Flavor Application & Processing Technology Flashcards
6 cards from real CFC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Flavor Application & Processing Technology flashcards as text
The Maillard reaction requires which two key reactants to proceed?
Answer: Reducing sugars and amino acids or proteins
The Maillard reaction initiates with the condensation of the carbonyl group of a reducing sugar with a free amino group from an amino acid or protein, producing hundreds of flavor compounds.
Thermal degradation of thiamine (Vitamin B1) in meat during cooking contributes which flavor notes?
Answer: Meaty, roasted, and sulfurous notes
Thiamine degrades under heat to produce sulfur-containing intermediates that react further to form key meaty, roasted, and sulfurous flavor compounds including thiophenes and furans.
Lipid oxidation during food processing primarily generates which off-flavor compounds?
Answer: Aldehydes, ketones, and carboxylic acids
Autoxidation of unsaturated fatty acids produces peroxides that decompose into short-chain aldehydes (e.g., hexanal), ketones, and carboxylic acids responsible for rancid, cardboard, and painty off-flavors.
From a flavor quality standpoint, the primary goal of pasteurization is to:
Answer: Kill pathogenic bacteria while minimizing thermal damage to flavor compounds
Pasteurization uses the minimum heat treatment necessary for pathogen reduction, balancing microbiological safety against preservation of fresh flavor characteristics.
Extrusion cooking generates desirable snack flavors primarily through:
Answer: High-temperature, high-pressure Maillard and caramelization reactions
The combination of high barrel temperatures (130–180°C) and elevated pressures in extrusion creates ideal conditions for Maillard browning and caramelization, producing toasted, nutty, and cereal flavor notes.
Retort processing (canning) produces a characteristic 'cooked' flavor primarily due to:
Answer: Formation of Maillard products and degradation of sulfur-containing compounds
The high temperatures (121°C+) and long processing times of retort canning drive extensive Maillard reactions and thermal degradation of sulfur compounds, creating cooked, sterilized flavor notes.