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FDSC 200 > 10/21 > Flashcards

10/21 Flashcards

1
Q

milligrams of oxygen consumed per liter of sample during 5 days of incubation at 20C is _____

A

BOD (biological oxygen demand)

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2
Q

increased BOD indicates

a) increased water pollution with organic matter
b) decreased water pollution with organic matter
c) increased microorganisms in water
d) decreased microorganisms in water
e) nothinw, we just do it for fun

A

a) increased water pollution with organic matter
the focus is not about microorganisms - you’d do a procedure with petri plates; it’s an indicator of the pollution of organic matter present in the water sample

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3
Q

during yogurt making, lactic acid is produced as a result of the fermentation of ____ in milk (sugar)

A

lactose

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4
Q

color and flavor are present in very small amounts like 0.1 mg/g. what’s this in ppm? how aout 10^2g/10^6g? or 10^-4/g? what about as a percentage?

A

100 ppm; 0.01%

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5
Q

the _____ of visible light gives color to plants/animals

A

absorption

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6
Q

factors that affect pigment stability

A
  • pH
  • reactions with O2
  • other factor
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7
Q

Changes in color are often detrimental to for _____ _____

A

food acceptability

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8
Q

name the 5 categories of pigments that are gone over in this class

A
  • chlorophylls
  • anthocyanins
  • carotenoids
  • meat protein-based pigments (myoglobin)
  • tannins
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9
Q

chlorophylls are what color?

A

green

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10
Q

how does chlorophyll get converted to pheophytin? what color is pheophytin?

A

loss of Mg ion (often due to processing w/heat); olive brown

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11
Q

true or false: chlorophylls are affected by oxidation and change in pH

A

true

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12
Q

anthocyanins are responsible for ______ color(s) in food

A

red/blue/violet

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13
Q

the three-ring phenolic compound structure characterizes what group?

A

flavonoids

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14
Q

anthocyanins are water _____

A

soluble

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15
Q

true or false: anthocyanins can change color based on pH

A

true: anthocyanins tend to have stronger color in acidic pHs

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16
Q

anthocyanins can be connected to a sugar molecule. what’s this process called?

A

glycosylation

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17
Q

carotenoids are responsible for _____ color(s) in food

A

red, orange, yellow

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18
Q

carotenes are _____ soluble

A

fat

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19
Q

true or false: carotenes are saturated

A

false: they’re highly unsaturated

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20
Q

b-carotene is considered a precursor of vit ____

A

A; it’s a symmetrical structure containing 2 units of vitamin A.

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21
Q

what pigment is responsible for the red color in tomatoes and red carrots?

A

lycopene

22
Q

what is the pigment responsible for the darker yellow associated with egg yolks, but is also present in leafy greens

A

lutein (usually this is associated with egg’s being “organic”) - it can just be incorporated into the feed of the chicken to make it seem nice

23
Q

what class of pigments is responsible for the pinkish color in salmon, shrimp, and krill?

A

carotenoids

24
Q

why do farmed salmon have more grayish flesh?

A

they don’t eat as much shrimp and krill

25
Q

what color is used to color cheese? where does it come from?

A

annatto; extracted from seeds of a shrub that contains bixin and norbixin

26
Q

what pigment is found in the crocus stamen

A

saffron. it’s $$$$$

27
Q

Beta carotene is a precursor for vitamin A. One mole of beta carotene produces _____moles of vitamin A

A

2

28
Q

phytochemicals serve as _____ in plants and protect plants from ___________ _____

A

antioxidants; light-induced damage

29
Q

why do pigments in groups A-C have such good antioxidant functionality?

A

they already have delocalized electrons as absorbers of light

30
Q

what’s the metal center of myoglobin?

A

iron

31
Q

myoglobin is a _____ color in the Fe2+ state

A

bright red

32
Q

what oxidation state of myoglobin is associated with fresh meat?

A

Fe2+

33
Q

myoglobin is a _____ color in the Fe3+ state

A

purple

34
Q

if CO is bound to the iron center of myoglobin, the resulting color is; this keeps the meat color for how long?

A

cherry red; a year - but this is considered food fraud in canada, but not the states

35
Q

cured meats obtain its color due to the binding of _____

A

nitric oxide

36
Q

true or false: the color of meat is determined by the oxidative state of the iron atom within the heme group

A

true

37
Q

the structure of tannins can be described as

A

polyphenolic

38
Q

tannins are responsible for what color in food products

A

brownish

39
Q

what 5 tastes does our tongue have

A

sweet, salty, bitter, sour, and umami

40
Q

umami is due to the presence of receptors for _____ in the tongue

A

glutamate

41
Q

what type of volatile organic compound contribute to aroma?

A
  • short-chain FAs
  • alcohols
  • aldehydes
  • ketones
  • sulfur-containing compounds
42
Q

what compound is the major contributor to aroma in bulb veggies?

A

sulfur-containing compounds

43
Q

what compound is responsible for the banana’s aroma?

A

isopentyl acetate

44
Q

what compound is responsible vanilla’s flavor?

A

vanillin

45
Q

essential oils are made up largely of _____ (class name)

A

terpenes

46
Q

essential oils are composed of _____, _____ molecules (physico chemical properties)

A

volatile hydrophobic

47
Q

examples of terpenes include

A

…. (look at slides)

48
Q

what lab method can be used to extract essential oils?

A

steam distillation

49
Q

what reactions are famous for producing flavors?

A

maillard, caramellization

50
Q

Limonene is the essential oil responsible for the flavor of

a) lemon
b) lime
c) orange
d) graperfruit

A

b) lime

lol

FDSC 200 (12 decks)

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