FOOD SELECTION PT 1 Flashcards
what is food science
the application of basic sciences to study physical. chemical and biochemical properties of food
what do food scientists examine
what people eat + why
what are the five classifications of food scientists
food microbiology, food chemistry, food engineer, sensory, risk assessment
whats the most important criteria for food selection
sensory
what does enriching the color of milk do
looks higher in fat, smoother, more flavorful
can senses be decieving
yes
describe chocolate milk and senses
chocolate milk with sugar and high viscosity can be perceived as high fat and protein, which is achieved by adding thickeners and gums; least quality milk and sugar
how many odors ca most people differntiate
between 2000-4000
describe the 6 group odor classification schemes
spicy, flowery, fruity, resinous (woody), burnt, foul
describe the 4 group odor classifcation
fragrant (sweet), acid (sour), burnt, caprylic (goaty)
describe the 2 groups idiot classification
inedible (clean) vs edible (bakery)
what is the odor threshold
lowest concentration of a compound that can still be directly rec
what is the odor threshold
lowest concentration of a compound that can still be directly rec
describe cherries vs grapefruit odor threshold
grapefruit has very low, cherries very high
how do we detect odors
volatile molecules that travel through the air and read the nasal cavity; through mouth and up nose
what does heat do to substances
volatizes
describe adaption/olfactory adaption
perception of a continuously present smell gradually decreases over time
describe taste
typically most influential factor in food selection
how are substances tasted
dissolved in liquid/salvia; gustatory cells send signals to brain that translate taste; depends on how much it dissolves in water
describe taste vs flavor
tongue = taste; flavor = whole experience (smell, look, etc)
what are the five types of taste
sweet, sour, bitterness, salty, savory/umami (glutamate)
what are the five factors affecting taste
genetics, age, degree of hunger, food temp., food color, associated experiences, variety
describe flavor
taste + aroma + mouth feel
descrive taste
relies on taste buds’ sending signals to the brain which translate to sweet, salty, sour, etc
describe aroma
triggered by volatile molecules reaching the nasal cavity
what accounts for most of flavor
taste + aroma
what does touch convey
texture + consistency
describe texture
combination of perceptions: visual, touch, mouthfeel (crisp, smooth, sticky, dry lumpy)
describe consistency
expressed in terms of brittleness, viscosity, chewiness, elasticity
describe astringency
causes puckering/dryness of mouth; acidic foods
describe chemesthesis
ability to feel a food’s chemical properties (cool mints, hot Cheetos)
describe hearing
cracking sound or sizzling sounds on the grill
describe te obesity epidemic
> 1/3 of US adults
describe calories vs kilocalories
calories - measure of energy; kilocalories - a measure of food energy
describe men/women cal advice
w: 1600kcal/day (3 meals of 400 kcalories + 2 snacks of 200 kcal)
m: 2400kcal/day (3 meals of 600 calories + 2 snacks of 300 kcal)
who publishes the dietary guidelines for Americans
the U.S. department of agriculture (USDA) + department of the health and human services
describe vegetarianism
followed by 3-4% of adult population; 15% college students; can reduce risk of heart disease, some cancers, diabetes mellitus, obesity, high blood pressure; lower fat pressure + bad cholesterol accompanied by higher levels of phytochemical, fiber, antioxidants
