Food Science & Chemistry Quiz

Substances that contribute to the taste and smell of food.

Flavor compound found in peppermint, with a cooling sensation.

Flavor compound that gives cinnamon its characteristic taste.

Compounds that give food their color.

Pigments that produce red or blue colors in various foods.

Pigments that provide yellow and orange colors to many fruits and veggies.

Pigments that produce red and yellow colors in beetroot.

Pigment that give turmeric its yellow color.

A red food coloring commonly used in processed foods.

Pigment that gives meat its red color.

Biological catalysts that control food characteristics during processing.

Manufacturing cheese involves adding rennet to milk.

Substances added to food to modify properties like flavor, texture, or processing.

These include freezing/melting/boiling points, heat transfer, size/thickness, deformation, density/specific gravity, refractive index, water activity and viscosity.

These properties include moisture content, pH, acidity, flavor compounds, pigments, and enzymes.

Softening of plant tissues is a result of enzymes (pectinase, cellulase, etc.) breaking down cell walls.

A precursor of pectin, acting like glue to hold plant cells together.

Strong structure formed by cellulose chains, crucial for plant cell support.

A measure of how easily meat can be chewed or cut, determined by connective tissue and fat content.

Enzymes like papain, bromelain, and actinidin that break down connective tissue, making meat tender.

A process involving oxygen and causing quality degradation in foods with off-flavors/odors.

Oxidation of phenols by polyphenol oxidase forming quinones, responsible for food discoloration.

The process where polyphenol oxidases create brown pigments (melanosis) on food surfaces via oxidation of phenols.

Enzymes that catalyze the oxidation of phenols, leading to enzymatic browning.

A natural antioxidant that reacts with oxidants and can terminate chain radical reactions in foods.

Molecules that contain oxygen and are damaging to plants and animals at a molecular level.

An enzyme that oxidizes ascorbic acid in the presence of oxygen and copper.

A process where enzymes break down bonds in food molecules using water to create smaller components.

The process where lipids are broken down by hydrolysis, leading to unpleasant flavors.

Chlorophyll breakdown, a key chemical reaction influencing the color of green veggies during processing.

Low pH levels cause chlorophyll to lose magnesium and change from green to olive drab.

Different pigments in fruits and vegetables degrade when heated.

The temporary stiffness of muscles after slaughter, caused by the depletion of ATP and formation of actomyosin cross-links.

Loss of energy (ATP) in muscles after slaughter, leading to muscle stiffness.

Irreversible connections forming between actin and myosin in muscles, causing rigidity.

Conditions without oxygen, following cessation of blood flow.

Metabolic process that converts glycogen to lactic acid, producing ATP in the absence of oxygen.

Enzymatic breakdown of proteins in muscles, resolving rigor mortis, making meat tender.

Optimal temperature (15-20°C) to minimize muscle shortening during post-mortem changes and prevent formation of unnecessary actomyosin cross-links

Methods like carcass hanging to stretch muscles and controlling temperature to ease muscle shortening.

The reaction where an immonium ion isomerizes after N-glycoside formation, creating a ketosamine compound.

Lysine, with its two amino groups, reacts quickly in browning reactions, resulting in darker colors.

A non-enzymatic browning process of sugars at high temperatures creating brown polymers.

The initial stage of caramelization where sugars create 1,2-enol compounds thru heating.

The stage in caramelization where water is removed from the sugar, creating intermediates like furfural derivatives.

The final stage in caramelization involving polymerization and condensation reactions, leading to the formation of brown pigments.

A reaction describing how food processing and storage degrade chlorophyll.

Brown, nitrogenous polymers formed from the degradation of amino acids and sugars.

A reaction that converts certain amino acids into short-chain hydrolytic fission products.

Important intermediates in caramelization, formed via dehydration from sugars.

A compound formed during Amadori rearrangement, from immonium ion isomerization.

Specialized packaging using substances like free radical scavengers, metal chelators, and UV absorbers to prevent food oxidation and preserve quality.

Presence of double bonds in unsaturated fatty acids, often cis-configured between C9 and C10, with additional double bonds occurring at three-carbon intervals.

Enzyme catalyzing the conversion of cis-beta,gamma double bond to a trans-alpha,beta double bond.

The process where a cis double bond at carbon 3 in a fatty acid prevents acyl-CoA dehydrogenase from adding a double bond between the alpha and beta carbon atoms; enoic-CoA isomerase converts this to a trans configuration.

Fatty acids containing more than one double bond, presenting issues for oxidation, which require additional enzymes for their proper oxidation.

Enzyme isomerizing trans-3-enoyl-CoA to trans-2-enoyl-CoA, a compound essential for fatty acid oxidation pathways.

Enzyme reducing the double bond.

Double bond where groups are on the same side of the double bond.

Double bond where groups are on opposite sides of the double bond.