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Herbs class > Lecture 9 - Plants that give Flavour Herbs & Spices > Flashcards

Lecture 9 - Plants that give Flavour Herbs & Spices Flashcards

1
Q

Taste was shaped by:

A

1) The ecological niches of our evolutionary ancestors

2) The nutrients they sought

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2
Q

Early hominids sought nutrition in _______________

A

closed tropical forests

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3
Q

T or F: Once hominids entered the savannah, dietary diversity and taste expanded

A

T

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4
Q

Taste was used to identify nutritious foods:

A

1) Reduced wasted energy and metabolic harm from consuming low-nutrient or low-energy foods
2) Reduced risk of lethal ingestion of plant toxins

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5
Q

T or F: Taste is still very useful for humans living with very low food security

A

T

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6
Q

T or F: Taste can cause over nutrition related diseases for humans who have easy access to tasty, energy dense foods

A

T

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7
Q

Pheromones released by others are sensed by the _____________ organ, picked up by microvilli, and sent to the accessory olfactory bulb

A

Vomeronasal

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8
Q

The _______________ organ, a specialized chemosensory pit in the palate or nasal septum of many vertebrate species responds to conspecific social communication compounds

A

Vomeronasal

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9
Q

The vomeronasal organ can detect _________ odour particles

A

moisture-borne

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10
Q

The human vomeronasal organ is located in the anteroinferior portion of the nasal septum and is part of the __________________system

A

accessory olfactory

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11
Q

T or F: the vomeronasal organ has been shown to play a role in the formation of social and sexual behaviour in animals

A

T

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12
Q

Babies seem to respond to phreomone-like substances from any mother’s ______________, which cause them to stick out their tongue and suckle

A

aerola gland secretions

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13
Q

Human pheromones:

_______________ (AND) is found in male sweat and semen, and ___________ (EST), is in women’s urine

A
  • androstadienone

- estratetraenol

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14
Q

Human pheromones does affect the brain and emotions: Passively inhaling and enhanced _________ and _________ responses to emotional images

A

prefrontal and orbitofrontal

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15
Q

T or F: Taste sensory inputs influences our thinking, deciding and behavior toward sampled foods, both consciously and unconsciously, to guide ingestion - it determines what foods enter our body

A

T

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16
Q

Taste determines how these nutrients are handled ____________________

A

once they enter the body

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17
Q

What are the 5 tastes:

A
  • Sweet
  • Sour
  • Salty
  • Bitter
  • Umami
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18
Q

Name some attributes of a taste perception:

A
  • quality
  • spatial localization
  • hedonics
  • temporal dynamics
  • intensity
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19
Q

The number of compounds that elicits ________ are by far the largest and most structurally diverse

A

bitter taste

20
Q

Humans posses about ______ functional bitter taste receptors genes (T2Rs)

A

25

21
Q

T or F: Taste receptor cells are continuously replaced in the bud every 9 to 15 days, to compensate for mechanical, thermal, or toxin-induced damage. Capable of total regeneration

A

T

22
Q

Bitter taste is caused by:

A
  • alkaloids
  • phenols
  • flavonoids
  • isoflavones
  • terpenes
  • glucosinolates
23
Q

Nutrients in plants are ______ associated with bitter, potentially toxic phytochemicals

A

always

24
Q

T or F: Humans can tolerate low levels of bitterness if they co-occur with nutrients in plants, or if they are paired with a positive metabolic pharmacological outcome: chocolate, coffee, wine

A

T

25
Q

_______ also indicates medicinal qualities

A

bitterness

26
Q

________ alters taste responses. Chief among these changes are increased sensitivity to bitter stimuli and feelings of ______ in response to bitter foods

A

Pregnancy

nausea

27
Q

Nausea is a protective response at a time when major fetal organs are first forming and are highly sensitive to _______________

A

low levels of toxins

28
Q
  • Taste buds act as _______________
  • Secretes glucagon-like peptide -1 (GLP-1), glucagon and other endocrine peptides
  • Sends signal to ___________ to anticipate certain nutrients
  • These anticipatory processes are essential to _____________
A
  • endocrine glands
  • digestive organs
  • optimal metabolism
29
Q

___________ all raise insulin levels. Even though stevia and aspartame don’t raise blood glucose levels

A

Sucrose, stevia and aspartame

30
Q

____________ cause anticipatory responses to keep toxins to upper digestive tract

A

Strong bitter compounds

31
Q

What happens when you ingest strong bitter compounds:

A

1) Causes nausea, sickness and malaise
- this serves as a psychological response to punish our behaviour and to protect us

2) Stomach contractions become chaotic to contain toxins to stomach and to prepare to vomit
3) Detoxification enzymes may be upregulated

32
Q

T or F: Our ancestors were likely omnivore whose diet was rooted in tropical fruits, with leaves and insects

A

T

33
Q

Humans, monkeys, and apes cannot synthesize ________ loss of functional gluconolactone oxidase gene

A

vitamin C

34
Q

Umami taste is not obvious in fresh meats. Only in _______________ meats

A

aged or cooked

35
Q

T or F: Chimps don’t seem to taste umami. Only early hominids and modern humans can taste it

A

T

36
Q

Fermented foods are also high in _____________. Markers of improved nutrition and probiotic bacteria

A

glutamate

37
Q

All mammals produce ____________________ but only great apes and some rodents have ____________________

A
  • pancreatic a-amylase

- salivary a-amylase

38
Q

Humans are unique in that we have large-scale copy number polymorphism of the salivary amylase gene ______

A

AMY1

39
Q

_______ may indicate the presence of vitamin C (humans lack functional gluconolactone oxidase gene)

A

Acids

40
Q

Mixture of acids with sugars enables the identification of fruit ________

A

ripeness

41
Q

T or F: Acids and sour taste are also markers of fermentation, which humans around the globe clearly seek and ingest

A

T

42
Q

_________ ingest salt with every meal, but _________ can easily become salt depleted

A
  • carnivores

- herbivores

43
Q

T or F: obesity is caused, in part, by the creation of foods that are hyper-appealing, high in salt, glutamate, sugar and fat

A

T

44
Q

Flavour encompasses a substance’s ___________________________

A

taste, smell and physical traits we perceive

45
Q

What is the most popular flavor worldwide:

A

vanilla

46
Q

Terpenes are naturally occurring compounds, derived from the 5-carbon alkene isoprene. They contain multiples of ____________

A

5 carbon atoms

Herbs class (13 decks)

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