NUT-1202 Lecture Notes - Lecture 2: Umami, Rheology, Food Safety
Document Summary
Scientific discipline to evaluate characteristics of food and materials as perceived by senses of sight, smell, taste and hearing . Food evaluated for: appearance, flavor, aroma, texture. Conducted by food manufacturers: prior to marketing. In mouth & oral cavity: swishing technique, olfactory receptors in nose, note volatile compounds by sniffing & tasting, receptor sites in upper area of nasal cavity, volatile compounds migrate to nasal cavity. Taste receptors: technique taste, swish, swallow, exhale pick up aftertaste (flavor lingering, flavor inhibitors , substance blocking taste perception. Monoammonium glycerrhizinate (licorice derivative) can mask bitterness. Flavor: bitter, sweet, salty, sour occur at all areas of tongue (not regionalized, umami may be blending of other four. Visual: shape, texture, color, pleasing/not pleasing, ex. Texture: mouth feel: textural qualities perceived in mouth. Gritty, grainy, smooth: creaminess perceived (+) & lumps perceived (-) Excludes individuals with sinus problems, upper respiratory infections, smokers. Ability to detect key/critical differences important: super tasters, super smellers.
