Flavour Chemistry Quiz
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Questions and Answers

Which of the following best describes flavour?

  • A combination of taste and odor. (correct)
  • A property detected only by the olfactory system.
  • Something related only to the taste buds.
  • Only refers to the appearance of food.

Taste substances are generally volatile and oily.

False (B)

List the four primary taste sensations.

Sweet, Salty, Sour, Bitter

Flavour is composed of taste and __________.

<p>odor</p> Signup and view all the answers

Match the following components with their definitions:

<p>Taste = Detected by taste buds in the oral cavity Odor = Detected by the olfactory system Flavor = Combination of taste and odor Taste panel = Group trained to evaluate flavor</p> Signup and view all the answers

What is the primary characteristic component of pungency found in spices such as ginger and chili?

<p>Capsaicinoids (B)</p> Signup and view all the answers

When cabbage is cooked, isothiocyanates are formed due to the activity of the enzyme myrosinase.

<p>False (B)</p> Signup and view all the answers

What happens when lemon juice is added to a mixture?

<p>It lowers the pH and astringency.</p> Signup and view all the answers

The pungent component of mustard oil produced from glucosinolates is known as __________.

<p>isothiocyanates</p> Signup and view all the answers

Match the following sensations or substances with their descriptions:

<p>Pungency = Characteristic sensation of spices like chili and ginger Glucosinolates = Bind with myrosinase to produce pungent isothiocyanates Lemon juice = Lowers pH and astringency Cooling = Minor sensation associated with products like mouthwash</p> Signup and view all the answers

Which of the following artificial sweeteners is known to be 300 times sweeter than sucrose?

<p>Saccharin (A)</p> Signup and view all the answers

Sodium cyclamate is currently allowed for use in the USA.

<p>False (B)</p> Signup and view all the answers

What is the main characteristic of sugars that defines sweetness?

<p>The presence of a carbonyl group.</p> Signup and view all the answers

Isomalt is a sugar alcohol made by a _______ that is less sweet than sucrose.

<p>bacterium</p> Signup and view all the answers

What is one disadvantage of using saccharin as a sweetener?

<p>It has an unpleasant metallic after-taste. (C)</p> Signup and view all the answers

Match each sweetener to its property:

<p>Saccharin = x300 sweeter than sucrose Sodium Cyclamate = x30 sweeter than sucrose and banned in USA Acesulphame K = x200 sweeter than sucrose and stable over a wide range of temperatures Isomalt = Sugar alcohol made by bacteria</p> Signup and view all the answers

Sugar alcohols contribute significantly to caloric intake.

<p>False (B)</p> Signup and view all the answers

Which of the following sweeteners is known for its clean sucrose-like flavor?

<p>Aspartame (D)</p> Signup and view all the answers

Sweetness has received the most attention from research due to its special characteristic of _______.

<p>sugars</p> Signup and view all the answers

Sucralose is unstable at high temperatures.

<p>False (B)</p> Signup and view all the answers

What is the main health concern associated with aspartame for certain individuals?

<p>Phenylketonuria (PKU)</p> Signup and view all the answers

Neohesperidine Dihydrochalcone is ____ to ____ times sweeter than sucrose.

<p>1500 to 1800</p> Signup and view all the answers

Match the following sweeteners with their sweetness relative to sucrose:

<p>Aspartame = 180 times sweeter Sucralose = 600 times sweeter Alitame = 2000 times sweeter Stevioside = 300 times sweeter</p> Signup and view all the answers

Which sweetener is derived from the liquorice root?

<p>Glycyrrhizin (B)</p> Signup and view all the answers

Alitame promotes Maillard browning.

<p>True (A)</p> Signup and view all the answers

What makes Neohesperidine Dihydrochalcone (DHC) particularly useful in pharmaceutical products?

<p>It masks bitterness.</p> Signup and view all the answers

Which substance is known as the best cooling agent?

<p>Menthol (D)</p> Signup and view all the answers

The additions of MSG to foods that naturally contain IMP has no effect on the flavor.

<p>False (B)</p> Signup and view all the answers

What are the two main components that contribute to the umami taste in meat?

<p>Inosine monophosphate (IMP) and monosodium glutamate (MSG)</p> Signup and view all the answers

IMP is a breakdown product of __________ that accumulates as ATP is utilized in the muscle.

<p>AMP</p> Signup and view all the answers

Match the following compounds to their role in meat flavor:

<p>MSG = Provides umami taste IMP = Breakdown product of AMP Dipeptides = Contribute to complex meat flavors Glutamic acid = Naturally present in muscle tissue</p> Signup and view all the answers

When combined, a mixture of IMP and MSG tastes how many times stronger than either alone?

<p>20 times (C)</p> Signup and view all the answers

Aged meat typically has a lower flavor due to less protein breakdown.

<p>False (B)</p> Signup and view all the answers

Which group of compounds contributes to the flavor of meat alongside MSG and IMP?

<p>Dipeptides</p> Signup and view all the answers

What is the sweetness intensity of thaumatin compared to sucrose?

<p>x2000 (A)</p> Signup and view all the answers

The taste of sodium chloride is categorized as bitter.

<p>False (B)</p> Signup and view all the answers

What property distinguishes salty taste from bitter taste according to ionic diameter?

<p>size</p> Signup and view all the answers

Naringin is a phenolic substance found in ______.

<p>grapefruit</p> Signup and view all the answers

Match the following acids with their sources:

<p>Citric acid = Lemons and oranges Tartaric acid = Grapes Acetic acid = Vinegar Lactic acid = Pickles and yogurt</p> Signup and view all the answers

Which of the following compounds is used as a bittering agent in soft drinks?

<p>Quinine (D)</p> Signup and view all the answers

Bitterness is considered undesirable in beer.

<p>False (B)</p> Signup and view all the answers

What is the primary role of Na ions in food flavor?

<p>enhancing flavor</p> Signup and view all the answers

Astringency results from reactions of proteins in saliva with ______.

<p>polyphenolic substances</p> Signup and view all the answers

Which ion has a diameter that is below that of potassium bromide, resulting in a predominantly salty taste?

<p>Sodium chloride (D)</p> Signup and view all the answers

Flashcards

Flavor

The combination of taste and odor perceived by our senses.

Taste

The property of liquids, solids, or gases in solution that is detected by taste buds.

Odor

The property of volatile substances detected by the olfactory system. We smell it.

Challenges in Flavor Research

The chemical analysis of flavor is difficult because there's no gadget to objectively measure it.

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Complex Flavor Mixtures

Flavors usually involve many chemicals working together, making it hard to isolate and recreate.

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Umami

A savory and delicious sensation, often associated with the taste of meat.

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Sweetness

The most studied taste, characterized by the presence of sugars like sucrose.

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Sugar Alcohols

Sugar alcohols are produced by reducing the carbonyl group of mono- or disaccharides into a hydroxyl group. They are typically less sweet than sucrose and absorbed slowly by the body.

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Artificial Non-sugar Sweeteners

Artificial sweeteners that are not sugars and provide little to no calories. They are designed to create sweetness without the energy content of sugars.

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Saccharin

A synthetic sweetener that is 300 times sweeter than sucrose. It's stable during processing and has a low price, but can have an unpleasant metallic aftertaste.

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Sodium Cyclamate

A sweeter that is 30 times sweeter than sucrose, often combined with saccharin to mask off-flavors. It is banned in the USA but used in other countries.

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Acesulfame K

A sweetener that is 200 times sweeter than sucrose and is known for its stability under various conditions like temperature and pH.

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Aspartame

A synthetic sweetener made from aspartic acid and phenylalanine, discovered accidentally. It's 180 times sweeter than sugar, but unstable at high temperatures and in certain pH ranges.

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Stevioside (Stevia)

A natural sweetener extracted from the leaves of the stevia plant. It's 300 times sweeter than sugar and growing popular in the United States and Europe.

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Glycyrrhizin

A highly concentrated sweetener derived from the liquorice root, with a sweetness 50 to 100 times that of sugar. It's widely used in Asian cuisine and is often used in medicinal preparations.

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Sucralose

A synthetic sweetener that uses the sugar molecule as its base. It's 600 times sweeter than sugar and safe for use in a wide range of applications.

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Neohesperidine Dihydrochalcone (DHC)

A natural sweetener derived from naringin, the bitter compound found in grapefruit. It's extremely sweet, 1500 to 1800 times sweeter than sugar, but can be costly and isn't typically used alone.

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Alitame

A synthetic sweetener made from aspartic acid and alanine. It's 2000 times sweeter than sugar and can contribute to browning reactions in food.

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Neohesperidine Dihydrochalcone (DHC)

A synthetic sweetener formed by a chemical conversion of the natural bitter compound, naringin. It's extremely sweet but is more often used to mask bitterness.

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Sucralose

A sweetener that's a chlorinated derivative of sucrose (sugar). It's a popular choice for low-calorie products due to its safety and heat stability.

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Pungency

A sensation perceived throughout the mouth, usually associated with spices like ginger and chili peppers. It results from the presence of chemicals called capsaicinoids, like capsaicin and dihydrocapsaicin.

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Capsaicinoids

Chemicals responsible for the pungent sensation, found in spices like ginger and chili peppers.

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Glucosinolates

Chemicals found in cruciferous vegetables like cabbage and broccoli. They are not pungent on their own, but when the plant tissue is broken, they react with an enzyme called myrosinase to produce pungent isothiocyanates.

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Myrosinase

An enzyme found in certain vegetables, like cabbage, which reacts with glucosinolates to produce pungent isothiocyanates.

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Isothiocyanates

Pungent compounds produced by the interaction of glucosinolates and myrosinase. They contribute to the characteristic flavour of mustard and other cruciferous vegetables.

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What is Umami?

A taste sensation that is savory and delicious, often associated with the taste of meat. It is triggered by molecules like inosine monophosphate (IMP) and monosodium glutamate (MSG).

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What is MSG?

A substance that enhances the umami taste when combined with IMP. It is naturally found in muscles and increases during meat aging.

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What is IMP?

A molecule that contributes to the umami taste and is formed as ATP breaks down in muscle after death.

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What is the synergistic effect of IMP and MSG?

A synergistic effect occurs when IMP and MSG are combined, meaning the taste is significantly stronger than the sum of their individual tastes.

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What is odor?

The sense of smell, which can be incredibly sensitive and reveal detailed information about potential food sources. It is more sensitive than taste.

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What are dipeptides?

Dipeptides contribute to the complex flavor profile of meat, along with MSG and IMP. They are short chains of amino acids formed during the breakdown of proteins.

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What are the main components of meat flavor?

The flavor of meat is influenced by a combination of MSG, IMP, and dipeptides. Different meats have unique flavor profiles due to variations in their proportions.

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What are the challenges of flavor research?

The chemical analysis of flavor is difficult because it involves multiple chemicals working together, and there are no easy ways to objectively measure flavor.

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Thaumatin

A protein obtained from a West African tree, Thaumatin is extremely sweet, about 2000 times sweeter than sugar. It also resists heat well.

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Saltiness vs. Bitterness: Size Matters

The intensity of saltiness is determined by the size of the ion. Smaller ions, like sodium chloride, taste salty; larger ions, like potassium iodide, taste bitter.

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Citrus Bitterness & Flavonoids

Flavonoid compounds, like naringin and limonin, contribute to the bitterness of citrus fruits. They also have positive health effects.

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Bitterness: Protection from Poisons

Bitterness is an evolutionary adaptation that helps protect animals from toxic substances found in plants. Quinine, a bitter alkaloid, is used in tonic water and was historically used to treat malaria.

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Saltiness: The Tongue's Side Story

Saltiness is primarily detected on the sides of the tongue and is elicited by inorganic salts like NaCl. Salt enhances food flavor and plays a crucial role in taste perception.

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Sodium Ions & Food Flavor

Sodium ions (Na+) are essential for food flavor. They contribute significantly to the taste of various foods, including crab meat.

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Sourness: More Than Just H+ Ions

Sourness is primarily caused by organic acids present in acidic foods, not just H+ ions. Different acids contribute to the distinct sour taste of various fruits and beverages.

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Astringency: A Mouth-Feel

Astringency is a mouth-feel sensation, not just taste. It's caused by the interaction of polyphenolic substances in foods with proteins in saliva or the tongue surface. Tannins, found in red wine and tea, contribute to both color and astringency.

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Tannins: Astringent & Anti-Nutritional

Tannins, prevalent in red wine and tea, contribute to astringency and color. Although contributing to flavor, they also bind iron and calcium, making them anti-nutritional.

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Moderating Black Tea Astringency

The astringency of black tea can be modulated, often sought after in its consumption.

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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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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.

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