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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.

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  1. Which chemical compound is primarily responsible for the characteristic 'green' or 'grassy' aroma found in fresh vegetables?

    Answer: Hexanal

    Hexanal is a C6 aldehyde produced by the oxidation of linoleic acid and is the primary compound responsible for green/grassy aromas in fresh vegetables.

  2. The Maillard reaction involves a non-enzymatic browning process between which two types of compounds?

    Answer: Reducing sugars and amino acids

    The Maillard reaction occurs between reducing sugars and free amino acids or protein-bound amino acids, producing hundreds of flavor and color compounds during heating.

  3. Which taste quality is primarily mediated by the detection of glutamate ions binding to metabotropic receptors on taste cells?

    Answer: Umami

    Umami taste is principally activated by L-glutamate (and nucleotides like IMP/GMP) binding to mGluR4 and T1R1/T1R3 receptor complexes on taste receptor cells.

  4. What term describes the phenomenon where a low concentration of one aroma compound significantly enhances the perceived intensity of another aroma compound?

    Answer: Synergy

    Aroma synergy occurs when two or more compounds at subthreshold or low concentrations combine to produce a perceivable or intensified aroma greater than expected by simple addition.

  5. Capsaicin produces the burning sensation of chili peppers by activating which receptor on sensory neurons?

    Answer: TRPV1

    Capsaicin binds to and activates the TRPV1 (transient receptor potential vanilloid 1) ion channel, which is a heat-gated channel also activated by temperatures above 43°C.

  6. Which flavor compound is responsible for the characteristic buttery note in chardonnay wine and popcorn?

    Answer: Diacetyl

    Diacetyl (2,3-butanedione) is produced by lactic acid bacteria during malolactic fermentation and is the primary compound responsible for buttery, creamy aromas in wine and dairy products.