Food Choices and Sensory Characteristics Chapter 1

Questions to Ponder Food Choices Sensory Characteristics Why do we eat what we eat? How many factors can you identify? Sensory Characteristics How do our sensory perceptions influence what we eat? How are the sensory characteristics of food measured?

Factors Affecting Patterns of Eating Family and Social Cultural Religious Beliefs Nutrition and Health Economic and Marketplace Factors Technological Development Emotional and Psychological Effects

Family and Social Parents and caregivers influence children Peers and friends Daycare and workplace interactions Media Movies, Television, Internet, and more Time “Eating on the run” or “Eating fast” Societal changes with regard to time to eat?

Cultural What foods are typical in particular regions of United States Other Countries Affect of following on food choices? Global economy Travel Greater diversity in our communities Terms to know Culture Acculturation Ethnic Cuisine Demographic

Religious Beliefs Christian Judaism Islam Hinduism Vegetarianism and Religious Beliefs

Nutrition and Health How may “health” influence our food choices? Sources of Guidance 2005 Dietary Guidelines http://healthierus.gov 2005 Food Guide Pyramid www.mypyramid.gov Food Facts Labels

Economic and Marketplace Factors Food availability in local area Local food Imported Economics Low income families Spend 48 % of income on food High income families Spend 8 % of income on food Food Insecurity

Technological Development Processing Irradiation Aseptic packing Biotechnology Technology in the home Refrigeration Freezers Microwaves Other?

Emotional and Psychological Effects Food associated with Security Memories Hospitality Caring

Sensory Characteristics Appearance Taste Odor Flavor Texture Sound

Appearance The first impression Does it look good? Consider Color Form Consistency Size Design

Taste Taste – one part of flavor Taste – sensations from taste buds Five tastes 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

Odor Aroma Olfactory Center Sense of smell 10,000 times more sensitive than taste

Flavor Flavor – blending of taste and odor An integrated response Olfactory center Taste buds on tongue Tactile receptors in mouth Flavor analysis Impact of heat on flavor development Natural flavors Artificial or synthetic flavors

Texture and Sound Texture Sound Qualities felt by tongue, palate, teeth, or fingers Smoothness, stickiness, graininess, lumpy Sound What are sounds associate with certain foods? Carbonated beverage? Popcorn? Carrots? Crunchy Breakfast Cereal?

Sensory Analysis To judge or evaluate food by senses Taste Smell Sight Touch Hearing

Sensory Evaluation of Food Trained sensory panels Consumer panels Hedonic Scales

Objective Evaluation of Food Laboratory Instruments Viscosity (thickness of consistency) Firmness of gel Color Compressibility (bread for example) Shear (tenderness of meat)