SAT

Question 1

Primary Aromas and Flavours

Cluster: Floral

Answer 1

acacia, honeysuckle, chamomile, elderflower, geranium, blossom, rose, violet

Question 2

Primary Aromas and Flavours

Cluster: Green fruit

Answer 2

apple, gooseberry, pear, pear drop, quince, grape

Question 3

Primary Aromas and Flavours

Cluster: Citrus fruit

Answer 3

grapefruit, lemon, lime(juice or zest), orange peel, lemon pe

Question 4

Primary Aromas and Flavours

Cluster: Stone fruit

Answer 4

peach, apricot, nectarine

Question 5

Primary Aromas and Flavours

Cluster: Tropical fruit

Answer 5

banana, lychee, mango, melon, passion fruit, pineapple

Question 6

Primary Aromas and Flavours

Cluster: Red fruit

Answer 6

redcurrant, cranberry, raspberry, strawberry, red cherry, red plum

Question 7

Primary Aromas and Flavours

Cluster: Black fruit

Answer 7

blackcurrant, blackberry, bramble, blueberry, black cherry, black plum

Question 8

Primary Aromas and Flavours

Cluster: Dried/cooked fruit

Answer 8

fig, prune, raisin, sultana, kirsch, jamminess, baked/stewed fruits, preserved fruits

Question 9

Primary Aromas and Flavours

Cluster: Herbaceous

Answer 9

green bell pepper(capsicum), grass, tomato leaf, asparagus, blackcurrant leaf

Question 10

Primary Aromas and Flavours

Cluster: Herbal

Answer 10

eucalyptus, mint, medicinal, lavender, fennel, dill

Question 11

Primary Aromas and Flavours

Cluster: Other

Answer 11

black/white pepper, liquorice

flint, wet stones, wet wool

Question 12

Secondary Aromas and Flavours

Cluster: Yeast(lees, autolysis)

Answer 12

biscuit, bread, toast, pastry, brioche, bread dough, cheese

Question 13

Secondary Aromas and Flavours

Cluster: MLF

Answer 13

butter, cheese, cream

Question 14

Secondary Aromas and Flavours

Cluster: Oak

Answer 14

vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, charred wood, smoke, chocolate, coffee, resinous

Question 15

Tertiary Aromas and Flavours

Cluster: Deliberate oxidation

Answer 15

almond, marzipan, hazelnut, walnut, chocolate, coffee, toffee, caramel

Question 16

Tertiary Aromas and Flavours

Cluster: Fruit development(white)

Answer 16

dried apricot, marmalade, dried apple, dried banana, etc.

Question 17

Tertiary Aromas and Flavours

Cluster: Fruit development(red)

Answer 17

fig, prune, tar, dried blackberry, dried cranberry, etc.

cooked blackberry, cooked red plum, etc.

Question 18

Tertiary Aromas and Flavours

Cluster: Bottle age (white)

Answer 18

petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, mushroom, hay, honey

Question 19

Tertiary Aromas and Flavours

Cluster: Bottle age (red)

Answer 19

leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard