Lecture 8: Spicy Foods and the Mustard Family

This set of flashcards covers key terms and concepts from Lecture 8 on spicy foods and the mustard family, focusing on the Brassicaceae and related topics.

Brassicaceae

A plant family known as the mustard family, which includes crops like broccoli, cabbage, and mustard.

Monocot

A plant that has one cotyledon in its seeds, such as grasses and orchids.

Eudicot

A plant that has two cotyledons in its seeds, encompassing a majority of flowering plants.

Glucosinolates

Organic compounds in Brassicaceae that give foods their characteristic heat and bitterness, and can be toxic in high concentrations.

Fermentation

A metabolic process that converts sugars to acids, gases, or alcohol; important in making products like sauerkraut and kimchi.

Umami

A taste sensation that is savory and often associated with foods rich in glutamate, such as mushrooms and soy sauce.

Supertasters

Individuals who have more taste buds than average and are often more sensitive to bitter tastes.

Taste receptors

Proteins located in the taste buds that bind chemicals and relay the perception of taste to the brain.

Domestication

The process by which humans cultivate and selectively breed wild plants to enhance desirable traits.

Volatile compounds

Substances that easily evaporate at room temperature, contributing to the aroma of foods.