CFC Flavor Application & Processing Technology 3

Question 1

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

Accepted Answer

Oxidation of volatile flavor compounds

Answer

Microbial contamination of sealed packages

Answer

Starch retrogradation

Answer

Protein aggregation and precipitation

Question 2

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

Accepted Answer

Displacing oxygen to inhibit oxidative flavor degradation

Answer

Lowering product storage temperature

Answer

Increasing water activity in the headspace

Answer

Enhancing antimicrobial activity

Question 3

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

Accepted Answer

2-Pentylfuran and other oxidative degradation products

Answer

Vanillin and eugenol

Answer

Isoamyl acetate and benzaldehyde

Answer

Diacetyl and acetoin

Question 4

The Arrhenius equation is applied in flavor stability studies to:

Accepted Answer

Predict flavor degradation rates at different storage temperatures

Answer

Determine sensory detection thresholds at various concentrations

Answer

Calculate the molecular weight of aroma compounds

Answer

Measure viscosity changes in flavor solutions during aging

Question 5

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

Accepted Answer

Inhibit oxidative degradation of flavor compounds

Answer

Enhance sweet taste perception

Answer

Lower the pH of the flavor system

Answer

Act as antimicrobial preservatives

Question 6

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

Accepted Answer

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

Answer

Higher aw always improves volatile flavor retention

Answer

Lower aw consistently enhances all flavor compounds equally

Answer

Water activity has no measurable effect on volatile aroma compounds