Flavor Chemistry and Food Colorants MCQs

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1. Flavor is primarily a combination of:




2. The main volatile compounds responsible for flavor are:




3. Which of the following is not a basic taste?




4. The umami taste is mainly due to:




5. The compounds responsible for spicy flavor in chili are:




6. The major component responsible for onion flavor is:




7. Artificial flavoring agents are also known as:




8. The main source of vanilla flavor is:




9. The main component of lemon flavor is:




10. The aroma in coffee is developed mainly by:




11. Maillard reaction contributes to:




12. The primary compound responsible for mint flavor is:




13. The essential oil of clove contains:




14. Which of the following is a flavor enhancer?




15. Terpenes are mainly found in:




16. The bitterness in citrus fruits is due to:




17. The compound responsible for garlic odor is:




18. Color in foods influences:




19. Natural pigments in green vegetables are:




20. The red color of tomatoes is due to:




21. The yellow-orange color in carrots comes from:




22. Anthocyanins are water-soluble pigments found in:




23. Carotenoids are soluble in:




24. The pigment responsible for red meat color is:




25. Browning in cut apples is due to:




26. Which pigment is sensitive to acid and base changes?




27. The green pigment in unripe fruits is:




28. The yellow color in egg yolk is mainly due to:




29. Synthetic food colorants are also called:




30. The natural pigment found in turmeric is:




31. Which of the following is a permitted synthetic color in foods?




32. A food colorant must be:




33. The characteristic brown color of chocolate develops during:




34. The compound responsible for butter flavor is:




35. Strawberry flavor contains mainly:




36. The sensory property most influenced by color is:




37. Which is not a natural colorant?




38. Chlorophyll changes to pheophytin in:




39. The term “off-flavor” refers to:




40. Which colorant is used to enhance yellow hue in beverages?




41. Natural color stability is affected by:




42. The aroma of citrus fruits is due to:




43. Caramelization involves:




44. The main pigment in red cabbage is:




45. Astringent flavor is caused by:




46. Natural colorants are preferred because they are:




47. The key compound for cinnamon flavor is:




48. The blue color in some flowers is due to:




49. Excessive use of synthetic colorants can cause:




50. The first synthetic food color approved for use was:




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