cht+food+flavors

=From the article "Flavor enhancement".= = Q&A = =1. What is the fifth taste called?= = Umami, a taste distinctly separate from salty, is described as “savory,” “brothy,” “meaty” or “MSG-like.” Mushrooms, with their very savory, meat-like notes, embody the umami concept almost perfectly. =

=2. Why specialty salts with unique crystal shapes provide extremely fast dissolution?= = These unique crystals possess a greater surface area, which allows for greater solubility when exposed to water. =

=3. What is MSG? Briefly describe about MSG.= = Monosodium glutamate, or MSG, is the sodium salt of glutamic acid. Although MSG was extracted from seaweed in the early 1900s, the pure granular form is now produced through fermentation by the organism Corynebacterium glutamicum. MSG has no flavor of its own at normal usage levels, but it greatly enhances and lifts savory foods. The enhancing abilities of MSG are affected somewhat by the food system’s pH, making it most effective at a pH range of 5.5 to 8.0. High temperatures also may cause some loss of effectiveness. = = = = 4. What are used to replace MSG? = = disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP) = = = =5. Nonfermented form of soy sauce is prepared by? It is prepared by acid hydrolysis of vegetable or plant protein with caramel coloring, corn syrup, salt and other flavoring agents added. = = = =6. What add a meat-like flavor to vegetarian products? Hydrolyzed plant and vegetable proteins (HPP or HVP) and yeast extracts. = = = =7. What component is approximately 10 to 30 times sweeter than sucrose, and in extracted form, it can be up to 300 times sweeter than sucrose?= = Sweet stevia. = = = =8. What enhance the flavor systems of sweet goods and are often characterized by their “cotton candy” flavor?= = Maltol and ethyl maltol. = = = =9. List 2 flavor enhancers which is expensive.= = Wine and chocolate or cocoa. = = = =10. What is flavor masking agents?= = Flavor masking agents can decrease undesirable notes to help create good tasting profiles in products containing off-flavored ingredients. These agents can disguise bitterness, chalkiness and sourness, and can tone down pungent and metallic notes. Sometimes this flavor improvement is accomplished by heightening a desirable quality, such as sweetness, so that other flavors are less noticeable. = = = =11. Gives few examples of flavor enhancer.= = Miso, soy sauce, fish sauces and pastes, anchovy paste, onions, cheeses, vanilla, vinegar.... =