FLAVOR CHEMISTRY FINAL EXAM WITH ALL CORRECT
& 100% VERIFIED ANSWERS|LATEST UPDATE|
ALREADY GRADED A+
- The tip of the tongue
- the sides of the tongue
- the back of the tongue
- top of the tongue
- all of the above
ALL OF THE ABOVE ✔Correct answer-Sweet taste is perceived on
Chemesthesis is know as the perception of ✔Correct answer-irritants
Aroma entering through the nose by sniffing results in _______ sensation, while aroma entering from
the oral cavity during gustation is _________. ✔Correct answer-Orthonasal, retronasal
Salt sensitivity can increase when salt is consumed in small amounts in longer periods. This is known
as ✔Correct answer-Adaptive tuning
Astringency is ____ sensation. _______ in red whine can precipitate salivary proteins to result in
astringency. ✔Correct answer-Drying, tactile sensation
Capsaicin can activate both _____ and _______ receptors to contribute to the complex
electrochemical signaling process, and hence results in spiciness. ✔Correct answer-
thermoreceptor, nociceptor
True or False: TRP (transient receptor potential) channels can sense both heat and capsaicin
✔Correct answer-true
True or False: Bitter and sweet receptors share the same neural pathway ✔Correct answer-true
True or False: All papillae contain taste buds ✔Correct answer-False
True or False: Specificity of odor binding protein to bind odors determines the sensitivity of
individuals to different aroma chemicals. sensitivity ✔Correct answer-False, OBP are non-specific
True or False: Each taste cell can detect one type of tastant ✔Correct answer-False
True or False: The International Organization for Standardization (ISO) definition of flavor is specific
to foods ✔Correct answer-False
True or False: ENaC epithelial channels and hormone aldosterone facilitates salt perception
✔Correct answer-true
True or False: the hormone leptin is responsible for long-term control of food intake and energy.
Decreased concentrations of leptin can make the food tastier. ✔Correct answer-true
, True or False: The binary taste interactions are concentration dependent. For example, sourness can
suppress bitterness at medium concentrations but can show enhancement effect at lower
concentration. ✔Correct answer-True
True or False: Chemesthetic neurons can trigger both heat and pain sensations ✔Correct answer-
true
True or False: The irritants can suppress both taste and smell ✔Correct answer-True
True or False: Astringency is detected by the taste buds ✔Correct answer-false
True or False: the flavor of foods is not easy to define due to variations in personal perception, yet
some common terms can be agreed upon (green, grassy, rosy, earthy, woody, etc). ✔Correct
answer-true
True or False: Olfaction occurs when a receptor binds a chemical compounds (stimulant) and
generate a single electrical spike on a neuron, which coded to a specific flavor ✔Correct answer-
False; pattern recongition
True or False: Thermoreceptors can be activated by both temperature and flavor molecules
✔Correct answer-true
The jalapeno pepper (capsaicin) activates the thermoreceptors in the papillae with ________
dissipation, whereas wasabi (mustard) causes irritation through the _____ with short-lasting
dissipation ✔Correct answer-long lasting, short lasting
True or False: in order to become a certified flavor chemist, you need to to complete the certification
program at the University of Rochester ✔Correct answer-false
True or False: Sweetness can only be measured by the tongue ✔Correct answer-false
True or False: sucrose is the sweetest natural sugar ✔Correct answer-false
Generally speaking, the predominant sugar in vegetables is _____ contributing to less sweet taste as
compared to fruits ✔Correct answer-Sucrose
Benzoic sulfinide, also known as _____, is 300 times sweeter than sucrose ✔Correct answer-
saccharin
Reduction of the carbonyl group of monosaccharides results in ______, a popular ingredient in
chewing gums for their non-cariogenic properties ✔Correct answer-sugar alcohols
A mixture of at least two solvents serves as the ____ phase, and the column as the ______ phase of
an HPLC ✔Correct answer-mobile, stationary
in an HPLC setup, ________ detector is typically used for sugar analysis ✔Correct answer-refractive
index
FTIR spectroscopy is based on the energy absorption of specific bonds at certain _______, which is
also reciprocal wavelength ✔Correct answer-wavenumber
& 100% VERIFIED ANSWERS|LATEST UPDATE|
ALREADY GRADED A+
- The tip of the tongue
- the sides of the tongue
- the back of the tongue
- top of the tongue
- all of the above
ALL OF THE ABOVE ✔Correct answer-Sweet taste is perceived on
Chemesthesis is know as the perception of ✔Correct answer-irritants
Aroma entering through the nose by sniffing results in _______ sensation, while aroma entering from
the oral cavity during gustation is _________. ✔Correct answer-Orthonasal, retronasal
Salt sensitivity can increase when salt is consumed in small amounts in longer periods. This is known
as ✔Correct answer-Adaptive tuning
Astringency is ____ sensation. _______ in red whine can precipitate salivary proteins to result in
astringency. ✔Correct answer-Drying, tactile sensation
Capsaicin can activate both _____ and _______ receptors to contribute to the complex
electrochemical signaling process, and hence results in spiciness. ✔Correct answer-
thermoreceptor, nociceptor
True or False: TRP (transient receptor potential) channels can sense both heat and capsaicin
✔Correct answer-true
True or False: Bitter and sweet receptors share the same neural pathway ✔Correct answer-true
True or False: All papillae contain taste buds ✔Correct answer-False
True or False: Specificity of odor binding protein to bind odors determines the sensitivity of
individuals to different aroma chemicals. sensitivity ✔Correct answer-False, OBP are non-specific
True or False: Each taste cell can detect one type of tastant ✔Correct answer-False
True or False: The International Organization for Standardization (ISO) definition of flavor is specific
to foods ✔Correct answer-False
True or False: ENaC epithelial channels and hormone aldosterone facilitates salt perception
✔Correct answer-true
True or False: the hormone leptin is responsible for long-term control of food intake and energy.
Decreased concentrations of leptin can make the food tastier. ✔Correct answer-true
, True or False: The binary taste interactions are concentration dependent. For example, sourness can
suppress bitterness at medium concentrations but can show enhancement effect at lower
concentration. ✔Correct answer-True
True or False: Chemesthetic neurons can trigger both heat and pain sensations ✔Correct answer-
true
True or False: The irritants can suppress both taste and smell ✔Correct answer-True
True or False: Astringency is detected by the taste buds ✔Correct answer-false
True or False: the flavor of foods is not easy to define due to variations in personal perception, yet
some common terms can be agreed upon (green, grassy, rosy, earthy, woody, etc). ✔Correct
answer-true
True or False: Olfaction occurs when a receptor binds a chemical compounds (stimulant) and
generate a single electrical spike on a neuron, which coded to a specific flavor ✔Correct answer-
False; pattern recongition
True or False: Thermoreceptors can be activated by both temperature and flavor molecules
✔Correct answer-true
The jalapeno pepper (capsaicin) activates the thermoreceptors in the papillae with ________
dissipation, whereas wasabi (mustard) causes irritation through the _____ with short-lasting
dissipation ✔Correct answer-long lasting, short lasting
True or False: in order to become a certified flavor chemist, you need to to complete the certification
program at the University of Rochester ✔Correct answer-false
True or False: Sweetness can only be measured by the tongue ✔Correct answer-false
True or False: sucrose is the sweetest natural sugar ✔Correct answer-false
Generally speaking, the predominant sugar in vegetables is _____ contributing to less sweet taste as
compared to fruits ✔Correct answer-Sucrose
Benzoic sulfinide, also known as _____, is 300 times sweeter than sucrose ✔Correct answer-
saccharin
Reduction of the carbonyl group of monosaccharides results in ______, a popular ingredient in
chewing gums for their non-cariogenic properties ✔Correct answer-sugar alcohols
A mixture of at least two solvents serves as the ____ phase, and the column as the ______ phase of
an HPLC ✔Correct answer-mobile, stationary
in an HPLC setup, ________ detector is typically used for sugar analysis ✔Correct answer-refractive
index
FTIR spectroscopy is based on the energy absorption of specific bonds at certain _______, which is
also reciprocal wavelength ✔Correct answer-wavenumber
