Chemistry With Food
Chemistry in food determines smell, taste, look, texture and even quality of food. You can determine these things through chemicals with food additives as well as the enzymes, vitamins, and minerals that exist within them. To achieve taste you don't need to use all the compounds present in them, it can be recreated with fewer compounds.
What's Used in Food Chemistry?
In order for food to benefit consumers they include many different factors. Enzymes are used in food chemistry are the biochemical catalyst used in the converting process of going from one substance to another, as well as reduces the amount of energy required to complete a chemical process. Vitamins are used as the nutrients required in a small amount of essential metabolic reactions in the body and are water soluble. Minerals are dietary minerals in food that are large and diverse with many required functions and can trace elements and some can be hazardous in you consume to many. Chemicals sometimes present in minerals consist of Copper, Iron, Zinc, Calcium, Magnesium, and Potassium. Color is determined by chemicals like food coloring added to them to change the physical color property of any food substance.
How Flavor in Food Relates to Chemistry
Flavor is determined in food by how it smells and tastes to the consumer. Taste can be one of 5 for most of the times. It can be sweet, bitter, sour, salty, and umami. Umami is a term used to described the savory taste of richer foods like meat and tomatoes. Smell will determine taste for the most part. If you are sick and have a stuffy nose, your food won't taste as good to you or will taste different due to your lack of smell. Flavor is able to be created without all the compounds it can be made with less. For example oranges have 250 compounds to create their taste, but in recreating the artificial orange taste it only takes 6 compounds to get the same sweet orange taste. Artificial flavors come from plants or chemicals that may include Methyl Salicylate and Lactic Acid.
Examples of Chemicals in Food
~Esters are chemical compounds formed by the chemical reaction of alcohol and carboxylic acid.
~Alcohol is organic and belongs to the hydrocarbon group.
~Pineapple gets it flavoring from Ethyl Butatnoate.
~Vinegar consist of mostly acetic acid.
~When wanting to create new flavors or different flavors you mix different alcohols with different acids to get them. It can relate to combining different paints, when you combined yellow and red you get orange, as if you were making a new flavor.
~If you combined pentanol and acetic acid to make a banana smell you get Pentle Acitate.
~Alcohol is organic and belongs to the hydrocarbon group.
~Pineapple gets it flavoring from Ethyl Butatnoate.
~Vinegar consist of mostly acetic acid.
~When wanting to create new flavors or different flavors you mix different alcohols with different acids to get them. It can relate to combining different paints, when you combined yellow and red you get orange, as if you were making a new flavor.
~If you combined pentanol and acetic acid to make a banana smell you get Pentle Acitate.