This set of Vegetables Processing Multiple Choice Questions & Answers (MCQs) focuses on “Flavor and Sensory Characteristics of Vegetables”.
1. What gives vegetables their flavor?
a) Chlorophyll
b) Isoflavones
c) Phycobilins
d) Xanthophyll
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Explanation: Chlorophyll is the substance that gives plants their green color. It helps plants absorb energy and get their nutrients from sunlight during the biological process known as photosynthesis. Chlorophyll is found in many green vegetables.
2. What is the flavor component of vegetables which gives strong flavor?
a) Chlorophyll
b) Isoflavones compounds
c) Sulphur compounds
d) Xanthophyll
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Explanation: Sulphur compound is the flavor component of vegetables. It gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli. The specific compounds, their quantity, and combination influence the flavor.
3. What are the components of flavor?
a) Taste
b) Aromatics
c) Trigeminal sensations
d) Taste, aromatics, trigeminal sensations
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Explanation: The three essential elements of flavor are taste, aromatics, and trigeminal sensations. The tastes include sweet, salty. The aromatics include strawberry, beany, fruity. The chemical feeling factors or trigeminal sensations include heat/burn from chili, cooling from menthol.
4. What is flavor profile?
a) Combination of flavors experienced when it is tasted
b) Combination of flavors experienced when it is smelled
c) Combination of flavors added in frozen foods
d) Combination of flavors added during cooking
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Explanation: A flavor Profile of a food is the combination of flavors experienced when it is tasted. In food industry, the flavor Profiling can become very specialized and precise, including added flavors. it is very important to know how these flavors relate to the primary flavors.
5. Smell is the main determinant of a food item’s flavor.
a) True
b) False
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Explanation: The trigeminal senses which detect chemical irritants in the mouth and throat, may also occasionally determine flavor. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses. Of the three chemical senses, smell is the main determinant of a food item’s flavor.
6. What is the function of flavor compound?
a) Help to persuade people to consume food
b) Increases calcium content
c) Decreases vitamin C content
d) Increase calcium content and decreases vitamin C content
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Explanation: The majority of flavor compounds do not play an important role in nutrition. Except some nutrients like sugar, salt helps in the alteration of flavor. The flavoring compounds help to persuade the people to consume the food.
7. What is the use of electronic nose?
a) Detect smell
b) Detect taste
c) Detect color
d) Detect adulterants
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Explanation: It is used to detect the smell in the food. The electronic nose is used in quality assurance-quality control (QA-QC) applications to maintain controlled laboratory conditions. It assures product uniformity in the manufacturing unit.
8. What is the use of electronic tongue?
a) Detect smell
b) Detect taste
c) Detect color
d) Detect adulterants
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Explanation: E-tongues are measurement systems to measure taste. They are especially used in food and pharma industries. They work the same way as humans do. They capture molecules of taste on a receptor, analyze the raw data. It then recognizes the taste of the food.
9. The glutamic acid is an umami compound.
a) True
b) False
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Explanation: The glutamic acid is an umami compound. A variety of cabbage, the buds and stems are edible. It is present in both the stem and the buds. Glutamic acid is an amino acid used to form proteins. In the body it turns into glutamate.
10. Which of the following is not a processing flavor?
a) Biosynthesis of vegetables after ripening
b) Browning
c) Lipid oxidation
d) Fermentation
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Explanation: The natural flavors include biosynthesis of vegetables after ripening, herbs and spices. The processing flavors include browning, lipid oxidation and fermentation. Lipid oxidation produces rancid flavor which can be used in detected food spoilage.
11. Which of the following compound taste like butter?
a) Diacetyl
b) Amyl acetate
c) Benzaldehyde
d) Ethyl maltol
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Explanation: Diacetyl is used as natural identical flavors especially to produce butter like taste. Amyl acetate is used to produce sweet fruit flavor like banana. Benzaldehyde is used to produce bitter almond taste. Ethyl maltol is used to produce sugar, candy flavor.
12. Which of the following are mainly based on amino acids and nucleotides?
a) Sugar
b) Salt
c) Bitter
d) Umami
View Answer
Explanation: Umami is called as the savory flavorants. It is more commonly called as taste or flavor enhancers. They are largely based on amino acids and nucleotides. Umami flavorants recognized and approved by the European Union. Glutamic acid, glycine salts, guanylic acid salts are some of the examples of umami.
Sanfoundry Global Education & Learning Series – Vegetables Processing.
To practice all areas of Vegetables Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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