Lecture 20 Flashcards
What is the minimum salary in London that is considered poverty level?
37,081$
What % of Canadians are in the poverty rate, in Ontario and in London?
Canada: 9.5%
Ontario: 10.2%
London: 15.2%
When we say food supply what should we think of?
Food insecurity Food deserts and food swamps Food waste Crop production Impact on climate volatility and sustainability Regernative farming
By 2050 there will be 9.7 billion people, what does agriculture need to do to become more sustainable?
- Freeze ag footsprint
- Grow more on farms we’ve got
- Use resources more efficiently
- Shift Diets
- Reduce Waste
Based on the food supply, if we reach 9.7 billion people , what actions would bee have to take to feed them?
Reduce growth in demand for food and ag products Increase food production on same land Protect and restore natural ecosystems Increase fish supply Reduce GHG emissions from ag production
What are the 5 Senses to assess food with?
Appearance/Sight Smell/Odor Taste Sound Touch/Texture
When we think of appearance what should we consider?
Colour
Form consistency
Size
Plating
When we think of smell what should we consider?
Pleasing of offensive, memory associated
Temp increase volatiles to reach you (easier to smell arm than cold)
Olfactory centre (gaseous state)
Orthonasally or retronasally
10,000 times more sensitive than taste and can differentiate hundreds of distinct odors
What are the 5 different taste?
Sweet Salty Sour Bitter Umami
What is sweet tastes associated with?
With OH groups
Sweeter at higher temps
What is salty tastes associated with?
Due to ions and more intense at low temps
What is sour tastes associated with?
Result of H+ found in acids
What is umami tastes associated with?
Associated with Amino acid based substances and more intense in a noisy environment
What is a papillae?
taste receptors in the taste pore
What makes up flavour?
Aroma taste oral sensations memory/experience
Flavour perceptions change over time
Cooking and produce flavours from non-flavour substances
Natural flavours are simulated as closely as possible through the production of synthetic compounds
Flavours can be difficult to describe verbally
When we think of sound what do we associated with that?
Crisp crunch
Squeaky like popcorn
When we think of texture what should we consider?
Tactile sense
Dry moist solid fluid thick thin rough smooth tough tender compact porous
What are positive and negative texture associations of food?
Positive: crisp crunchy tender juicy firm
Negative: Tough soggy crumbly lumpy watery slimy
Where are the pressure and movement receptors on the body?
On the skin and muscles of the mouth and tongue
-relates to texture
What is sensations (trigeminal sensations)?
Hot, cold, effervescent/tingling astringency
Trigeminal nerve: perception of chemosensory information from our environment
What is a sensory panels?
Product development and quality
Control environment (temp, light, sound, influence)
Palate cleansing, taste carryover
What are trained sensory panels?
Exceptional ability to evaluate specific aspects of food
Trained to describe these aspects using consistent meaningful descriptors
Objective analysis, spider graph
What are consumer panels?
Hedonic scale is typically used
To determine consumer preference and product quality
Subjective analysis
What is required for sensory tests?
Specific set up and requirements noting number of panelists required
Specific statistical analysis
Discrimination/difference
How do you get around bias in sensory panels?
No bias in what is being tested, minimal training required
Paired comparison (which is spicier/sweeter)
Triangle: 2 same 1 different
Duo-trio: 3 samples presented, 1 reference, which of the 2 match the reference
What is a sensory test?
Descriptive analysis
-highly trained to rate intensity/magnitude of specific attributes
Spider graph
During sensory test, what is the point of asking if it is affective/preference/hedonic?
Screened for product use
Asked degree of liking
Pictorial, line, numbers
Why do we use seasoning?
To enhance flavour of food
What can salt do to food?
Heighten flavour
Gives impression of increased thickness and fullness in soups
Vinegar, umami can enhance salt perception
Anti caking, free flow agent
What does salt accentuate and suppress?
Accentuates: sweet and sour
Suppresses: Bitter
Where does salt come from?
Mined from salt beds or harvested from saline ocean water
What is pepper and where does it come from?
Grows in tropics (india, indonesia, brazil, vietnam)
Peppercorns are form pepper berries on the vine
What is responsible for the pungent flavours of pepper?
Piperine
-in black and white
What is the difference between black, white, pink, green and Szechuan pepper?
Black: Picked green, fermented, sun-dried
White: Ripe, outer covering removed
Pink: Not pipeline, peppery.or juniper
Green: Unripened, freeze-dried or pickled
Szechuan: Prickly ash tree
What are spices and herbs?
Aromatic vegetable substances, not regarded as food with no significant nutrition
Tropical aromatics, leafy herbs, spice seeds
What is a space?
Bud Barck Root Flower Fruit Seeds -spice extracts are extracted with steam distillation or solvent extraction
What is an herb?
Aromatic leaves and stems from plants grown in temperate climates
How are vegetables fruits and flowers used as seasoning?
Onions, garlic, tomatoes, mushrooms, mirepoix, paprika
Chilies add heat and flavour
Fruits are compatible with savoury, salty hot and sweet such as citrus mangoes peaches
Edible flowers
What scale is the hotness of peppers measured on?
Scoville heat units
What are some of the edible flowers?
Chrysanthemum Hibiscus Orange blossom Jasmine Rose
What can food additives do?
Maintain or improve safety and freshness Improve/maintain nutritional value Improve taste, texture, appearance Anti-caking Colouring Emulsifying/thickening Enzymes Firiming Glazing/polishing Sweetness pH adjusting Preservatives
What kind of flavourings can you add?
Extracts
Essences (alcohol, emulsions)
What produces flavour?
Microbial fermentation (butter) Enzymatic reactions (cheese) Extraction HEating Processing
How do you analyze flavour?
GC: volatile
HPLC: non-volatile/labile
What accentuates umami flavours?
MSG Yeast extracts 5`-ribonucleotides -enhances sweet and salty -reducing bitter and sour
What accentuates kokumi?
Allium
Glutathione
-mouthfulness, aged, richness
How can you hide undesirable or modify taste perception ?
Encapsulation
Stimulate sweet and salty receptors
Complementary flavours
