CSA CSA Flavor Science & Sensory Chemistry 2

Question 1

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?

Accepted Answer

50%

Answer

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.

Question 2

Which phenomenon explains why prolonged exposure to a single aroma causes a temporary decrease in its perceived intensity?

Accepted Answer

Sensory adaptation

Answer

Sensory adaptation is the temporary reduction in receptor responsiveness following continuous or prolonged exposure to a stimulus, causing the perceived intensity to diminish.

Question 3

Which class of volatile compounds, formed by the reaction of alcohols and organic acids, is largely responsible for fruity aromas in wines and spirits?

Accepted Answer

Esters

Answer

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.

Question 4

The OAV (Odor Activity Value) of a compound is calculated as:

Accepted Answer

Concentration ÷ Detection threshold

Answer

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.

Question 5

Bitterness suppression by salt (NaCl) is a well-documented taste interaction. What is the primary mechanism proposed for this effect?

Accepted Answer

Sodium ions block bitter taste receptor channels

Answer

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.

CSA - Certified Sensory Analyst Practice Test

CSA - Certified Sensory Analyst Practice Test

CSA CSA Flavor Science & Sensory Chemistry 2