NUT-1202 Lecture Notes - Lecture 1: Serving Size, Peer Pressure, Genetic Variation
Document Summary
Any substance consumed to provide nutritional support for the body . Any nutritious substance that people or animals eat, or plants absorb, in order to maintain life and growth . Food science: the study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing. Sight: eyes receive 1st impression of foods. Molecules capable of evaporating like a gas into air: olfactory. Olfactory epithelium contains 10-20 million cells: two classifications of odors. 6 groupings: spicy, flowery, fruity, resinous (eucalyptus), burnt, foul. 4 groupings: fragrant (sweet), acid (sour), burnt, caprylic (goaty: detecting odors. Volatile molecules travel through the air and are detected by the olfactory cells. Taste interactions: occur when compounds that contribute to taste combine to create new tastes, factors affecting taste. Variety in available food: repeatedly eating the same food decreases taste: flavor. The combined sense of taste, odor, and mouthfeel. Aroma provides about 75% of the impression of flavor.
