Unit 1 Flashcards
Molecules that contain heteroatoms such as nitrogen, oxygen and sulphur usually have ___________
Aroma properties
6-carbon membered ring =
cyclohexane
Aromatic molecules are not necessarily aromatic, they need to have __________ bonds
conjugated double
T or F: Benzene is a 6-membered ring with 3 double bonds
T
alkene =
alkyne =
double bonds
triple bonds
Elimination reactions will form a _______ bond
double
Oxidation reaction is when the reaction _________ the oxygen content
increases
Flavor chemistry includes 4 things:
1) synthesis
2) formation
3) food applications
4) analysis
T or F: Nose is not the only way to absorb volatile compounds
T
Name the 3 aspects of a flavor sensation:
1) Odor (low or high boiling compounds with odor effects)
2) Taste (non-volatile compounds with taste sensation)
3) Chemesthesis (non-volatile compounds that cause hot or cold sensations or textile effects)
T or F: Odor is the first thing we observe about the food, sense the volatile compounds that are emitting from thee food (aroma chemicals)
T
Smell and taste are __________ senses
chemical
Hot and cold sensations are sensed with the ___________ in our mouth, pungent, hot, cool; trigeminal senses
nerve endings
Aromatic chemicals are drawn up the nose in a stream of inhaled air to the ________________
olfactory neurons
These mucus-bathed neurons are tipped with frondlike cilia that carry receptors for odor molecules:
olfactory neurons
When molecules bind to their specific receptors, messages are sent along the neurons to the ________________ at the brain’s base and these to various obtain regions for interpretation
olfactory bulb
What we think of as taste is actually a combination of _______ and ______
taste and smell
Each taste buds has many taste _____
cells
Aroma volatiles entering through the nose = orthonasal pathway to olfactory bulb same destination as the volatiles emitted in our our mouth (retronasal):
receptors located in the olfactory bulb
The sensation elicited depends on the ___________ present on the molecule
functional groups
The map of the different types of tastes is _______. Any taste bud will capture any taste molecule if the molecule (shape, etc) can bind to the taste bud
no longer valid
T or F: Olfactory neurons are the only neurons exposed to the outside environment (olfactory bulb), important to smell food, danger, etc
T
T or F: Only 1-2% of these aromas will bind to receptors
T
More than _____ types of neurons in reality, each type occurs in a section of the brain called __________
300
glomerulus/glomeruli
Give a brief explanation on how the olfactory system works:
1) Odorants bind to odorant receptors
2) Olfactory receptor cells are activated and send electric signals
3) The signals are relayed in glomeruli
4) The signals are transmitted to higher regions of the brain
T or F: Nose and mouth have different centers in the brain but they are very close in proximity
T
Every time we exhale, we expel nitrogen, carbon dioxide, oxygen as well a host of ____________ (VOCs), the composition and concentration of which changes depending on our state of health
volatile organic compounds
________ is the most important factor in the acceptance of a new food product
flavor
Thousands of new food products are introduced yearly into the north American food markets; each new product can cost the food company $2-3 million to develop and stock the shelves of the supermarkets. However, within six months of their introduction _____ of the products fail. Most of those failures are due to deficiencies in flavor
80%
Name in order of importance the factors contributing to the success of a new product:
1) Flavor
2) Nutrition
3) Health
4) Texture
5) Mouthfeel
The flavor industry is affected by consumer perception and preferences:
- healthy foods
- ethnic flavors
- low salt
- natural flavors
- microwave, space tourism food
- low sugar
T or F: plant-based proteins do not follow the same flavor profile as animal proteins, not as well developed, keep formulating with thousands of chemicals
T
Flavor generating compounds can be divided into 2 groups:
volatile and non-volatile
Properties of the _____ also influence the rate at which particles of various sizes are selected for chewing (known as the selection function)
matrix
the physical properties of the peanuts influence the extent of breakage when the teeth make contact with the particles (known as the ___________)
breakage function
The overall flavor of foods is due to __________, ________ and ________, however specific flavors can be elicited by numerous other classes of compounds, such as alcohols, aldehydes, ketones and various heterocyclic compounds (pyrazines, pyrroles, pyridine, etc)
- carbohydrates
- lipids
- proteins
- pyrazines
- pyrroles
- pyridines
heterocyclic compounds
Carotenoids and simple terpenoids =
isoprenoids
