Flavor and Texture
Terms
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- What 2 sensory characteristics make up flavor?
- Aroma & taste
- What must first be true about a food substance for it to be tasted?
- It must be water soluble (dissolved)
- What type of functional group do sweet, sour, salty, and bitter substances have in common?
- Hydrophilic
- What are the two proposed basic tastes in addition to salty, sweet, bitter, and sour?
- Umami and astringency
-
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
-
What is this the definition of?
A savory and delicious sensation. -
Umami
(flavor potentiators help to produce this taste sensation) - Name two foods that produce a pungent sensation.
- Chilies, ginger, pepper, horseradish, mustard, garlic, onion
-
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
- What is capsaisin?
- The compound in chilies that produces the pungent sensation.
- Describe the sensation of this substance (Cool Mint Ice Breakers) and identify the substances or substances that are primarily responsible for this sensation.
-
Menthol (cyclic alcohol) or polyols
(in the case of Ice Breakers, it is the polyol Sorbitol) -
T/F
Reaction flavors are flavors produced by chemical reactions taking place under controlled conditions. -
True
(cheese production, kraut) - Reducing sugars and amines are necessary for which browning reaction?
-
Maillard reaction
(responsible for browning of meat, bread/pastry crust) - What is “a substance that does not impart its own flavor but instead enhances flavors naturally occurring in a food”?
-
Flavor potentiator or flavor enhancer
(MSG is an example) -
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) - Name one use for protein hydolysates in food manufacturing.
-
Enhance nutritive value (protein)
Add flavor - Why are some flavorings encapsulated?
- For greater stability, or timed-release, or convenience; some flavors are sensitive to heat, pH, oxygen, moisture.
- What does WOF stand for?
-
Warmed-over flavor
An unpleasant, stale taste in reheated meat - What type of reheating method will minimize WOF in meat?
- Reheating in the microwave(nitrates and antioxidants can also reduce WOF)
- The fat in food is subject to 2 types of rancidity. Name them.
-
Hydrolytic rancidity
Oxidative rancidity - Look at these two equations. Identify which type of rancidity each one represents.
-
Triglyceride + lipase enzyme è short-chain fatty acids + glycerol
(Hydrolytic rancidity)
Unsaturated Fas + heat, light, oxygen è hydroperoxides è alcohols, aldehydes, ketones
(oxidative rancidity) - Â…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
- Texture
- The study of the flow of matter in response to force.
-
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) - What aspect of water is a predictor of food texture ?
- Water activity
- What food texture is associated with a high percent of bound water and a low level of water activity?
- Hard textured foods
- What is the basis for food texturizing agents? There are several – name at least two.
-
Starch, non-starch polysaccharides, protein
(Page 169, Table 6.13) - What are the 2 main functional properties of texturizing agents?
- Viscosity and gelling
- What is the main difference between fat substitutes and fat mimetics?
- Substitutes have the same physical properties as fat whereas mimetics do not (contribute to creaminess and/or water availability without the flavor component).
- What is the traditional method for overcoming meat toughness?
- Weak acid additives: lemon juice (citric acid) or vinegar (acetic acid)
- Sugar affects texture because it along with protein and starch compete for what in the food product?
- Water