FDSC 305 Lecture Notes - Lecture 3: High Fructose Corn Syrup, Cinnamaldehyde, Corn Syrup
Document Summary
Sensations produced by a food in the mouth and the nose cns for translation into flavors perceived. Interaction with molecules of foods and mouth components or nose components. Components of food flavor: taste sweet, sour, salty, bitter, umami, odor or smell ethereal, pungent, putrid, floral, minty, musky, camphoraceous, mouthfeel pain, temperature, tactile sensation. Flavor perception: smell signal from the nose, taste signal from the tongue, mouthfeel from teeth jaws and tongue. Taste sensed in taste buds: sweet taste, sour taste, salt taste, bitter taste (umami taste)* Due to electronegative elements of organic molecules (e. g. , o & n):- oxygen (alcohols: glycerol, glucose etc. Juice + heat = sugars crystals and syrup. Syrup + heat = sugar crystals and syrup (cane molasse) Syrup (cane molasse) + heat = sugar crystals, and syrup (black. Honey:- sweet, syrupy liquid made by honey bees; it is a mixture of fructose (33-40%) & glucose (32-42%) with 15-20% h2o, & significant content of phenolics.
