oxidation of food Flashcards
why can we smell the flavour of food?
volatile compound (evaporate quickly)
what to determine a volatile compound?
low bp
low molecular mass
weak intermolecular forces
comparing volatile compounds
see if one is smaller
if similar mass see if one has OH etc
if you want to keep the flavour of food what should you cook it in?
polar with nonpolar
water or oil
what happens when food is exposed to oxygen?
many of the chemical in the food react with oxygen and the food is spoiled
3 ways to prevent oxidation
add an antioxidant
pack in nitrogen to prevent contact with oxygen
refrigerate: slow down the oxidation reaction
describe oxidation in primary alcohol
alcohol to aldehyde, further oxidation to carboxylic acid
what is oxidation?
an increase in the oxygen to hydrogen ratio
what is reduction?
decrease in the oxygen to hydrogen ratio
describe oxidation of secondary alcohol
alcohol oxidised to ketone no further oxidation
describe oxidation of tertiary alcohol
they don’t oxidise
what is the carbonyl functional group
C=O
how to know the difference between aldehyde and ketone
aldehyde C=O will be at the end and ketone will be in the middle
how to name aldehyde
end in al
how to name ketone
end in one
