test 1 Flashcards
(49 cards)
5 sensory criteria
sight odor taste touch hearing
first impression of foods
sight
detected through volatile molecules
odor
capable of evaporating- through cooking or exposure to air
volatile
detecting odors is tricky because
ability to distinguish dimities over time; adaptation
sense is most influential
taste
where are taste buds located
on tongue
on mouth palate
on pharynx
what is actually being tasted?
nonvolatile and volatile compounds
cells responsible for taste
gustatory cells
how can food be tasted
must be dissolved in a liquid- aka saliva
sensory cells specialized to taste; found on the tongue
gustatory cells
amylase digests what
starch
explain process of how we taste
food enters mouth-food dissolves in saliva- food comes into contact with gustatory cells- gustatory cells relay message to brain-brain translates message into taste sensation
what are the 5 tastes
sweet sour bitter salty umami
types of sweets
glycols, alcohols, sugars
comes from acids; related to the concentration of H+ ions in foods
sour
why is sour food unpleasant in excess
the bodys protection against an acid/base
types of monosaccharides and the sweetest one
galactose, glucose, fructose
fructose Is sweetest
types of disaccharides and the sweetest one
maltose, lactose, sucrose
sucrose is the sweetest
what causes bitterness
poison, caffeine, theobromine (chocolate)
types of umami
glutamate (amino acid)
MSG, meat
types of factors affecting taste
genetic variation, temperature, color, repetition, time of day
what is flavor made up of
taste and aroma
foods that are more acidic, cool food; cranberries, lemon juice, vinegar
astringency
