Fst 1 Midterm 2

Front 1

Sensory attributes of foods

Back 1

Appearance(color, size, shape, gloss, transparency, absence of defects,etc)
Taste
Smell
Texture, mouthfeel

Front 2

Taste-5 basic tastes

Back 2

Sweet(sugars)
Sour(acids, such as citric acid)
Bitter(caffeine, quinine)
Salty(table salt, NaCl)
Umami(MSG=monosodium glutamate)

Front 3

Relative Sweetness

Back 3

Sucrose(table sugar) is the reference sugar. Relative sweetness is a measure of how sweet a specific substance is in relative to sucrose.
Sucrose 100; Fructose 120; Glucose 70; Lactose 40.

Front 4

Umami

Back 4

Japanese for delicious taste is frequently described as "brothy" savory. Umami taste is imparted by monosodium glutamate(MSG) and some other compounds.
Free glutamate is found in many foods rich in protein, such as seafood, cheeses, meat, etc. Glutamic acid is a nonessential amino acid very abundant in food proteins.

Front 5

Taste Perception

Back 5

Taste can be detected throughout the tongue.

Front 6

4 types of Papillae:

Back 6

Circumvallate
Foliate
Fungiform
Filiform

Front 7

Papillae

Back 7

Tiny projections that give the top surface of the tongue its rough, "bumpy" appearance.

Front 8

Taste buds

Back 8

Onion shaped structures containing TASTE CELLS.
Taste buds are located mainly in the tongue and soft palate..
Detect 5 tastes

Front 9

Which kind of papillae lack taste buds and are the most numerous papillae on the tongue?

Back 9

The filiform papillae.

Front 10

How is taste sensation elicited by?

Back 10

The stimulation of taste receptor cells

Front 11

How is smell sensation elicited by stimulation of ?

Back 11

Olfactory receptor cells.

Front 12

Flavor

Back 12

Taste+Smell
Flavor is part taste, mostly smell.

Front 13

What are the complexities of sweetness of sucrose and fructose?

Back 13

Sucrose: take some time to detected on the tongue, and its sweetness lingers.
Fructose: Register quickly and strongly, but it also fades quickly.

Front 14

What are the percentages of super taster, normal, and non super taster?

Back 14

25%, 50%, 25%

Front 15

What is MSG?

Back 15

• Monosodium glutamate is the sodium salt of the common amino acid glutamic acid.

Front 16

How is MSG made?

Back 16

• MSG occurs naturally in many food, eg. Tomatoes and cheese.
• In 1908, a Japanese professor named Kikunae Ikeda was able to extract glutamate from seaweed broth and determined that glutamate provided the savory taste to the soup.

Front 17

Cells in our mouth is sensitive to?

Back 17

Touch
• Astringent, pucker tannins

Front 18

Taste or Gustation

Back 18

Detection of tastants

Front 19

Smell or Olfaction

Back 19

Detection of odorants

Front 20

Smell

Back 20

Odorants or odor compounds are volatile, small molecules.

Front 21

What are two pathways are odor compounds reach the olfactory receptors through?

Back 21

Orthonasal olfaction(sniffing through the nostrils)
Retronasal olfaction(while chewing and swallowing)

Front 22

Anosmia

Back 22

Inability to smell. It is estimated to affect 1 in 20 Americans. Fifty percent of adults over 80 years old have substantial smell loss.

Front 23

Specific anosmia

Back 23

Inability to smell one specific compound

Front 24

Innate taste preferences

Back 24

Dislike bitter tastes(in nature, bitterness is a common warning of poisons)
Reject irritants
Like sweetness

Front 25

Other sensations

Back 25

Astringency,
tingling, consumption of carbonated beverage
burning,
and cooling, peppermint-sensations are transmitted to the brain through the trigeminal nerve.

Front 26

Pungency

Back 26

Chemical irritation/pain
Perception of burn caused by
capsaicin(cili peppers),
piperine (black pepper)
zingerone (ginger)

Front 27

Capsaicin

Back 27

Causing a burning type of irritation
Provoke salivary flow, sweating, and tearing
Also used in some pharmaceutical products, as an external analgesic drug.

Front 28

Astringency

Back 28

The ability of some compounds to bind with proteins in the saliva.
Tannins present in some unripe fruits bund to salivary proteins causing a dry, rough, pucker, tightening sensation in the mouth.

Front 29

Cooling sensation

Back 29

EG. Peppermint, wintergreen etc.
Menthol provokes a cooling sensation (also a trigeminal stimulus);
It stimulates receptors that register cold temperatures/

Front 30

Probiotics

Back 30

Live microorganisms which when administered in adequate amounts confer a health benefit on the host.
eg. Lactobacillus and Bifidobacterium

Front 31

Food fermentation

Back 31

One of the oldest methods of food preservation;
Applied to milk, meats, and vegetables.

Front 32

Robert Hooke and A. van Leeuwenhoek

Back 32

observed microscopic organisms using a crude microscope. Late 1600s.

Front 33

Louis Pasteur

Back 33

Postulated that fermentation was a biological process. He discovered the role of microbes in alcoholic fermentation.

Front 34

What are advantages of food fermentations:

Back 34

-Better keeping qualities than original raw ingredients
-Desirable/pleasing sensory qualities: taste, smell, texture, carbonation
Increased food variety
Products can be more nutritious(e.g.. B vitamin increases), decrease of toxic components(e.g. cyanogens in cassava root)

Front 35

Baker's yeast

Back 35

Saccharomyces Cerevisiae

Front 36

Lactic Acid Bacteria(LAB)

Back 36

eg. Lactococcus lactis
Streptococcus thermopilus

Front 37

What are the different kinds of bacteria?

Back 37

Bacillus(plurak bacilli), rod shape
Coccus(plural cocci), spherical
Spirillum
Strptococcus
Staphylococcus

Front 38

What are differences between yeasts and molds?

Back 38

Yeasts are unicellular fungi.
Molds are multicellular fungi composed of threadlike filaments called hyphae.

Front 39

What are the most common molds found in cheese?

Back 39

Penicillium app.

Front 40

How does bacterial multiply?

Back 40

Binary Fission

Front 41

Spoilage is affected by ?

Back 41

Intrinsic factors: food PH, water, and other nutrients.
Extrinsic factors: temperature; air/gases; presence of other bacteria

Front 42

Causes for food deterioration:

Back 42

Microbial Spoilage
Chemical reactions(lipid oxidation)
Enzymatic reactions(enzymatic browning)
Loss of water, germination, sprouting

Front 43

How to prevent food deterioration?

Back 43

Adequate food processing and preservation
Appropriate packaging
Appropriate food storage
Food additives(preservatives)

Front 44

What are advantages of food additives- preservatives?

Back 44

Slow or prevent changes in cold, flavor, or texture
Delay lipid oxidation(antioxidants)
Maintain freshness

Front 45

What are food borne illness?

Back 45

It is caused by consuming contaminated foods or beverages.

Front 46

What is the outbreak of a food borne illness?

Back 46

It is a cluster of 2 or more cases of an illness, caused by the same agent, linked to the same food.

Front 47

Major cause of food borne illness in the Us?

Back 47

Pathogenic microorganisms

Front 48

Top 2 food borne illness in the US:

Back 48

Norovirus-the stomach bug, cause gastroenteritis
Salmonella-• Caused by recycling animals by products as feed for the next generation of animals, and by crowding the animals together in very close confinement.
• Salmonella often have no obvious effect on the animal carriers, but in humans can cause diarrhea and chronic infection in other parts of the body.

Front 49

What is the leading cause of food borne bacterial illness in humans?

Back 49

Salmonella.
Avoid raw or uncooked eggs.

Front 50

What are some symptoms of Salmonella?

Back 50

Develop fever, diarrhea, cramps.

Front 51

Norovirus

Back 51

Causes gastroenteritis
Commonly referred to as stomach flu
Can spread from person to person.

Front 52

Which kind of common bacterium found on the skin and in the nose interior of 25-30% of healthy people?

Back 52

Staphylococcus aureus
Can produce enterotoxins(act on tissues of the gut)

Front 53

Can S. aureus be destroyed by cooking>

Back 53

No

Front 54

Major causes of food borne illnesses

Back 54

Improper food handling
Improper cooking/ or reheating/ cooling
Food handling by infected employees
Poor personal hygiene
Cross contamination

Front 55

Who is the father of modern toxicology?

Back 55

Paracesus is credited as saying that the dose makes the poison.
The foundation of toxicology.

Front 56

What is toxicology?

Back 56

The study of the adverse effects of chemical, physical, and biological agents on living organisms and ecosystem.

Front 57

Potential sources of toxicants in food

Back 57

Nutrients
Naturally occurring toxic compounds
Contaminants
Chemicals intentionally added to food
Chemicals formed during food preparation or processing

Front 58

What are effects of overconsumption of Vitamin A?

Back 58

birth defects, hair loss, skin disorders, bone pain, fractures.

Front 59

How to prevent?

Back 59

Limit high consumption of vitamin A rich foods (such as liver)
Avoid megadose vitamin supplements

Front 60

Methyl Mercury

Back 60

It is toxic to the nervous system

Front 61

Predatory fish

Back 61

swordfish, king mackerel canned white, albacore

Front 62

Food safety
Food Defense
Food Terrorism

Back 62

Assurance that food will not cause harm to the consumer
Targets the intentional contamination of foods
An act or threat of deliberate contamination of food for the purpose of causing injury or death to civilian populations and disruption of social, economic or political stability.