Flavors and Fragrances Chapter 7.1 Quiz

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What are the physiological importance of fragrance and flavor substances?

Chemical signals for hunting, detecting enemies, finding the opposite sex, and finding the way.

What is the use of fragrance for humans?

Invoking pleasurable sensations.

What are the three types of flavor and fragrance products mentioned in the text?

Natural, Nature Identical, Artificial.

What are the problems associated with using natural flavors?

Low intensity, unsatisfactory texture, poor stability, flavor profile changes, variations in strength and quality.

Where are the receptor cells for flavor and fragrance substances located?

Olfactory cells in the nose and in the tongue.

What are some disadvantages of using natural flavors?

Supply uncertainty, instability, enzyme systems, toxicity

What are some disadvantages of using imitation flavors?

Subtle taste, labeling difficulties, lack of flavor precursors, use of solvents/carriers, legislative restrictions, texture problems

What are some advantages of using imitation flavors?

Cost-effectiveness, stability, adaptability to processing conditions, variety of forms, availability, consistent quality

What are some sources of aromatics in plants?

Bark, leaves/twigs, flowers/blossoms, fruits, resins, roots/rhizomes/bulbs, seeds

Give examples of plants used as sources of aromatics.

Cinnamon, lavender, rose, apples, frankincense, iris, tonka bean

Test your knowledge on the definition and uses of fragrance and flavor substances, their physiological importance, and their role as chemical messengers in the nose and tongue. Explore the significance of strong-smelling organic compounds in perfumes, food flavorings, and beverages.

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