Intro Flashcards
Why are food products analyzed?
Compliance with legal and labeling requirements
Assessment of product quality
Determination of nutritive value
Detection of adulteration
Research and development
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Types of samples analyzed
Raw materials
Process control samples
Finished product
Competitor’s sample
Complaint sample
Properties analyzed
Composition
Structure
Physicochemical properties
Sensory attributes
The composition of a food determines
Safety
Nutrition
Physicochemical properties
Quality attributes
Sensory characteristics
The structural organization of the components of the food determines
Physicochemical properties
Quality attributes
Sensory characteristics
Physicochemical properties determine (during production, storage, and consumption)
Perceived quality
Sensory attributes
Behavior
Optical properties
Determined by the way foods interact with electromagnetic radiation in the visible region of the spectrum
Rheological properties
Determined by how the shape of the food changes or the way the food flows in response to applied force
Stability
Ability to resist changes in properties over time
Chemical stability
Change in the type of molecules present in a food with time due to chemical or biochemical reactions
Physical stability
Change in the spatial distribution of the molecules present in food with time due to movement (of molecules) from one location to another
Biological stability
Change in the number of microbes present in a food with time
Flavor
Determined by the way that certain molecules in the food interact with receptors in the mouth and nose
Perceived flavor depends on
Type and concentration of flavor constituents
Nature of food matrix
How quickly the flavor molecules move from the food to the sensors in the mouth/nose
