter, margarine, microwave popcorn
211
saffron
most expensive spice used
| yellow, related to B, carotene
212
tumeric
curries, south asian cuisine,
active ingredient= curcumin
color fades in light
213
ANTHOCYANINS AND FLAVONOIDS
present as sugars
anthocyanins are subclass of flavonoids
-change color with pH
-red, blue, violet
214
anthocyanins
water soluble
gives each plant distinct fingerprint
located in vacuoles
color change with pH
215
asparagus and urine
contains sulfur-rich amino acids that break down into mercaptans
216
"mercaptans"
sulfur-containng compounds
217
French Paradox
french consume lots of antioxidants and fat, no cardiovasc disease
218
BETALINS
found in beet
219
Controlled Atmosphere Storage
retards ripening, retards decay, prevents disorders, maintains texture
220
optimum storage for f/v
low temp, high relative humidity, low O2, high CO2, low light
221
ripening
ethylene production cycle
1. climacteric (ripen after harvesting)
2. nonclimacteric (ripened on plant)
222
climaterics
apple, apricot, avocado, banana, mango, peach, pear, tomato
223
non climaterics
black berry, cherry, grape, pomelo, melon, orange, citrus
224
ripening def.
1. rise in respiration rate
2. production of ethylene
3. appearance of color
4. formation of volatiles with associated development of flavor
225
flavor changes in ripening
sweeteness up
acidity down
bitterness down
226
flavor changes in cooking
acidity increases
227
nutrient changes incooking
disolution
228
color depends on
and type of plastids
229
Homer
poison arrows
230
Socrates
commited to death by hemlock
231
Paracelsus
Father of toxicology
232
Catherine de Medici
queen of france
experimented on sick and poor
"experimental toxicologist"
Mother of French cuisine
233
toxicity def
capacity of substance to produce injury
234
safety
freedom from danger, injury, damage
235
hazard
exposure x toxicity
236
nutrient def
when not injested in sufficient amt, produces harm
237
who protects food supply
FDA, USDA
238
what do food toxicologists do
quantify toxic responses
239
lethal dose
LD50, value of dose required to produce death in 50% of organisms
240
supertoxic
taste will kill you
241
does low toxicity mean safe?
not always
242
toxic chemicals in foods
natural, man-made
243
chronic toxicity
dioxin, agent orange
244
DIOXIN
super toxin, can act as acute or chronic toxin
245
ichtyotoxicology
fish toxicology
246
fugu toxin
puffer fish
| TETRODOTOXIN
247
paralytic shellfish poisoning toxin
SAXITOXIN, clams, dinoflagellates in algae bloom, no antidote, cooking does not destroy
248
scombroid fish
histamine rxns, anaflactic shock
249
polar bear liver toxin
hypervitaminosis
250
green potato poisoning toxin
solanine, chaconine
251
hydrolytic products
cyanogenic glycocides
252
AMYGDALIN
thought to be cancer cure, deaths recorded
253
cyanogenic glycocides sources
bitter almonds, cassava, lima beans, sorghum
254
mushroom def
macroscopic putrescent fruiting body of fungus, the fruit
255
fruit of fungus
produces spores
256
mushroom species
15% large enough to eat
10% makes you sick
30 deadly but common
257
mushroom nutrition
protein and fiber
| 90% water
258
Mycorrhizal
require roots of trees to grow
259
wild mushrooms as food
more flavor, CANNOT BE CULTIVATED!
260
types of wild mushroom
porcini, chanterelles, matsutake, morels, truffles
261
matsutake
pine mushroom, japanese
262
morels
prized by chefs, honeycomb cap
263
truffles
expensive, hunted by pigs
264
most expensive truffle
White Alba truffle
265
types of cultivated mushrooms
button, oyster, shiitake, wood ear, straw, enoki
266
"destroying angel"
deadly mushroom similar looking to button
267
oyster mush
stalk is eccentric
268
shiitake
chinese origin
often sold dried
cultivated on oak logs
269
enoki mush
japanese origins
| long stalk
270
straw mush
chinese, high yield if cultivated on cotton waste
271
mycotoxins
toxins produced by fungi
272
conditions for mycotoxin production
high rainfall, warm temp
273
toadstool
common name for poisonous mushroms
274
aflatoxins
chronic toxicity, NOT from mushrooms
275
chronic mycotoxins
aflatoxin B1, Ergot (rye, cereals. associated with Salem witch trials
276
categories of mushroom toxins
1. protoplasmic (destruction of cells) AMANITA
2. neurotoxin (allucinations
3. gastrointestinal irritants
4. disulfram-like (symptoms occur with alcohol consumption 72 hrs after)
277
amanita toxins
deaths angel
278
amanita muscaria
neurotoxin, bright red, hallucinogenic
279
magic mushroom
psilocybe genus
