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29 Cards in this Set
- Front
- Back
What 2 sensory characteristics make up flavor?
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Aroma & taste
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What must first be true about a food substance for it to be tasted?
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It must be water soluble (dissolved)
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What type of functional group do sweet, sour, salty, and bitter substances have in common?
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Hydrophilic
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What are the two proposed basic tastes in addition to salty, sweet, bitter, and sour?
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Umami and astringency
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What is this the definition of?
Sensation of puckering in the mouth, believed to be the result of tannins or polyphenols reacting with proteins. |
Astringency
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What is this the definition of?
A savory and delicious sensation. |
Umami
(flavor potentiators help to produce this taste sensation) |
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Name two foods that produce a pungent sensation.
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Chilies, ginger, pepper, horseradish, mustard, garlic, onion
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What is pungency?
a.warm/hot sensation in the mouth and lips b.involves both taste and aroma c.sensation that causes endorphins to be released which creates a pleasant sensation despite a painful sensation d.b & c e.a & c |
E
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What is capsaisin?
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The compound in chilies that produces the pungent sensation.
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Describe the sensation of this substance (Cool Mint Ice Breakers) and identify the substances or substances that are primarily responsible for this sensation.
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Menthol (cyclic alcohol) or polyols
(in the case of Ice Breakers, it is the polyol Sorbitol) |
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T/F
Reaction flavors are flavors produced by chemical reactions taking place under controlled conditions. |
True
(cheese production, kraut) |
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Reducing sugars and amines are necessary for which browning reaction?
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Maillard reaction
(responsible for browning of meat, bread/pastry crust) |
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What is a substance that does not impart its own flavor but instead enhances flavors naturally occurring in a food?
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Flavor potentiator or flavor enhancer
(MSG is an example) |
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T/F
Flavorings and flavor enhancers are synonyms. |
False
(flavorings are substances that have a flavor of its own whereas flavor enhancers intensify the flavors naturally present in food) |
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Name one use for protein hydolysates in food manufacturing.
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Enhance nutritive value (protein)
Add flavor |
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Why are some flavorings encapsulated?
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For greater stability, or timed-release, or convenience; some flavors are sensitive to heat, pH, oxygen, moisture.
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What does WOF stand for?
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Warmed-over flavor
An unpleasant, stale taste in reheated meat |
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What type of reheating method will minimize WOF in meat?
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Reheating in the microwave(nitrates and antioxidants can also reduce WOF)
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The fat in food is subject to 2 types of rancidity. Name them.
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Hydrolytic rancidity
Oxidative rancidity |
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Look at these two equations. Identify which type of rancidity each one represents.
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Triglyceride + lipase enzyme è short-chain fatty acids + glycerol
(Hydrolytic rancidity) Unsaturated Fas + heat, light, oxygen è hydroperoxides è alcohols, aldehydes, ketones (oxidative rancidity) |
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the perception of food structure when a food is held in the fingers, pushed by the tongue against the palate, or chewed by the teeth and sensed by the oral cavity; a combination of chemical forces and interaction between molecules
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Texture
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The study of the flow of matter in response to force.
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Rheology
(tells how fluid a liquid is (viscosity), how the fluid will be sensed by the tongue, how long it take to be cleared from palate) |
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What aspect of water is a predictor of food texture ?
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Water activity
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What food texture is associated with a high percent of bound water and a low level of water activity?
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Hard textured foods
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What is the basis for food texturizing agents? There are several name at least two.
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Starch, non-starch polysaccharides, protein
(Page 169, Table 6.13) |
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What are the 2 main functional properties of texturizing agents?
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Viscosity and gelling
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What is the main difference between fat substitutes and fat mimetics?
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Substitutes have the same physical properties as fat whereas mimetics do not (contribute to creaminess and/or water availability without the flavor component).
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What is the traditional method for overcoming meat toughness?
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Weak acid additives: lemon juice (citric acid) or vinegar (acetic acid)
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Sugar affects texture because it along with protein and starch compete for what in the food product?
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Water
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