FInal Exam

Question 1

Difference sorbate and benzoate explain

Answer 1

Sorbate, active in salt form, used to inhibit mold growth and benzoate, active in free acid form, used to inhibit bacterial growth.

Question 2

melted or frozen ice cream sweeter

Answer 2

Melted will taste sweeter since the cold from the frozen ice cream will numb taste buds and lessen the sweetness sensation.

Question 3

differences between lactic acid and lactose and if there’s a relationship

Answer 3

Lactic acid is made from the fermentation of sucrose, potato starch, etc. and is doesn’t originate from dairy products. Lactose is the sugar found in dairy products that breaks down into galactose and glucose. It is the least sweet natural sweetener. Lactic acid is often found in fermented products as well as many dairy products.

Question 4

purpose of using acidulants and applications 4 uses and examples (2 questions)

Answer 4

1. Enhance taste in desserts and confectionnaries. Subthresholds amount of sour compounds
   decreases saltiness). Vinegar gives piquancy and aromatic flavors to pickles.
2. Inhibit enzymatic activity ex. Enzymatic browning
3. Inhibit microbial growth. Vinegar is used as a preservative for pickles.
4. Increase gel­strength in pectin­based jams and jellies
5. Activate antioxidant activity ex. Fumaric acid in mushrooms and rice products.
6. Used in processing of wine to have a stable product.

Question 5

drinking cold water to relieve black pepper

Answer 5

The cold will numb the taste buds temporarily to cause relief. Water does not stay in the mouth very long though so the relief will be short.

Question 6

air and water do they both have the same affect and enzymatic browning

Answer 6

They do not. Water will temporarily inhibit enzymatic browning by restricting the amount of oxygen that comes into contact with the food item. The barrier is not present in air therefore enzymatic browning will proceed more quickly.

Question 7

L or D amino acid sweeter

Answer 7

Usually, D amino acids taste sweet and L amino acids taste bitter. There are some exceptions such as L­ Ala which tastes sweet and D­Ala which tastes bitter.

Question 8

2 examples of texturizers, water ­binding agent, emulsifying, foaming agents

Answer 8

Texturizers: thickener/thixotropic agents (gums, pectin, starch, sugars, whey protein, CMC), and emulsifying agents (mono­diglycerides, mustard powder and lecithin).

Water­ Binding agents: Humectants (phosphates, polyphosphates, glycerol), anti­caking agents (silicates, cornstarch)

Emulsifying agents: mono and diglycerides, mustard powder, lecithin

Foaming agents: egg whites, milk powder

Question 9

2 amino acids in alitame

Answer 9

Aspartate and alanine

Question 10

triangle test: panel how to chose from each corner

Answer 10

False. You Have 3 products. Two are identical. Pick the odd one out.

Question 11

explain difference and preference tests

Answer 11

Preference tests are useful for the development of new products. Subjects are asked to choose the product that they prefer due to the overall taste. Tests include paired comparison, hedonic test and ranking. Difference tests are used to identify differences between products. One can identify certain attributes to a food and see if an improvement should be made. The sensory quality can be assessed. These test include simple paired comparison, scheffe paired comparison, ranking, multiple comparison, due trio, and triangle test.

Question 12

Why would you chose synthetic over natural components

Answer 12

Natural colors do not give as vibrant of a color, it is more susceptible to changes in heat and light so the color can vary, can add flavor to food since more must be used and is much more expensive.

Question 13

glucose vs fructose why is fructose sweeter

Answer 13

Fructose is sweeter due to its 5 membered ring, vs the 6 membered ring of glucose.

Question 14

difference between high fructose corn syrup and corn syrup

Answer 14

In high fructose corn syrup glucose isomerase is added to regular corn syrup in order to convert glucose in fructose. Since fructose has a higher relative sweetness than glucose, the final product, in the same amounts, is sweeter than corn syrup.

Question 15

3 things bitter tasting: xylitol, naringin, .. (false)

Answer 15

False: alkaloids (caffeine, theobromine, quinine), glycosides (naringin, coniferin, sinigrin, hesperidin), and certain amino acids.

Question 16

What imparts sour sensation

Answer 16

H+ions.

Question 17

What is ADI

Answer 17

Acceptable Daily Intake. It is the highest amount of a compound (weight/kg of body weight) that has not caused any harmful effects in the experiment animal divided by 100.

Question 18

How do we perceive taste

Answer 18

Taste perception comes from the tongue and the nose and is interpreted by the brain to result in the overall sensation. Taste, mouthfeel and odor/olfaction play a role.

Question 19

3 groups of food additives

Answer 19

Food Colors, Incidental (pesticides, PCBs, asbestos, etc.), Intentional (Processing aids, quality enhancers and preservatives)

Question 20

what is sweetness equivalent

Answer 20

Sweetness comparison with sucrose (given value of 1)

Question 21

MSG and mannitol are they flavour enhancers

Answer 21

only MSG

Question 22

2 factors that affect mouthfeel (or necessary for)

Answer 22

tactile sensation (astringency, texture, consistency), temperature and pain

Question 23

sour taste: tartiric, sorbic and citric (T or F) are organic not inorganic

Answer 23

T organic

Question 24

3 characteristic of flavor

Answer 24

taste, odor, mouthfeel

Question 25

do quinones impart a bitter taste

Answer 25

yes

Question 26

hedonic scale is it part of the ranking test t/f

Answer 26

t

Question 27

3 purpose for adding food colorants

Answer 27

∙ offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions ∙ correct natural variations in color ∙ enhance colors that occur naturally ∙ provide color to colorless and "fun" foods

Question 28

what makes something sour

Answer 28

H+ ions

Question 29

what makes a molecule sweet

Answer 29

electronegative N and O

Question 30

theobriomine and bitter taste

Answer 30

It is an alkaloid that is structurally similar to caffeine and often found with caffeine in certain plants such as cola nuts.

Question 31

selection of sweetners

Answer 31

carcicogenicity, solubility, heat of solution, hygorscopicity

Question 32

Cariogenicity

Answer 32

Plaque­formation. Food fermented by Strep. Mutans pyruvate­>formic, acetic or lactic acid which erodes tooth enamel. Polyols are not fermented by these bacteria and therefore do not cause enamel erosion.

Question 33

Hygroscopicity

Answer 33

Water uptake ability. High values= soggy product and harder to preserve.

Question 34

Solubility

Answer 34

Solubility should ideally be similar to that of sugar. Changes in solubility can have an impact on onset of sweetness sensation, duration of sensation and mouthfeel.

Question 35

Heat of Solution

Answer 35

Heat reabsorption. If is low there is a cooling effect. This effect is found in polyols which is desired for certain products such as mints, lozenges, tablets, etc.

Question 36

Sweetness equivalent

Answer 36

Alternative sweetener should be sweeter or isosweet to sucrose. Sucrose is given a value of 1 in relative sweetness in order to compare it to other sugars.

Question 37

Criteria for Food additives

Answer 37

Must be to consumer’s advantage, must not deceive consumer, and must be safe to use continuously

Question 38

t/f quinine and threobomine are alkaloids

Answer 38

t

Question 39

t/f Acetic acid is the main component of vinegar

Answer 39

t

Question 40

t/f Is multiple test also named hedonic scale

Answer 40

f

Question 41

t/f frozen ice cream sweeter than melt ice cream

Answer 41

f

Question 42

t/f Food flavor is determined by texture, astringency and consistency

Answer 42

f

Question 43

t/f Temperature affects mouthfeel

Answer 43

t

Question 44

t/f Air and immersion in water have the same effect on enzymatic browning

Answer 44

f

Question 45

Which is sweeter between L and D form

Answer 45

D

Question 46

t/f Quinine, threobromine, narigin in alkaloids

Answer 46

F (Naringin is a glycoside­ naringenin is the aglycone and D­rhamnoglucose is the sugar)

Question 47

t/f Tartaric, phosphoric, citric acid in acidulants

Answer 47

T (citric and tartaric acid are GRAS general purpose acidulants but

Question 48

Threshold value

Answer 48

Minimum amount of a substance for the sensation to be felt by the individual. Subthesthold amount of comopounds can have an overall effect on taste though. Subthreshold amounts of salt can decrease sourness and vice versa, etc.

Question 49

What causes astringency

Answer 49

Precipitation of proteins in the cheeks from saliva | the dry sensation in cheeks

Question 50

What are the factors that affect mouthfeel

Answer 50

tactile sensation, pain, temperature

Question 51

How do you detect mouthfeel

Answer 51

sensed by jaw teeth and mouth

Question 52

How does temperature affect taste perception

Answer 52

It affect mouthfeel which is a factor that determines taste.

Question 53

How do we perceive bitterness?

Answer 53

Organic and inorganic compounds

Question 54

Comparison: Taste modification VS Taste inhibition

Answer 54

Gymnemic acid makes taste buds insensitive to sweet and bitter. Taste modification: temperature increases solubility. Miraculin from miracle fruit makes sour and bitter taste sweet. Subthreshold levels of salt decreases sour taste, acids enhance saltiness, sugars reduce saltiness and sweet and salty reduces bitter.

Question 55

Xylitol is isosweet to

Answer 55

sucrose

Question 56

Flavor inhibitor and flavor enhancer

Answer 56

Flavor inhibitor examples include subthreshold amount of salt which reduce sour taste. Flavor enhancer examples include acids that enhance taste of deserts and confectionaries. Includes nucleotides (IMP (fresh meat, fruits and vegetables) and GMP), MSG, Maltol.

Question 57

t/f Xylitol is isosweet to other aspartame and lactose

Answer 57

F Xylitol is isosweet to sucrose. It is sweeter than lactose and less sweet than aspartame (200x sweeter than sucrose and xylitol).

Question 58

t/f Astringency is caused by sucralose

Answer 58

(false, it is tannins) F­ caused by precipitation of proteins in cheeks from saliva

Question 59

Triangle evaluation

Answer 59

place three samples in each of the corner of the triangle

Question 60

Maltitol and Aspartame

Answer 60

Maltitol is a polyol, second sweetest after xylitol therefore less sweet than sucrose. It is very expensive. Aspartame is a dipeptide that, under heat, becomes aspartate, phenylalanine and methanol. Methanol, with O, becomes formaldehyde=cross­linking agent. Phenylalanine and aspartate can affect mood by affecting CNS. Phenylalanine is converted to Tyrosine by PAH but without enzyme it accumulates and causes brain damage. It is 200x sweeter than sucrose.

Question 61

Define texture and mouthfeel

Answer 61

Mouthfeel is how the food feels in the mouth and is sensed by jaw, teeth and tongue. Texture is a component that determines mouthfeel.

Question 62

t/f Ranking test may be used to evaluate the way food feels in mouth

Answer 62

T We can ask individuals to | rank a product based on a certain mouthfeel­related characteristic such as texture or consistency.

Question 63

t/f | Threobromine, quinine and xylitol are bitter tasting compounds

Answer 63

(false cause xylitol is a sugar)

Question 64

Additives of sulfites and acids to foods destroys “something” food components

Answer 64

Thiamin (vitamin B1)