This preview shows page 1. Sign up to view the full content.
Unformatted text preview: flavors Destruction of nutrients Iron and copper increase oxidation by acting as catalysts Free radicals, peroxides, reactive oxygen species Constituents of Foods
Oxidants and Antioxidants The Good Guys Important food additives Reduce/Inhibit damage from oxygen Inhibit enzymes Improve color and flavor of many foods Many of the natural colors are also antioxidants BHA, BHT, sulfites, Vitamins A, E, C Many, many others Flavor
Flavor = Taste + Aroma 4 tastes : sweet, sour, bitter, salty A 5th taste? .....…umami (taste “sensation”) Not all scientists are convinced that umami is a unique
Some say the sensation caused by umami is simply a
taste enhancer Numerous odors (volatile, aroma-active
compounds) What Do you Taste and Where? Taste Areas on the Human Tongue Flavor Flavor is difficult to measure Usually use humans as "instruments"
Taste panels Many things influence perception Light, temperature, presentation, ambiance,
accompanying foods, drink, song, dance…..you
get the point. Gas and Liquid chromatography Instruments that measure compounds
responsible for taste or aroma….then compared
to human “instruments Taste Taste panels Effective testing-deals with objective facts Descriptive testing- evaluate products by rating
the intensity of various characteristics on a scale Affective testing- subjective facts, preference Taste Tests
Types of taste tests: Triangle test - for detecting differences 3 samples given: 2 are the same, one different Duo-trio test – for detecting differences 3 samples
first is control followed by two others ,one will be the same as the
control determine difference. Paired comparison - only 2 samples given Panelists must determine if the samples are different Rank – place samples in order of preference Numerical rating: best to worst Taste Panels Must control conditions carefully Train the panelists (teach them characteristic tastes and
aromas of a product) Proper environment (light...
View Full Document
This document was uploaded on 02/01/2014.
- Spring '14