CSA Flavor Science & Sensory Chemistry Flashcards
6 cards from real CSA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CSA Flavor Science & Sensory Chemistry flashcards as text
The detection threshold of a flavor compound is defined as the minimum concentration at which what percentage of a trained panel can correctly identify it above chance?
Answer: 50%
By convention, the detection threshold is the concentration at which 50% of assessors can detect the stimulus above chance, often determined via a psychophysical dose-response curve.
Which phenomenon explains why prolonged exposure to a single aroma causes a temporary decrease in its perceived intensity?
Answer: Sensory adaptation
Sensory adaptation is the temporary reduction in receptor responsiveness following continuous or prolonged exposure to a stimulus, causing the perceived intensity to diminish.
Which class of volatile compounds, formed by the reaction of alcohols and organic acids, is largely responsible for fruity aromas in wines and spirits?
Answer: Esters
Esters such as ethyl acetate and isoamyl acetate are formed by esterification reactions during fermentation and aging, contributing the fruity notes characteristic of wines and spirits.
The OAV (Odor Activity Value) of a compound is calculated as:
Answer: Concentration ÷ Detection threshold
OAV = concentration of the compound in a food divided by its detection threshold; compounds with OAV > 1 are considered likely contributors to the overall aroma profile.
Bitterness suppression by salt (NaCl) is a well-documented taste interaction. What is the primary mechanism proposed for this effect?
Answer: Sodium ions block bitter taste receptor channels
Sodium ions are believed to suppress bitterness by blocking amiloride-sensitive ion channels and possibly by directly inhibiting T2R bitter receptor signaling at the taste cell level.
Which technique is used in flavor chemistry to determine which specific volatile compounds most significantly contribute to a food's aroma by combining GC-MS with olfactometry?
Answer: GC-O (Gas Chromatography-Olfactometry)
GC-O combines separation by gas chromatography with simultaneous sniffing at the detector port, allowing trained assessors to identify and rate specific aroma-active compounds as they elute.