FInal Exam

Sorbate, active in salt form, used to inhibit mold growth and benzoate, active in free acid form, used to inhibit bacterial growth.

Melted will taste sweeter since the cold from the frozen ice cream will numb taste buds and lessen the sweetness sensation.

Lactic acid is made from the fermentation of sucrose, potato starch, etc. and is doesn’t originate from dairy products. Lactose is the sugar found in dairy products that breaks down into galactose and glucose. It is the least sweet natural sweetener. Lactic acid is often found in fermented products as well as many dairy products.

• Enhance taste in desserts and confectionnaries. Subthresholds amount of sour compounds decreases saltiness). Vinegar gives piquancy and aromatic flavors to pickles. • Inhibit enzymatic activity ex. Enzymatic browning • Inhibit microbial growth. Vinegar is used as a preservative for pickles. • Increase gel­strength in pectin­based jams and jellies • Activate antioxidant activity ex. Fumaric acid in mushrooms and rice products. • Used in processing of wine to have a stable product.

The cold will numb the taste buds temporarily to cause relief. Water does not stay in the mouth very long though so the relief will be short.

They do not. Water will temporarily inhibit enzymatic browning by restricting the amount of oxygen that comes into contact with the food item. The barrier is not present in air therefore enzymatic browning will proceed more quickly.

Usually, D amino acids taste sweet and L amino acids taste bitter. There are some exceptions such as L­ Ala which tastes sweet and D­Ala which tastes bitter.

Texturizers: thickener/thixotropic agents (gums, pectin, starch, sugars, whey protein, CMC), and emulsifying agents (mono­diglycerides, mustard powder and lecithin). Water­ Binding agents: Humectants (phosphates, polyphosphates, glycerol), anti­caking agents (silicates, cornstarch) Emulsifying agents: mono and diglycerides, mustard powder, lecithin Foaming agents: egg whites, milk powder

Aspartate and alanine

False. You Have 3 products. Two are identical. Pick the odd one out.

Preference tests are useful for the development of new products. Subjects are asked to choose the product that they prefer due to the overall taste. Tests include paired comparison, hedonic test and ranking. Difference tests are used to identify differences between products. One can identify certain attributes to a food and see if an improvement should be made. The sensory quality can be assessed. These test include simple paired comparison, scheffe paired comparison, ranking, multiple comparison, due trio, and triangle test.

Natural colors do not give as vibrant of a color, it is more susceptible to changes in heat and light so the color can vary, can add flavor to food since more must be used and is much more expensive.

Fructose is sweeter due to its 5 membered ring, vs the 6 membered ring of glucose.

In high fructose corn syrup glucose isomerase is added to regular corn syrup in order to convert glucose in fructose. Since fructose has a higher relative sweetness than glucose, the final product, in the same amounts, is sweeter than corn syrup.

False: alkaloids (caffeine, theobromine, quinine), glycosides (naringin, coniferin, sinigrin, hesperidin), and certain amino acids.

H+ions.

Acceptable Daily Intake. It is the highest amount of a compound (weight/kg of body weight) that has not caused any harmful effects in the experiment animal divided by 100.

Taste perception comes from the tongue and the nose and is interpreted by the brain to result in the overall sensation. Taste, mouthfeel and odor/olfaction play a role.

Food Colors, Incidental (pesticides, PCBs, asbestos, etc.), Intentional (Processing aids, quality enhancers and preservatives)

Sweetness comparison with sucrose (given value of 1)

only MSG

tactile sensation (astringency, texture, consistency), temperature and pain

T organic

taste, odor, mouthfeel