Nature's Chemistry: Oxidation of Food Flashcards

1
Q

Primary and secondary alcohols can be oxidised to form aldehydes and ketones using what?

A

Oxidising agents such as acidified potassium dichromate or hot copper (II) oxide

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2
Q

Tertiary alcohols cannot be what?

A

Oxidised using mild oxidising agents

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3
Q

Aldehydes and ketones contain what?

A

The carbonyl group (-C=O)

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4
Q

Aldehydes can be oxidised further to produce carboxylic acids using acidified potassium dichromate, Fehling’s solution or Tollen’s reagent, what is different about ketones?

A

They cannot be oxidised

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5
Q

Carboxylic acids can be reduced to form what?

A

Aldehydes or primary alcohols

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6
Q

Oxidation involves what?

A

An increase in the O:H ratio

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7
Q

Flavour and aroma molecules in food are often what?

A

Aldehydes and ketones

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8
Q

Oxidation of these molecules can change the flavour, making foods taste what?

A

Unpleasant

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9
Q

Antioxidants are used to do what?

A

Prevent this oxidation and thus preserve flavour

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10
Q

The chemical structure of a food molecule can be used to determine what?

A

Whether the molecule is likely to be soluble or insoluble in water or oil

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11
Q

The volatility of a flavour compound is also determined by what?

A

Its structure

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