CFC Flavor Application & Processing Technology 2

Question 1

The Maillard reaction requires which two key reactants to proceed?

Accepted Answer

Reducing sugars and amino acids or proteins

Answer

Fatty acids and water

Answer

Starches and lipids

Answer

Organic acids and alcohols

Question 2

Thermal degradation of thiamine (Vitamin B1) in meat during cooking contributes which flavor notes?

Accepted Answer

Meaty, roasted, and sulfurous notes

Answer

Sweet caramel notes

Answer

Fruity ester notes

Answer

Bitter phenolic notes

Question 3

Lipid oxidation during food processing primarily generates which off-flavor compounds?

Accepted Answer

Aldehydes, ketones, and carboxylic acids

Answer

Pyrazines and furans

Answer

Terpenes and polyphenols

Answer

Esters and lactones

Question 4

From a flavor quality standpoint, the primary goal of pasteurization is to:

Accepted Answer

Kill pathogenic bacteria while minimizing thermal damage to flavor compounds

Answer

Maximize Maillard browning for flavor development

Answer

Fully sterilize the product to achieve ambient shelf life

Answer

Caramelize sugars for desired color and taste

Question 5

Extrusion cooking generates desirable snack flavors primarily through:

Accepted Answer

High-temperature, high-pressure Maillard and caramelization reactions

Answer

Cold fermentation in the extruder barrel

Answer

Enzymatic hydrolysis at low temperatures

Answer

Vacuum distillation of flavor precursors

Question 6

Retort processing (canning) produces a characteristic 'cooked' flavor primarily due to:

Accepted Answer

Formation of Maillard products and degradation of sulfur-containing compounds

Answer

Complete loss of all terpene volatiles

Answer

Enzymatic browning during cooling

Answer

Terpene isomerization at low temperatures