CSA CSA Flavor Science & Sensory Chemistry 1

Question 1

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

Accepted Answer

Hexanal

Answer

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.

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

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.

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

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.

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

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.

Question 5

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

Accepted Answer

TRPV1

Answer

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.

CSA - Certified Sensory Analyst Practice Test

CSA - Certified Sensory Analyst Practice Test

CSA CSA Flavor Science & Sensory Chemistry 1