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Food Flavors & Quality. Food Expectations. Color – quality factor Relates to quality We expect meat to be red Bananas to be yellow – not brown! Naturally occurring pigments affect food color. Food Expectations. Texture – quality factor Gum to be chewy Crackers to be crisp
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Food Expectations • Color – quality factor • Relates to quality • We expect meat to be red • Bananas to be yellow – not brown! • Naturally occurring pigments affect food color
Food Expectations • Texture – quality factor • Gum to be chewy • Crackers to be crisp • Refers to qualities felt with fingers, tongue & teeth • Changes in texture usually due to water status
Food Expectations • Size & shape – quality factor • Expect foods to have certain sizes & shapes • Easily measured • Fruits & vegetables graded by size & shapes
How Do We Taste? • Tongue – taste buds – help perceive flavor • 4 main tastes • Bitter • Sour • Salty • Sweet
Sensory Science Part of food science Dedicated to finding ways to help humans accurately describe the flavors & other sensory properties of food (scent) Flavor – quality factor People differ in preferences
Measure Taste Best method – use taste panels – professionals or customers Other evaluation methods used – chemical & mechanical
Quality Standards • Help ensure food quality • Types • Research – setup by company • Trade – setup by members of an industry • Government – some mandatory, some optional • All help to provide common language for all involved • Quality standards by USDA • http://www.ams.usda.gov/AMSv1.0/standards
Quality Control • Manufacturing plants usually have some type of internal, formal, quality control • Inspection duties • Lab tests • Oversee sanitation • Guide research & development
Classroom Taste Tests Tomorrow we are going to set up blind taste tests to see if we can taste the difference between brand name & generic foods. This is similar to how consumers would do a taste test for a company. http://www.youtube.com/watch?v=v7lw_vhxtNc http://www.youtube.com/watch?v=_0TsqVKmjAw