Chapter 6 Flashcards
1
Q
Color– color is what our __ ___ when ___ ___ strikes an ___.
-function of the ____ of the light reflected by the ___ of the ___.
A
eyes perceive visible light object wavelengths cones retine
2
Q
Cones are sensitive to ___, ___, or ___ color.
A
red, green or blue
3
Q
Lightness and darkness are registered in the ___.
A
rods
4
Q
Light striking an object can be ___, ___, or ____.
A
absorbed, reflected or transmitted
5
Q
Transmitted means goes ___.
Reflected ___ ___.
A
through
bounces back
6
Q
Visible light occurs between the wavelengths ___ and ___ in the ___ ___.
A
380nm and 780nm
electromagnetic spectrum
7
Q
Food reflects a variety of ____, which determines the ___ that we perceive.
-Ability to see many different shades of a certain color due to the fact that the ___ types of ___ overlap in their ___ to color.
A
wavelengths color three cones sensitivity
8
Q
Color can be classified according to its ___, ___ and ___.
A
hue
chroma
intensity
9
Q
Color can be classified according to ___ qualities:
- ____ – actual color name. (__, ___, ___)
- ____ – clarity and purity of color. (___)
- ___ – degree of lightness or darkness.
A
3
hue (red, blue, green)
chroma (saturation)
intensity
10
Q
___ of ___ also affected by light distribution.
A
Surface of foods
11
Q
Color of food is due to ____ molecules.
A
pigment
12
Q
There are primarily ___ different kinds of pigment molecules in food:
- ______ - plants
- ____ – plants
Anthocyanins, anthoxanthins, betalains - _____ - plants
- _____– animals
A
4 Chlorophylls Phenolics Carotenoids Myoglobin
13
Q
_____ can derive pigmented compounds from plant foods that they eat.
A
Animals
14
Q
Myoglobin is a ___ ___ with an ___ containing a ____ group called ___ (iron porphyrin ring).
- Responsible for ___ ___ in ___ tissue.
- Ultimately responsible for the ___ color of muscle foods.
A
globular protein iron prosthetic heme storing oxygen muscle reddish
15
Q
Myoglobin: Can bind ___ because of the ___ structure of ___ and because of the ___.
A
oxygen
tertiary
globin
heme
16
Q
Myoglobin
- _____ polypeptide
- ___ and ___
- ______________ ring
- __ ___ units
- ___ in center – can bond to any atom able to donate electrons
A
Single Globin and heme iron porphyrin 4 pyrrole Fe
17
Q
In living animals, myoglobin ____ oxygen. Upon ____, this no longer happens.
A
stores
slaughter
18
Q
Slaughter:
- Meat exposed to oxygen – ___ ____
- Continued exposure – oxidation – ___/___
- Nitrate cured – ___ ____
A
bright red
grey/brownish
pink color
19
Q
Whether or not myoglobin is ____ , the ____ state of the ___, and _____ of the ___ molecule all contribute to different ____ of meat.
A
oxygenated oxidation iron denaturation globin colors
20
Q
Also, the ___ can be nitroslyated through ___, or bonded with ____ due to ____ action, which will affect the ___.
A
heme curing sulfur bacterial color
21
Q
Heat and meat color:
Appearance changes in __ ways:
-____ denaturation (~___ degrees F)
-____ denaturation (~___ degrees F)
A
2
Myosin 120
myoglobin 140
22
Q
Judging doneness by color: -Rare – \_\_ \_\_\_ -Medium – \_\_\_\_ -Well – \_\_\_\_\_\_ Can be \_\_\_\_\_
A
red juices
pink
clear
misleading
23
Q
The color of fruits and vegetables is due to the ___ major groups of ____ compounds:
- _____
- _____
- _____
A
three pigment Phenolics Carotenoids chlorophylls.
24
Q
All pigment compounds contain ___ ___ ___.
(_______)
- This allows for ___ ___ which in turn produces ___.
- ______ ____ are spread across the atoms.
- Their ____ across carbon-to-carbon bonds gives ____.
A
conjugated double bonds C=C=C=C electron resonance color -Resonance electrons movement color
25
Phenolics:
Anthocyanins - __ ___, ___ to ___-___ in color, ____, which contain at least ___ ___ rings.
- Valuable ___
- Readily ___ into surroundings
- e.g. ____
water soluble, purple, orange-red. flavonoids, two aromatic
antioxidant
bleed
blueberries
26
Phenolics:
Anthoxanthins – ___ ___, ___ to ___ in color, ___.
-e.g. ____
```
water soluble
white
yellow
flavonoids
cauliflower
```
27
Phenolics:
Betalains – ____ ____, ___ to ____, ____.
- Sensitive to ___ & ___
- e.g. ___
```
water soluble
purple
yellow
flavonoids
heat
light
beets
```
28
Chlorophylls:
- ___ soluble, ___, ____ with ___ at center plus ___ (hydrocarbon tail).
- Chlorophyll a – ___ ___ ___
- Chlorophyll b – ___ ___
```
Lipid
green
porphyrin Mg
phytol
bright blue green
olive green
```
29
Chlorophylls:
- Susceptible to __ ___ changes during ___
- Loss of ____ tail
- Removal of ____ from center
2 chemical
cooking
hydrocarbon
Mg
30
Carotenoids:
- ___ soluble, ___ to ___, ____.
- Absorbs ___ & ___ wavelengths
- Relatively ___ & soluble in ___/___
- e.g. ____
```
Lipid
orange
yellow
isoprenes
blue green
stable
fats/oils
tomatoes
```
31
Colorant:
A ____ used as a __ ___ to impart a particular ___ to food.
- ____ (ex: ___, ___, ___)
- ____
```
pigment
food additive
color
natural
tumeric, annatto, paprika
synthetic
```
32
Food, Drugs, and Cosmetics Colorants (FD&C colorant):
- Colorants certified as ___ for use in food, drugs, and cosmetics.
- FDA classifies all colorants as either ____ colorants or ___ colorants.
- All FD&C are ____.
safe
FD&C
exempt
synthetic
33
Dyes: ___ soluble ___ used to ____ ___ food products.
-e.g. ____
```
Water
chemicals
color
entire
lollipops
```
34
Lakes: __ pigments used to ___ the ____ of foods or __ ___ products.
-e.g. ____
```
Precipitated
color
surface
fat based
chocolates
```
35
Exempt Colorants:
- These are generally of ____ origin such as ___ and __ ___ extracts.
- ____ ____ – derived from the controlled heating of glucose.
natural
annatto
grape skin
Caramel Color
36
Caramel color:
| -Produces a complex of compounds due to the ___ ____.
caramelization reaction
37
Cochineal Extract:
- Formerly exempt as of ___ ___.
- Derived from ___ ____.
- Red color is due to ___ ___, which is a __ ___.
- Used in ____, marinades, ___, ____, pie fillings, etc.
```
Jan 2011
cochineal insects
carminic acid
phenolic acid
beverages
cookies
desserts
```
38
Flavor: property of __ ___ and ___ ___ of the human body.
food material
| receptor mechanisms
39
Flavor involves both ___ and ____ as well as other ____ factors all perceived by ____ sensors in our body.
taste
odor
sensory
physicochemical
40
Flavor: four basic tastes through taste receptors on the tongue.
- ____
- ___
- ___
- ____
sweet
salty
sour
bitter
41
Flavor: A ___ taste sensation has been described as ____. (past ___ years)
-Some have suggested that astringency is also a ____--- not a ____, it’s a _____.
```
fifth
UMAMI (20)
taste
flavor
sensation
```
42
Chemical reaction takes place between molecules in ___ and ___ buds.
- This sends a ___ signal to the ___ that distinguishes the ___.
- ___ ___ sensitive to ___/___
```
food and taste
nervous
brain
taste
mouth cells
touch/irritatoin
```
43
-____ is more complicated and not as well understood as ____.
- Thousands of odor compounds are sensed by ____ receptors in the ___ ___.
- ___ ___ are volatile
- ___ detection is much ____ than taste detection. If something stinks, its way worse than if something tastes bad.
```
Odor
taste
olfactory
nasal cavity
aroma chemicals
odor
more
```
44
Compounds that are sensed as taste are ___ ___.
| -___, ___, ___, and ____ compounds contain hydrophilic functional groups.
water soluble
| Sour, salty, bitter and sweet
45
-___ is primarily associated with acids
sour
46
- ____ with salts
salty
47
-___ with sugars
sweet
48
-____ with a variety of specific compounds such as ____. In ___ and ___.
bitter
quinine
coffee
chocolate
49
Umami is associated with __ ___ such as __ ___ and ___ ___. (____)
5’-nucleotides
inosine monophosphate
monosodium glutamate (MSG)
50
MSG:
- Active portion is __ ___
- Lend added dimension of ___ to foods (___, ____)
glutamic acid
flavor
savory
brothy
51
MSG:
First coined in 1908, skepticism continued until ___
-Concluded animals do have ___ ___ for MSG
-MSG blamed for “___ __ ___"
2001
taste receptor
"Chinese restaurant syndrome”
52
Astringency:
- Neither ___ nor ___ but a ___ sensation.
- The most well recognized astringent compounds are ____.
taste nor aroma
tactile
tannins
53
Tannins bind with ___ in saliva.
- Responsible for the ___ ____ effect of some fruits such as cranberries.
- Also important in the taste __ ___
proteins
saliva
lip puckering
red wine
54
Pungency- the sensation of “___ ___” in the mouth.
- Due to ____ compounds in ____ ____ such as horseradish and especially hot chili peppers.
- Pungent molecules cause the _____ which varies in ___ and ____.
```
"spicy heat"
mouth
chemical
cruciferous
vegetables
sensation
intensity
duration
```
55
Pungency:
The specific compound in hot ____.
- Measured using an _____ (based on ___ ___ sensations) method developed by a scientist named ___.
- Thus the term Scoville heat unit (___).
- Low heat chilies: ___-___ Shu
- High heat chilies: _____ Shu
```
Capsaicinoids
organoleptic
human sensory
Scoville
Shu
200 – 2,500
70,000
```
56
More recently, ____ methods (___) have replaced the ____ system because they are more ____.
instrumental
HPLC
Scoville
reliable
57
Cooling Sensation:
- The ___ of ___(____) is sensation of coolness in the mouth.
- Cooling sensation is characterized by the most notable compound responsible for it – ___, a ___ ___.
- Generates ___ __ and ____.
- Used as flavor in ___, baked goods, __ ___, candy.
```
opposite
heat
pungency
menthol, a cyclic alcohol
minty flavor and aroma
gum
ice cream
```
58
Most foods have much different flavors in their ___ and ___states.
-Cooking process has a profound effect on ___ and ____.
raw
cooked
meat
bread
59
Bread:
- _____ reaction
- _____ contributes to flavor and aroma.
- Tends to be lost quickly due to its ____.
- This is why the aroma of day old bread is not as pleasant as freshly baked bread.
-Production of ___ during ___ ___.
```
maillard
Pyrazine
volatility
alcohols
yeast fermentation
```
60
Flavor of cooked ____ is highly complicated.
- Involves ____ products as well as ___ __, ___, ___, and ___generated during the cooking process.
- These are products of degradation of ___, ___ and other components of the ___ cells.
```
meat
maillard
amino acids, peptides, nucleotides and volatiles
protein
lipid
muscle
```
61
Food ____ isolate and develop flavor compounds and additives.
flavorists
62
Process and Reaction Flavors:
Produced by ____ mixtures of ingredients
- ___ flavors, ___ oils, ___, ____ flavors, oleoresins, process flavors, reaction flavors.
- ____ extract– 13.35 g vanilla bean/gl OF ____. No more than ___% alcohol. No ___.
- ____ imitation– ___ by products. chemicals.
```
heating
Artificial
essential
extracts
natural
VANILLA
alcohol
35
sugar
VANILLA
wood
```
63
_____ Flavor produced through chemical synthesis
artificial
64
Essential Oil obtained from ___ matter by ___ ___, retaining the characteristic ___; a concentrated ___ flavor extractive
plant
steam distillation
flavor
natural
65
_____- Flavor obtained through the use of alcohol as a solvent
extract
66
______ _____ -Flavor obtained from natural sources
natural flavor
67
-___ ___: The dominant, initial aromatic flavor of a substance
top note
68
Producing Food Flavors:
- Reaction flavors are generated under _____ conditions for the purpose of producing ___ ___ ___.
- The process usually involves ___ ___ that produce appropriate __ ___.
- The targeted predominate flavor characteristic is called the __ __.
- e.g. Producing a ___ ____ flavor.
```
controlled
food
flavor
additives
combining
precursors
aroma
compounds
top note
cheese process
```
69
Enzyme-Produced Flavors:
- Many flavor additives are generated by ___ or ____ processes.
- e.g. ___ to develop cooked meat flavor
- ____ is added to meat and heated and held at optimal temp for enzyme.
- This ___ the meat and then heated to ____ the enzyme.
- Can be concentrated further to produced “___” notes.
```
enzyme
fermentation
Enzymes
Protease
liquefies
deactivate
"cooked"
```
70
Enzyme-Produced Flavors:
- Enzymes also responsible for ___ produced in ___ ___ foods.
- ___, ___, ___, ___ ___.
```
flavors
naturally
fermented
chocolate
cheese
coffee
hot sauce
```
71
Enzyme-Produced Flavors:
- Enzymes can be ___ from ___, ____ and ____ that are grown ____.
- Different flavors that result from yeast fermentation depends on ___ ___, ___ ___, and ____ conditions.
- Used in ___ and ____ industries.
```
harvested
bacteria
yeasts
molds
industrially
growth medium
yeast strain
fermentation
brewing
baking
```
72
Enzyme-Produced Flavors:
- ___ ___ to produce baked bread flavors.
- Requires the breakdown of the yeast to remove ___ ___ material and yield __ __ extracts.
Yeast fermentation
yeast cellular
pure flavor
73
______ – a substance that has a flavor of its own at the level at which it is used in a food.
e.g. ____
flavoring
| vanilla
74
____ ____– do not impart flavor themselves, but intensifies the flavors that are naturally present or added to foods.
e.g. ____
flavor enhancers
| salt
75
Flavor enhancers:
-_____ ____ – A protein breakdown product obtained by chemical or enzymatic action.
- Generates ___, ___ ___, etc.
- These compounds provide ____, ___ ___, or ___ enhancement.
- ___ ___ ___ (__): Made from soy and is used as an extender or flavoring in meat and dairy products.
```
protein hydrolysate
peptides, amino acids
flavor
nutritional value
flavor
Hydrolyzed vegetable protein
HVP
```
76
Flavor encapsulation– applied to flavors to offer ___, ____, and ___ ___.
-Involves the ___ of ___ compounds.
Provides ___ ___ from high heat, acid, oxygen, thus making them ____ during ____.
Used in the food industry to aid in ___, ____, ___ ____ or flavor ____.
```
stability
convenience
timed release
coating
flavor
temporary
protection
stable
storage
mixing
distribution
flavor incorporation
stability
```
77
___ ___ – unwanted flavor development in foods due to internal chemical changes.
- Different from ___ ___ normally associated with the food product.
- _____ - a fishy off-flavor in dairy products.
- ____ - a rotting off-flavor.
off flavors
characteristic flavors
trimethylamines
putrescene
78
____ – result from external contamination from the environment during processing, distribution or storage.
These compounds can contribute to a __ ___ at very ___ ___.
taint
desirable flavor
low concentrations
79
Flavor Degradation Processes:
1. ___ ____- due to the release of short chain free fatty acids.
- Caused by ___ and ___.
2. ____ ____– due to the oxidation of ___ ___ that results in the production of volatile ____, -___, ___ and ____.
- Caused in part by ___ and ___.
```
hydrolytic rancidity
heat
lipase
oxidative rancidity
unsaturated fat
aldehydes, ketones, alcohols, acids
heat
light
```
80
___ ___ ___: Occurs in reheated meat products resulting in an unpleasant, stale taste.
- Due to the ___ of ____ in ___ ___.
- ____ is more susceptible than ___, ___, than ___.
- Can be prevented by using ___ ___, ___, and ____.
```
Warmed over flavors (WOF_
oxidation
phospholipids
cell membranes
pork beef, turkey, chicken
controlled heating, reheating, antioxidants
```
81
Food texture:
Refers to the perception of food ___ when a food is held by the fingers, pushed by the tongue against the palate or chewed by the teeth.
-_____: is related to texture as it encompasses the sensations experienced during the mastication of food products.
structure
| mouthfeel
82
Measuring food texture:
- Different devices have been developed to obtain __ ___ of ____.
- ___ ____ ____.
objective measure
texture
human sensory panels
83
____ is often classified by the objective measures that can be made:
- Microscopic & macroscopic ____.
- Resistance to ___ ___ (___ ___)
- Resistance to _____.
- Resistance to ____ etc.
```
texture
structure
cutting force (shear force)
deformation
flow
```
84
____ is the specific study of the flow of matter in response to applied force.
- Tells how a ___ ___ will ___.
- How a ___ will be ___ by the ___.
- How ___ it takes for the __ ___ to be ___ from the ___.
```
Rheology
fluid food
flow
fluid
sensed
tongue
long
fluid food
cleared palate
```
85
____ is the resistance to flow.
- ___ have low viscosity whereas ____ foods have high viscosity.
- Low viscosity- ____
- High viscosity- ___
```
viscosity
fluids
semisolid
milk
honey
```
86
Solid foods do not generally ___, but can be ____ or ____ as indications of ___ ____.
flow
deformed
sheared
textural properties
87
Texture Parameters for Solid/Semisolid Foods:
Cohesiveness/chewiness: ____ vs ____ vs ____
Fracturability: ____ at which a ___ food ___
```
tender
chewy
tough
force
solid
splits
```
88
Texture Parameters for Solid/Semisolid Foods:
Hardness: ____ vs ___ vs ____
Springiness – elastic: When ___ is ____, item returns to ____ shape
Springiness- plastic: Force results in an ____ that does not ___ ___
```
soft
firm
hard
force
removed
original
impression
spring back
```
89
Ingredients that can be incorporated into food products to influence texture are called ___ ___.
- Increase ___
- Promote ___
- Increase ____ by __ ___
- Stabilize ___
```
texturizing agents
viscosity
gelation
firmness
water binding
emulsions
```
90
___ ___ ____– moisture of food and manner which it is chemically positioned has a great influence on texture
- More __ ___ (___ __ ___) , more ___ and ___.
- ___ water activity foods having a __ ___ texture.
- Low water activity foods tend to be ___ and ___.
```
water based systems
free water (high water activity)
tender
moist
intermediate
dry firm
hard crisp
```
91
___ ___ ___– the influence of fat on texture is primarily derived from its ___ form and __ ___, which can contribute to a smooth, creamy texture.
e.g. The influence of __ ___ on the texture of __.
```
Fat based systems
crystalline
melting point
cocoa butter
chocolate
```
92
Chemistry of texturizing agents:
- Primarily ___, ___ ___, and ___, usually of ____ origin, such as ___ and ___ ___.
- Provide ____ by way of their ability to form __ of ___ ___.
polysaccharides, vegetable gums, proteins, animal, collagen, whey protein
functionality
gels
increase viscosity
93
Polysaccharides: Increase the ____ and apparent ____ of ____ products.
-Carrageenan in chocolate milk creates __ ___ that breaks when the milk is ___.
- Form ___ that provide essential functionality.
- ___ in ____ manufacture.
```
viscosity
richness
fluid
weak gel
poured
gels
pectin jelly
```
94
Fat Replacers – generally classified as either a ___ ___ or ___ ___.
fat substitute
| fat mimetic
95
___ ____– have the same physical properties as a fat and replicate fat functions.
e.g. _____
fat substitute
| olestra
96
____ ____ - do not have all of the essential character such as heat transfer or flavor carrier, but does provide textural similarities.
-Accomplished the combination of ____ such as ___ or ___ ___ and ____.
```
fat mimetics
polymers
starch
vegetable gums
water
```
97
Sugars: Reduce the ability for ___ ___ or ___ ____.
-Increases _____ without forming ___.
starch gelatinizaton
protein gelation
viscosity
gel
98
Gelatin- is a ____ agent derived from ___ when the tropocollagen superhelix is degraded by ___, ___, or ___.
texturizing
collagen
heat
alkali acid
99
Gelatin is the dried product of ___ ___, which forms a __ –(__ ___) when added to __ ___.
- When cooled becomes more ___, eventually forming a ___ ___ ___.
- The gel is stabilized by __ __ at ___ zones.
- Allows water to be trapped within the ___ ___ of the gel network.
```
collagen
degradation
sol (partial solid) hot water
viscous
3 dimensional gel
noncovalent bonds
junction
open portions
```
100
Meat tenderization can be achieved to a degree by reducing the strength of ___ through a similar degradation of the tropocollagen molecule with the addition of ___ and ____ such as ___ ___ and ___.
```
collagen
heat
acids
lemon juice
vinegar
```
101
Commercial meat tenderizers contain ___, which degrades both ___ and ___ proteins.
protease
collagen
myofibrillar
