Food Science Glossary
| Term | Definition |
|---|---|
| Acetic acid |
A compound found in vinegar, amongst other foods, that gives a sour and pungent smell |
| Acid |
A substance with pH below 7 that can break down to release hydrogen ions |
| Acrylamide |
A by-product made when foods high in starch are fried, roasted or baked at a high temperature |
| Additive |
Ingredients added to foodstuffs to alter them in order to preserve or enhance specific qualities eg taste, colour |
| Additives |
Substances added to food to preserve or enhance appearance or flavours |
| Aflatoxin |
Poisonous, carcinogenic chemicals produced by certain moulds; more widespread in hot, humid environments with poor storage facilities |
| Aftertaste |
The after-effect of flavour leaving a coating in the mouth after chewing food |
| Allergy |
A negative response triggered by the immune system from a range of causes such as consuming certain common food ingredients |
| Amino acids |
Simple organic compounds containing an amino group and a carboxyl group: the building blocks of proteins |
| Amylopectin |
Part of the starch molecule made up of glucose molecules in a branched structure |
| Antioxidant |
A substance that inhibits oxidation, particularly important in the preservation of stored food products |
| Aroma |
The smell given off by food (eg baked bread) and drink which is detected by receptors in the nose |
| Ascorbic acid |
The scientific name for vitamin C; essential for growth and defence against infection |