1. Bitter taste is due to the presence of
a. acid
b. small metal ions
c. alkaloids
d. hydroxyl groups
2. The sweet sensation has been explained by the Shallenberger model. A
sensory panel evaluated 3 compounds, A, B and C and rated them as
being sweet, not sweet and slightly bitter respectively. Based on the
model, you would expect compound __________ to H-Bond strongly with
the sweet taste receptor.
a. A
b. B
c. C
d. None of the above
3. Of the compounds in question 3 above, the following have hydrophobic
centers
a. A
b. B
c. C
d. None of the above
4. _________ is an example of a bitter compound
a. naringen
b. tartaric acid
c. fructose
d. acetic acid
5. ___________ is used as a flavor enhancer
a. monosodium glutamate
b. protein hydrozylate
c. menthol
d. vitamin C
6. Gum Arabic is a good carrier for flavor encapsulation because
a. it can retain taste molecules gave a point to this answer as well
b. it has low solubility in water
c. it has good surface active properties
d. it has a slightly sweet taste.
7. Aroma substances are usually
a. detected by gas chromatography
b. detected by HPLC
c. water soluble compounds
d. present in higher concentrations than taste substances
8. A food dye FD&C Blue # 1 is expected to have a colorant content of
a. 96%
b. 40%
c. 90% d. 50%