Olfactory Cells

16 million odors

-Papillae of the tongue

-Soft Palate

-Pharynx

-Epiglottis

-Larynx

-Upper third of the esophagus

9,000-10,000 total taste buds

Substances must be dissolved to be tasted.

Only 5 receptors are present on tongue so most flavor comes from the odor of food.

1. Sweet

2. Salt

3. Sour

4. Bitter

5. Umami

Sometimes Lipids

Alcohols, certain amino acids, aldehydes and sugars.

Molecules must fit sweentness receptors. Sweetening power of sugars varies (fructose is sweeter than sucrose)

Increasing tempurature increases the response to sweet and decreases the response to salty and bitter. 

Higher temp=sweeter

Lower temp=bitter (Cold coffee)

- may reduce acid tartness

- at sub-threshold concentrations may increase the sweetness of sucrose

Used to measure the intensity of a taste or aroma

Rank Test score or scale with a descriptive term

The change 1 gram of ice to water takes 80 calories of energy without a temperature change.

80 calories is absorbed by the ice with no change in water. Needed to break up the ordered molecules of water in the ice structure. 

The change of 1 gram of water to vapor takes 540 calories of energy.

Takes 540 calories to create steam

Steam is more effective at penetrating foods than boiling water is. 

If minerals are present as carbonates such as calcium bicarbonate (Ca(HCO3)2) or magnesium bicarbonate (Mg(HCO3)2). 

*Heating and boiling can precipitate the magnesium and the calcium to soften water. 

If minerals are present as sulfates. (Calium sulfate CaSO4 or magnesium sulfate MgSO4. 

*Must be softened with a chemical softener since heating will not resolve. ion exchange- sodium is exchanged for calcium.

Soft (1-4 grains/gallon)

Medium (5-10 grains/gallon)

Hard (11-20 grains/gallon)

CO2, Nitrogen, Oxygen

*Add Zing to beverages*

5lbs- 109c

10lbs- 115c

15lbs- 121c

- Freezing

- Drying

- Sugar and Salt

properties of an aqueous solution including:

-Freezing point

-Boiling point

-Osmotic pressure

-Relative vapor pressure

203F (95c) 

After this bitter components are extracted. Acids and fewer flavor compounds extracted below 80c

not fermented

*less drying time than green tea, made from leaf buds

- Monosaccharides (simple sugars) C6H12O6

- Glucose (dextrose)

- Fructose (levulose)

- Galactose

- Sucrose

- Maltose

- Lactose

- Oligosacchariddes

- Cellulose

- Starch

Cyclamates

bannedin U.S but permitted in Canada

Saccharin

Aspartame

Acesulfame K

Sucralose

Neotame

Saccharin

200-700 times sweeter than sucrose 0kcal/g (sweetnlow)

Aspartame

200 times sweeter than sucros 0kcal/g

stable to heat

95% excreted unchanged in urine so it is not a dietary soucrce of potassium (sunette, sweetnsafe,sweet one)

600 times sweeter than sucrose 

stable at high temperatures and at low pH 0kcal/g

splenda

aspartic acid and phenylalanine

Individuals suffering from PKU are not affected due to small amount of phenylalanine that is bioavailable 

7000-13000 times sweeter than sucrose 0kcal/g

is heat stable

a mix of maltodextrins (bulking agent) and sucralose. Maltodextrins are produced by a limited hydrolysis of startch

*another bulking agent is polydextrose 1kcal/g

solutionthat contains more solute than can normally be dissolved at a given temperature and pressure; supersaturated solutions are unstable at room temp. 

*2 parts of sucrose can be dissolved in one part water (67% sugar)

if the solution is cooled without agitation the solution becomes supersaturated if cooled than agitated sucrose crystalizes. 

- concentration of solute

- type of sugar (sucrose produces larger crystals than fructose)

- Temperatures (affects size of crystal)

-Agitation (causes smaller crystals)

- other ingredients (fat, cocoa,proteins,gelatin)

properties of an aqueous solution including: 

- freezing point

- boiling point

- osmotic pressure

- relative vapor pressure

more heat must be removed to freeze dessert. For each 1 3/4cup of sugar/qt the freezing point is lowered by 1.86c

icecream= 10%

sherbet= 1-2%

Myristic acid 14 carbons

pamitic acid 16 carbons

stearic acid 18 carbons

no double bonds

associate with polar compounds and non polar compounds

found in egg yolks and soybeans

Oxygen

heat

light

metals like copper or iron

certain enzymes (lipoxygenase)

meat and dairy products 

Plant sources(palm kernal and coconut oil)

olive oil

animal products

nuts

nuts and seeds

soybean, safflower and corn oils

flaxseed, canola and soybean oils

walnuts

meat, poultry and eggs

infant formulas with added DHA and ARA

Omega 6!!!

fish

High-DHA eggs

algal oil supplements

infant formulas

orange juice

80% fat

18% water

2% milk solids

80% fat

20% water

Dispered phase (oil)

Continuous phase (water)

Elmusifier (nonpolar part and polar part)

Temporary 

Permanent

- Addition of too much salt

- Addition of oil to quickly

- Insufficient beating or too slow

- Excessive cooling/freezing

- Addition of alcohol

- emulsifiers

- food particles

- water (hyrolysis)

- Heating in shallow pans

- higher moisture of food

- lower temperature of oil

-increased time in oil

- increased sugar, fat, egg, liquid in food

- increased surface area of food

- smaller amounts of cooking oil (due to cooling of oil)

- lower specific gravity in potatoes for chipping or frying

Carbohydrate based

Fat based

Protein based

- Stirring

- Concentration of starch

- Amount of amylose to amylopectin

- Temperature

- Size of starch molecules

- Sugar

- Fat

- Bran (5%)iron, thiamin riboflavin and protein

Germ (2-3) iron, niacin, thiamin, riboflavin and protein

Endosperm (83%) starch

- True solution

- Colloidal dispersion

- Coarse suspension