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FSC211 Exam 2 – Questions And Solutions
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FSC211 Exam 2 – Questions And Solutions
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FSC211 Exam 2 – Questions And SolutionsQuality ✔️Ans - the composite of subjective characteristics which make
food acceptable for its intended purpose
Main characteristics of food quality ✔️Ans - appearance, aroma, texture,
flavor (taste + aroma)
Characteristics of appearance ✔️Ans - color, size, shape, surface
features, clarity
Aroma/odor cause ✔️Ans - from the stimulation of exposed nerve
endings in the nasal cavity by volatile (gaseous) compounds. The aroma of
an odorous substance is influenced by its chemical and molecular
structure.
Aromas are complex blends of... examples? ✔️Ans - volatile compounds.
aldehydes, ketones, phenols
Can slight differences in compounds result in strong displeasuring aroma?
✔️Ans - yes
Texture refers to ✔️Ans - rheological properties (flow) of food item.
perceived through touch sensations. May also be perceived visually
Flavor is the combination of what ✔️Ans - taste, odor and mouthfeel
aromatics ✔️Ans - olfactory perceptions caused by volatiles released in
the mouth
tastes ✔️Ans - perceptions caused by soluble substances when dissolved
by saliva in mouth
sweet taste ✔️Ans - several theories- proton donor/acceptor,
hydrophobic site
sour taste ✔️Ans - H+ (acids)
, Salty taste ✔️Ans - (+) ions such as sodium and potassium
Bitter taste ✔️Ans - no single or common "bitter" structure although
alkaloids generally taste bitter
Umami taste ✔️Ans - "tasty", savory, (MSG, mushrooms, parmesan
cheese)
sensation of flavor can be influenced by: ✔️Ans - chemical feeling
factors (trigeminal sensations- astringency, spice heat, cooling)
quality can be perceived by ✔️Ans - sight, smell, taste, touch, sound
quality can be measured by ✔️Ans - objective (instrumental) and
subjective (humans)
instrumental measurements ✔️Ans - collect objective data; analytical
measures. generally reproducible (promotes consistency), and less costly
in long run than subjective measures
Instrumental measurements color ✔️Ans - Spectrophotometer (used for
color measurement of liquids). Light of particular wavelength is passed
through small tube of liquid. Light is absorbed depending on color of liquid
and intensity of color.
Hunter L, a, b is based on ✔️Ans - opposite colors theory of color vision
and assigns numeric values to three perimeters- L(lightness, black to
white) a (green to red) and b (blue to yellow)
The objective measurement of food texture is related to ✔️Ans -
rheology. the study of flow and deformation of matter. involves
measurement of "rheological properties"
Measurement of rheological properties... ✔️Ans - can be a guide for
product acceptability. is critical for the design of food handling and
processing equipment
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