- the liquid fraction from mashing, high in sugar - fermented by yeast

- the dried fruit from Humulus Lupulus plant - added to wort and boiled mixture

Beverages & Flavoring Flashcards by Kristen S

What is the classification of non-alcoholic Beverages

Carbonated Soft Drink ( CSD), Bottled Water, Non-Carbs

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Main ingredients of CSD

90%-98% sparking water
( up to 10%) Sugar ( corn syrup)
Remainder (colour, acids, preservatives, flavours)

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Give three examples of acids in CSD and their resources

Which one is commonly used in cola?

Citric acid ( citrus fruits) , Malic acid ( naturally from apples, plums, etc. ), Phosphoric acid( present in animal and plant cell)
Phosphoric acid

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Give two examples of preservatives in CSD

Benzoic Acid: inhibit molds and yeasts

Sobic Acid: better performance in low PH

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Give three colour resources in CSD

Natural: derived from plants
Artificial: synthetically manufactured
Caramel: made from sugar, contribute to the brown color of cola

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Give two flavour resources in CSD

Natural: derived from plants

- Artificial: synthetically manufactured

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The trends of CSD consumption

Global: rise at about the same rate as population growth
Canada: steadily go down in the past decade and expect to the further decline
Canada: 61% CSD consumed are cola or diet cola

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Compared to traditional CSD, what are the modification of CSD-Diet?

Alternative sweeteners
No Sugar contain
increase water content: from 90% to 98%
add bulking agents: detrimental effect on mouthfeel

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Bottled water: Mineral VS Deionized VS Distilled

Mineral: from underground resource, contain dissolved minerals, unaltered ( labelled as natural), can be carbonated or non-carbonated

Deionized: all minerals removed, not as flavourful

Distilled: condensed after heating,
all minerals removed, pathogens destroyed,” completely clear”— need declare on label

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Give three examples of carbonated water

Carbonated/ sparking water:

include club soda, Seltzer water, sparking mineral water: e.g. Perrier

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What is non-carbs beverage?

Functional beverage, including

Sports, isotonic or recovery beverage
Herbal beverage

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What is the use of sports, isotonic or recovery beverages?

Prevent dehydration
Replace electrolytes
Provide extra energy in form of carbohydrates

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What is nutraceutical beverage?

What drink is the earliest one known?

deliver health benefits

- cranberry juice

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What is energy beverage?

high in calorie, usually CHO

- add stimulants, eg. caffeine

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what are characteristics of dairy beverage?

High in protein, Ca and Vit B

- Fat content is variable

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What is the amount of one serving of alcohol?

equivalent to how much of the alcoholic beverages in follow: liquor, wine, beer

1 ounce

1.5 oz liquor
5 oz wine
12 oz beer

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How does the alcohol ( in alcoholic beverage) produce?

Ethanol

- sugar fermentation from plants such as barley wheat, corn and grapes

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What is main plant used for fermentation of beer? What are the steps of making beer?

-Barely
- 5 steps:
malting, brewing, fermenting, lagering, filtering (or pasteurizing)

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What is wort?

the liquid fraction from mashing, high in sugar

- fermented by yeast

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What is hop?

the dried fruit from Humulus Lupulus plant

- added to wort and boiled mixture

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What is used for fermentation of wine? What are the steps of making wine?

-Juice from fruits, mainly grapes
-3 steps:
fermentation, racking, aging

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What is the use of the sugar in grapes? ( wine)

necessary for yeast fermentation

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Why microorganisms are hard to grow in the wine?

Its acidic environment ( PH 3) discourages the growth.

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What is the function of yeast in wine?

it produces many compounds ( alcohols, esters and acids) that contribute to flavour.

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What is the characteristics of spirit ? (alcohol)

- a distilled beverage - embody the fermented mixture - from grain or fruit mixtures - more alcohol than beer or wine

what is the recommended limit of alcohol drink for women?

10 or less drinks per week, with no more than 2 drinks / day most days.

what is the recommended limit of alcohol drink for men?

15 or less drinks per week, with no more than 3 drinks / day most days.

What's the 2 main plant varieties of coffee?

- Coffea arabica & coffea robusta

How to deal with fresh coffee beans?

-picking -partially drying -removing the hull -roast and ground/grinding immediately

what are the two standards to classify of coffee?

raw or roasted, whole or ground

What is the roasted coffee?

Green beans darken to develop flavour by: - forming volatile constituents - increasing porosity - changing colour: caramelization - hydrolysis of fat

How to remove the caffeine in coffee beans?

Beans are soaked to extract caffeine

What is instant coffee?

-Spray or freeze dry the liquid coffee extract

Where dose the flavor of coffee come from?

the mixture of organic compounds and tannins

What is the main organic compositions contributing the flavour of coffee?

- Caffeine - Chorogenic acid ( main soluble acid, bitter/sour) - Volatile compounds

How much caffeine contains in a cup of coffee ( on average)?

0.8% to 4% ( 100 to 180 mg)

what are the main volatile compounds in coffee?

phenolic and sulfur-containing substance

Which country consumes the most coffee?

Netherlands

Drinking Coffee: Pros and Cons ( 3 in total)

- Hot beverage may cause esophageal cancer - US Nutrition Panel: 3-5 cups / day decrease the risk of CVD, diabetes (II), etc - 2016 WHO: change its classification from " possible carcinogen" to "not classifiable"

What's the plant used to make Tea ?

Camellia sinensis

what are the 4 ways to process tea?

- Withering - Rolling - Oxidizing - Firing

What's three major types of tea?

Black, Green and Oolong

what's the processing techniques of black tea? What is the appearance of it?

- Rolling and exposing to air - Fully ox. polyphenols by enzymes - darken the leaves

what's the processing techniques of green tea? What is the appearance of it?

- Steaming or heating - fully destroy the enzymes that oxidize polyphenols - leaves are dry - in clear colour

what's the processing techniques of Oolong tea?

- Repeatedly rolling and drying the leaves | - partially oxidize polyphenols

What are the catechins approximately contents in the three types of tea?

Black: 3% -5% Green: 30% -42% Oolong: 8-20%

How many compounds in green tea?

What is catechins?

a polyphenolic compounds in tea

What is the mouthfeel in green tea?

Astringent

What is the negative effect of polyphenolic in human body?

inhibit iron absorption

What is the antioxidant in cocoa ?

Flavonoids

What is fat in Cocoa?

stearic acid

What are the functions of tannins

contribute to the color, flavour and astringency

What is white chocolate made from?

coconut butter, sugar and milk solids

What are the two well-known toxins in cocoa?

Theobromine ( 0.1g / cup) and caffeine ( 0.01g/cup)

What is carob? what is its advantage?

- A chocolate substitute - Low in fat - no flavonols and no methylxanthins ( caffeine and theobromine)

What is the definition of spices and herbs?

the plant-based substance that use in small quantities to alter the flavor with little or no nutritive value

What is the difference between spice and herb?

they are derived from different parts of the plant

what are the 3 ways of preserving fresh herb?

refrigerator drying freezing

What is the substituent ratio of dried and fresh herbs?

1:3

Give three ways that can maximise the development of herb flavour.

1. add at the end of cooking, avoid heat 2. blend it right before serving 3. add into salad dressing: the flavour is more easily dissolved in fat and water

Give three ways that can maximise the development of herb flavour.

1. add at the end of cooking, avoid heat 2. blend it right before serving 3. add into salad dressing: the flavour is more easily dissolved in fat that in water.

Give three common flavour potentiators

- Monosodium glutamate - C5N - Salt

What is the main component in monosodium glutamate? How does it affect the favour?

- Glutamic acid - increase the sense of sourness and bitterness - reduce the taste thresholds for sweet and salty - meaty flavour

What is the usual alcohol content of wine? and why nor more than the max?

14-16 % | the suitable environment where yeast can survive

What are the main components in C5N? What is its use to imporve the flavor?

- Inosinic and guanylic acids - suppress bitterness and sourness with a 50:50 ratio - reduce the threshold for monosodium gutamate