What does this music and this picture have in common?

1. What does this music and this picture have in common?

2. Quality Factors in Food:Taste Introduction to Food Science

3. Remember this? • Quality- • maintenance/improvement of key attributes of the product • Includes- • color, flavor, texture, safety, healthfulness, shelf-life and convenience • Maintenance of quality- • control spoilage and degradation • Components of quality include- • the composition of the food, processing methods, packaging, & storage

4. Flavor Factors • Taste sensations perceived by the tongue and nose: • Sweet, salty, sour, bitter, **fat • Flavor and smell used interchangeably • Difficult to measure and to agree upon • Differ in ability to detect flavors and preference • Sensory science: • finds ways to help people accurately describe flavors and other sensory properties of food

5. CFU • On your whiteboards, write the five primary tastes perceived by the tongue. • The five primary tastes perceived by the tongue are _________,________, _______, ________ & ___________. • The five primary tastes perceived by the tongue are salty, sweet, bitter, sour and savoriness.

6. Flavor Factors • Compounds give food characteristic aromas: • Fruity, astringency, sulfur, hot • Phenolic compounds closely related to sensory and nutritional qualities of plants • As the phenolic compounds degrade so does the food product it is in • Associate color with flavor • Red- strawberry, cherry, etc./Green-lime

7. Flavor Factors • Flavor can also depend on: • Bacteria, yeasts, molds, enzymes, heat/cold, moisture/dryness, light, time, additives • Depending on product, these factors can be positive or negative • Can also depend on the person

8. Taste Panels • Groups that taste products • Professionals or consumers • Separate booths so no influencing • Everything is coded with letters and numbers • Evaluation form to complete

10. Laboratory Exercise: Instructions • The first taster will have samples 1-5. • The second taster will have samples 6-10. • *When you are the runner you are partner #1 and will fill out the sheet. When you are the taster you are partner #2. • **It is important that when you are tasting, you hold your nose while your partner is running for the sample. You don’t want to have any sense of smell while they are smelling the sample.

11. Procedure: • Blindfold partner #2 and turn them toward the wall so that there is no cheating. • Have them hold their nose. *Do not let them release their nose until after you have recorded their first response! • Go to the table and get your first sample. • Smell it! Record what smell or flavor you observe before giving it to your partner. Record your response. Do not discuss what you smell with your partner.

12. With their nose held, have them sip sample #1. • Record what “taste” they observe while still holding their nose. • Let them release their nose. Record the “after taste” they observe. • Have partner #2 take a sip of water. Tell them to swish it around in their mouth before swallowing. • Repeat steps 2-9 for all 5 of your samples. • When you have finished, trade the blindfold and partner. Then the new feeder/recorder may come and get the first sample in the next sample set. • Repeat the steps from above.

13. Finished? • When you are finished clean your work area. • Then come see the teacher for your exit slip. • The exit slip must be completed before you leave!