Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

SFC Flavorist Exam > new > Flashcards

new Flashcards

1
Q

question

A

answer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

describe oak extract, name 3 profiles used in

A

warm, woody, almost cinnamon like; barrel aged, vanilla, cinnamon type

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what is co-elution as it pertains to analytical work

A

compounds that evaporate at the same time/temp and overlap on the GC MS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what non-GRAS compound can be found in cassia oil

A

coumarin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

name 3 GRAS materials used in flavor creation that would elicit oily, fatty character

A

2, 4 decadienal; trans trans 2,4 decadeinol, lauric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is DSHEA

A

dietary supplement health and education act; regulates items classified as dietary supplements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is another name for cassis

A

black currant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

name 3 common GRAS examples of materials originating ffrom roots

A

ginger, galangal, turmeric

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

name 4 regions where commericial vanilla beans are grown

A

madagascar, mexico, taihiti, indonesia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

describe how to make 5 fold tangerine oil using 75kg of starting material

A

distill off 60kg of limonene/terpenes, filter away waxes - results in 15kg of 5x oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is another name for FD&C Yellow #5

A

tartrazine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

in what flavor(s) would one most likely find malic acid as the dominant acid

A

apple

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what does the term non-potable mean re: flavors? Why is this pertinent?

A

the flavor is in ethanol and the concentration is high enough to deter humans from drinking the flavor straight; qualifies for the drawback from the TTB

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

give me another name for Filbertone

A

5 methyl 2 hepten 4 one

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

name 3 factors that could trigger oxidation in essential oils

A

light, heat, air

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

d-Carvone is a characterizer for what 2 common GRAS essential oils

A

dill/caraway, spearmint

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

name 3 herbaceous aroma compounds

A

d carvone; eucalyptol; isobutylthiazole

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is FARRP

A

Food allergen research and resource program

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

provide the botanical names for 1) spike lavender oil; 2) lavender oil

A

1) lavandula latifolia; 2) lavandula angustfolia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what’s another name for lauric acid

A

dodecanoic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

describe the term Kosher as it pertains to flavors

A

no dairy/meat interactions, no pig/pork products, blessed/reviewed by Rabbi, no carmine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

name some disadvantages for using PG in flavors

A

causes clumping in dry applications, regulatory restrictions/limits, not oil soluble, not great for more than 1% oil loading

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

name 3 so called aldehydges and give common name

A

1) so called aldehyde c-14: peach aldehyde; 2) so called aldehyde c-16: strawberry aldehyde; 3) so called aldehyde c-18: coconut aldehyde

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what chemical class(functional group) does heliotropin belong to

A

aldehyde

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

give the chemical name for strawberry furanone

A

4 hydroxy 2,5 dimethyl 3 furanone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

how can a Schiff base form in a compounded flavor with no sugars, amino acids

A

nitrogen containing compound reacting with ketone/aldehyde

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

what is Aldol condensation

A

a ketone and aldehyde combining while losing water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

when considering the structures of various aroma molecules, what is an alkyl group

A

CH3 arranged in a chain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

sweet birch oil is a natural product, what is the synthetic counterpart

A

methyl salicylate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

what is tartrazine? What is another name

A

FD&C dye, yellow #5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

name 3 advantages of CO2 extracted material vs steam distilled

A

1) contains non-volatile components; 2) less thermal degradation; 3) mild selectivity for extraction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

what is the plant (Genus name) from which labdanum is derived

A

cistus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

what is the definition of a pyrazine

A

6 member unsaturated ring containing nitrogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

what is another name for nonanoic acid

A

pelargonic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

name 3 natural materials used to impart a vanilla like character excluding vanilla ext/oleo

A

1) benzoin resin; 2) peru balsam; 3) massoia bark

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

are spike lavender and lavender oil derived from the same plant

A

no

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

l carvone is a characterizer in what essential oil

A

spearmint

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

d carvone is a characterizer for what essential oils

A

dill; caraway

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

in the Maillard reaction process, what are 4 factors that influence the reaction

A

time, temp, reacting sugar, amino acid(s) present

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

name 5 materials you would use if you had a request for a sweet potato type flavor

A

methionol, amyris oil, ethyl valerate, capric acid, davana oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

give 2 alternative names for acid C-9

A

nonanoic acid; pelargonic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

what inputs are required to form cinnamyl isovalerate

A

cinnamic aldehyde and isovaleric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

name 5 materials you would use to make an apricot type flavor

A

gamma decalactone, linalool, myrcene, ethyl butyrate, decanoic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

give me another name for methyl chavicol

A

estragol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

what does SAIB stand for? What is it used for

A

Sucrose Acetate IsoButyrate, weighting agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

what does JECFA stand for? What does this organization do

A

Joint European Council of Food Additives; monitors additives used in food for safety and use in EU

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

tell me wha the CFR definition of a natural flavor

A

The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in §§ 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in § 172.510 of this chapter.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

name 3 materials that elicit a vegetative character

A

methyl mercaptan; galbanum oil; rue oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

what is an antimicrobial? Name 2

A

prevents/slows growth of microorganisms; vinegar, salt, sodium benzoate, potassium sorbate

50
Q

what does the term non-potable mean re: flavors? Name 3 items to use

A

flavor is not desired to be consumed neat

51
Q

give me the chemical name for strawberry furanone

A

2,5 dimethyl 4 hydroxy 3 (2H) furanone

52
Q

where can one find the official definition of a vanilla extract

A

21 CFR 169.175

53
Q

characterizer for potato

A

methional

54
Q

describe what esterification (what inputs are necessary)

A

acid and alcohol react to form an ester and water byproduct; the R group from the alcohol is added to the oxygen on the acid

55
Q

what is a synonym for ester gum? What is max use in finished product in US

A

glycerol ester of wood rosin; 100ppm

56
Q

what does DEA stand for and how does it pertain to flavors? Name 3 common GRAS flavor chemicals found on the DEA list

A

Drug Enforcement Agency, monitors/controls substances that could be utilized in the manufacture of street drugs; heliotropin, benzaldehyde, saffrole

57
Q

what does DSHEA stand for? What does this do

A

dietary supplement health and education act; regulates items classified as dietary supplements

58
Q

what is consumption ratio and why is this relevant to flavor industry

A

how much a person could consume in a given time frame (ie. Year, lifetime); GRAS status contingent upon if over consumption ratio use will be a safety/health concern to consumer

59
Q

name 5 compounds that would be essential for a mushroom type flavor

A

1 octen 3 ol, ocimene, fenchone, fenchyl alcohol, cedarwood terps

60
Q

describe what FEMA is and what does it govern re: F&F companies

A

Flavor Extract Manufacturers Association; operate expert panel on safety of compounds/extracts, provide suitability of compounds/safety in applications

61
Q

name 3 materials that elicit a roasted-like character

A

furfual, difurfural disulfide, furfuryl alcohol

62
Q

how would you make an orange type flavor without citrus

A

decanal, limonene, linalool, neroli, nonanal

63
Q

what is meant by the term fixative

A

compound used to “weigh down” lighter/more volatile compounds

64
Q

what is the definition of a spice? Where would one find the definition

A

any aromatic vegetable substance in the whole, broken, or ground form, except items traditionally used as food - onion, garlic, celery, whose significant contribution is seasoning not nutritional, must be true to name and not have any volatile oil or flavoring portion removed; 21 CFR 101.22 a2

65
Q

hedione is what class of compound/functional group

A

ester

66
Q

what does NSF stand for

A

National Sanitation Foundation

67
Q

what does FDA stand for? What does this organization do re: flavor industry

A

Food and Drug Administration; regulate/enforce natural status on flavors, regulate/define natural, artificial, spice, vanilla std. of identity

68
Q

compare/contrast vanillin and prpenyl guaethol

A

both impart vanilla like character; propenyl guaethol is stronger, maybe a little more heliotropin like

69
Q

synonym for EMPG

A

ethyl methyl phenyl glycidate/strawberry aldehyde/so called aldehyde c-16

70
Q

synonym for methyl vanillin

A

veratraldehyde

71
Q

synonym for caramel furanone

A

sotolone; sugar lactone; 4,5 dimethyl 3 hydroxy 2,5 dihydrofuran 2 one

72
Q

synonym for peach thiazole

A

2 isopropyl 4 methyl thiazole

73
Q

name 3 advantages of using an emulsion vs. a compounded flavor

A

wider application base; less volatilization; can incorporate pungent or color sources easier

74
Q

give me the common synonym for cocal

A

5 methyl 2 phenyl 2 hexenal

75
Q

what does EFSA stand for

A

European Food Safety Authority

76
Q

what is a mercaptan? Give a common GRAS example used in flavor and describe aroma

A

sulfur containing molecule; methyl mercaptan - boiled cabbage

77
Q

name 2 primary functions for silicon dioxide being used in powdered flavors

A

anti-caking (keep powders free flowing); bind water

78
Q

if a beverage is labeled as 80 proof, what is the ABV

A

40%

79
Q

wha tis another common name for veratraldehyde

A

methyl vanillin

80
Q

what does RSPO stand for

A

Roundtable on Sustainable Palm Oil

81
Q

describe the structure of a pyran

A

6 member unsaturated ring containing oxygen

82
Q

what is the IUPAC name for strawberry furanone

A

4 hydroxy 2,5 dimethyl 3 furanone

83
Q

describe the process of plating flavors

A

mechanical blending of liquid flavor onto dry carrier

84
Q

name 3 GRAS compounds regluated by DEA and their amounts (%) listed by DEA

A

benzaldehyde 50%; heliotropin 20%; methyl antranilate 50%; safarole 20%; phenyl acetic acid 40%

85
Q

what are the 2 most common commercially available botanical varieties of vanilla

A

vanilla planifolia; vanilla tahitiensis

86
Q

what does EFSA stand for

A

European Food Safety Authority

87
Q

what is fermentation? How does fermentation play a role in flavors

A

consumption of carbohydrates by yeasts or bacteria; can produce scarce compounds more effectively/efficiently or be used to produce new flavors

88
Q

what does FSMA stand for

A

Food Safety Modernization Act

89
Q

name 3 primary functions of a solvent/carrier in a flavor

A

dispersion ease into final application; label match; dissolution of compounds within

90
Q

define chelation as it pertains to flavor production

A

the binding of metals; used to prevent/slow lipid oxidation (great if using oil as a carrier); EDTA will slow/prevent oxidation by chelation

91
Q

describe basic structure of a thiophene

A

unsaturated 5 member ring containing sulfur in the 1st spot

92
Q

what is another name for st. john’s bread

A

carob extract

93
Q

character impact for eucalyptus oil

A

1 8 cineol

94
Q

character impact for sweet fennel oil

A

anethol

95
Q

character impact for tomato

A

isobutyl thiazole; DMS

96
Q

character imact for mustard oil

A

allyl isothiocyanate

97
Q

character impact for Bois de Rose

A

linalool

98
Q

what is hot packing and how does it affect flavors

A

food/beverage is heated and placed into sterile heated packages; heating food/beverage could cause volatilization of flavor compounds

99
Q

provide common synonym for methyl heptyl ketone

A

2 nonanone

100
Q

what does NGP stand for re: flavors`

A

Non GMO Project; movement to remove GMO ingredients from food/beverages

101
Q

describe basic structure of a phenol

A

benzene ring with alcohol group attached

102
Q

what organization governs flavors in Japan

A

Ministry of Health and Welfare

103
Q

define solid extract and explain how these are different from fluid extracts; name 3 common solid extracts

A

extract is solid at room temperature, contains waxes, pigments and other nonvolatiles; fluid extracts are pourable at room temp - may or may not contain waxes, pigments and other nonvolatiles; fenugreek, st. johns bread, orris

104
Q

why would water content/activity be important in flavors? Give 2 examples

A

high water content could cause microbial issues - mold/fungus growth in flavor or final product; high water content may cause issues with dispersion into oil carriers or when plating

105
Q

describe the structure of a pyran

A

6 member unsaturated ring containing an oxygen

106
Q

describe the structure of a pyrrole

A

5 member unsaturated ring containing nitrogen

107
Q

what CFR relates to the TTB

A

27 CFR chapter 1

108
Q

what are 2 examples of “chemical like” compounds and describe them

A

gamma terpenine - old citrus, floor cleaner; tolualdehyde - cherry, urinal cake

109
Q

what is “drawback”

A

reporting your ethanol usage to the TTB and them refunding most of the taxes paid on that ethanol once they’ve determined you weren’t selling it as a consumable (as is) product

110
Q

describe the structure of a furan

A

unsaturated 5 member ring containing oxygen

111
Q

what CFR relates to the NOP

A

7 CFR part 205

112
Q

where can one find the definition of a spice

A

21 CFR 101 a 2

113
Q

what does FSIS stand for and what does it do

A

Food Safety and Inspection Service; inspects/ensures safety of meat, poultry, eggs and their products

114
Q

name some materials one would typically find as floral notes in a lychee profile

A

geraniol, geranyl acetate, rose oxide

115
Q

what fruit is typically known for its tartaric acid content

A

grapes

116
Q

what is hydrolyzed vegetable protein

A

flavor ingredients created by protein hydrolysis; defatted oil seeds and protein from corn, wheat, pea or rice

117
Q

what profile would one primarily use 5 methyl 2 hepten 4 one in

A

nuts, hazelnut

118
Q

name 3 GRAS materials that elicit a candy, sugar like, sweet character

A

maltol; MCP; ethyl maltol

119
Q

wha tis enzyme modified cheese

A

cheese of varying age exposed/treated with enzymes to mimic the flavor of much older cheese/varieties

120
Q

describe the structure of a pyrrole

A

5 member unsaturated ring containing nitrogen

121
Q

what is the Delaney Clause

A

ban on food additives that are found to cause or induce cancer

SFC Flavorist Exam (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions