Beverages and Flavours

Question 1

What is the composition of carbonated drinks?

Answer 1

90-98% sparkling water,
max 10% sugar
acids, colouring…

Question 2

What are the 3 important flavour acids used in carbonated drinks?

Answer 2

Citric, malic, phosphoric

Question 3

How can you make a carbonated drink diet? How does it affect its composition?

Answer 3

Aspartame, Acesulfame K, sucralose, saccharin…

It increases the water content from 90%–98%
Sugar concentration downs to 0%
mouthfeel is affected, so add bulking agents

Question 4

What are the differences between these bottled waters: mineral/spring water
deionized water
distilled water
carbonated/sparkling ?

Answer 4

m: underground source, naturally has dissolved mineral salts, can or not be carbonated
dei: purified until no more minerals + no flavour
dis: heat, then consended (no minerals, no pathogens)
c: CO2 + H2O = H2CO3

Question 5

What is the difference between the non-CHO beverages:
sports/isotonic/recovery
herbal
nutraceutical
energy drink

Answer 5

s: prevet dehydration, has lots of CHO (Energy), replace electrolytes

H: added herbals (ginseng) or supplements (carnitine)

N: health benefits– ingredients with green tea, antioxidants, soy, fibre, probiotic… ex. cranberry

E: high kcals (CHO) and stimulants (caffeine)

Question 6

What is the trend of consumption of non alcoholic beverages?

Answer 6

decreased of 20%

Question 7

What is the approximate amount of kcals delivered / day with beverages?

Answer 7

100-140 kcals/d

Question 8

What are advantages of drinking milk?

Answer 8

Ca, vitD, vitB, prot…. whole, 2%, 1%, 0%

Question 9

What is the portion of alcohol that is equal in each glass of alcohol (beer, wine, spirits..)?

Answer 9

1 oz

Question 10

What are the 4 most used grains or fruit for making alcohol?

Answer 10

wheat, barley, corn, grapes

Question 11

What grain does beer use?

Describe the Process: 
Malting,
brewing, 
fermenting, 
lagering, 
filtering or pasteurizing

Answer 11

Barley

Malting: convert the grain to malt (simple sugar)
Brewing: add hops to wort and BOIL = caramelize sugar + stops enz. in solution
Fermenting: add yeast (1-2 weeks)
Lagering: store beer in tanks (flavour dev)

Question 12

What fruit does wine use?

Describe the process:
Fermentation,
Racking
Aging

Answer 12

Grapes

Fermentation: yeast + sugar!
Racking: lets particles set, seperating liquid and solid matter
Aging: put in oak or steel casts for years.

Question 13

What do spirits use ?

What does hard mean? What does proof mean?

Answer 13

Corn, wine, wheat, rye…
Hard = more alcohol than other drinks
Proof = amount of alcohol it has in it

Question 14

Which as the 2 types of Coffee we use?

Answer 14

Coffea arabica and robusta

Question 15

What composes coffee?

Answer 15

more than 1000 flavour compounds:
caffeine (100-180 mg/cup)
chlorogenic acid = sour/bitter taste
volatile compound (more than 600!) = phenolic substances and sulfur compounds

Question 16

Coffee making process:
Pick, 
dry,
remove hull, 
roast
ground

Why do we roast?

Answer 16

Volatile compounds (acids and oils) dev
increase porosity of grain
change colour (caramelization)
hydrolysis of fat

Question 17

How much caffein can we remove?

Answer 17

97%

Question 18

How is instant coffee made?

Answer 18

Spray drying or freeze drying liquid coffee

Question 19

What are some new finding about coffee (3)?

Answer 19

does not cause bladder cancer
can cause esophagael cancer (hot)
3-5 cupes of coffee can reduce CVD, T2DM, colon cancer, parkinsons…

Question 20

What plant does tea use?

Answer 20

Camellia sinensis

Question 21

Tea making process:
Withering
rolling
oxidizing
firing

Answer 21

W: spread leaves to dry

r: to disrupt cell structure for oxid.
o: enz. on leaves oxidize stuff on leave and darken leaves
f: drying to inactivate enz.

Question 22

What are the 3 tea types? Differences?

Answer 22

Black:

• fewest catechins
• more than 300 flavour compounds

Green
-most catechins (antioxidants + phenolic compounds = astringent, but bind Fe)
30 flavour compounds

Oolong
-has some catechins

FERMENTATION???

Question 23

What is tannins’ role in tea?

Precaution when serving tea?

Answer 23

Flavour, colour, astringent.

Do not boil water, it releases lots of tannin + bind Fe

Question 24

How much caffeine is in tea?

Answer 24

2.5% to 5 % of te dried tea leaves

Question 25

From which tree does cocoa come from?

Answer 25

Theobroma cacao

Question 26

What does cocoa contain?

Answer 26

Methylxanthines (theobromine and caffeine)
more than 360 flavour compounds
antioxidants (flavonoids–epicatechins (CV health!))
organix acids (acetic, citric and oxalic acids
CHO– starch
Fat–stearic acid

Question 27

What does white chocolate contain?

Answer 27

Cocoa butter, sugar, milk solids

Question 28

What does carob contain?

Answer 28

low fat, high CHO, no flavonols nor methylxanthines

Question 29

What are the differences between spices and herbs?

Answer 29

Herb = leaf

Spice= all other parts of plant

Question 30

When should you add herbs when cooking? When not cooking?

Answer 30

C = at the end
NC = at the beginning. Dissolves best in oils, such as salad dressings

Question 31

What is the conversion of dried to fresh?

Answer 31

1 tsp dried = 3 tsp fresh

Question 32

What is MSG’s purpose in taste?

What is 5’ nucleotide’s purpose in taste?

Answer 32

MSG= increase sensitivity to sour/bitter

5’ = increase sensitivity to sweet and salty (+ enhance MSG action)

Question 33

Which salt has iodine?
Sea salt
rock salt
table salt
kosher salt
flavoured salts.

Answer 33

Table salt!