NFS 5130 Food Chemistry - Wayne State University NFS 5130 Quiz 6 Total Points = 1x15

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NFS 5130 Quiz 6 Dec 8, 2016 Total Points = 1x15 1. Bitter taste is due to the presence of a. acid b. small metal ions c. alkaloids d. hydroxyl groups 2. The sweet sensation has been explained... by the Shallenberger model. A sensory panel evaluated 3 compounds, A, B and C and rated them as being sweet, not sweet and slightly bitter respectively. Based on the model, you would expect compound __________ to H-Bond strongly with the sweet taste receptor. a. A b. B c. C d. None of the above 3. Of the compounds in question 3 above, the following have hydrophobic centers a. A b. B c. C d. None of the above 4. _________ is an example of a bitter compound a. naringen b. tartaric acid c. fructose d. acetic acid 5. ___________ is used as a flavor enhancer a. monosodium glutamate b. protein hydrozylate c. menthol d. vitamin C 6. Gum Arabic is a good carrier for flavor encapsulation because a. it can retain taste molecules gave a point to this answer as well b. it has low solubility in water c. it has good surface active properties d. it has a slightly sweet taste. 7. Aroma substances are usually a. detected by gas chromatography b. detected by HPLC c. water soluble compounds d. present in higher concentrations than taste substances 8. A food dye FD&C Blue # 1 is expected to have a colorant content of a. 96% b. 40% c. 90% d. 50% NFS 5130 Quiz 6 Dec 8, 2016 Total Points = 1x15 9. Compared to dyes, the certified lakes are a. more soluble in water b. More soluble in oil c. Less expensive d. Less stable 10. The nitrite burn, sometimes observed during curing of meats is due to the formation of a. Methmyoglobin b. Nitrosylmyoglobin c. Nitrimyoglobin d. Oxygenated myoglobin 11. The following is an uncertified colorant a. Red#3 b. TiO2 c. Resveratrol d. Yellow#5 12. Carboxymyoglobin, produced because of addition of CO to myoglobin has the following color associated with it a. brown b. green c. pink d. red 13. The free binding site in reduced myoglobin is occupied by: a. H2O b. O2 c. OH d. SH 14. Consumers typically relate fresh meat with a bright red color. This is due to formation of a. Oxymyoglobin b. Metmyoglobin c. Carboxymyoglobin d. Denatured myoglobin 15. The brown color of cooked meat cannot be reversed under normal conditions. This is due to formation of a. Oxymyoglobin b. Metmyoglobin c. Carboxymyoglobin d. Denatured myoglobin [Show More]

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