FOOD SCIENCE EXAM 1 REVIEW GUIDE WITH ALL
CORRECT & 100% VERIFIED ANSWERS|ALREADY
GRADED A+
1. Describe how
• Sensory Criteria:
sensory
-Color
(sight, odor,
taste, touch, -Aroma
hearing), -Taste
nutritional, -Texture
reli-
gious, psycholog- - Overall Appearance
ical and sociolog-
ical, cultural Color, Sight, Appearance
and • Eyes receive 1st impression of foods but can be deceiving...
budgetary -Flavor
crite- ria -Strength of flavor
affect the -Ripeness
foods we -Cooking method/doneness
choose to buy -Visually stimulating
and con- Taste is the most influential in food selection.
sume
Aroma & Odor
• Aroma of some foods can be detected even before they are seen
-People can ditterentiate between 2,000-4,000 odors
-Adaptation: diminishing ability to distinguish between various odors
over the time of exposure to smells
• Detecting Aroma:
• Volatile molecules: molecules capable of evaporating like gas into air
-These molecules travel through air and are detected by the olfactory cells
-Heat converts many substances into their volatile form
Nutritional: Obesity epidemic has made more people aware of the link
between diet and health.
Cultural: Ethnic influences, places of birth, geography, and climate, manners al
, FOOD SCIENCE EXAM 1 REVIEW GUIDE WITH ALL
CORRECT & 100% VERIFIED ANSWERS|ALREADY
GRADED
influence food habits byA+
dictating what is or is not
acceptable to eat.
, FOOD SCIENCE EXAM 1 REVIEW GUIDE WITH ALL
CORRECT & 100% VERIFIED ANSWERS|ALREADY
GRADED A+ umami and oleogustus
2. Review
mecha- nisms
of taste and
detecting
odors; know
fac- tors that
affect taste
3. Know what
com- pounds
stimulate
sweet, sour,
bit- ter, salty,
, FOOD SCIENCE EXAM 1 REVIEW GUIDE WITH ALL
CORRECT & 100% VERIFIED ANSWERS|ALREADY
GRADED
Psychological A+ -Heat converts many substances into their volatile form
and sociological:
Organic/Inorganic Foods, GMOs
Factors Attecting Taste
Religion -Age
• Declares foods as -Genetics
acceptable or unacceptable -Temperature of the Food
• Specifies preparation æF o o d or beverages below 68F or above 86F become harder to taste
procedures
-Degree of hunger
• Designates certain
-Gender
foods for specific
-Variety in available food
occasions and assigning
symbolic value to some • Sweet: sugars, alcohols, and aldehydes
Examples: Church of Jesus
Christ of Latter-Day Saints, • Sour: acids, related to the concentration of hydrogen ions
Judaism, Islam
• Bitter: catteine, theobromine, phenolic compounds, alkaloids (quinine)
Taste - Most influential
factor in food selection; it
occurs when a substance
stim- ulates the taste buds.
Compounds must dissolve
in liquid or saliva gustatory
cells detect taste and relay
to the brain.
• Detecting Aroma:
People can ditterentiate
between 2,000-4,000 odors
-Volatile molecules: molecules
capable of evaporating like
gas into air
-These molecules travel
through air and are detected
by the olfactory cells
CORRECT & 100% VERIFIED ANSWERS|ALREADY
GRADED A+
1. Describe how
• Sensory Criteria:
sensory
-Color
(sight, odor,
taste, touch, -Aroma
hearing), -Taste
nutritional, -Texture
reli-
gious, psycholog- - Overall Appearance
ical and sociolog-
ical, cultural Color, Sight, Appearance
and • Eyes receive 1st impression of foods but can be deceiving...
budgetary -Flavor
crite- ria -Strength of flavor
affect the -Ripeness
foods we -Cooking method/doneness
choose to buy -Visually stimulating
and con- Taste is the most influential in food selection.
sume
Aroma & Odor
• Aroma of some foods can be detected even before they are seen
-People can ditterentiate between 2,000-4,000 odors
-Adaptation: diminishing ability to distinguish between various odors
over the time of exposure to smells
• Detecting Aroma:
• Volatile molecules: molecules capable of evaporating like gas into air
-These molecules travel through air and are detected by the olfactory cells
-Heat converts many substances into their volatile form
Nutritional: Obesity epidemic has made more people aware of the link
between diet and health.
Cultural: Ethnic influences, places of birth, geography, and climate, manners al
, FOOD SCIENCE EXAM 1 REVIEW GUIDE WITH ALL
CORRECT & 100% VERIFIED ANSWERS|ALREADY
GRADED
influence food habits byA+
dictating what is or is not
acceptable to eat.
, FOOD SCIENCE EXAM 1 REVIEW GUIDE WITH ALL
CORRECT & 100% VERIFIED ANSWERS|ALREADY
GRADED A+ umami and oleogustus
2. Review
mecha- nisms
of taste and
detecting
odors; know
fac- tors that
affect taste
3. Know what
com- pounds
stimulate
sweet, sour,
bit- ter, salty,
, FOOD SCIENCE EXAM 1 REVIEW GUIDE WITH ALL
CORRECT & 100% VERIFIED ANSWERS|ALREADY
GRADED
Psychological A+ -Heat converts many substances into their volatile form
and sociological:
Organic/Inorganic Foods, GMOs
Factors Attecting Taste
Religion -Age
• Declares foods as -Genetics
acceptable or unacceptable -Temperature of the Food
• Specifies preparation æF o o d or beverages below 68F or above 86F become harder to taste
procedures
-Degree of hunger
• Designates certain
-Gender
foods for specific
-Variety in available food
occasions and assigning
symbolic value to some • Sweet: sugars, alcohols, and aldehydes
Examples: Church of Jesus
Christ of Latter-Day Saints, • Sour: acids, related to the concentration of hydrogen ions
Judaism, Islam
• Bitter: catteine, theobromine, phenolic compounds, alkaloids (quinine)
Taste - Most influential
factor in food selection; it
occurs when a substance
stim- ulates the taste buds.
Compounds must dissolve
in liquid or saliva gustatory
cells detect taste and relay
to the brain.
• Detecting Aroma:
People can ditterentiate
between 2,000-4,000 odors
-Volatile molecules: molecules
capable of evaporating like
gas into air
-These molecules travel
through air and are detected
by the olfactory cells
