Unit 2: (g) Oxidation of foods Flashcards
What does flavour involve?
Flavour= taste + aroma
What happens to the cell walls of flavour molecules in vegetables during cooking?
the cell walls are damaged.
What are molecules that evaporate easily said to be?
Volatile.
What type of molecule are many flavour and aroma molecules?
Aldehydes and ketones.
What determines the ability of molecules to dissolve in water?
Structure and polarity.
If a substance is polar will it dissolve in water?
Yes.
Why will polar substances dissolve in water?
Like dissolves like.
If a foods molecules are water soluble what should they be cooked in?
oil.
If a foods molecules are oil soluble what should they be cooked in?
Water.
What would happen to the flavour molecules if water soluble molecules were cooked in water?
It would result in a loss of flavour molecules.
What happens to the structure of the proteins in food when food is cooked?
The intermolecular bonds are broken and the proteins becomes denatured.
What reactions happen when food is exposed to oxygen in the air?
Oxidation reactions.
What foods are at greatest risk of undergoing oxidation reactions?
Foods which contain fats and oils.
What happens to the food when the fats and oils are broken down?
They become rancid (deterioration of flavour)
Loos of colour
Loss of nutritional value
Pose a potential health risk from toxic by products.
How can the oxidation of food be slowed down?
Packing food in the correct environment can prolong its freshness.
Packing food in an inert gas.
