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Taste > Week 11: Multi-Sensory Taste Perception - Flavour > Flashcards

Week 11: Multi-Sensory Taste Perception - Flavour Flashcards

1
Q

This stimulates all our senses

A

food

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2
Q

The pleasure of food is critically dependent on all sensory attributes being right, and so food can, for instance, shock us simply by serving it ______ or if it has ______.

A

at the wrong temperature
an inappropriate colour

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3
Q

The sensory experience of eating is a combination of what two things?

A
  1. taste
  2. smell
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4
Q

What are taste flavorants?

A

compounds that enhance umami

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5
Q

What are flavorants?

A

salt and sugar because they enhance sweet and salty taste

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6
Q

Can you taste with your nose?

A

Yes, when you’re sick you feel like food has less flavour. This is because we can only perceive six taste qualities (i.e., sour, bitter, sweet, salty, fat, umami) but can smell thousands of odors.

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7
Q

Describe how a stimulus reaches the brain in regards to food/drink

A
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8
Q

True or false: It is difficult to distinguish between tastes and smells

A

True

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9
Q

fMRI shows overlapping responses to odor and taste in the

A

anterior ventral insula

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10
Q

ISO

A

International Standards Organization

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11
Q

According to the ISO, ____ is the “complex combination of the olfactory, gustatory, and trigeminal sensations perceived during tasting”

A

flavour

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12
Q

What 4 things does flavour influence?

A
  1. tactile
  2. thermal
  3. painful
  4. kinaesthetic
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13
Q

Flavour leaves out modulation by what two types of stimuli?

A
  1. visual
  2. auditory
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14
Q

True or false: Flavour of food can be altered with natural or artificial flavorants which affect our senses.

A

True

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15
Q

Flavour is the sensation produced by a material taken in the ____, percieved by the senses ___ and ___ and also by the general ___, ___, and ___, receptors in the mouth.

A

mouth
taste/smell
pain/tactile/temperature

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16
Q

What are the 3 segments of the flavour and fragrance industry?

A
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17
Q

The flavour and fragrance industry is responsible for a $_____ billion industry worldwide

A

17.7

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18
Q

What are the.4 reasons why flavours are used?

A
  1. provide characteristic flavour of food/beverage
  2. enhance existing flavour
  3. compensate for natural flavour loss
  4. reduce costs
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19
Q

What are the 3 flavour origins?

A
  1. natural
  2. natural and artificial
  3. artificial
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20
Q

What are the two forms of flavour?

A
  1. liquid
  2. powder
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21
Q

When are flavours incorporated?

A

during the manufacturing process of food, beverages, tobacco and pharmaceuticals

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22
Q

What happens if you don’t have flavour?

A

final product may not taste like anything

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23
Q

Humans can distinguish a diversity of ____ scents

A

10,000

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24
Q

scent through the back of the mouth

A

retronasal olfaction

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25
Q

scents via nostrils

A

orthonasal olfaction

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26
Q

What 7 factors affect food perception?

A
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27
Q

What are four additional factors that affect flavour perception?

A
  1. consistency
  2. presence of contrasting tastes
  3. presence of fats
  4. colour
28
Q

True or false: For some people, warming or cooling induces taste sensation

A

True

29
Q

Rated taste intensity increases as the tongue approaches what temperature of sucrose?

A

~35 degrees celcius

30
Q

Describe the effect of sweetness when the tongue is cool

A
  • weak and inconsistent for mild cooling (down to 21 deg celcius)
  • stronger for more intense cooling
31
Q

What enhances the burn of capsaicin (hot pepper)?

A

heat

32
Q

What reduces the irritation from capsaicin, piperine, and ethanol?

A

cooling

33
Q

What enhances the effect of methol?

A

physical cooling

34
Q

What enhances the bite of carbonation?

A

cooling

35
Q

Describe the flavour perception diagram

A
36
Q
A

Natural flavouring substances

37
Q
A

Nature-identical flavouring substances

38
Q
A

Artificial flavouring substances

39
Q

Natural flavouring substances are obtained from what 4 things?

A
  1. plant or animal raw materials
  2. physical processes
  3. microbiological processes
  4. enzymatic processes
40
Q

Describe the process of extracting and utilizing natural food flavours

A
  1. extracted from source substance by solvent extraction
  2. distillation or force squeeze
  3. purification
  4. ready to add to food products
41
Q

These flavouring substances are characterized by the fact that the flavouring substance obtained by chemical synthesis or isolated by chemical processes is chemically identical to a substance naturally present in material of vegetable or animal orgin

A

nature-identical flavouring substances

42
Q

This component of vanilla beans can be produced as a natural or nature-identical flavouring substance

A

vanillin

43
Q

a substance that vies another substance flavour, altering the characteristics of the solute, causing it to become sweet, sour, tangy

A

artificial flavouring

44
Q

Artificial flavourings are focused on altering or enhancing flavours of natural food products such as ___ and ___ or creating flavour for food products that do not have the desired flavours such as ___ and ___.

A

meats/vegetables
candies/other snacks

45
Q

Most types of flavourings are focussed on what two things?

A
  1. scent
  2. taste
46
Q

Why do few commercial products exist to make artificial food flavours?

A

since they are sharp, astringent, and unpleasant flavours

47
Q

What are the types of flavours and their artificial flavorants?

A
48
Q

Flavouring substances not identified in a natural product intended for human consumption, whether or not the product is processed

A

artificial flavouring substances

49
Q

How are artificial flavouring substances produced?

A

fractional distillation and chemical manipulation of naturally sourced chemicals from crude oil or tar

50
Q

True or false: Artificial flavouring substances are chemically different but in sensory characteristics are the same as natural ones

A

True

51
Q

Many flavorants consists of ___, which are often described as being sweet or fruity

A

esters

52
Q

What are the key odorants?

A
53
Q

What is the trend for food aroma for different structures?

A

different structures have same (or resembling) aroma

54
Q

What is the trend for food aroma for same structures?

A

similar structures have different aroma

55
Q

Describe how the sweet odour enhances sweetness

A
56
Q

Describe how the bitter odour enhanced bitterness

A
57
Q

Describe how the bitter odour reduces sweet intensity

A
58
Q

What is the expected taste from a smoky odor?

A
59
Q

substances that enhance the flavour of food, not usually detected themselves

A

seasoning

60
Q

substances added for their own flavour

A

flavouring

61
Q

What are the food flavouring health risks?

A
  1. smoked foods is toxic and carcinogenic
62
Q

The process of smoking foods creates a number of toxic, mutagenic and carcinogenic components including what two things?

A
  1. polycyclic aromatic hydrocarbons
  2. nitrogen oxides
63
Q

Since smoke contains nitrogen oxides, the formation of ___ may take place in smoked fish and meats.

A

nitrosamines

64
Q

____ and some of the ____ (i.e, formaldehyde) in smoked food have also been shown to be carcinogenic in animals.

A

phenols
carbonylic compounds

65
Q

What are 6 health risks related to the consumption of artificial food flavourings?

A

Taste (9 decks)

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