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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.

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  1. The most common cause of flavor deterioration in packaged foods during storage is:

    Answer: Oxidation of volatile flavor compounds

    Oxidative degradation of unsaturated flavor compounds and lipids is the primary mechanism of flavor loss during storage, generating off-flavors and reducing desirable aroma intensity.

  2. Modified atmosphere packaging (MAP) with nitrogen extends flavor shelf life by:

    Answer: Displacing oxygen to inhibit oxidative flavor degradation

    Replacing atmospheric oxygen with inert nitrogen in the package headspace eliminates the primary driver of oxidative flavor deterioration.

  3. Flavor reversion in soybean oil involves the formation of which compounds from linolenic acid?

    Answer: 2-Pentylfuran and other oxidative degradation products

    Oxidation of linolenic acid in soybean oil produces 2-pentylfuran and related compounds responsible for the beany, grassy off-flavor known as flavor reversion.

  4. The Arrhenius equation is applied in flavor stability studies to:

    Answer: Predict flavor degradation rates at different storage temperatures

    By measuring degradation at elevated temperatures and applying the Arrhenius equation, flavor chemists can predict shelf life under normal storage conditions without waiting years for results.

  5. Antioxidants such as BHA and BHT are included in flavor formulations primarily to:

    Answer: Inhibit oxidative degradation of flavor compounds

    BHA and BHT are phenolic antioxidants that scavenge free radicals, interrupting the chain reaction of lipid oxidation and preserving the integrity of oxidation-sensitive flavor compounds.

  6. Water activity (aw) influences flavor stability in stored foods because:

    Answer: Low aw reduces enzymatic and microbial degradation, but very low aw can accelerate lipid oxidation

    At very low aw, the protective water monolayer around lipids is absent, making them more susceptible to oxidation, while intermediate aw values offer the best balance of protection against multiple degradation pathways.