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

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.

Question 2

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

Accepted Answer

Displacing oxygen to inhibit oxidative flavor degradation

Answer

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

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

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

Question 4

The Arrhenius equation is applied in flavor stability studies to:

Accepted Answer

Predict flavor degradation rates at different storage temperatures

Answer

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.

Question 5

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

Accepted Answer

Inhibit oxidative degradation of flavor compounds

Answer

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.

CFC - Certified Flavor Chemist Practice Test

CFC - Certified Flavor Chemist Practice Test

CFC Flavor Application & Processing Technology 3