Session Outline

Food Science and Definitions …  Food science Nutrition  The classroom experience  Sensory perception Ruthann Swanson, PhD  Interactive in-class experiences Dept. Foods and Nutrition UGA

What Food Science is not…

What is Food Science?

Nutrition Culinary Arts

Goal of Food Science Food Scientists…

 Study the makeup of food  Physical  Microbiological  Chemical

 Develop ways to process , preserve , “To transform perishable, unpalatable, or package , and store food, according to hardly edible raw materials into tasty, industry specifications and nutritious, stable and enjoyable foods.” government regulations .

Flores, Food Tech 62 (5): 11

1 Food science is… Food Science involves…

 Experimentation Chemistry … a  Experimentation involves measurements multi-  Chemical measurements Food disciplinary science  Physical measurements  Physicochemical measurements applied science. Biology Physics  Sensory (human) measurements  Reliable measurements involve the Scientific Method Puts scientific knowledge to practical use!

Food Science is … Food Science is …

 The study of the a discipline concerned with all technical nature of food and aspects of food , beginning with the principles of its production, harvesting or slaughtering , and ending processing, with its cooking and consumption . preservation and packaging.

Ward, 2002

Wikipedia, 2008

Food Science involves… Sensory analysis in a nutshell “Study of how food is perceived by the ”  Experimentation  Experimentation involves measurements  A key aspect of food quality assessment  Chemical measurements  Centered around measuring human  Physical measurements perception and applying the learning  Physicochemical measurements  Sensory (human) measurements  Reliable measurements involve the Scientific Method

2 The sensory characteristics of food Flavor Involves the basic senses of and smell  Appearance  Flavor  Texture The interactions in the mouth of...  Overall basic Acceptability smell mouthfeel sensations

Taste  Properties perceived Foods high in through the taste buds.  Peas  Bitter, sour, salty,  Parmesan cheese sweet and umami  Bonito flakes “Essentially the basic  Shitake mushrooms  Sardines tastes can be  Tomato juice perceived on all loci  Dried seaweed (nori) where there are  Green tea taste  Soy sauce receptors ”(Bartoshuk,  Fish sauce 1993)

The 5 th basic taste modality-- The 5 th basic taste modality– Umami or savory Umami or savory

 Detection  Levels in food are  Sampling… requires… affected by… Miso soup  Free glutamic acid  Stage of ripeness  Perception  Aging effects…  Drying  Enhances inherent  Fermentation flavor  All processes…  Adds… breakdown foods into  fullness smaller units  complexity  balance

3 Smell Mystery Granules Procedure The perception of volatiles 1. Uncap vial at arm’s length by the cells in the nasal 2. Manipulate to stimulate area saliva flow 3. Pinch nose tightly 4. Tip head back and stick out  Odor– sniff, perceived tongue through nose 5. Pour granules on tongue and manipulate with tongue Think– what do I perceive now?  Aromatics– volatiles Close mouth, release nose and perceived as food is inhale masticated in the mouth Think– what do I perceive now?

Mystery Granules Mouthfeel Sensations perceived by the nerves in the skin of the mouth cavity .  What is the basic taste ? SWEET!  Thermal  Chemical

• What is the aromatic ? Hot Warm CINNAMON! Cold Cool

Mouthfeel Trigeminal sensations Sensations perceived by the nerves in the skin of the mouth cavity. Sampling …

 Burning  Astringent  Crystallized ginger  Cinnamon Altoids

4 Texture Trigeminal verbal descriptors  Involves the senses of sight, touch and . The of touch involves both  Pungent  Scratching the skin and the muscles.  Burning  Tickling  Painful  Prickling  Sharp  “Sneeze’  Perception of the structure or inner make-up  Astringent  Cool of foods...  Furry  Warm  Mechanical Characteristics  Geometrical Characteristics (Laska, 2001)  Moisture and Fat Influences

Texture Terms- Texture Terms– Mechanical Characteristics Geometrical Characteristics Primary Secondary Popular Terms Particle Size and Particle Shape and hardness ------soft > firm> hard Shape Orientation cohesiveness brittleness crumbly> crunchy> brittle smooth grainy flaky foamy ----- chewiness tender> chewy> tough fine coarse fibrous puffy ----- gumminess short> mealy> pasty> powdery lumpy stringy crystalline gummy chalky beady pulpy glassy viscosity ----- thin> thick gritty mealy cellular gelatinous springiness ----- plastic> elastic aerated spongy adhesiveness ----- sticky> tacky> gooey

Texture— Texture Fat and Moisture

Moisture Content Fat Content  Perception of texture wetness oiliness changes with mastication moisture release greasiness  Sequential... rate of moisture release  initial impression moisture absorption  first bite Popular terms related to mouthfeel and  during chewing mouthcoating  residual phase dry wet watery oily waxy creamy moist juicy greasy slimey mushy

5 Appearance Appearance

A visual manifestation of  Sampling – virgin color, gloss, size and Jello shots shape  Make Jello and manipulate the color  Determines your initial  Lemon– green opinion of a food product...  Orange– red  Flavor Recognition  Sample and identify  Perceived Flavor Intensity the flavor present  Initial Assessment of Texture

“IS THIS FOOD ACCEPTABLE?” Taster status – individual differences  Consumer decision- making...  60% Food Quality  40% Other Factors Are you  Health or  Nutrition  Religion are you not  Ethnicity a  Economics  Advertising supertaster ?  Lifestyle  Regional influence

Identification of Supertaster Supertaster?? Status  Sensitivity to:  Bag filter paper strips  PTC– in coded bags  PROP– 6-n-propythiouracil  Control (plain)  US population is: (orange dot)  25% nontasters  PTC (green dot)  50% medium tasters  Provide… water, cracker,  25% supertasters carrots/apple as  Testing method: palate cleansers  1 suprathreshold concentration PTC– phenylthiocarbamide; PROP– 6-n-propythiouracil

6 Supertaster?? Interpretation … Supertaster?? •Paper 1 is the control– Procedure … should only taste like paper 1. Wet tongue •Paper 2 is PTC paper-- 2. Place appropriate bitter strip on tongue for •Non-taster – no taste, 20 sec slight taste •Medium taster – moderate or strong taste 3. Record response •Supertaster – very on scorecard strong taste (strongest taste imaginable)

Bitterness perception-- PTC/PROP sensitivity sensitivity  Genetically linked  More sensitive to all basic tastes  Women more likely to be sensitive  Affects perception of other food components  Asian, African, Native American heritage With increased PROP sensitivity… > than European heritage  Liking of sweet and high-fat foods decreased with among women ; increased among men  Related to differences in taste bud density  Increased burn from capsaicin  Increased warmth from alcohol  Frequency of consumption of dark green (Duffy and Bartoshuk, 2000; Bartoshuk, 1993) vegetables, grapefruit, black coffee decreased

(Duffy and Bartoshuk, 2000; Bartoshuk, 1993)

Pureed Product Identification-- Demo 1. Blindfold student  green beans 2. Open food container  squash Product Identification 3. Present to nostrils  rice Identify by smell  chicken Integrating it all! 4. Present to mouth  pureed cottage Identify by taste + cheese smell 5. Cleanse palate 1. Water 2. Crackers 3. “X” cup/ napkins

7 Thank you!!!

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