Introduction to Food Science SP25S FSN-120-01 Final

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5 Basic Tastes

Sweet, Salty, Sour, Bitter, Umami

Orthonasal

Smelling through the nose

Retronasal

Smelling through the back of the throat

Tastebuds

Regenerate every 7-10 days; sit on 4 papillae types: fungiform, foliate, circumvallate, filiform

Trigeminal Effects

Sensations carried by the trigeminal nerve (burn, cool, tingle)

Scoville Units

Measure spiciness or heat from capsaicin

Miracle Berry

Contains miraculin; changes sour to sweet

Flavor Perception

80% comes from smell

Acceptability of Food

Influenced by associations, culture, mood, evolution

Major Microorganisms in Food

Bacteria, Yeast, Mold, Viruses

Intrinsic Factors

Internal to the food

Extrinsic Factors

External to the food

Bacterial Growth Phases

Lag, Log, Stationary, Death

Aerobic vs Anaerobic

Requires oxygen vs does not require oxygen

Lactic Acid Fermentation

Occurs in yogurt; does not use oxygen

Bread Production

Uses yeast, enzyme amylase breaks starch to glucose

Beer/Wine Fermentation

Uses yeast; produces ethanol and CO2

Cheese

Uses bacteria and/or mold; flavor based on strains used

Spoilage Factors

Light, Air, Moisture

Foodborne Infection

Pathogen grows in host

Foodborne Intoxication

Ingestion of toxin

Norovirus

Highly contagious, can’t be treated with antibiotics

Clostridium botulinum

Anaerobic, spore-forming, dangerous

Salmonella

Found in eggs, poultry; causes infection

E. coli O157:H7

Causes severe foodborne illness

Hurdle Technology

Combines preservation methods to inhibit microbes

Germ Theory

Louis Pasteur; microbes not spontaneously generated

Miasma Theory

Disease caused by bad air

USDA

Regulates meat, poultry, processed eggs

FDA

Regulates fish, dairy, bottled water, produce

Misbranding

False/misleading label

Adulteration

Contains harmful substance

Nutrition Facts Panel

Serving size, calories, nutrients, %DV

Types of Hazards

Biological, Chemical, Physical

Monosaccharide

Simple sugar like glucose

Disaccharide

Two monosaccharides; sucrose, lactose, maltose

Polysaccharide

Starch (digestible), Fiber (non-digestible)

Lactase

Enzyme to digest lactose

Lipids

Fats and oils; composed of C, H, O

Fatty Acids

Saturated (0 DB), Mono (1 DB), Poly (2+ DB)

Essential Fatty Acids

Omega-3, Omega-6

Proteins

Made of amino acids; denatured by heat, pH, etc.

Enzymes

Lower activation energy of reactions

Food Allergies

Caused by proteins

Water States

Gas, liquid, solid; universal solvent

Water Activity

Amount of free water in sample

Freezing

Slows mobility and reactions

Ice Crystals

Fast freezing = small; Slow = large

Emulsifiers

Join fat and water (e.g., lecithin)

Emulsion Types

O/W and W/O (oil-in-water or water-in-oil)

Stabilizers

Long chains; not emulsifiers

Processed Foods

Can be healthy/unhealthy depending on method

Processing Methods

Heat (pasteurization), no heat (HPP, irradiation)

Extrusion

Creates snacks, pasta, pet food

HPP

High pressure kills microbes

Irradiation

Uses gamma or X-rays to reduce pathogens

Canning

Sterilizes/pasteurizes; targets C. botulinum

MAP

Modified atmosphere packaging; extends shelf life

Aseptic Packaging

Sterilized separately then assembled

Carcinogens

Processed meat and tobacco both classified as carcinogens

Meat Pigments

Color from myoglobin; stress affects appearance

PSE

Pale, Soft, Exudative meat from stress

DFD

Dark, Firm, Dry meat from long-term stress

Climacteric Fruits

Ripen after harvest (e.g., bananas)

Non-Climacteric

Do not ripen post-harvest (e.g., grapes)

Fruit Pigments

Carotenoids, anthocyanins; sensitive to pH and heat

Vegetable Pigments

Chlorophyll, carotenoids; also pH/heat sensitive

Coffee Types

Light to dark roast; more roast = less caffeine

Tea Types

Black, green, white; contain calming compounds