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

The odor detection threshold is the lowest concentration at which a compound can be perceived by smell, even if it cannot yet be identified.

Question 2

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

Accepted Answer

Simultaneously separates and identifies volatile aroma compounds

Answer

Gas chromatography (GC) separates volatile flavor compounds while mass spectrometry (MS) provides structural identification through fragmentation patterns.

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

The Kovats index normalizes GC retention times against a series of n-alkanes, allowing compound identification independent of instrument or column variability.

Question 4

Chirality is significant in flavor chemistry because:

Accepted Answer

Enantiomers can have markedly different odor qualities or intensities

Answer

Classic examples include R-(−)-carvone (spearmint) vs. S-(+)-carvone (caraway), where the mirror-image molecules have distinctly different odors despite identical molecular formulas.

Question 5

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

Accepted Answer

Degree of lipophilicity

Answer

Log P measures how a compound partitions between an organic phase (octanol) and water, reflecting its lipophilicity and influencing solubility, delivery, and bioavailability in food systems.

CFC - Certified Flavor Chemist Practice Test

CFC - Certified Flavor Chemist Practice Test

CFC Natural & Artificial Flavor Ingredients 3