Food Flavors Flashcards
what is the definition of food flavors
sensation prodced by a food in the moth and in the nose
what are the components of food flavors
taste, odor, smell or mouthfeel
what are the taste that we sense
sweet, sour, salt, bitter and umami
sweet taste can have what types of molecules
alcohol, aldehyde, certain amino acids
which sugar is the most sweetest
aspartame 100-200 times surcrose
can amino acids give sweet taste
yes
which type of amino is the more sweeter
D amino acids
give examples of traditional sweeterners
sugars, invert sugar, conventioal corn syrup, high fructose corn syrup, maltodextrin
how is sucrose produced
1) crashing sugar cane, or sugar beet to expel the juice
2) juice is filtered
3)boiled
and then it crystalyzes
explain how invert sugar is formed
hydrolyses of sucrose with acid or enzyme invertase
how is conventional corn syrup made
1) made by cor starch by hydrolysis with acid or amylase
2) fermented with glucose, maltose etc
how is high fructose sugar fromed
formed from the conventional corn syrup - w use glucose isomerase that convert glucose in the CCS into fructose.
how is maltodextrin formed
formed by partial hydrolysis of starch followed by drying to form a white hydroscopic powder which is sweeter than starch but lessthan sucrose
which 3 foods are used as sweeteners
honey, maple sugar, molasses
what is the function of honey when its added to a food
1) extend shelf life
2) act as a preservative - reduce water
how is maple sugar made
sap of the maple tree and you boil
how is molasse formed
by product of sucrose
the color of maple and mollase is the consequence of
maillard reaction and caramelization
what is the challenge today when make a sweet food
challenge is to provide a good food with low sugar and low calories ex: xyliton, lactitol etc
what is the criteria when selecting alternative sweeteners
1) cariogenecity
2) sweetness equivalent (and not have an aftertaste)
3) solubility and viscocity (should be soluble)
4) hygroscopicity ( this can reduce the shelf life)
5) heat of solution (when there is a cooling seensation in the cheeks)
6) laxative effect
7) cost
xylitol
- level of sweetness
- does it have an aftertaste
- heat stable or not
the sweetest of polyols
it does not have an aftertaste
it is heat stable so you can heat it
what are some applications of xylitol
1) used in diabetic food
2) does not cause cavities
3) used in chewing gum
4) pharmaceutical products
what are some technical characteristics of xylitol
1) high thermal stability
2) microbiological stability
3) inhibits food spolaige
4) dont react with amino acids
5) hydroscipicity
what are some examples of high intensity sweeteners that are natural
miraculin, thaumatin, stevia, mabinlin, etc
Found in plants
what are some of high intensity sweeteners that are synthetic
aspartate, acesulfame K and sucralose, alitame, saccharin
Aspartate
- is it sweeter than sucralose?
- does it have aftertaste?
- can it cause health effects
it is sweeter
has an aftertaste
cause health effects
Acesulfame K
- is it sweeter than sucralose?
- does it have aftertaste?
- can it cause health effects
sweeter
dont have an afteratse
thermical and does not cause health effects because it breaks down phenyl alanine that it is not good for your health
sucralose
- is it heat stable?
- does it have aftertaste?
it is heat stable and dont have an aftertaste
alitame or aclame
- is it sweeter than sucralose?
- it is heat stable?
- can it cause health effects
it is sweeter
it is heat stable
it does not cause health issues
why saccharin is not permitted in canada
because it has been shown to cause cancer in animals
is saccharin has an aftertaste and is it sweeter then sucrose
it is sweeter than sucrose and it cause a metallic aftertaste
true or false
clycamate is not banned in canada
true it is banned in europe
sour taste is due to
H+ ions
why acid is used
1) enhance flavor
2) prevent spoilage
3) stops several enzymes
4) enhance antioxidants
why high salt intake is not recommended
hypertension and high blood pressure
what are some appoches to reduce NaCl levels in foods
addition of spices : onion, curry, lemon juice, mustard
and salt substitutes : mineral based and vegetized salt
what does commercial salt include
NH4Cl, KCl, starch, glutamate
bitter taste due to
various organic and inorganic compounds
how can bitter taste be pleasant to coustumers
by combining with other products
what are the 3 classes of bitter taste
alkaloids, glycosides and certain aminos acids
alkaloids and give examples
compound distruted in plants with acetic acid or carboxylic acid
ex: quinine, caffeine, theobromine
true or false
quinine is not soluble to water and
false it is soluble and it is used in beveages
where is caffeine found
coffee beans, tea leaves, cola nuts
theobrime is found where
with caffeine plants
Glycosides and give examples
esterified with various sugars
ex: naringin, hesperidin, coniferin and sinigrin
where is naringin found
found in grapefruit, bitter orange
here is hesperidin found
sweet organce, citrius fruit
how is hesperidin formed
yield rutinose and aglycone hesperetin on hydrolysis
what coniferin produce
glucose and coniferyl alchohol on hydrolysis which may be oxidized to vanillin
sinigrin
- where is found
- it yields what
found in mustard seed
yield glucose and allyl isothiocyanate on hydrolysis
true or false
subthreshold levels of salt reduce sourness in foods
true
true or false
subthreshold levels of acids enhance saltiness in foods
true
what are the 3 compounds that enhance food flavors
monosodium glutamate
nucleotides
maltol
what are the 3 ways food feels in the mouth
pain
temperature
tactile sensations
what are the 2 methods of sensory evaluation
preference testing
difference testing
explain in the preference testing
- paired compaison test
- hedonic scale
- ranking test
- paired compaison test:
select 1 out of 2 samples in terms of a particular attribute - hedonic scale
use a scale from 1-9 - ranking test
2 or more samples and you need to rank them in order of preference with respect to a particular attribute
difference testing
- simple paired comparison
- scheffé paired comparison
- multiple comparison test
- triangle test
- duo-trio test
- ranking test
- simple paired comparison
2 samples and need to choose identify the difference - scheffé paired comparison
identify the difference and quality of the sample - multiple comparison test
compared the samples with each other - triangle test
3 samples and you pick the odd one - duo-trio test
3 samples and you need to find the one similar to the reference - ranking test
rank in order
what are the 7 primary ordors
ethereal, musky, camphoraceous, floral, minty, pungent, putrid
