Title: Experiment 7 Quiz
Course: Food Analysis Labs > Section: Course Content

Quiz on Experiment 7.

1. Description: Quiz over the Experiment 1 Objectives
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Q: Which of the following is true about flavors:
- Flavor is caused by receptors in the mouth and nose detecting chemicals found within food.
- These receptors respond by producing signals that are interpreted by the brain as sensations of aroma and taste.
- The chemicals that produce flavors are notoriously difficult to study, because a single flavor my have so many components.
- All of the above.
A: All of the above.

Q: Which of the following is not a major reason for identifying and quantifying the components of flavors:
- Understanding and identifying the processes that lead to loss of flavor in natural foods.
- To better understand how much calcium is in the food.
- It enables us to synthesize artificial flavor compounds.
- The quantity of flavor-producing components may be regulated.
A: To better understand how much calcium is in the food.

Q: Because of their volatility, gas chromatography is the tool of choice in analyzing flavors.
- True
- False
A: True

Q: One advantage of gas chromatography in the analysis of foods for flavors is that it is well suited to the analysis of volatile, thermally-stable compounds.
- True
- False
A: True

Q: Some of the events that occur when running gas chromatography using the GC-MS include the following.

1. The gaseous mixture is carried by an inert gas (helium in our case) through the column.
2. A liquid mixture of organic compounds is injected into the GC, where it is heated quickly to form a gas.
3. A chromatogram is produced, with peaks like those from a GC with a thermo-conductivity detector, and a mass spectrum is also produced for each peak.
4. The column sits in the oven whose temperature is controlled by the method, and it separates the components of the gaseous mixture.

What is the correct chronological order of these events?
- 2, 1, 4, 3
- 1, 2, 3, 4
- 1, 2, 4, 3
- 2, 3, 4, 1
A: 2, 1, 4, 3

Q: Which of the following is a method of sample preparation for flavor analysis by GC-MS?
- Headspace sampling
- Distillation
- Solvent extraction
- All of the above
A: All of the above

Q: Solid phase extraction is a method of sample preparation for food analysis that uses a column's affinity to select for the volatile component of interest.
- True
- False
A: True

Q: Volatile components with similar chemical properties would not be a potential source of interference in the analysis of alcohols in wine.
- True
- False
A: False

Q: Leaving the wine open to air for a long time could result in the loss of some of the volatile alcohols originally present.
- True
- False
A: True

Q: Which of the following is the GC-MS able to test about the differences between 'apple' and 'green apple' FONA flavorings?
- The mass spectrum and relative quantities of volatile components in the two flavorings.
- The color difference between the two flavorings.
- The difference in refractive index of the two flavorings.
- The difference in density of the two flavorings.
A: The mass spectrum and relative quantities of volatile components in the two flavorings.