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Sample Coursework Paper on Food Chemistry and Taste Preferences

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Sample Coursework Paper on Food Chemistry and Taste Preferences

Taste receptors differ from other neurons in that they regenerate very quickly within a week to 10 days. Adults fail to react strongly to the particular tastes as children do since they kill the taste receptors after consuming fast foods such as pizzas.

Conventionally, some people like food spices while others like it plain. The difference in the taste preference is due to cultural backgrounds. Chemicals that turn food spicy also activate the receptors that help in detecting the nature and taste of the food. The genetic factors greatly influence taste sensitivity. The molecular advancement of some food substances, for example, may predispose consumers to extremely sensitive levels (Frewer & Schifferstein, 2001).

Depending on the food chemistry, some people may turn into supertasters compared to others. “Correspondingly, some people develop greater than the average number of the taste buds, making them more sensitive to certain tastes than other persons” (In Van, 2014). For example, someone may recoil at sharp or bitter tastes of many fruits and vegetables such as broccoli, or find sugary food sickening.

The modern approach of displaying food is by ensuring that the customer has the ease of service in mind. The food is laid out on the plate in a functional manner so that the customer can immediately understand what the chef has intended as the edible portion. Moreover, modern chefs ensure that the plate fits into the pattern and design of the overall buffet. According to Frewer & Schifferstein (2001), the flavors and seasoning are always well distributed around the plate. Examples include spicy with bland, rich with lean, smoky and salty with sweet (p.322).

For instance, food additives are added for the purposes of preventing deterioration during storage, preventing microbial growth, and enhancing a special color in the food materials. In many cases, the use of additives is looked upon as using something artificial, and the components may be non-nutritional or even have negative effects on human health (In Van, 2014). While recognizing that food additives may be extracted from naturally occurring raw materials, complex extracts such as rosemary produce antioxidants that are more pure compounds.

Depending on the food matrix, multiple DNA can show some discrepancies in the direction of different allergenic targets, due to the differential efficiency of the amplification process. In fact, this issue has been shown in the case of the determination of the hazelnut allergens isoforms including dark chocolate, soy milk, lecithin implement, and snack muesli (In Van, 2014).












Frewer, L. J., Risvik, E., & Schifferstein, H. (2001). Food, People and Society: A European

                  Perspective of Consumers’ Food Choices. Berlin, Heidelberg: Springer Berlin


In Van, A. N. K. (2014). Encyclopedia of agriculture and food systems: Volume 1.

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Sample Coursework Paper on Food Chemistry and Taste Preferences

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