Food Chem 1 Quiz No. 1

Responsible for the color of many plants, part of the taste and flavor (apple juice, tea) and antioxidants in plants

a generic term for the group of enzymes that catalyze the oxidation of phenolic compounds

a food additives that maintain the dispersion in food

a chemical process where sugars are heated to high temperatures, resulting in a brown color and distinct flavor,

It is a type of non-enzymatic browning reaction that occurs between an amino acid and a reducing sugar.

Often very specific in the type of reaction they catalyze, and even the particular substance that will be involved in the reaction.

What is the end product of the carbonyl amino reaction in Malliard reaction

It is a chemical reaction occurs due to oxidation products of lipids with amino acids

Are chemicals that are added to food to improve sensory characteristics, extend shelf life, improve processing, improve nutritional quality, or meet special dietary requirements

It is the sensory impression of a food and is determined by the chemical senses of taste and smell.