Lecture+Four - LectureFour Organoleptics Palatability The...

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    Lecture Four Organoleptics
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    Palatability The quality of being acceptable to the palate. The food must be agreeable to the individual’s taste. The state of enjoyment of food. The most important factor in individual food choice.
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Human Evaluation of a New Food How does it look? Smell? Later………. . Taste feel
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    Sensory evaluation of food Organoleptics—evaluation of food using the senses. Taste, smell, sight, touch, hearing
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Sight First response to food Color, shape, form Presence of perceived defects
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Food Manufacturing Colors
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Which would you rather see on your  plate?
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Or this?
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When you eat…… Mouthful of food is masticated (chewed) Mixes with saliva Stimulates gustatory cells to initiate taste
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Taste Taste receptors in the papillae on the tongue distinguish Sour—H+ concentration in acid containing foods Salty—Na+ concentration found in salts, predominantly NaCl Bitter-phenols, theobromine, caffeine, theine Sweet—molecular configuration of hexose ring
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Average person has 10,000 taste  buds
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Located on Tongue Soft palate Esophagus epiglottis
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Salt Biologically: major extracellular cation Brine = salty water (1-6 cups salt/gallon water) Foods preserved in brine Diffusion of some of extracellular Na to intracellular space Increases protein’s ability to hold water seasoned, moister product, may also be more tender Ex. Deli meats.
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Umami 5 th taste -enhances the flavor of foods -glutamic acid (aji-no-moto) essence of taste or at the origin of flavor -5 1 ribonucleotides disodium 5 1 inosinate (IMP) disodium 5 1 guanylate (GMP)
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Sources of glutamate Parmesan cheese Tomatoes Mushrooms Seaweed Addition of these foods as ingredients adds flavor to a recipe
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Lecture+Four - LectureFour Organoleptics Palatability The...

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