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 senses” 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 taste and smell Appearance Flavor Texture The interactions in the mouth of... Overall basic tastes Acceptability smell mouthfeel sensations
Taste Properties perceived Foods high in umami 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 tongue 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 hearing. The sense 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– phenylthiocarbamide 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!!!
8