LastQuiz Flashcards
4 parts of olfactory sense
Olfactory bulb
Cribiform plate
Olfactory epithelium
Tongue
6 basic tastes
Sour, sweet, bitter, umami, spicy, astrigency
Salt does what to sweetness and sourness?
Increases; decreases
Acid does what to saltiness?
Increases
Sugar does what to saltiness and bitterness?
Reduces; reduces
What are the pungent substances in chili peppers, black pepper, and ginger? Give burning sensation
Capsaicinoids
4 appearance sub-level categories
Color, surface characteristics, volume, inner characteristics
How does temp effect aroma?
High temperature volatize aromatic compounds
Testing that enables researchers to characterize products through selective scoring requires panel
Descriptive
Sensory testing used to determine acceptability or preference between products requires judges
Affective
Rating scale; think about smiley face at doctors office
Hedonic rating
Sensory testing designed to determine whether detectable differences exist between products
Difference testing
Difference test in which a specific characteristic is to be evaluated in two samples; sample with greater level of the characteristic is identified
Paired comparison
2 samples judged against control to determine which is different from control
Duo-trio testing
Difference test in which three samples (two are same) are presented; odd sample is identified
Triangle test
Preference test in which samples are ranked
Rank order
Volume of firm food products determined by displacement
Seed displacement
Device for measuring volume of baked products; contains reservoir for storing seeds
Volumeter
Measure of the relative density of a substance in relation to the density of water
Specific gravity
Measures juiciness of meats
Succulometer
AKA pressometer, can be used to measure press fluids
Carver press
Sample weigheed before being places for 5 secs in a dish of water; removed to determine weight gain; high moisture = good
Wettability
Used to measure meat tenderness
Warner bratxler shear
Related to shear press, measures only compressibility, not shear strength
Compressimeter
Tenderness of pastry
Shortometer
Tests textural properties similar to those tested by universal testing machine; simulates chewing actions
Texturometer
Depicts gluten development during mixing of butters and doughs
Farinograph
Study of the flow of matter
Rheology
Water, sugar syrups, and wine are…
Newtonian fluids
Emulsions, tomato paste, etc. are…
Non-newtonian fluids
Measures consistency or spread of semisolid fluids
Consistometer
Piece of objective equipment for measuring consistency
Visco-amylograph
Functionally similar to visco-amylograph, measures viscosity based on capillary action
Viscometer
Rotation of object around an axis (counter clockwise)
Rotational operations
AKA capillarity; liquid flows in narrow spaces without assistance of or opposite of gravity
Capillary action
Test the viscosity of protein-containing juices to determine amount of added pectin needed for jelling fruit
Jelmeter
What is color measured according to?
Commision Internationale de L’Eclairage or the Munsell system
What do the color systems consider?
Spectral color
degree of saturation
brightness
0 = what color?
Black
100 = what color?
White
AOAC
Association of Official Analytical Chemists INTERNATIONAL
Determines concentration of a sugar solution; light passes through
Refractometers
Measuring amount of sugar in a solution at a given temperature
Brix scale
1 degree Brix =
1g sucrose on 100g solution
Analyzes the sodium content of foods
Flame photometry
Salts of interest for flame photometry?
Na, K, Mg, Ca, Li
Separation of discrete chemical compounds from a complex mixture
Chromotography
Identification of compounds
Mass spectrometry
Pure compound subjected to energy that vibrates molecules
Infrared spectometry
