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Food Chemistry 2 > Pigments > Flashcards

Pigments Flashcards

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1
Q

What is flavour?

A

Sensation produced by a food in the mouth and nose when a food is ingested

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2
Q

What are the 3 components of food flavour?

A
  1. Taste- signal from tongue
  2. Odor or smell - signal from nose
  3. Mouthfeel
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3
Q

What are 5 different taste sensations?

A
  1. sweet
  2. sour
  3. salty
  4. bitter
  5. umami **
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4
Q

What are 7 different types of door?

A
  1. ethereal (caused by one or more volatilized chemical compounds)
  2. pungent
  3. putrid
  4. floral
  5. minty
  6. musky
  7. camphoraceous (wood or leaves of the camphor tree or synthesized and used as an insect repellent)
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5
Q

Mouthfeel is perceived by what parts of the mouth?

A

teeth, jaws, and tongue

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6
Q

What is sweet taste a result of chemically?

A

electronegative elements of organic molecules

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7
Q

What are 2 examples of alcohols that give off a sweet taste? What electronegative element in these compounds give off the sweet taste?

A

glycerol, xylitol

O

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8
Q

What is 1 example of an aldehyde that gives off a sweet taste? What electronegative element in these compounds give off the sweet taste?

A

cinnamic aldehyde

O

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9
Q

What is 1 example of an amino acid that gives off a sweet taste? What electronegative element in these compounds give off the sweet taste?

A

D-Histidine

N

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10
Q

Which 2 electronegatine elements are responsible for the sweet taste of organic molecules ?

A

O & N

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11
Q

Which sugar is used as the reference for Relative Sweetness of sugars?

A

Sucrose

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12
Q

What is the relative sweetness of lactose?

A

0.27

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13
Q

What is the relative sweetness of maltose?

A

0.5

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14
Q

What is the relative sweetness of glucose?

A

0.5-0.7

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15
Q

What is the relative sweetness of galactose?

A

0.6

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16
Q

What is the relative sweetness of sorbitol?

A

0.5

17
Q

What is the relative sweetness of mannitol?

A

0.7

18
Q

What is the relative sweetness of glycerol?

A

0.8

19
Q

What is the relative sweetness of fructose?

A

1.1 - 1.5

20
Q

What is the relative sweetness of aspartame?

A

100 - 200

21
Q

Glucose and fructose have the same molecular formula, so why is fructose sweeter than glucose?

A

exam question

22
Q

Taste of Asp-NH2 (3?) amino acid:
L-isomer -
D-isomer -

A

L - tasteless

D - sweet

23
Q

Taste of Glu amino acid:
L-isomer -
D-isomer -

A

L - meaty

D - tasteless

24
Q

Taste of His amino acid:
L-isomer -
D-isomer -

A

L - tasteless to bitter

D - sweet

25
Q

Taste of ILe amino acid:
L-isomer -
D-isomer -

A

L - bitter

D - sweet

26
Q

Taste of Try amino acid:
L-isomer -
D-isomer -

A

L - bitter

D - very sweet

27
Q

What are 5 examples of traditional sweetness?

A
  1. sugar (sucrose)
  2. invert sugar
  3. conventional corn syrup
  4. high fructose corn syrup
  5. maltodextrin
28
Q

D-isomers of AAs tend to be _____ that L-isomers.

A

sweeter

Food Chemistry 2 (6 decks)

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