FOOD 2010 Lecture Notes - Lecture 6: Scoville Scale, Food Coloring, Pyrazine

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Colour: describes a perception of a physical attribute of food arising from a collection of sensations. Surface colour of food is characterized by 3 qualitites: Hue: the actual colour name (ie red, green, blue etc) Chroma: the clarity and purity of the colour. Intensity: range from lightness to darkness of colour. Chromophoretic: compounds in food constitute a structurally diverse group and possess extremely complex chemical and physical properties. Myoglobin: is a single polypeptide, a globular protein containing the globin protein part and a prosthetic group called heme. Oxymyoglobin: loosely binds to o2 and converts the myoglobin to oxymyoglobin creating a bright red colour. Metmyoglobin: is associated with aged meat exposed to air and produces greyish brown meat colour. Anthocyanins: are water soluble flavonoid compounds that range in colour from deep purple to orange red. Anthoxanthins: are colourless or white pigments that become yellow contribute only slightly to food colour.