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

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.

Question 2

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

Accepted Answer

Meaty, roasted, and sulfurous notes

Answer

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.

Question 3

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

Accepted Answer

Aldehydes, ketones, and carboxylic acids

Answer

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.

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

Pasteurization uses the minimum heat treatment necessary for pathogen reduction, balancing microbiological safety against preservation of fresh flavor characteristics.

Question 5

Extrusion cooking generates desirable snack flavors primarily through:

Accepted Answer

High-temperature, high-pressure Maillard and caramelization reactions

Answer

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.

CFC - Certified Flavor Chemist Practice Test

CFC - Certified Flavor Chemist Practice Test

CFC Flavor Application & Processing Technology 2