FOOD 2010 Chapter Notes - Chapter 6: Caramel Color, Scoville Scale, Flavorist
11 Apr 2013
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Chapter 6: food chemistry iii, color, flavor and texture. Color is a perception of a physical attribute of food arising from a collection of sensations. Food object is either absorbed, reflected or transmitted. Reflected light determines the color of a food. Red color of ground beef= presence of special molecules in beef called pigment molecules. Chromophoretic (pigment): compounds in foods constitute a structurally diverse group and posses extremely complex chemical and physical properties. Myoglobin: single polypeptide, a globular protein containing the globin protein part and a prosthetic group called heme. Globin= polypeptide: composed of amino acids (attached to heme) Has the ability to bind oxygen because of its globin polypeptide tertiary structure and heme (iron porphyrin ring complex; composed of 4 pyrrole units that are connected by methane bridges and has 4 nitrogen atoms in corners) Oxymyoglobin: myoglobin derivative responsible for a bright red color.
