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Food is made up of many different components, including: Major components: Water, carbohydrates, proteins, and lipids Minor components: Vitamins, minerals, pigments, antioxidants, enzymes, and flavoring components Food also has five sensory attributes: Appearance, Aroma, Taste, Texture.
Food's functional properties are determined by its organoleptic, physical, and/or chemical properties. These properties describe how the food behaves during preparation and cooking, and how it affects the finished product. Food with good functional properties blends well with other foods and produces high-quality end products.
Food quality attributes include: Appearance, Texture, Flavor, Nutritional content, Ethical and sustainable production.
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