Dain, Alessia, Kwan Yi, Katherine-Smell

Dain, Alessia, Kwan Yi, Katherine-Smell - Genes odor...

Info iconThis preview shows pages 1–11. Sign up to view the full content.

View Full Document Right Arrow Icon
Three main areas: Smell Flavorants Taste Flavorants Flavorants
Background image of page 1

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

View Full DocumentRight Arrow Icon
Flavor Creativity Innovation : creating a completely new flavor (ie deodorants) Discovery : finding ways to use old flavors in new ways Duplication : duplicating flavors for a new Arctic Ice?
Background image of page 2
Background image of page 3

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

View Full DocumentRight Arrow Icon
Five basic tastes
Background image of page 4
Sourness / Tartness (acids) Acetic Acid – Vinegar Ascorbic Acid – Oranges Citric Acid – Lemon Fumaric Acid – Fruit Juice Lactic Acid – milk Malic Acid – Apple Phosphoric Acid – Cola Tartaric Acid – Grape
Background image of page 5

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

View Full DocumentRight Arrow Icon
Why is coffee bitter?
Background image of page 6
How do you process smell? 2004 Nobel Prize in medicine Discovery explains how we are able to recognize and remember over 10,000 different odors
Background image of page 7

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

View Full DocumentRight Arrow Icon
Background image of page 8
Background image of page 9

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

View Full DocumentRight Arrow Icon
Background image of page 10
Background image of page 11
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Genes odor receptor cells send signal to the brain Olfaction Chemicals Responsible for Smell Chemical Compound Aroma Diacetyl buttery Cinnamaldehyde cinnamon Ethylvanillin vanilla Methyl salicylate mint Methyl anthranilate grape Allyl hexanoate pineapple Correlation between taste/scent and color Olfactory and degustation People learn and become familiar with specific combinations of colors and tastes Flavor Creation & Color in the Food Industry V.S Flavor Creation & Color in the Food Industry Creates expectations about how a food should smell & taste Experiment: Flavor Identification Acceptability Flavor Intensity...
View Full Document

Page1 / 11

Dain, Alessia, Kwan Yi, Katherine-Smell - Genes odor...

This preview shows document pages 1 - 11. Sign up to view the full document.

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