94 Cards in this Set
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Sensory acceptability
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number one reason for food choice
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palatability
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please to the taste; provides sensory reward
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appetite
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a desire (craving) for food in general or for a specific food
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Evaluation
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to determine the significance, worth, or condition of something, usually by careful appraisal and study
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sensory evaluation
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-using all of our senses
-how we evaluate whether we enjoy a food or not
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Aesthetics
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-a pleasing appearance
-eye appeal
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Color indicators
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-ripeness
-degree of doneness
-freshness
-improve taste perceptions
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visual descriptors
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dull, transparent, glossy, turbid (cloudy), carbonated
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consistency
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-texture
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defects
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loaf of bread or cheese with mold
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Aromas/Odors
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result of volatile compounds that stimulate the olfactory center of the nervous system
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volatile compounds
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gaseous substances of low molecular weight
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retronasal olfaction
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affects perception of aroma
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orthonasal
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through the nose
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Aroma/odor impact
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-flavor
-stimulation of appetite
-detection of wholesomeness (spoiled or not)
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anorexia
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-loss of appetite
-negatively affected by odor
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ansomia
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-inability to smell
-use of flavor enhancers may increase intake associated with perceptual loss
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Gustatory
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what happens on our tongue
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taste
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recognition of volatile and nonvolatile compounds by taste buds on the tongue, palate and pharynx
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taste requires
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compound to be dissolved in liquid medium
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primary tastes
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sweet, sour, salty, bitter, savory/umami
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sweet
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sugars, glycols, alcohols, aldehydes
-everyone has same gene
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sour
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acids in food, H+ ions
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salty
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Na+ ions
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bitter
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caffeine, theobromine, phenolic compounds, alkaloids
-many genes related to bitterness
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savory/umami
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amino acids
-rich flavors
-ex. parmesan cheese, soy sauce, anchovies, mushrooms
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Concentration
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-the least amount of a substance that must be present to stimulate a response=threshold level
-taste fatigue-->cannot differentiate between higher level of flavor (extremely sweet)
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temperature
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most intense taste @ room temp
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warmer=
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sweeter
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increase temp=
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increase sweetness
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lower temp=
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increase saltiness
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Affect of aging on taste
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tastebuds lose abilities; less intense taste
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Tactile descriptors of food
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Consistency (chewiness, thick or thin), geometric properties (sandy, gritty), astringency (puckery mouthfeel)
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chemesthesis
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sensation of heating or cooling from food(hot peppers, cool mints)
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responsible compounds for chemesthesis
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-eugenol, piperine, capsaicin, gingerol, menthol
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flavor
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the combined sensory perception of aromas, taste, and mouthfeel.
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75%
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Percent that aromas plays in flavor
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consistency of food
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texture/viscosity
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fat content of food
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lingers longer than a lower fat food
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health status of individual
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foods don't taste as intense when sick
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auditory characteristics of food
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-no carbonation in soda=not fresh
-expectation
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Supplemental reading
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-Non-tasters ate more of the bitter vegetables (broccoli and more vegetables overall)
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Separation technique for supplemental reading
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taster or nontaster based on ability to taste .56 mmol/L soln of PROP
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bitter vegetables of supplemental reading
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black olives, raw broccoli, cucumbers
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sweet vegetables in supplemental reading
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carrots, red bell peppers
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Top notes
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-first impressions
-don't perceive for long, but big impact (citrus, herbs, spices)
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mid-notes
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-more subtle than top-notes, but longer perception on palate
-savory: umami, dairy, meat, salty
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low notes
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-primary tastes most predominant
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Finish (aftertaste)
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-what remains after swallowing
-bitterness, pungent aromas
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palate
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-"the complex of smell, taste and touch receptors that contribute to a person's ability to recognize and appreciate flavors"
-"the range of an individual's recognition and appreciation of flavors"
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flavor balance
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Western cuisines and eastern cuisines
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Western Cuisine
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salt, sweet and sour
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Eastern Cuisine
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hot, sour, salty, sweet
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salt
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salty foods such as anchovies, cheese, bacon, soy sauce & olives
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sweet
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honey, molasses, maple syrup, carmelized onions, balsamic vinegar
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sour
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lemon/lime juice, vinegar
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sodium reduction
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Dietary guidelines recommend ____ ____ by all americans
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tips for reducing sodium intake
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-create depth in food flavors by adding more spices
-avoid processed foods/reduce
-taste foods at table before adding salt
-adding a little acid (lemon juice/vinegar) can amplify salt taste in foods
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Sensory evaluation
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a science based discipline used to measure, analyze, and interpret reactions to those characteristics of food as they are perceived by our senses
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Subjective food evaluation
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use of people's responses to foods based on sensory experience
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objective food evaluation
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use lab instruments to measure sensory characteristics
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analytical tests
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subject evaluates differences between products
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Trained panelists
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very sensitive to flavors and odors
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Discrimination testing
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ask panelist if products are different from each other?
-forced choice or paired comparison test
-triangle test, duo-trio test
-ranking--rank intensity
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descriptive analysis
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how are food products different?
-describe flavor profile and identify perceived differences in intensity
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Affective Tests
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evaluate individual preferences
– Use panels:
– Hedonic scales:
– Ranking tests:
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Best facility characteristics
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-no odors, uniform lighting, low noise, lighting
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Panelists
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- no colds
- no gum
- no food 1 hour prior to testing
- non-smokers
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sample characteristics
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-same size
-same portion
-same freshness
-same temp
-same container
-random coding
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Quantitative food evaluation
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-measurement of food quality that seeks to mimic five senses
-reduces subjectivity (bias)
-less costly
-can compare to subjective tests
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physical tests
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measure certain observable aspects of food including size, shape, weight, volume, density, moisture, texture, and viscosity
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Warner-bratzler shear press
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Measures meat and baked products to determine tenderness.Less force= more tender
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refractometer
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measures concentration of organic compounds by passing light through solution
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Chemical Tests
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Can measure nutrient and non-nutrients components in food
pH meter for acidity or alkalinity
Chromatography can identify flavor components, fatty acid profiles
Fehling Tests to measure the presence of sugars
responsible for browning reactions
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USDA
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US dept. of agriculture
-Agricultural Research Service (ARS)
-chemical analysis of foods
-collects information about food composition from manufacturers
-online data base
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impact of processing
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highly processed bears little resemblance to original ingredients and loses more nutritional value w/added processing
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water content by weight
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Human body: 50-75%
Food:
-fruits/vegetables-70-95%
-meats-70%
-low moisture foods-2-4%
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importance of water in food preparation
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-heat induction medium
-extracting flavor compounds
-cleaning food
-maintaining sensory acceptability
-removing water extends shelf life
-changes sensory experience
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Polar substances dissolved by water
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carbohydrates and proteins
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specific heat of water
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heat required to raise 1 g of water, 1 degree C
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freezing point of water
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32 degrees F
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sublimation
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water vaper w/out ice melting
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sumblimation consequence on food
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-freezer burn
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boiling point of water
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212 degrees F
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boiling point
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when vapor pressure of steam just exceeds atmospheric pressure
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vapor pressure
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measure of liquids readiness to vaporize or evaporate into a gas
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factors that affect rate of evaporation
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-temp
-humidity
-surface area
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Effect of elevation on BP
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Increase elevation, decrease BP
-500 ft, decrease BP by 1 degree C
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Free water
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-can be separated from foods
-can act as a solvent
-acts as pure water
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bound water
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-part of structure of large molecules
-difficult to remove
-doesn't easily freeze
-reduced water activity in foods without more bound water
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water activity
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a measure of the amount of free water in a food; ranges from 0-1.
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Water activity in relation to perishability
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Increase water activity, increase microbial growth
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Ways to reduce water activity
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Drying, adding solutes to bind water, freezing
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water quality
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determined by presence of mineral salts
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NUTR 211 exam 1