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Questions and Answers
Which of the following best describes flavour?
Which of the following best describes flavour?
Taste substances are generally volatile and oily.
Taste substances are generally volatile and oily.
False
List the four primary taste sensations.
List the four primary taste sensations.
Sweet, Salty, Sour, Bitter
Flavour is composed of taste and __________.
Flavour is composed of taste and __________.
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Match the following components with their definitions:
Match the following components with their definitions:
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What is the primary characteristic component of pungency found in spices such as ginger and chili?
What is the primary characteristic component of pungency found in spices such as ginger and chili?
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When cabbage is cooked, isothiocyanates are formed due to the activity of the enzyme myrosinase.
When cabbage is cooked, isothiocyanates are formed due to the activity of the enzyme myrosinase.
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What happens when lemon juice is added to a mixture?
What happens when lemon juice is added to a mixture?
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The pungent component of mustard oil produced from glucosinolates is known as __________.
The pungent component of mustard oil produced from glucosinolates is known as __________.
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Match the following sensations or substances with their descriptions:
Match the following sensations or substances with their descriptions:
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Which of the following artificial sweeteners is known to be 300 times sweeter than sucrose?
Which of the following artificial sweeteners is known to be 300 times sweeter than sucrose?
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Sodium cyclamate is currently allowed for use in the USA.
Sodium cyclamate is currently allowed for use in the USA.
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What is the main characteristic of sugars that defines sweetness?
What is the main characteristic of sugars that defines sweetness?
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Isomalt is a sugar alcohol made by a _______ that is less sweet than sucrose.
Isomalt is a sugar alcohol made by a _______ that is less sweet than sucrose.
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What is one disadvantage of using saccharin as a sweetener?
What is one disadvantage of using saccharin as a sweetener?
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Match each sweetener to its property:
Match each sweetener to its property:
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Sugar alcohols contribute significantly to caloric intake.
Sugar alcohols contribute significantly to caloric intake.
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Which of the following sweeteners is known for its clean sucrose-like flavor?
Which of the following sweeteners is known for its clean sucrose-like flavor?
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Sweetness has received the most attention from research due to its special characteristic of _______.
Sweetness has received the most attention from research due to its special characteristic of _______.
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Sucralose is unstable at high temperatures.
Sucralose is unstable at high temperatures.
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What is the main health concern associated with aspartame for certain individuals?
What is the main health concern associated with aspartame for certain individuals?
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Neohesperidine Dihydrochalcone is ____ to ____ times sweeter than sucrose.
Neohesperidine Dihydrochalcone is ____ to ____ times sweeter than sucrose.
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Match the following sweeteners with their sweetness relative to sucrose:
Match the following sweeteners with their sweetness relative to sucrose:
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Which sweetener is derived from the liquorice root?
Which sweetener is derived from the liquorice root?
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Alitame promotes Maillard browning.
Alitame promotes Maillard browning.
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What makes Neohesperidine Dihydrochalcone (DHC) particularly useful in pharmaceutical products?
What makes Neohesperidine Dihydrochalcone (DHC) particularly useful in pharmaceutical products?
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Which substance is known as the best cooling agent?
Which substance is known as the best cooling agent?
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The additions of MSG to foods that naturally contain IMP has no effect on the flavor.
The additions of MSG to foods that naturally contain IMP has no effect on the flavor.
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What are the two main components that contribute to the umami taste in meat?
What are the two main components that contribute to the umami taste in meat?
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IMP is a breakdown product of __________ that accumulates as ATP is utilized in the muscle.
IMP is a breakdown product of __________ that accumulates as ATP is utilized in the muscle.
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Match the following compounds to their role in meat flavor:
Match the following compounds to their role in meat flavor:
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When combined, a mixture of IMP and MSG tastes how many times stronger than either alone?
When combined, a mixture of IMP and MSG tastes how many times stronger than either alone?
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Aged meat typically has a lower flavor due to less protein breakdown.
Aged meat typically has a lower flavor due to less protein breakdown.
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Which group of compounds contributes to the flavor of meat alongside MSG and IMP?
Which group of compounds contributes to the flavor of meat alongside MSG and IMP?
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What is the sweetness intensity of thaumatin compared to sucrose?
What is the sweetness intensity of thaumatin compared to sucrose?
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The taste of sodium chloride is categorized as bitter.
The taste of sodium chloride is categorized as bitter.
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What property distinguishes salty taste from bitter taste according to ionic diameter?
What property distinguishes salty taste from bitter taste according to ionic diameter?
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Naringin is a phenolic substance found in ______.
Naringin is a phenolic substance found in ______.
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Match the following acids with their sources:
Match the following acids with their sources:
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Which of the following compounds is used as a bittering agent in soft drinks?
Which of the following compounds is used as a bittering agent in soft drinks?
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Bitterness is considered undesirable in beer.
Bitterness is considered undesirable in beer.
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What is the primary role of Na ions in food flavor?
What is the primary role of Na ions in food flavor?
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Astringency results from reactions of proteins in saliva with ______.
Astringency results from reactions of proteins in saliva with ______.
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Which ion has a diameter that is below that of potassium bromide, resulting in a predominantly salty taste?
Which ion has a diameter that is below that of potassium bromide, resulting in a predominantly salty taste?
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Study Notes
Flavour Chemistry
- Nutritionists often overlook that flavour, not nutrients, is the main driver of appreciation at mealtimes.
- Flavour combines taste and odor.
- Taste is perceived by dissolved chemicals stimulating cells in taste buds.
- Odor is detected by volatile chemicals stimulating receptors in the olfactory system.
Difficulties in Flavour Investigation
- There's no standard test for detecting flavor.
- Food flavour is seldom caused by one substance alone.
- Recreating complex flavours is challenging due to the interplay of various components, even in small amounts.
Taste
- Taste substances are typically water-soluble and non-volatile.
- Four primary taste sensations are sweet, salty, sour, and bitter.
- Umami is a fifth taste, described as savory or meaty.
Sweetness
- Sweetness is a significant area of research, especially regarding sugars.
- Sucrose is the reference standard for sweetness measurement.
- Relative sweetness of different sugars varies.
- Sugar alcohols are derived from their parent sugars by reducing the carbonyl group to a hydroxyl group.
- Isomalt is an example of a sugar alcohol.
- Unabsorbed by the small intestines, these contribute minimally to caloric intake.
- Excessive consumption can lead to osmotic diarrhea.
Artificial Non-Sugar Sweeteners
- Various artificial sweeteners differ in their relative sweetness (compared to sucrose).
- Each sweetener has individual advantages (like low calories, stability) and disadvantages (aftertaste or concerns about safety in certain contexts).
Other Sweeteners
- Sucralose (Splenda): A chlorinated sucrose derivative, highly stable and long-lasting.
- Alitame: Extremely sweet, derived from amino acids and promoting Maillard browning reactions.
- Saccharin, Sodium Cyclamate, Acesulfame-K: All synthetic sweeteners with different sweetness intensities and characteristics.
Other Flavouring Descriptors
- Bitterness: The perceived flavour of metal halides, related to the size of the ion. Phenolic compounds in fruit juices (Naringin, Limonin) can be bitter, and are important sources of bitterness. Bitterness is also desirable in beverages like beer. Bitterness is a sign of some harmful organic compounds in plants.
- Saltiness: Perceived by inorganic salts like sodium chloride. Affecting flavour, but not an essential taste.
- Sourness: Associated with acidic solutions, dominated by organic acids in food.
- Astringency: A dry feeling in the mouth, caused by polyphenolic compounds interacting with proteins. Found in red wine and tea.
- Pungency: A hot sensation, mostly from capsaicinoids in chili peppers.
- Cooling: A sensation associated primarily with menthol or similar substances, found in some foods like mint.
- Meatiness/Umami: Caused by a combination of glutamic acid (MSG) and inosine monophosphate (IMP). Commonly present in meat.
- Odor: While often ignored, odor greatly influences our perceptions of food.
- Fruit Flavor: A complex combination of taste and odors. The specific constituents contributing to the flavor vary between types of fruit.
- Vegetable Flavor: Often determined by the enzyme lipoxygenase, which reacts with unsaturated fatty acids in damaged vegetable cells.
- Onion and Garlic Flavor: The pungent flavor is caused by specific chemical compounds produced when onion and garlic are crushed or sliced. Allicin, present in garlic, has potent antimicrobial, antithrombotic, and anticancerogenic properties.
Synthetic Flavorings
- More demanded in recent years, with an emphasis on high-quality chocolate flavorings.
- Specific compounds in certain foods are identified and synthesized to produce specific tastes.
- Often associated with distinct flavor compounds which are isolated and synthesized to match natural flavors.
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Description
Test your knowledge on the science of flavour, including the interaction of taste and odor, and the complexities involved in flavour investigation. Explore key aspects of taste sensations and the challenges of recreating flavours. This quiz is essential for anyone interested in culinary arts or nutrition.
