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Natural & Artificial Flavor Ingredients 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 Natural & Artificial Flavor Ingredients flashcards as text

  1. Isoamyl acetate is the primary aroma compound associated with which flavor?

    Answer: Banana

    Isoamyl acetate (3-methylbutyl acetate) is the dominant ester responsible for the characteristic banana flavor used widely in confections and beverages.

  2. Diacetyl (2,3-butanedione) contributes which characteristic flavor note?

    Answer: Buttery/creamy

    Diacetyl is the key compound responsible for buttery and creamy flavor notes, used in margarine, popcorn, and dairy-type flavors.

  3. Ethyl maltol is used in flavor formulations primarily as:

    Answer: A sweet and fruity flavor enhancer

    Ethyl maltol enhances sweet and fruity flavor perception at low use levels and is approximately 4–6 times more potent than its analog maltol.

  4. Most fruity flavor compounds belong to which chemical class?

    Answer: Esters

    Esters formed from the reaction of carboxylic acids with alcohols are the dominant chemical class in most fruity flavor profiles, such as ethyl butyrate (pineapple) and isoamyl acetate (banana).

  5. FEMA GRAS status for flavor ingredients is evaluated and granted by:

    Answer: The Flavor and Extract Manufacturers Association expert panel

    FEMA's Expert Panel of independent scientists evaluates flavor ingredients for GRAS status, and the FDA has historically deferred to these determinations.

  6. Benzaldehyde is most commonly used to replicate which natural flavor?

    Answer: Almond/cherry

    Benzaldehyde is the principal flavor compound in bitter almond and is the key character impact compound in almond and cherry-type flavors.