CSA CSA Flavor Science & Sensory Chemistry

Question 1

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

Accepted Answer

Hexanal

Answer

Benzaldehyde

Answer

Diacetyl

Answer

Geraniol

Question 2

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

Accepted Answer

Reducing sugars and amino acids

Answer

Fatty acids and proteins

Answer

Polyphenols and oxygen

Answer

Organic acids and alcohols

Question 3

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

Accepted Answer

Umami

Answer

Bitter

Answer

Sweet

Answer

Sour

Question 4

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

Accepted Answer

Synergy

Answer

Masking

Answer

Adaptation

Answer

Cross-modal interaction

Question 5

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

Accepted Answer

TRPV1

Answer

TRPM8

Answer

P2X3

Answer

mGluR5

Question 6

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

Accepted Answer

Diacetyl

Answer

Acetaldehyde

Answer

Ethyl acetate

Answer

Isoamyl acetate