Food Science Terms - O
Odor: Odor is a sensory reaction to vapors inhaled through the nostrils. The odor of fresh fats should be bland and neutral or may be unobjectionable but characteristic of natural oil.
Off odors: Unnatural or uncharacteristic odors i.e. rancid, soapy, beany, sharp, acrid, musty, etc.
Official accreditation: Procedure by which a government agency having jurisdiction formally recognizes the competence of an inspection and/or certification body to provide inspection and certification services.
Official Inspection Systems and Official Certification Systems: Systems administered by a government agency having jurisdiction empowered to perform a regulatory or enforcement function or both.
Officially Recognized Inspection Systems and Officially Recognized Certification Systems: Are systems which have been formally approved or recognized by a government agency having jurisdiction.
Ohmic heating: Ohmic heating is a novel sterilization technique in which heat is generated within a food product due to its inherent resistance.
Oil: blend of various triacylglyceride (TAG) molecules, typically liquid at room temperature. In food processing a natural or processed edible fat which is normally liquid under existing climatic or storage conditions.
Olfaction: sense of smell
Olfactory: responsible for sense of smell
Omega-3 fatty acids - DHA/EPA: Type of fatty acid found in fish and marine oils which provide the health benefits of reduced risk of cardiovascular disease and improved mental and visual function. It is a polyunsaturated fatty acid with its final double-bond 3 carbon atoms away from the end of the carbon chain
Omega 6: polyunsaturated fatty acid with its final double-bond 6 carbon atoms away from the end of the carbon chain
On-site kitchen: Kitchen in which food is prepared and served at the same location. Also known as conventional or self-contained kitchen.
Open-code dating: Food labels providing consumers with information on when food was processed and packaged, when it should be sold or withdrawn from the market, or when the product is no longer acceptable for sale.
Open-kettle canning: Not recommended as a canning method. Food is supposedly adequately heat processed in a covered kettle, and then filled hot and sealed in sterile jars. Foods canned this way have low vacuums or too much air, which permits rapid loss of quality in foods. Moreover these foods often spoil because they become recontaminated while the jars are being filled.
Organic farming: Food produced without the use of synthetic chemicals and with concern for the environment.
Ordinary oil: Olive oil of a good quality and acidity not exceeding 3.3%, and may be a mixture of refined and cold pressed oils.
Organoleptic: sensory quality of foods: flavor, texture, aroma, appearance
Oscillating magnetic fields: Magnetic fields generated with electromagnets of alternating current. The intensity varies periodically according to the frequency and type of wave in the magnet.
Osmose: Tendency for fluids to mix, or become equally diffused, when in contact. It can be observed between fluids of differing densities. Osmose may be regarded as a form of molecular attraction, allied to that of adhesion. Also see, endosmose and exosmose.
Osmotic pressure: Chemical force caused by a concentration gradient. It is a colligative property and the principle behind membrane processing.
Outbreak: An incident in which two or more people experience the same illness after eating the same food.
Over-Tempered Chocolate: Overtempered chocolate is chocolate that has been overcooled producing large crystals. The increased viscosity with large crystals means that at the coating stage the temperature of the chocolate must be raised to melt some of the crystals. The inconsistency of the melting leaves too few, and too large crystals for proper setting. The chocolate has a coarse grainy structure that gives a dull appearance, poor snap and makes it more susceptible to fat migration and bloom.
Oxidation: Chemical reaction involving the addition or combination of oxygen with another material. The oxidation of food fats is to be avoided from both aesthetic and nutritional viewpoint