F_S 1030 Lecture Notes - Scoville Scale, Gingerol, Black Pepper

• School: Mizzou
• Department: Food Science
• Course: F_S 1030
• Professor: Clarke- Universityof Missouri- Columbia

Document Summary

What is quality: consumer acceptability involves consumer preferences, value involves price, quality describes properties of food that can be measured by food scientists. Basic sensory quality: flavor combines taste and smell, color involves the sense of sight, texture involves the sense of touch, sound involves the sense of hearing. Qualities of food color: hue is the actual color (red, blue, and green, chroma (aka saturation) is the clarity and purity of the color, intensity is the range of lightness to darkness of the color. Texture: another underrated characteristic but one that consumers often use as an indicator of undesirable quality, chemical feeling factors, pungency - onions, heat - peppers, cool - menthol (gum and mint, astringency -unripe persimmon. heat substances: capsaicin in chilies contribute a sensation of heat in many foods, other compounds include, gingerol in ginger, piperine in black pepper o.