02-Sensory - Sensory Science & The Perception of Food 1...

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1 Sensory Science The Perception of Food
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2 Sensory Science What is it? Sensory Quality Factors • Appearance • Flavor • Texture Sensory Attributes of Foods • Appearance • Flavor – Aroma/Odor/Smell – Gustation/Taste – Astringency – Trigeminal senses (Pain/ Irritation/ Temperature) • Texture
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3 Vision: Appearance. Surface structure, Color, shape The color world is a 3 dimensional space, Like an xyz space in math
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4 Chemical Senses • Smell • Taste • Astringency (tactile sensation) • Pungency (Pain/ Irritation) Flavor : the combined sensation perceived via the chemical senses (taste, smell, trigeminal nerve) from a product in the mouth Smell + Taste + others Flavor Taste
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5 Olfaction (smell) Aroma (odor): the olfactory sensation perceived when volatile chemicals are sniffed through the nose As many as ~10,000 different odors can be detected Physiology of Olfactory System that Recognizes more10,000 Different Odors Odor molecules enter the sinuses through the nostrils or the back of the throat. At the top of the sinus, receptor nerve cells bind scent compounds, neurons fire a message to brain’s olfactory bulb where signals are deciphered. American Scientist (Nov- Dec, 2004) Physiology of Olfactory System that Recognizes more than 10,000 Different Odors According to Axel and Buck, Nobel Prize laureates : Binding of odorants to protein receptors on cell surface in the nose causes electrical signals sent first to brain’s olfactory bulb and then to parts of the brain controlling thought and emotion. Aroma Classification According to Foods Group 1 : Aroma carried mainly by one or two compounds Examples: Mushroom: 1-octen-3-ol Banana: isopentyl acetate Vanilla: vanillin Group 2 : Several compounds with one creating typical Aroma Examples: Potato (cooked) Tomato Apple Butter Blue cheese
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6 Aroma Classification According to Foods Group 3 : Large number of compounds can simulate natural aroma. Most foods fall into this group. Food aromas derived from thermal processes, or in combination with fermentation, examples: roasted coffee, processed meat, tea, bread Experts are still able to mix individual compounds which can reproduce the food aroma Group 4 : Aroma cannot be reproduced even with a large number of compounds. Example: Strawberry: over 300 compounds identified.
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02-Sensory - Sensory Science & The Perception of Food 1...

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