CFC Natural & Artificial Flavor Ingredients 3

Question 1

The odor detection threshold is defined as the lowest concentration at which a compound:

Accepted Answer

Can be detected by smell

Answer

Becomes toxic to test subjects

Answer

Produces a recognizable aroma character

Answer

Triggers a measurable physiological response

Question 2

GC-MS is the preferred instrument for flavor compound analysis because it:

Accepted Answer

Simultaneously separates and identifies volatile aroma compounds

Answer

Measures the color of flavor solutions accurately

Answer

Determines moisture content in flavor matrices

Answer

Measures viscosity and flow properties of flavors

Question 3

The Kovats retention index in GC-based flavor analysis is used to:

Accepted Answer

Identify compounds by comparing retention times to n-alkane standards

Answer

Measure antioxidant activity of flavor samples

Answer

Quantify flavor compound concentrations accurately

Answer

Determine the flash point of flavor ingredients

Question 4

Chirality is significant in flavor chemistry because:

Accepted Answer

Enantiomers can have markedly different odor qualities or intensities

Answer

Only one enantiomer is ever present in natural sources

Answer

All chiral flavor compounds have automatic GRAS approval

Answer

Chirality affects water solubility only

Question 5

The octanol-water partition coefficient (log P) of a flavor compound is used to indicate its:

Accepted Answer

Degree of lipophilicity

Answer

Volatility at room temperature

Answer

Optical rotation value

Answer

Thermal decomposition temperature

Question 6

In flavor description, 'top notes' refer to compounds that are:

Accepted Answer

Low molecular weight, highly volatile, and perceived first on the nose

Answer

Present in the greatest quantity in a formula

Answer

Detected last on the palate during aftertaste

Answer

High boiling point and persistent throughout consumption