CFC Natural & Artificial Flavor Ingredients 1

Question 1

What extraction method is primarily used to obtain essential oils from citrus peel?

Accepted Answer

Cold pressing (expression)

Answer

Steam distillation

Answer

Solvent extraction

Answer

Supercritical CO2 extraction

Question 2

Which compound is the primary contributor to characteristic vanilla flavor?

Accepted Answer

Vanillin

Answer

Eugenol

Answer

Coumarin

Answer

Benzaldehyde

Question 3

Steam distillation is best suited for extracting flavor compounds that are:

Accepted Answer

Volatile and relatively heat-stable

Answer

Non-volatile and heat-stable

Answer

Water-soluble and heat-labile

Answer

Lipid-soluble and high-boiling

Question 4

Which reaction between amino acids and reducing sugars is responsible for roasted and caramel flavor notes in cooked foods?

Accepted Answer

Maillard reaction

Answer

Strecker degradation only

Answer

Lipid oxidation

Answer

Enzymatic hydrolysis

Question 5

Oleoresins differ from essential oils in that they contain:

Accepted Answer

Both volatile and non-volatile flavor components

Answer

Only volatile terpene hydrocarbons

Answer

Only water-soluble compounds

Answer

Only synthetic flavor molecules

Question 6

Per FDA 21 CFR 101.22, a 'natural flavor' must be derived from:

Accepted Answer

Spices, fruits, vegetables, meat, seafood, dairy, fermentation products, or roasting of these

Answer

Any USDA-certified organic ingredient

Answer

Plant-based sources only

Answer

Botanicals listed on the GRAS registry