Transcript Chapter 1 Food Choices and Sensory Characteristics

Food Choices and
Sensory Characteristics
Chapter 1
Questions to Ponder
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Food Choices
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Why do we eat what we eat?
How many factors can you identify?
Sensory Characteristics
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How do our sensory perceptions influence what we eat?
How are the sensory characteristics of food measured?
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Factors Affecting Patterns of Eating
 Family and Social
 Cultural
 Religious Beliefs
 Nutrition and Health
 Economic and Marketplace Factors
 Technological Development
 Emotional and Psychological Effects
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Family and Social
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Parents and caregivers influence children
Peers and friends
Daycare and workplace interactions
Media
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Movies, Television, Internet, and more
Time
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“Eating on the run” or “Eating fast”
Societal changes with regard to time to eat?
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Cultural
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What foods are typical in particular regions of
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Affect of following on food choices?
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United States
Other Countries
Global economy
Travel
Greater diversity in our communities
Terms to know
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Culture
Acculturation
Ethnic
Cuisine
Demographic
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Religious Beliefs
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Christian
Judaism
Islam
Hinduism
Vegetarianism and Religious Beliefs
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Nutrition and Health
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How may “health” influence our food
choices?
Sources of Guidance
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2005 Dietary Guidelines
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2005 Food Guide Pyramid
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http://healthierus.gov
www.mypyramid.gov
Food Facts Labels
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Economic and Marketplace Factors
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Food availability in local area
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Local food
Imported
Economics
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Low income families
 Spend 48 % of income on food
High income families
 Spend 8 % of income on food
Food Insecurity
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Technological Development
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Processing
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Irradiation
Aseptic packing
Biotechnology
Technology in the home
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Refrigeration
Freezers
Microwaves
Other?
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Emotional and Psychological Effects
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Food associated with
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Security
Memories
Hospitality
Caring
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Sensory Characteristics
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Appearance
Taste
Odor
Flavor
Texture
Sound
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Appearance
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The first impression
Does it look good?
Consider
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Color
Form
Consistency
Size
Design
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Taste
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Taste – one part of flavor
Taste – sensations from taste buds
Five tastes
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Sweet – Hydrocyl (-OH) group
 Sour – Hydrogen ions (H +) found in acids
 Bitter – such as caffeine and theobromine
 Salty – Ions of salts
 Umami or savory – amino acid based
Influence of temperature on taste
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Odor
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Aroma
Olfactory Center
Sense of smell
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10,000 times more sensitive than taste
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Flavor
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Flavor – blending of taste and odor
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An integrated response
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Olfactory center
Taste buds on tongue
Tactile receptors in mouth
Flavor analysis
Impact of heat on flavor development
Natural flavors
Artificial or synthetic flavors
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Texture and Sound
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Texture
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Qualities felt by tongue, palate, teeth, or fingers
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Smoothness, stickiness, graininess, lumpy
Sound
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What are sounds associate with certain foods?
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Carbonated beverage? Popcorn? Carrots?
Crunchy Breakfast Cereal?
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Sensory Analysis
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To judge or evaluate food by senses
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Taste
Smell
Sight
Touch
Hearing
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Sensory Evaluation of Food
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Trained sensory panels
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Consumer panels
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Hedonic Scales
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Objective Evaluation of Food
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Laboratory Instruments
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Viscosity (thickness of consistency)
Firmness of gel
Color
Compressibility (bread for example)
Shear (tenderness of meat)
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Upper Saddle River, NJ 07458. • All Rights Reserved.