Final Exam tutorial part 1

Question 1

what does an aldehyde typically smell like?

Answer 1

fresh, green

Question 2

what does a carboxylic acid typically smell like?

Answer 2

sweaty, cheesey

Question 3

what does an ester typically smell like?

Answer 3

fruity

Question 4

which kind of products are esters typically used in?

Answer 4

fruits, fermented beverages and commercial flavours

Question 5

what is malliard reaction?

Answer 5

chemical reaction that occurs between amino acids and reducing sugars when exposed to heat

Question 6

what is malliard reaction responsible for?

Answer 6

the browning, flavor and aroma of many cooked foods

Question 7

explain the malliard reaction on a piece of steak

Answer 7

when a piece of steak is placed on a hot grill, the high heat causes maillard reaction to occur between the amino acids present in the meats proteins and the reducing sugars present in its natural juices

Question 8

explain where the amino acids and reducing sugars come from in a piece of steak to undergo malliard browning

Answer 8

the amino acids are presen t in the meats protein and the reducing sugars are present in its natural juices

Question 9

what does the malliard reaction do to a piece of steak?

Answer 9

it leads to the browning of the surface of the steak and the development of complex flavours and aromas

Question 10

what is the malliard reaction essential for?

Answer 10

creating desirable flavours and textures in various foods

Question 11

what does the development of malliard reaction enhance during cooking?

Answer 11

taste
appearance
overall sensory experience

Question 12

what does the malliard reaction contribute to bread?

Answer 12

the crust

Question 13

what does the malliard reaction contribute to coffee beans?

Answer 13

the roasted flavour

Question 14

what does the malliard reaction contribute to onions?

Answer 14

the caramelisation

Question 15

what does the malliard reaction contribute to grilled meats?

Answer 15

the rich flavour

Question 16

define caramelisation

Answer 16

the browning happening during heating

Question 17

define maillard reaction

Answer 17

due to reaction between reducing sugars and free amino acids

Question 18

what is the most heat resistant enzyme?

Answer 18

peroxidase

Question 19

which of the following is not considered a sugar and why
glucose
fructose
sucrose
sucralose

Answer 19

sucralose, as it is an artificial sweetener/synthetic sugar

Question 20

define phytohaemagglutinin

Answer 20

lectin found in legumes

Question 21

when apples are stored in a plastic bag over night, the temp inside the packaging becomes warm because what is occurring?

Answer 21

respiration

Question 22

what happens during respiration like in the bag of apples?

Answer 22

the humidity increases

Question 23

what does gluten result from a combination of?

Answer 23

gliadin and glutenin with water

Question 24

what does lowering oxygen concentration during post harvesting storage reduce?

Answer 24

respiration

Question 25

what can most of ripe fruit produce?

Answer 25

ethylene

Question 26

soybean sprouts contain a high amount of what?

Answer 26

Vitamin C

Question 27

texturised vegetable protein is obtained from what?
- chick pea flour
- green bean flour
- defatted soybean flour
- defatted maize flour

Answer 27

defatted soybean flour