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67 Cards in this Set
- Front
- Back
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touch
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mouthfeel..soft, hard, grimy
--consistency, astringency, chemethesis |
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consistency
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firm/thick, with touch
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astringency
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dry/puckering, drawing out of proteins
cranberries, lemon |
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chemethessi
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feels 'hot' or 'cold in mouth
mints |
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hearing
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affected by h20 content -> freshness/done-ness
ppl on diet miss crunch |
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amt fat -->
amt h20 --> |
amt fat --> flavor last longer
amt h20 --> quickly detected, disappears fast reduced fat cooking tastes sweeter hard t replace specific fats (butter, bacon etc) |
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sight
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first impression
color changes all, |
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odor and classification
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almost equal to sight
75% of what taste=smell 2-4,000 odors hot foods = volatile classification 1) spicy, flowery, fruity, resinous (eucalyptus), burn and foul 2) fragrant/sweet (hard to have sweet smell, can have sweet taste), acid (sour), burnt, and caprylic (goaty) |
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taste
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MOST influential
taste buds on tongue, pharynx NOT central area combo of vol/nonvol subs middle of taste bud is pore when saliva collects, pools pool -- gustatory cell--brain--"taste" sensation |
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5 taste stimuli
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sweet
sour salty bitter savory |
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taste buds
location of: sweet |
tip tongue, chem config
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taste buds
location of: sour |
tip tongue and side, acids, H+ ions
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taste buds
location of: salty |
side,
ionized salts |
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taste buds
location of: bitter |
back, lingers caffeeine
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taste buds
location of: savry |
amino acids, "unami"
MSG -> meats more sweet, taste to bigger degree, |
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sugar ____ to acidity
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sugar decrease acidity, bitterness
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acids __ to saltiness
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acids increase saltiness
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taste interactions
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--> new taste
ex salt to grapefruit increases sweetness |
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threshold level
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amt it takes to tasete, varies
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subthreshld
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brings out other (cant taste salt in watermelon)
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factors affecting taste
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envir, temp, genetics, clear palette,
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flavor
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combo of taste, odor, mouthfeel, 75% aroma
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biotechnology
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aka genetic engineering, alteratin of a gene in bacterium, plant or animal
ex: golden rice, link best w/ best |
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genetically modified organism (GMO)
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plants, animals, microorgans have genes altered thru genetic eng, combo rDNA and technology
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fear of biotechnology
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gene contamination, allergies, religious/cultural, no labeling now by FDA
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hope for biotechnolgoy
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eliminates peanut allergy
< pesticide milk and babies faster/better food supply benefits low income ppl, not high income lese crop disease, growing situations, spoilage, transportation |
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categories of GMOs
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1) real food ex: corn
2) food derived from actual ex: corn meal 3) GMO food: food w/ single ingred from GMO ex: amino a's, vits, colors 4) foods w/ ingreds frm [E] <-ed by GM foods |
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Flavrsavr tomato
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1st approved by FDA
left on vine til full ripe |
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organic cert
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100% 100%
organic 95+ made w/ organic 70% some organic <70% |
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organic food rules
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before 2002 no regulation
1) ->ed w/ mst pesticides/ferts 2) no GMO's 3) livestock (-) antibiotics 4) food [P] no irradiated |
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difference test
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subjective/analytical/discriminative
diff b/t samples --> triangle, duo trio, paired com, ranking, ordinal |
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triangle
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subjective/analytical/discriminative/difference
samps presented same time two are same, one diff ID oddball |
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duo-trio
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subjective/analytical/discriminative/difference
3 samps same time standard which one closest to standard? |
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paired comp
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subjective/analytical/discriminative/difference
2+ samps, selected which has more of comp |
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ranking
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subjective/analytical/discriminative/difference
paired cocmp 2+ samps ranking lowest to highest for intens of certain charac |
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ordinal
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subjective/analytical/discriminative/difference
scale w/ words "weak" "strong" describe samps in diff magnitude |
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sensitivity test
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subjective/analytical/discriminative
detect flavor ->threshold/dilution |
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threshold
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subjective/analytical/discriminative/sensitivity
what pt sub recog'd/not detected |
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dilution
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subjective/analytical/discriminative/sensitivity
min detec level |
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flavor profile/texture profile
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subjective/analytical/descriptive
used to detail certain flavors |
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hedonic tests
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subjective/affective tests/
--> product score sheet, 1-9 appearance, odor, color etc |
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descriptive tests
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subjective/analytical/
--> flavor profile and texture profile |
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discriminative tests
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subjective/analytical
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personal pref
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subjective/affective tests/
--> paired pref test: sim to paired comp but pref of 1 samp, rank under 3 cats in order of pref |
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microscope
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observe micro-orgs
ex starch granules, grain in meats, crystals of sugar/salts, fiber in fruits/vegs, any texture |
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spectrophometer
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measure color, amt wavelength light transmitted, based on mols in foods/bev absorb light at diff wavelengths
amt of absorp = amt of sub in sample ex amt of acffeeine in coffee, [] f riboflavin in milk |
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weight
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physical test /objective eval
lbs/ozs, mg/g/kg |
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vol
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physical test /objective eval
3-d space, usually (l), area taken up by an object |
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density
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physical test /objective eval
[ ] f mass/vol, specific density = subs dens in = amt H20 |
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penetrometer
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physical test /objective eval
tenderness, stimulates teeth biting |
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Warner-Bratzler Shear
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physical test /objective eval
meat/baked [P] tenderness force to cut thru cylndrical sphere |
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Shortometer
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physical test /objective eval
tenderness baked goods, cookies, crackers for breakage, puncture testing for vegs/fruits |
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viscosity
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physical test /objective eval
resistance of (l) to flow freely, --> friction of mols vs surface |
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line-spread test
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physical test /objective eval
consist of batters/other viscous food test: in hollow cylinder in middle of spread sheet, cylinder lifted, food spreads --> spreading D measured in cm |
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viscometer
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physical test /objective eval
viscosity of food like pudding, sour cream, sauces, cake batter, ketchup |
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polarimeter
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physical test /objective eval
[ ] organic compounds (esp sugars) in sol by determining angle (refractive index)f polarized light passed thru solution ex: sugar in soda |
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Brix/acid ratio
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part of polarimeter test
palatability of fruit juices, balance tartness and sweetness test: degree Brix (measured from refractometer) divided by total acid [] |
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atomic absorption
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physical test /objective eval
measure mineral content |
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Benedict and Fehling test
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physical test/chemical test
amt of sugars (reducing) ex: lactose/maltose b/c those >er likely turn foods brown |
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chromotography
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physical test/chemical test
ID presence various compounds, esp those associated w/ flavors |
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electrophoresis
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physical test/chemical test
certain proteins charac'd by passing elec field thru gel containg proteins and measuring rates which they migrate |
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[E] tests
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physical test/chemical test
2 ways: peroxidase 1: [peroxidase [E] activity in pasteurized food..if heat of pasteruized food enough to hurt harmful bacteria --> inactivate peroxidase [E] measuring catalse [E] activity = effectiveness of short boiling food that --> veggie deterioration |
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Fuchsin test
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physical test/chemical test
detects aldehydes in fats/oils |
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Iodine value test
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physical test/chemical test
degree of unsat in fats |
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Peroxide value test
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physical test/chemical test
extent of oxidation that occured in fat |
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pH meter
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physical test/chemical test
detects amt acidity/alkalinity in food mixes/bevs |
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proximate analysis
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physical test/chemical test
sev tests determine macronutrtion (protein, fat, carb) of food |
