Lesson 2-Minor Comp-23

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University of British Columbia *

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Chemistry

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Oct 30, 2023

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Minor components: (1) organic acids
1. Organic acids - functions in foods impart flavour and tartness Some used as antimicrobial agents adjust pH or acidity of food (acidulants)
1. Organic acids - Examples : malic acid (apples) citric acid (citrus fruits, tomatoes, strawberries) tartaric acid (grapes) lactic acid (yogurt, cheese, olives, sauerkraut)
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Practice Ingredients list: sugar, glucose syrup, modified corn starch, lactic acid, citric acid, tartaric acid, artificial flavour, colour (with tartrazine)
1. Organic acids - determining acidity One simple method is to: A sour or acidic taste is a positive indicator. highly subjective (sensitivity varies between individuals) TASTE it!
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1. Organic acids - determining acidity Titration This Photo by Unknown Author is licensed under CC BY-SA-NC
1. Organic acids - determining acidity using a pH meter measure the H + concentration then converted to a pH value .
1. Organic acids - pH What is pH ? measure of the acidity of food pH ranges from 0 ( very acidic ) to 7 ( neutral ) to 14 (very alkaline) What is the importance of pH in foods ? determines rate of chemical & enzymatic reactions microbial growth/survival in foods pH value of 4.6 -critical to Food industry borderline between: Acid & Low-acid foods”
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1. Organic acids - pH Acidic or acid foods ( pH < 4.6 ) e.g. citrus juices, apple juice, strawberries, apples Will not support growth of most disease-causing microorganisms. Low-acid foods ( pH > 4.6 ) e.g. meat, fish, vegetables
Total Acidity vs. pH The two concepts are different Total acidity (titratable acidity) measures the total acid concentration pH quantifies H + concentration (active acidity)
Minor components: (2) Colours and Pigments
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2. Colours & Pigments Naturally occur. in the foods extracted from natural or synthetic sources- added to foods. Carotenoids carotenes confer: red , in tomatoes ( lycopene ) Orange in carrots ( beta carotene ) Anthocyanins blueberries, cherries, cranberries, plums and red cabbage Chlorophyll
Minor components: (3) Aroma & Taste compounds
3. Aroma & Taste compounds… Aroma and taste profiles of foods = FLAVOUR complex 100s or 1000s of compounds, e.g. aldehydes, ketones, acids, alcohols, fatty acids Aroma: volatile compounds Taste: non-volatile present as part of the food matrix (e.g. strawberries), or modified (e.g. cooked strawberries) Table in Less. 2 for diversity of compounds aroma of COFFEE
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Chromatogram of Regular Caffeine Coffee 1.5 mg. Thermal Analysis 250 deg. C for 6 minutes
Minor components: (4) Vitamins & Minerals
4. Vitamins & Minerals No effect on flavour, colour, texture of food (in the amount appeared in food) low amounts in the diet- maintain health Some used as food additives: Preservatives (antioxidants) Water soluble vitamins Vitamin C, B complex, folic acid Fat soluble vitamins Vitamins A, D, E, K Minerals e.g. Ca, Mg, Na, K, Fe, Zn …
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