Better foods through better chem

Better foods through better chem - Edited by Foxit Reader...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
1 Better Foods through Better Chemistry Chemical changes in foods Flavor Chemistry To begin Terms and definitions z Flavor is the sensation produced by a material in the mouth, perceived principally by the senses of taste and smell, and also by the general tactile and temperature receptors the general tactile and temperature receptors in the mouth. Flavor also denotes the sum of the characteristics of the material which produces that sensation. (Min, OSU) Terms and definitions z Flavor z Basic tastes (sweet, sour, salty, bitter and unami) z Factors that affect taste perception – what are some? Basic tastes z Examples of the basic tastes z Salty, different types of salt; low salt hot dogs z Sour, citric acid, malic acid z Sweet and non-nutritive sweetners z Bitter and grapefruit juice, coffee, wines Components of foods & Processing z Proteins z Carbohydrates z Lipids z Vitamins z Flavors z Colors
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
2 Flavor Compounds Formation by Maillard Reaction Reducing Sugars and α -amino acids
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

Page1 / 3

Better foods through better chem - Edited by Foxit Reader...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online