1. Flavor is primarily a combination of:
(A) Taste and color
(B) Taste and aroma
(C) Texture and temperature
(D) Aroma and texture
2. The main volatile compounds responsible for flavor are:
(A) Proteins
(B) Lipids
(C) Aromatic compounds
(D) Vitamins
3. Which of the following is not a basic taste?
(A) Pungent
(B) Salty
(C) Sweet
(D) Bitter
4. The umami taste is mainly due to:
(A) Sodium chloride
(B) Glutamic acid
(C) Sucrose
(D) Lactic acid
5. The compounds responsible for spicy flavor in chili are:
(A) Capsaicinoids
(B) Terpenes
(C) Flavonoids
(D) Phenols
6. The major component responsible for onion flavor is:
(A) Vanillin
(B) Limonene
(C) Eugenol
(D) Allyl propyl disulfide
7. Artificial flavoring agents are also known as:
(A) Natural flavors
(B) Essential oils
(C) Synthetic flavors
(D) Extracts
8. The main source of vanilla flavor is:
(A) Citral
(B) Caffeine
(C) Menthol
(D) Vanillin
9. The main component of lemon flavor is:
(A) Cinnamaldehyde
(B) Eugenol
(C) Limonene
(D) Anethole
10. The aroma in coffee is developed mainly by:
(A) Boiling
(B) Roasting
(C) Fermentation
(D) Drying
11. Maillard reaction contributes to:
(A) Sweetness only
(B) Protein denaturation
(C) Acidity
(D) Color and flavor development
12. The primary compound responsible for mint flavor is:
(A) Vanillin
(B) Citral
(C) Limonene
(D) Menthol
13. The essential oil of clove contains:
(A) Eugenol
(B) Linalool
(C) Citral
(D) Menthone
14. Which of the following is a flavor enhancer?
(A) Sodium chloride
(B) Monosodium glutamate
(C) Sucrose
(D) Citric acid
15. Terpenes are mainly found in:
(A) Fruits and vegetables
(B) Dairy products
(C) Cereals
(D) Meat
16. The bitterness in citrus fruits is due to:
(A) Menthol
(B) Citric acid
(C) Vanillin
(D) Limonin
17. The compound responsible for garlic odor is:
(A) Limonene
(B) Citral
(C) Allicin
(D) Eugenol
18. Color in foods influences:
(A) Only appearance
(B) Shelf life
(C) Consumer perception of flavor
(D) None of these
19. Natural pigments in green vegetables are:
(A) Anthocyanins
(B) Flavones
(C) Carotenoids
(D) Chlorophylls
20. The red color of tomatoes is due to:
(A) Lycopene
(B) Beta-carotene
(C) Chlorophyll
(D) Anthocyanin
21. The yellow-orange color in carrots comes from:
(A) Anthocyanin
(B) Carotene
(C) Chlorophyll
(D) Flavone
22. Anthocyanins are water-soluble pigments found in:
(A) Grains
(B) Dairy products
(C) Fruits and flowers
(D) Meat
23. Carotenoids are soluble in:
(A) Fat
(B) Water
(C) Alcohol
(D) Salt
24. The pigment responsible for red meat color is:
(A) Myoglobin
(B) Hemoglobin
(C) Chlorophyll
(D) Anthocyanin
25. Browning in cut apples is due to:
(A) Protease
(B) Lipase
(C) Amylase
(D) Polyphenol oxidase
26. Which pigment is sensitive to acid and base changes?
(A) Carotene
(B) Chlorophyll
(C) Anthocyanin
(D) Xanthophyll
27. The green pigment in unripe fruits is:
(A) Chlorophyll
(B) Carotene
(C) Xanthophyll
(D) Anthocyanin
28. The yellow color in egg yolk is mainly due to:
(A) Melanin
(B) Anthocyanins
(C) Xanthophylls
(D) Lutein
29. Synthetic food colorants are also called:
(A) Artificial colors
(B) Natural dyes
(C) Pigments
(D) Extracts
30. The natural pigment found in turmeric is:
(A) Curcumin
(B) Carotene
(C) Chlorophyll
(D) Anthocyanin
31. Which of the following is a permitted synthetic color in foods?
(A) Malachite Green
(B) Sudan Red
(C) Tartrazine
(D) Rhodamine B
32. A food colorant must be:
(A) Stable and safe
(B) Toxic
(C) Reactive
(D) Volatile
33. The characteristic brown color of chocolate develops during:
(A) Maillard reaction
(B) Enzymatic oxidation
(C) Fermentation
(D) Caramelization
34. The compound responsible for butter flavor is:
(A) Limonene
(B) Vanillin
(C) Citral
(D) Diacetyl
35. Strawberry flavor contains mainly:
(A) Amines
(B) Esters
(C) Aldehydes
(D) Alcohols
36. The sensory property most influenced by color is:
(A) Flavor
(B) Texture
(C) Aroma
(D) Taste perception
37. Which is not a natural colorant?
(A) Beta-carotene
(B) Tartrazine
(C) Curcumin
(D) Anthocyanin
38. Chlorophyll changes to pheophytin in:
(A) Acidic conditions
(B) Basic conditions
(C) Neutral pH
(D) Cold storage
39. The term “off-flavor” refers to:
(A) Desirable aroma
(B) Burnt smell only
(C) Spicy taste
(D) Undesirable odor or taste
40. Which colorant is used to enhance yellow hue in beverages?
(A) Carmine
(B) Erythrosine
(C) Tartrazine
(D) Indigo carmine
41. Natural color stability is affected by:
(A) None of these
(B) Temperature only
(C) pH only
(D) Light and heat
42. The aroma of citrus fruits is due to:
(A) Phenols
(B) Terpenes
(C) Esters
(D) Aldehydes
43. Caramelization involves:
(A) Enzymatic oxidation
(B) Non-enzymatic browning
(C) Lipid oxidation
(D) Protein denaturation
44. The main pigment in red cabbage is:
(A) Anthocyanin
(B) Chlorophyll
(C) Carotene
(D) Xanthophyll
45. Astringent flavor is caused by:
(A) Amino acids
(B) Sugars
(C) Tannins
(D) Acids
46. Natural colorants are preferred because they are:
(A) Synthetic and bright
(B) Safe and biodegradable
(C) Toxic and cheap
(D) Chemically unstable
47. The key compound for cinnamon flavor is:
(A) Cinnamaldehyde
(B) Eugenol
(C) Citral
(D) Linalool
48. The blue color in some flowers is due to:
(A) Carotenoid accumulation
(B) Chlorophyll oxidation
(C) Xanthophyll degradation
(D) Anthocyanins at high pH
49. Excessive use of synthetic colorants can cause:
(A) Enhanced nutrition
(B) Longer shelf life
(C) Improved taste
(D) Toxic effects
50. The first synthetic food color approved for use was:
(A) Indigo carmine
(B) Tartrazine
(C) Erythrosine
(D) Sunset Yellow