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
