part 5

Question 1

functions of flavouring agents?

Answer 1

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)

Question 2

flavouring agents NOT for:

Answer 2

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

Question 3

flavouring agent definition:

Answer 3

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

Question 4

_____ taste receptors in each tastebud

Answer 4

60-100

Question 5

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

Answer 5

to protect from toxic stuff

Question 6

first flavouring agents used?

Answer 6

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

Question 7

an analgesic

Answer 7

cloves

Question 8

examples of natural flavours?

Answer 8

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

Question 9

example of multi functional group flavour agent?

Answer 9

vanillin

Question 10

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

Answer 10

undissociated; sour

Question 11

are acids volatile?

Answer 11

no

Question 12

__ mannose is sweet, ___ is bitter

Answer 12

alpha; beta (illustrates molecular flexibility)

Question 13

initiation of cancer by:

Answer 13

change in cell surface CHO

Question 14

why urinary tract infection?

Answer 14

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

Question 15

why use mannose to treat UTI?

Answer 15

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

Question 16

alcohols come in ____ form, and are hydrophobic

Answer 16

isoprenoid

Question 17

aldehydes used a lot in ___

Answer 17

perfumes

Question 18

vanillin also produced from ____ which is byproduct of ___

Answer 18

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

Question 19

alternate vanillin source is example of:

Answer 19

nature identical

Question 20

what is artificial vanilla flavour?

Answer 20

ethyl vanillin (more potent flavour)

Question 21

what are natural flavours?

Answer 21

compounds isolated from naturally occuring raw materials by physical methods

Question 22

phys methods include:

Answer 22

pressing, solvent extraction, distillation

Question 23

what are nature identical flavours?

Answer 23

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

Question 24

what are artificial flavours?

Answer 24

comps not yet identified in natural product intended for human consumption

Question 25

difference between natural and artificial banana flavours?

Answer 25

one methyl group

Question 26

natural identical considered safe as long as:

Answer 26

not used in concentrations much higher than found naturally

Question 27

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

Answer 27

eugenol

Question 28

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

Answer 28

coumarin

Question 29

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

Answer 29

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

Question 30

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

Answer 30

safrole

Question 31

safrole is popular ingredient in ___

Answer 31

herbal teas

Question 32

flavour addition to foods is conducted under ___

Answer 32

GMP

Question 33

term "flavours" on ingredient label indicates:

Answer 33

natural flavour comps/preps

Question 34

ex. of complex flavours?

Answer 34

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

Question 35

how to make flavouring agents for complex flavours?

Answer 35

pick out comps most responsible for flavours