FOT589: Flavour Chemistry and Technology

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What is the purpose of flavor extraction from natural sources?

To introduce new artificial flavors

To eliminate all flavor compounds

To concentrate and separate aromatic and flavorful compounds (correct)

To reduce the aroma of food products

What is the significance of gas chromatography combined with fast-scan mass spectrometry in flavor analysis?

It increases the complexity of mixtures

It decreases the total number of identified volatiles

It assists in identifying flavor compounds at very low concentrations (correct)

It removes all volatile compounds

What happens during food oral processing (FOP)?

Flavor compounds are not released

Aroma compounds are separated from taste compounds

Food properties do not affect the dynamics of the food bolus

The food bolus is formed (correct)

Why is distillation sometimes necessary in the identification of flavor compounds?

To assure adequate recovery for identification of certain compounds Signup and view all the answers

How do aroma and taste compounds reach the receptors during oral food breakdown?

By being released in the oral and nasal cavity Signup and view all the answers

What role do subjects' physiology and food properties play during food oral processing?

They influence the dynamics of food bolus formation in the mouth Signup and view all the answers

What is a method used for separating many higher boiling compounds and precursors?

High-performance liquid chromatography (HPLC) Signup and view all the answers

How does extraction of flavors from natural sources contribute to consumer acceptance?

By separating and concentrating flavorful compounds Signup and view all the answers

What is a key outcome of identifying flavor compounds at very low concentrations?

Assuring adequate recovery for identification Signup and view all the answers

What is the primary purpose of oral food processing (FOP)?

To form a food bolus for swallowing Signup and view all the answers

Why is substantial concentration necessary in the identification of flavor compounds?

To assure adequate recovery for identification Signup and view all the answers

Which technique is crucial for separating over 450 volatiles in flavor analysis?

Gas chromatography with fast-scan mass spectrometry Signup and view all the answers

What is the significance of the properties of the food bolus during oral food processing?

Affects the release and perception of taste and aroma Signup and view all the answers

Why are distillation techniques sometimes required in flavor compound identification?

To assure adequate recovery of some higher boiling compounds Signup and view all the answers

Which method is used to separate and concentrate aromatic compounds from natural sources?

Distillation techniques Signup and view all the answers

In flavor analysis, what is the role of gas chromatography combined with fast-scan mass spectrometry?

To identify higher boiling compounds and precursors Signup and view all the answers

How do aroma and taste compounds contribute to consumer acceptance of a food product?

By reaching receptors in the oral and nasal cavity Signup and view all the answers

What plays a crucial role in determining the dynamics of food bolus during oral food processing?

The subject's physiology and food properties Signup and view all the answers

FOT589: Flavour Chemistry and Technology - Oral Food Breakdown

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