fdst_lecture_2-1 - DISCUSSION QUESTIONS: 1.

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DISCUSSION QUESTIONS: 1. How does the browning of a cut apple differ from the browning of chocolate? What is the  chemistry behind the two types of reactions? The brown of chocolate and bread crust is due to melanoidins formed by  Maillard browning reactions Browning of fresh fruits and vegetables is due to the formation of quinine  polymers from the action of the enzyme polyphenoloxidase- Oxidation/  Reduction  Enzymatic vs. unenzymatic Maillard browning rxn: reducing sugars react w/ pre-amine group (Lysine and Arginine) 2. Describe the color changes in meats and the chemical basis of these changes. Goes from red to blue b/c of oxymyoglobin  First cut its purple   red (oxygen)   brown  Chemical basis: myoglobin – purple …. Oxymyobglobin – right  metmyoglobin  Nitrosomyoglobin – keeps bologna (hot dogs) from turning red  3. What is flavor? How is it measured instrumentally?
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fdst_lecture_2-1 - DISCUSSION QUESTIONS: 1.

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