Food Flavours

Question 1

hesperidin

Answer 1

found in sweet orange and citrus foods

- yields rutinose and hesperetin

Question 2

Coniferin

Answer 2

conifer wood

glucose and coniferyl alcohol, which can be oxidized to vanillin

Question 3

sinigrin

Answer 3

in black mustard seed

glucose and allyl isothiocyanate

Question 4

Naringin

Answer 4

grapefruit and bitter orange
one of the most bitter substances known
hydrolysis yields D-rhamnoglucose and naringenin

Question 5

list the 4 glycosides

Answer 5

naringin, hesperidin, sangria, coniferin

Question 6

list the three alkaloids

Answer 6

caffeine, quinine, and theobromine

Question 7

caffeine

Answer 7

crystalline purine derivative found in coffee beans

solubility in H2O = 1:50 (25) and 1:2 (65)

Question 8

Quinine

Answer 8

white amorphous powder with limited solubility in water, although sulphate and hydrochloride salts are h2o soluble

Question 9

theobromine

Answer 9

2 methyl groups not 3 like in caffeine

Question 10

MSG

Answer 10

flavour enhancer

Question 11

taste enhancers

Answer 11

MSG, purine nucleotides ( IMP and GMP, maltol

Question 12

how do purine nucleotide (GMP and IMP) enhance flavour

Answer 12

elicit meaty taste, but breakdown products are undesirable

Question 13

maltol

Answer 13

organic material naturally present in many foods

• flavour enhancer in baked goods
• heated maltol gives off candy cane and Carmel flavor

Question 14

3 ways food feel in the mouth

Answer 14

pain, temp and tactile sensation

Question 15

preference testing

Answer 15

useful in new product development
hedonic scale (9 point system), ranking and simple comparison test

Question 16

difference testing

Answer 16

simple paired comparison, Scheffe paired comparasion, multiple comparasion, triangle, duo-trio, ranking

Question 17

scheffe

Answer 17

an extension of the simple one, but panel needs to quantify their degree of difference, for example- A is 20% sweeter than B

Question 18

triangle test

Answer 18

2 are the same, asked to pick the odd one out

Question 19

duo-trio test

Answer 19

which one id the same as the reference

Question 20

seven primary odors

Answer 20

ethereal, camphoraceous, musky, floral, minty, pungent, putrid

Question 21

punget

Answer 21

neg charged molecules

Question 22

putrid

Answer 22

positive charged molecules

Question 23

minty

Answer 23

wedge shaped

Question 24

floral

Answer 24

keyholes

Question 25

camphoreous

Answer 25

hemispherical- shaped

Question 26

ethereal

Answer 26

thin rod shaped

Question 27

sweet taste

Answer 27

electronegative molecules (O and N), H-bonding proton AH/B theory
alcohols, aldehydes and aa's

Question 28

criteria for selecting alternative sweeteners

Answer 28

carcinogenicity, sweetness equivalent, solubility & viscosity, hydroscopicity, heat of solution and laxative effect, cost

Question 29

polyols are generally resisting to?

Answer 29

fermentation