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what are food flavours?
- sensations elicited by the food materials in the mouth and the nasal cavity
- taste
- odor/smell
- mouthfeel
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what are the 3 components of food flavor?
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what is taste?
Is sensed by taste buds located on the tongue
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what is door/smell?
Is detected by the olfactory epithelium in the nasal cavity
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what is mouthfeel?
- The way that food feels in the mouth
- Has various compounds such as pain, temperature (hot, cold, warm) and tactile compounds
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what is the mechanism of flavour perception?
- Components/compounds eliciting the various flavour sensations interact with receptors located in the mouth and nasal cavity
- As a result of these interactions , responses are sent to the CNS where they are translated into the different flavour sensations that are perceived
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what are the 5 taste sensations?
- 1. Sweet
- 2. Sour
- 3. Salty
- 4. Bitter
- 5. Umami/Savory
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Where is sweet taste percieved?
Mostly located at the tip of the tongue
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Where is salty taste percieved?
To the front sides of the tongue
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Where is sour taste percieved?
To the back sides of the tongue
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Where is bitter taste percieved?
At the back of the tongue
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How do we percieve smell in the mouth?
We percieve in the olfactory epitelium which is in the upper palate of the mouth
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What is mouthfeel?
The way the food feels in the mouth and is sensed by the jaws and teeth
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How is taste percieved by the brain?
- Molecules in food interact with taste receptors in the mouth and as a result of the interactions,
- Signals are sent to the central nervous system (CNS) where they are translated into the different flavor sensations we percieve
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What is responsible for the sweet taste in foods?
- Due to electronegative elements of organic molecules (organic compounds have O or N atoms)
- An atom that is electronegative has a high tendency to attract electrons
- Ex. alcohols (glycerol, xylitol), aldehydes (cinnamic aldehyde), certain amino acids (D-histidine)
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How does enantiomerism effect the sweetness of amino acids?
D-amino acids tend to be sweeter than other amino acids
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How is the relative sweetness of sugars measured?
Sucrose is assigned an arbitrary number of 1 and other sugars are compared with sucrose on a scale known as the Relative Sweetness Scale
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Describe the tastes of L- and D-Asp-NH2
- L-Asp-NH2 is tasteless
- D-Asp-NH2 is sweet
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Describe the tastes of L- and D-glutamic acid
- L-glu is meaty
- D-glu is tasteless
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Describe the tastes of L- and D-histidine
- L-His is tasteless to bitter
- D-His is sweet
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Describe the tastes of L- and D-isoleucine
- L-Ile is bitter
- D-Ile is sweet
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Describe the tastes of L- and D-tryptophan
- L-Try is bitter
- D-Try is very sweet
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why is fructose sweeter than glucose?***
- The structure of the molecules say that the hydroxy group (OH-) separate
- More interaction between the hydroxy group (OH-) and the receptors for the fructose than glucose
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what are some examples of traditional sweetners?
- Sucrose: disaccharide of fructose + glucose
- Honey: glucose + fructose + water
- Corn syrup: hydrolyse corn starch with hydrolase or amylase
- Invert sugar: sucrose/inverted, to break down you use invertase/hydrolysys?
- Maple syrup: glucose , fructose, H20, caramel, MRP
- High fructose corn syrup
- Molasses: thick dark viscous liquid residue after sucrose has been recovered from the sugar cane (glucose, fructose, sucrose, H2O phenolic compounds)
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What is today's challenge regarding sweeteners?
- Today's challenge is to provide good tasting sugar-free products (low calorie, non-carcinogenic sweeteners)
- Examples either in use or approved for food use include - polyols (xylitol, mannitol, sorbitol, maltitol, lactitol); polydextrose, fruit juices.
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What is the criteria for selecting alternate sweeteners?
- Cariogenicity
- Sweetness equivalent
- Solubility
- Hydroscopicity
- Viscosity
- Laxitive effect
- Cost
- Heat of solution
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