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FABS 323 > part 5 > Flashcards

part 5 Flashcards

1
Q

functions of flavouring agents?

A

render food more acceptable/enjoyable, impart recognizable character to food product (flavour vs. colour), compensate for flavour loss during processing or extend freshness (flavour pak)

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2
Q

flavouring agents NOT for:

A

mask human error, mask use of poor quality ingredients, improve poorly designed product

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3
Q

flavouring agent definition:

A

property of a substance which causes seemingly simultaneous sensation of taste in mouth and odour in back of nose

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4
Q

_____ taste receptors in each tastebud

A

60-100

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5
Q

why is taste response to bitter 10 000 times stronger than to sweet?

A

to protect from toxic stuff

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6
Q

first flavouring agents used?

A

spices, herbs, essential oils (responsible for much world change and conflicts)

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7
Q

an analgesic

A

cloves

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8
Q

examples of natural flavours?

A

acetic and citric acids, carbohydrates and polyols, aldehydes, alcohols, multi functional groups

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9
Q

example of multi functional group flavour agent?

A

vanillin

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10
Q

acids used in ___ state only, responsible for ___ taste response

A

undissociated; sour

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11
Q

are acids volatile?

A

no

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12
Q

__ mannose is sweet, ___ is bitter

A

alpha; beta (illustrates molecular flexibility)

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13
Q

initiation of cancer by:

A

change in cell surface CHO

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14
Q

why urinary tract infection?

A

e. coli recognize bladder CHO, exude glycoprotein to stick to wall, multiply

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15
Q

why use mannose to treat UTI?

A

cuz competes for CHO, e. coli goes and eats this instead

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16
Q

alcohols come in ____ form, and are hydrophobic

A

isoprenoid

17
Q

aldehydes used a lot in ___

A

perfumes

18
Q

vanillin also produced from ____ which is byproduct of ___

A

lignin; pulp/paper industry (also guaiacol from petroleum)

19
Q

alternate vanillin source is example of:

A

nature identical

20
Q

what is artificial vanilla flavour?

A

ethyl vanillin (more potent flavour)

21
Q

what are natural flavours?

A

compounds isolated from naturally occuring raw materials by physical methods

22
Q

phys methods include:

A

pressing, solvent extraction, distillation

23
Q

what are nature identical flavours?

A

comps obtained by synth or are isolated thru chem and phys processes from naturally occuring raw materials and are chem identical to substance present in natural products intended for human consumption

24
Q

what are artificial flavours?

A

comps not yet identified in natural product intended for human consumption

25
Q

difference between natural and artificial banana flavours?

A

one methyl group

26
Q

natural identical considered safe as long as:

A

not used in concentrations much higher than found naturally

27
Q

active flavour comp in cloves and bay leaf that is listed as a carcinogen; anasthetic and analgesic, GRAS in USA but not Canada

A

eugenol

28
Q

present in vanilla, fruits, banned as flavouring agent in NA

A

coumarin

29
Q

why coumarin more concentrated once we eat when compared with original source?

A

in forage crop–>animal eats forage crop, concentrates it–>we consume more

30
Q

in black pepper, basil, nutmeg, sassafras; may result in wt loss, testicular atrophy, bone marrow depletion, liver tumours–carcinogen and banned in Canada/US

A

safrole

31
Q

safrole is popular ingredient in ___

A

herbal teas

32
Q

flavour addition to foods is conducted under ___

A

GMP

33
Q

term “flavours” on ingredient label indicates:

A

natural flavour comps/preps

34
Q

ex. of complex flavours?

A

mangos–depend on crop of mango, find diff [ ]

35
Q

how to make flavouring agents for complex flavours?

A

pick out comps most responsible for flavours

FABS 323 (14 decks)

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