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Flashcards in Chapter 6 Deck (101)
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1
Q

Color– color is what our __ ___ when ___ ___ strikes an ___.

-function of the ____ of the light reflected by the ___ of the ___.

A
eyes perceive
visible light 
object
wavelengths
cones
retine
2
Q

Cones are sensitive to ___, ___, or ___ color.

A

red, green or blue

3
Q

Lightness and darkness are registered in the ___.

A

rods

4
Q

Light striking an object can be ___, ___, or ____.

A

absorbed, reflected or transmitted

5
Q

Transmitted means goes ___.

Reflected ___ ___.

A

through

bounces back

6
Q

Visible light occurs between the wavelengths ___ and ___ in the ___ ___.

A

380nm and 780nm

electromagnetic spectrum

7
Q

Food reflects a variety of ____, which determines the ___ that we perceive.

-Ability to see many different shades of a certain color due to the fact that the ___ types of ___ overlap in their ___ to color.

A
wavelengths
color
three
cones
sensitivity
8
Q

Color can be classified according to its ___, ___ and ___.

A

hue
chroma
intensity

9
Q

Color can be classified according to ___ qualities:

  • ____ – actual color name. (__, ___, ___)
  • ____ – clarity and purity of color. (___)
  • ___ – degree of lightness or darkness.
A

3
hue (red, blue, green)
chroma (saturation)
intensity

10
Q

___ of ___ also affected by light distribution.

A

Surface of foods

11
Q

Color of food is due to ____ molecules.

A

pigment

12
Q

There are primarily ___ different kinds of pigment molecules in food:

  1. ______ - plants
  2. ____ – plants
    Anthocyanins, anthoxanthins, betalains
  3. _____ - plants
  4. _____– animals
A
4
Chlorophylls
Phenolics
Carotenoids
Myoglobin
13
Q

_____ can derive pigmented compounds from plant foods that they eat.

A

Animals

14
Q

Myoglobin is a ___ ___ with an ___ containing a ____ group called ___ (iron porphyrin ring).

  • Responsible for ___ ___ in ___ tissue.
  • Ultimately responsible for the ___ color of muscle foods.
A
globular
protein
iron
prosthetic
heme 
storing oxygen
muscle
reddish
15
Q

Myoglobin: Can bind ___ because of the ___ structure of ___ and because of the ___.

A

oxygen
tertiary
globin
heme

16
Q

Myoglobin

  • _____ polypeptide
  • ___ and ___
  • ______________ ring
  • __ ___ units
  • ___ in center – can bond to any atom able to donate electrons
A
Single
Globin and heme
iron porphyrin 
4 pyrrole
Fe
17
Q

In living animals, myoglobin ____ oxygen. Upon ____, this no longer happens.

A

stores

slaughter

18
Q

Slaughter:

  • Meat exposed to oxygen – ___ ____
  • Continued exposure – oxidation – ___/___
  • Nitrate cured – ___ ____
A

bright red
grey/brownish
pink color

19
Q

Whether or not myoglobin is ____ , the ____ state of the ___, and _____ of the ___ molecule all contribute to different ____ of meat.

A
oxygenated
oxidation
iron
denaturation
globin 
colors
20
Q

Also, the ___ can be nitroslyated through ___, or bonded with ____ due to ____ action, which will affect the ___.

A
heme
curing
sulfur
bacterial 
color
21
Q

Heat and meat color:
Appearance changes in __ ways:
-____ denaturation (~___ degrees F)
-____ denaturation (~___ degrees F)

A

2
Myosin 120
myoglobin 140

22
Q
Judging doneness by color:
-Rare – \_\_ \_\_\_
-Medium – \_\_\_\_
-Well – \_\_\_\_\_\_
Can be \_\_\_\_\_
A

red juices
pink
clear
misleading

23
Q

The color of fruits and vegetables is due to the ___ major groups of ____ compounds:

  • _____
  • _____
  • _____
A
three
pigment
Phenolics
Carotenoids
chlorophylls.
24
Q

All pigment compounds contain ___ ___ ___.
(_______)

  • This allows for ___ ___ which in turn produces ___.
  • ______ ____ are spread across the atoms.
  • Their ____ across carbon-to-carbon bonds gives ____.
A
conjugated double bonds
C=C=C=C
electron resonance
color
-Resonance electrons
movement
color
25
Q

Phenolics:

Anthocyanins - __ ___, ___ to ___-___ in color, ____, which contain at least ___ ___ rings.

  • Valuable ___
  • Readily ___ into surroundings
  • e.g. ____
A

water soluble, purple, orange-red. flavonoids, two aromatic
antioxidant
bleed
blueberries

26
Q

Phenolics:

Anthoxanthins – ___ ___, ___ to ___ in color, ___.
-e.g. ____

A
water soluble
white
yellow
flavonoids 
cauliflower
27
Q

Phenolics:

Betalains – ____ ____, ___ to ____, ____.

  • Sensitive to ___ & ___
  • e.g. ___
A
water soluble
purple
yellow
flavonoids 
heat
light
beets
28
Q

Chlorophylls:

  • ___ soluble, ___, ____ with ___ at center plus ___ (hydrocarbon tail).
  • Chlorophyll a – ___ ___ ___
  • Chlorophyll b – ___ ___
A
Lipid
green
porphyrin Mg
phytol 
bright blue green
olive green
29
Q

Chlorophylls:

  • Susceptible to __ ___ changes during ___
  • Loss of ____ tail
  • Removal of ____ from center
A

2 chemical
cooking
hydrocarbon
Mg

30
Q

Carotenoids:

  • ___ soluble, ___ to ___, ____.
  • Absorbs ___ & ___ wavelengths
  • Relatively ___ & soluble in ___/___
  • e.g. ____
A
Lipid
orange
yellow
isoprenes
blue green
stable
fats/oils
tomatoes
31
Q

Colorant:
A ____ used as a __ ___ to impart a particular ___ to food.

  • ____ (ex: ___, ___, ___)
  • ____
A
pigment
food additive
color
natural
tumeric, annatto, paprika
synthetic
32
Q

Food, Drugs, and Cosmetics Colorants (FD&C colorant):

  • Colorants certified as ___ for use in food, drugs, and cosmetics.
  • FDA classifies all colorants as either ____ colorants or ___ colorants.
  • All FD&C are ____.
A

safe
FD&C
exempt
synthetic

33
Q

Dyes: ___ soluble ___ used to ____ ___ food products.

-e.g. ____

A
Water
chemicals
color
entire
lollipops
34
Q

Lakes: __ pigments used to ___ the ____ of foods or __ ___ products.

-e.g. ____

A
Precipitated
color
surface
fat based 
chocolates
35
Q

Exempt Colorants:

  • These are generally of ____ origin such as ___ and __ ___ extracts.
  • ____ ____ – derived from the controlled heating of glucose.
A

natural
annatto
grape skin
Caramel Color

36
Q

Caramel color:

-Produces a complex of compounds due to the ___ ____.

A

caramelization reaction

37
Q

Cochineal Extract:

  • Formerly exempt as of ___ ___.
  • Derived from ___ ____.
  • Red color is due to ___ ___, which is a __ ___.
  • Used in ____, marinades, ___, ____, pie fillings, etc.
A
Jan 2011 
cochineal insects
carminic acid
phenolic acid
beverages
cookies
desserts
38
Q

Flavor: property of __ ___ and ___ ___ of the human body.

A

food material

receptor mechanisms

39
Q

Flavor involves both ___ and ____ as well as other ____ factors all perceived by ____ sensors in our body.

A

taste
odor
sensory
physicochemical

40
Q

Flavor: four basic tastes through taste receptors on the tongue.

  • ____
  • ___
  • ___
  • ____
A

sweet
salty
sour
bitter

41
Q

Flavor: A ___ taste sensation has been described as ____. (past ___ years)

-Some have suggested that astringency is also a ____— not a ____, it’s a _____.

A
fifth
UMAMI (20)
taste
flavor
sensation
42
Q

Chemical reaction takes place between molecules in ___ and ___ buds.

  • This sends a ___ signal to the ___ that distinguishes the ___.
  • ___ ___ sensitive to ___/___
A
food and taste
nervous 
brain
taste
mouth cells 
touch/irritatoin
43
Q

-____ is more complicated and not as well understood as ____.

  • Thousands of odor compounds are sensed by ____ receptors in the ___ ___.
  • ___ ___ are volatile
  • ___ detection is much ____ than taste detection. If something stinks, its way worse than if something tastes bad.
A
Odor
taste
olfactory
nasal cavity
aroma chemicals
odor
more
44
Q

Compounds that are sensed as taste are ___ ___.

-___, ___, ___, and ____ compounds contain hydrophilic functional groups.

A

water soluble

Sour, salty, bitter and sweet

45
Q

-___ is primarily associated with acids

A

sour

46
Q
  • ____ with salts
A

salty

47
Q

-___ with sugars

A

sweet

48
Q

-____ with a variety of specific compounds such as ____. In ___ and ___.

A

bitter
quinine
coffee
chocolate

49
Q

Umami is associated with __ ___ such as __ ___ and ___ ___. (____)

A

5’-nucleotides
inosine monophosphate
monosodium glutamate (MSG)

50
Q

MSG:

  • Active portion is __ ___
  • Lend added dimension of ___ to foods (___, ____)
A

glutamic acid
flavor
savory
brothy

51
Q

MSG:
First coined in 1908, skepticism continued until ___
-Concluded animals do have ___ ___ for MSG
-MSG blamed for “___ __ ___”

A

2001
taste receptor
“Chinese restaurant syndrome”

52
Q

Astringency:

  • Neither ___ nor ___ but a ___ sensation.
  • The most well recognized astringent compounds are ____.
A

taste nor aroma
tactile
tannins

53
Q

Tannins bind with ___ in saliva.

  • Responsible for the ___ ____ effect of some fruits such as cranberries.
  • Also important in the taste __ ___
A

proteins
saliva
lip puckering
red wine

54
Q

Pungency- the sensation of “___ ___” in the mouth.

  • Due to ____ compounds in ____ ____ such as horseradish and especially hot chili peppers.
  • Pungent molecules cause the _____ which varies in ___ and ____.
A
"spicy heat"
mouth
chemical
cruciferous 
vegetables 
sensation
intensity 
duration
55
Q

Pungency:

The specific compound in hot ____.

  • Measured using an _____ (based on ___ ___ sensations) method developed by a scientist named ___.
  • Thus the term Scoville heat unit (___).
  • Low heat chilies: ___-___ Shu
  • High heat chilies: _____ Shu
A
Capsaicinoids
organoleptic
human sensory
Scoville
Shu
200 – 2,500
70,000
56
Q

More recently, ____ methods (___) have replaced the ____ system because they are more ____.

A

instrumental
HPLC
Scoville
reliable

57
Q

Cooling Sensation:

  • The ___ of ___(____) is sensation of coolness in the mouth.
  • Cooling sensation is characterized by the most notable compound responsible for it – ___, a ___ ___.
  • Generates ___ __ and ____.
  • Used as flavor in ___, baked goods, __ ___, candy.
A
opposite
heat 
pungency
menthol, a cyclic alcohol
minty flavor and aroma
gum
ice cream
58
Q

Most foods have much different flavors in their ___ and ___states.

-Cooking process has a profound effect on ___ and ____.

A

raw
cooked
meat
bread

59
Q

Bread:

  • _____ reaction
  • _____ contributes to flavor and aroma.
    • Tends to be lost quickly due to its ____.
    • This is why the aroma of day old bread is not as pleasant as freshly baked bread.

-Production of ___ during ___ ___.

A
maillard 
Pyrazine
volatility
alcohols
yeast fermentation
60
Q

Flavor of cooked ____ is highly complicated.

  • Involves ____ products as well as ___ __, ___, ___, and ___generated during the cooking process.
  • These are products of degradation of ___, ___ and other components of the ___ cells.
A
meat
maillard
amino acids, peptides, nucleotides and volatiles
protein
lipid
muscle
61
Q

Food ____ isolate and develop flavor compounds and additives.

A

flavorists

62
Q

Process and Reaction Flavors:

Produced by ____ mixtures of ingredients

  • ___ flavors, ___ oils, ___, ____ flavors, oleoresins, process flavors, reaction flavors.
  • ____ extract– 13.35 g vanilla bean/gl OF ____. No more than ___% alcohol. No ___.
  • ____ imitation– ___ by products. chemicals.
A
heating
Artificial
essential
extracts
natural
VANILLA
alcohol 
35
sugar
VANILLA
wood
63
Q

_____ Flavor produced through chemical synthesis

A

artificial

64
Q

Essential Oil obtained from ___ matter by ___ ___, retaining the characteristic ___; a concentrated ___ flavor extractive

A

plant
steam distillation
flavor
natural

65
Q

_____- Flavor obtained through the use of alcohol as a solvent

A

extract

66
Q

______ _____ -Flavor obtained from natural sources

A

natural flavor

67
Q

-___ ___: The dominant, initial aromatic flavor of a substance

A

top note

68
Q

Producing Food Flavors:

  • Reaction flavors are generated under _____ conditions for the purpose of producing ___ ___ ___.
  • The process usually involves ___ ___ that produce appropriate __ ___.
  • The targeted predominate flavor characteristic is called the __ __.
  • e.g. Producing a ___ ____ flavor.
A
controlled
food
flavor 
additives 
combining
precursors
aroma 
compounds
top note
cheese process
69
Q

Enzyme-Produced Flavors:

  • Many flavor additives are generated by ___ or ____ processes.
  • e.g. ___ to develop cooked meat flavor
  • ____ is added to meat and heated and held at optimal temp for enzyme.
  • This ___ the meat and then heated to ____ the enzyme.
  • Can be concentrated further to produced “___” notes.
A
enzyme
fermentation 
Enzymes
Protease
liquefies
deactivate 
"cooked"
70
Q

Enzyme-Produced Flavors:

  • Enzymes also responsible for ___ produced in ___ ___ foods.
  • ___, ___, ___, ___ ___.
A
flavors
naturally
fermented 
chocolate
cheese
coffee
hot sauce
71
Q

Enzyme-Produced Flavors:

  • Enzymes can be ___ from ___, ____ and ____ that are grown ____.
  • Different flavors that result from yeast fermentation depends on ___ ___, ___ ___, and ____ conditions.
  • Used in ___ and ____ industries.
A
harvested
bacteria
yeasts
molds
industrially
growth medium
yeast strain
fermentation
brewing
baking
72
Q

Enzyme-Produced Flavors:

  • ___ ___ to produce baked bread flavors.
  • Requires the breakdown of the yeast to remove ___ ___ material and yield __ __ extracts.
A

Yeast fermentation
yeast cellular
pure flavor

73
Q

______ – a substance that has a flavor of its own at the level at which it is used in a food.
e.g. ____

A

flavoring

vanilla

74
Q

____ ____– do not impart flavor themselves, but intensifies the flavors that are naturally present or added to foods.
e.g. ____

A

flavor enhancers

salt

75
Q

Flavor enhancers:

-_____ ____ – A protein breakdown product obtained by chemical or enzymatic action.

  • Generates ___, ___ ___, etc.
  • These compounds provide ____, ___ ___, or ___ enhancement.
  • ___ ___ ___ (__): Made from soy and is used as an extender or flavoring in meat and dairy products.
A
protein hydrolysate
peptides, amino acids
flavor
nutritional value
flavor
Hydrolyzed vegetable protein
HVP
76
Q

Flavor encapsulation– applied to flavors to offer ___, ____, and ___ ___.

-Involves the ___ of ___ compounds.
Provides ___ ___ from high heat, acid, oxygen, thus making them ____ during ____.
Used in the food industry to aid in ___, ____, ___ ____ or flavor ____.

A
stability
convenience
timed release
coating
flavor
temporary
protection
stable
storage
mixing
distribution
flavor incorporation
stability
77
Q

___ ___ – unwanted flavor development in foods due to internal chemical changes.

  • Different from ___ ___ normally associated with the food product.
  • _____ - a fishy off-flavor in dairy products.
  • ____ - a rotting off-flavor.
A

off flavors
characteristic flavors
trimethylamines
putrescene

78
Q

____ – result from external contamination from the environment during processing, distribution or storage.

These compounds can contribute to a __ ___ at very ___ ___.

A

taint
desirable flavor
low concentrations

79
Q

Flavor Degradation Processes:

  1. ___ ____- due to the release of short chain free fatty acids.
    - Caused by ___ and ___.
  2. ____ ____– due to the oxidation of ___ ___ that results in the production of volatile ____, -___, ___ and ____.
    - Caused in part by ___ and ___.
A
hydrolytic rancidity 
heat
lipase
oxidative rancidity
unsaturated fat
aldehydes, ketones, alcohols, acids
heat 
light
80
Q

___ ___ ___: Occurs in reheated meat products resulting in an unpleasant, stale taste.

  • Due to the ___ of ____ in ___ ___.
  • ____ is more susceptible than ___, ___, than ___.
  • Can be prevented by using ___ ___, ___, and ____.
A
Warmed over flavors (WOF_
oxidation
phospholipids
cell membranes
pork beef, turkey, chicken
controlled heating, reheating, antioxidants
81
Q

Food texture:

Refers to the perception of food ___ when a food is held by the fingers, pushed by the tongue against the palate or chewed by the teeth.

-_____: is related to texture as it encompasses the sensations experienced during the mastication of food products.

A

structure

mouthfeel

82
Q

Measuring food texture:

  • Different devices have been developed to obtain __ ___ of ____.
  • ___ ____ ____.
A

objective measure
texture
human sensory panels

83
Q

____ is often classified by the objective measures that can be made:

  • Microscopic & macroscopic ____.
  • Resistance to ___ ___ (___ ___)
  • Resistance to _____.
  • Resistance to ____ etc.
A
texture
structure
cutting force (shear force)
deformation
flow
84
Q

____ is the specific study of the flow of matter in response to applied force.

  • Tells how a ___ ___ will ___.
  • How a ___ will be ___ by the ___.
  • How ___ it takes for the __ ___ to be ___ from the ___.
A
Rheology
fluid food
flow
fluid
sensed 
tongue
long
fluid food
cleared palate
85
Q

____ is the resistance to flow.

  • ___ have low viscosity whereas ____ foods have high viscosity.
  • Low viscosity- ____
  • High viscosity- ___
A
viscosity 
fluids
semisolid
milk
honey
86
Q

Solid foods do not generally ___, but can be ____ or ____ as indications of ___ ____.

A

flow
deformed
sheared
textural properties

87
Q

Texture Parameters for Solid/Semisolid Foods:

Cohesiveness/chewiness: ____ vs ____ vs ____

Fracturability: ____ at which a ___ food ___

A
tender 
chewy 
tough
force
solid 
splits
88
Q

Texture Parameters for Solid/Semisolid Foods:
Hardness: ____ vs ___ vs ____

Springiness – elastic: When ___ is ____, item returns to ____ shape

Springiness- plastic: Force results in an ____ that does not ___ ___

A
soft
firm
hard
force
removed
original 
impression
spring back
89
Q

Ingredients that can be incorporated into food products to influence texture are called ___ ___.

  • Increase ___
  • Promote ___
  • Increase ____ by __ ___
  • Stabilize ___
A
texturizing agents
viscosity
gelation
firmness
water binding
emulsions
90
Q

___ ___ ____– moisture of food and manner which it is chemically positioned has a great influence on texture

  • More __ ___ (___ __ ___) , more ___ and ___.
  • ___ water activity foods having a __ ___ texture.
  • Low water activity foods tend to be ___ and ___.
A
water based systems
free water (high water activity)
tender 
moist
intermediate 
dry firm
hard crisp
91
Q

___ ___ ___– the influence of fat on texture is primarily derived from its ___ form and __ ___, which can contribute to a smooth, creamy texture.

e.g. The influence of __ ___ on the texture of __.

A
Fat based systems
crystalline
melting point
cocoa butter
chocolate
92
Q

Chemistry of texturizing agents:

  • Primarily ___, ___ ___, and ___, usually of ____ origin, such as ___ and ___ ___.
  • Provide ____ by way of their ability to form __ of ___ ___.
A

polysaccharides, vegetable gums, proteins, animal, collagen, whey protein
functionality
gels
increase viscosity

93
Q

Polysaccharides: Increase the ____ and apparent ____ of ____ products.

-Carrageenan in chocolate milk creates __ ___ that breaks when the milk is ___.

  • Form ___ that provide essential functionality.
    • ___ in ____ manufacture.
A
viscosity
richness
fluid 
weak gel 
poured 
gels
pectin jelly
94
Q

Fat Replacers – generally classified as either a ___ ___ or ___ ___.

A

fat substitute

fat mimetic

95
Q

___ ____– have the same physical properties as a fat and replicate fat functions.
e.g. _____

A

fat substitute

olestra

96
Q

____ ____ - do not have all of the essential character such as heat transfer or flavor carrier, but does provide textural similarities.

-Accomplished the combination of ____ such as ___ or ___ ___ and ____.

A
fat mimetics
polymers
starch
vegetable gums
water
97
Q

Sugars: Reduce the ability for ___ ___ or ___ ____.

-Increases _____ without forming ___.

A

starch gelatinizaton
protein gelation
viscosity
gel

98
Q

Gelatin- is a ____ agent derived from ___ when the tropocollagen superhelix is degraded by ___, ___, or ___.

A

texturizing
collagen
heat
alkali acid

99
Q

Gelatin is the dried product of ___ ___, which forms a __ –(__ ___) when added to __ ___.

  • When cooled becomes more ___, eventually forming a ___ ___ ___.
  • The gel is stabilized by __ __ at ___ zones.
  • Allows water to be trapped within the ___ ___ of the gel network.
A
collagen
degradation
sol (partial solid) hot water
viscous
3 dimensional gel
noncovalent bonds
junction
open portions
100
Q

Meat tenderization can be achieved to a degree by reducing the strength of ___ through a similar degradation of the tropocollagen molecule with the addition of ___ and ____ such as ___ ___ and ___.

A
collagen
heat 
acids
lemon juice 
vinegar
101
Q

Commercial meat tenderizers contain ___, which degrades both ___ and ___ proteins.

A

protease
collagen
myofibrillar