CFC Natural & Artificial Flavor Ingredients

Question 1

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

Accepted Answer

Cold pressing (expression)

Answer

Cold pressing (expression) mechanically ruptures the oil glands in citrus peel to release essential oils without heat.

Question 2

Which compound is the primary contributor to characteristic vanilla flavor?

Accepted Answer

Vanillin

Answer

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the principal flavor compound in vanilla beans and is the standard reference for vanilla flavor.

Question 3

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

Accepted Answer

Volatile and relatively heat-stable

Answer

Steam distillation co-distills volatile, relatively heat-stable compounds with water vapor, lowering the effective boiling point.

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

The Maillard reaction between amino acids and reducing sugars produces hundreds of flavor compounds including pyrazines, furans, and aldehydes responsible for roasted notes.

Question 5

Oleoresins differ from essential oils in that they contain:

Accepted Answer

Both volatile and non-volatile flavor components

Answer

Oleoresins are solvent extracts that capture both the volatile essential oil fraction and non-volatile components such as pigments, resins, and pungent principles.

CFC - Certified Flavor Chemist Practice Test

CFC - Certified Flavor Chemist Practice Test

CFC Natural & Artificial Flavor Ingredients