注：不含主觀題第1題單選題(1分)Howmanystepsaretherefortheperceptionofolfaction?()A2B3C4D5第2題單選題(1分)Whatisthespeedoftheperceptionofolfaction?()A1hB30minC100sD第3題單選題(1分)Howmanykindsofsmellcanhumansperceive?()A100000B10000C1000D100第4題單選題(1分)The2004NobelPrizeinphysiologyormedicineisabout____AcolorBolfacttionCgustationDauditorysensation第5題單選題(1分)Inthiscoursethedefinitionofflavorincludes____Asmell,taste,colorBtaste,color,voiceCsmell,taste,touchDnoneoftheabove第6題單選題(1分)Odorcompoundsaregenerally____AlargemoleculesBlargemoleculesandsmallmoleculesCsmallmoleculeswithmolecularweight<400DaDnoneoftheabove第7題單選題(1分)Sofarmorethan10,000compoundshavebeenidentifiedfromvolatilefoods,amongwhichareodorantactivecompounds.()A80%Bmorethan50%Cafew(onlyafewhundred)Dnone第8題單選題(1分)Theconcentrationofvolatilesinfoodgenerallyis____AhighBlowConaverageDnoneoftheabove第9題單選題(1分)Involatileanalysis,whichofthefollowingisthebestcombinationwithgaschromatographyandcanbeusedfortheidentificationofvolatiles?()ALiquidchromatographyBGaschromatographyCScanningelectronmicroscopeDRamanspectrum第10題單選題(1分)ByusingGaschromatography-Olfactory(GC-O),____canbeidentified.AHypotensivesubstanceBHypoglycemicsubstancesCTastecompoundsDAromaactivecompounds第11題單選題(1分)Internationaljournalusuallyreferecedbyflavorresearchersare____AFoodChemistryBJournalofAgriculturalandFoodChemistryCJournalofFoodScienceDFlavourandFragranceJournalEAlloftheabove正確答案：E第12題單選題(1分)Thewebsitesbrowsedoftenbyflavorresearchersare____A.ukBCDAlloftheabove第13題判斷題(1分)Fromtheperspectiveoffoodaroma,notallvolatilesubstancesdetectedbyinstrumentsareequallyimportant.()第14題判斷題(1分)Thefoodaromaisinvariableduringfoodprocessingandstorage.()第15題判斷題(1分)Flavorresearchrequiresknowledgeofchemistryandbiochemistry.()第16題判斷題(1分)Fromtheperspectiveoffoodflavor,theinstrumentalpeaksareequallyimportant.()第17題判斷題(1分)Offodorsarealwaysoffodors,astheyareinanyfood.()第18題判斷題(1分)Thecombinationofsensoryevaluationandinstrumentalanalysisisthefutureresearchdirection.()第19題判斷題(1分)Aromacompoundsinfoodhavenorelationshipwithothercompoundsinfoodsuchasnonvolatilecompounds.()第20題判斷題(1分)Thearomaofafoodisgenerallycomposedofonecompound.()Chapter2Exercises第1題單選題(1分)Whichofthefollowingmethodsdonotbelongtosolventextraction?()ASimultaneousdistillationandextraction;BSolventassistedflavorevaporation;CSolidphasemicroextraction;DDirectsolventextraction第2題單選題(1分)Theprincipleofsimultaneousdistillationextractionis____ALikedissolveslike;BVolatilitydifference;CSurfacetension;DAtomicforce第3題單選題(1分)Solventassistedflavorevaporationischaracterizedby____Ahighvacuumandlowtemperature;Bnormaltemperatureandpressure;Chighvacuum,normaltemperature;Datmosphericpressureandultra-lowtemperature第4題單選題(1分)TheadvantageoftheSAFEmethodisthat____Anovolatileswereextracted;Btherearenoartifacts;Calmostnoinvestmentinequipment;Dnoneedforlatersolventevaporationandconcentration第5題單選題(1分)Headspaceanalysisisbasedonthevolatilizationofcompounds,itsadvantageissimple,suitablefor____Aextractionofnonvolatilecompounds;Banalysisofhighboilingpointcompounds;Canalysisoflowboilingpointcompounds;Dcompoundswithbothhighandlowboilingpoint第6題單選題(1分)Dynamicheadspacesamplingisanapplicationprocessof____Adilution;Bfreezing;Cenrichment;Ddecomposition第7題單選題(1分)Solidphasemicroextractionbelongsto____Adynamicheadspaceanalysis;Bsolventextractionmethod;Cpyrolysis;Dstaticheadspaceanalysis第8題單選題(1分)WhichofthefollowingdoesnotbelongtothecoatingoftheSPMEdevice?()APDMS;BPDMS/DVB;CCAR/PDMS/DVB;DTenax;第9題單選題(1分)WhichofthefollowingarethekeyfactorsaffectingtheoperationofSPME?()AExtractiontemperature;BExtractiontime;CFibertype;DAlloftheabove第10題單選題(1分)Theapplicationmethodofstirringbarsorptionextractionis____Aonlyheadspace;Bcalcination;Cmicrobiologicalfermentation;Dheadspaceandimmersing第11題判斷題(1分)Theadvantageofsolventassistedflavorevaporationistheabsenceofartifactsintheextract.()第12題判斷題(1分)TheextractioneffectsofdifferentSPMEfibersonvolatilesarethesame.()[解析]:ThefibertypeofSPMEincludessinglePDMS,PDMS/DVB,CAR/PDMS/DVB.Differentfibersareusedfordifferentsamplestoachievethebestextractioneffect.第13題判斷題(1分)Itisenoughtouseonlyoneextractionandseparationmethodforvolatilesanalysis.()第14題判斷題(1分)Thesampleanalysisdoesnotrequireanypretreatment.()第15題判斷題(1分)TheTenaxcolumnusedfordynamicheadspacesamplingcanabsorballthearomasubstances,inertgases,airandwaterintheheadspaceofthesample.Chapter3Exercises第1題單選題(1分)Whichofthefollowingisnotpartofthegaschromatograph?()Aflameionizationdetector;Bcapillarycolumn;Cinjectionport;Dhigh-pressurepump第2題單選題(1分)Theseparationprincipleofgaschromatographybelongsto____Aliquid-liquidextraction;Bsolid-liquidextraction;Cgas-liquidseparation;Dsupercriticalfluidextraction第3題單選題(1分)The____ofcompoundsareexactlyconstants.Acarbonnumber;Boxygennumber;Cretentiontime;Dretentionindex第4題單選題(1分)GC-Otechnologyischaracterizedbyman-machinecombination.Whichofthefollowingwillbecombined?()ASeveraldifferentinstruments;BAperson'sears,nose,mouth,etc.CTheseperationabilityofgaschromatographyandthesensitivetasteofhumantongue;DTheseparationabilityofgaschromatographyandthesensitivesmellofhumannose第5題單選題(1分)Aromaextractdilutionanalysiswasinventedby____team.ABCDEShieberle's;FAcree's;GHofmann's;HGrosch's;第6題單選題(1分)Theretentionindexofthecompoundiscalculatedbasedontheretentiontimeof____.Aalkene;Baromaticcompounds;Calkane;Dhalide第7題單選題(1分)Whichofthefollowingbelongstothegaschromatography-olfactiontechnique?()ACHARM;BAEDA;COSM;DFrequencydetection;EAlloftheabove正確答案：E第8題單選題(1分)TheprincipleofidentificationbyGC-MSisobtainedbycomparingthespectrumofunknownsubstanceswiththatof____.Athespectrumofstandardcompoundintheinstrumentspectrumlibrary;Binfraredspectrogram;Cultravioletspectrogram;Dramanspectrogram;第9題判斷題(1分)ForgaschromatogramorGC-MStotalionflowdiagram(),thelargerthepeakarea,thegreaterthecontributiontotheoverallodorprofileofthesample.(

)第10題判斷題(1分)GC-MSanalysisisalmightyforvolatilesanalysis.()Chapter4Exercises第1題單選題(1分)Molecularsensoryscienceisalsoknownas____Asensoryomics;Bproteomics;Cgenomics;Dmetabonomics第2題單選題(1分)Thestepsofmolecularsensoryscienceare____Aqualitativeandquantitativeanalysisofkeyaromaactivecompounds;Bconstructionofaromamodel;Comissionexperiment;Daromarecombination;Ealloftheabove正確答案：E第3題單選題(1分)Whatdoweobtainfinallythroughthemolecularsensoryscienceprocess?()AGCspectrum;BTotalionflowdiagram;CDietaryguidelines;DAromarecombinate第4題判斷題(1分)Molecularsensoryscienceisasingletechnology.()第5題判斷題(1分)Inshort,molecularsensoryscienceisinstrumentalanalysis.()Chapter5Exercises第1題單選題(1分)Whichofthefollowingiswrongwhentalkingaboutfoododorcharacteristics?()AResultsofindividualactionofonecharacteristiccompound;BComprehensiveresultsofnumerousodorcompounds;CCanbeusedtogradefood;DCanbeusedtojudgethequalityoffood;第2題單選題(1分)Whichofthefollowingisnotthecommonmethodforanalyzingthefoododorcharacteristic?()AGC-O;BGC-MS;CAEDA;DLC-MS;第3題單選題(1分)Whichofthefollowingiswrongaboutfruitaromacompounds?()ACloselyrelatedtothematurityoffruit;BTheconcentrationislow,μg/kg.CEstercompoundshaveobviousfruitflavor;DTheodorremainsunchangedforalongtime第4題單選題(1分)What'strueaboutthedescriptionofn-amylenone?()AItsrecognitionthresholdinwaterishigher;BIt'sonlyinapples;CIthasstrongsmellofapplesauce;DItbelongstoheterocycliccompounds第5題單選題(1分)Whichofthefollowingiswrongaboutvegetablearomacompounds?()ATheyaremainlynitrogenandsulfurcompounds;BThecharacteristiccompoundofcucumberis(Z,Z)-2,6-nonadienal;CThedecompositionofglucosidatesisonemain

reasonofthesmellofcruciferousvegetables;DThearomacompoundsofvegetableusuallyevaporatewhenthetissueisdamaged第6題單選題(1分)Whichofthefollowingiswrongaboutmeataromacompounds?()AWhenheatingtemperatureisabove100degrees,themeatcharacteristicaromaaremostlyfromfatoxidation;BLongchainaliphaticaldehydesmostlypresentfattyodor;CAldehydesareimportantcomponentsofmeatflavor;D3-Thiofuranhadtypicalmeataroma.第7題單選題(1分)Whichofthefollowingiswrongaboutaromacompoundsofdairyproducts?()AItiscloselyrelatedtotheoxidationandhydrolysisoffat;BLactoseisoneoftheimportantprecursors;CButanedioneisanimportantaromacompoundsinfreshmilk;DMethylketonesarecharacteristicaromacompoundsofcheese.第8題單選題(1分)Whichofthefollowingiswrongaboutaromacompoundsoftomatoandcucumber?()AItisthedecompositionproductoflinoleicacidandlinolenicacid;Bβ-Damascenoneisoneoftheimportantaromacompoundsoftomato;CItisproducedaftertheprecursorisdecomposedbylipoxygenase.DThearomacontributionoflactonesishigher.第9題單選題(1分)Whichofthefollowingistrueaboutaromacompoundsofpeachandbanana?()Aγ-Decanolactoneisanimportantpeachflavorcomponent;BThearomacompoundsofbananaaremainlyalcohols;CDifferentvarietiesofpeacheshavetotallydifferentkindsofaromacompounds;DAlloftheabovearetrue第10題單選題(1分)Whenstudyingthearomacompoundsofdairyproducts?()ATheeffectoffatoncompoundextractionshouldbeconsidered;BSAFEdevicesareneededtoseparatevolatilecomponents;CForcheeseanditsproducts,aromacompoundscanbeextractedafterfreezingtreatmentwithliquidnitrogen;DAlloftheabovearetrue第11題單選題(1分)Whichofthefollowingistrueaboutmeataromacompounds?()AMostfreshmeathassomedegreeofaroma;BHeatingthiamineproducesthetypicalmeatyaroma;CThehighertheconcentrationofsulfurcompounds,thestrongertheflavorofmeat;DAlloftheabovearetrue第12題單選題(1分)Whichofthefollowingiswrongaboutaromacompoundsofbulbvegetable?()ATheyareusuallyconvertedfromsulfur-containingprecursors;BThiosulfonateisthemainodorcomponent;CTheallium-odorcompoundshavestablemolecularstructure;DSulfuricacidestercangeneratedisulphidewhenheated.第13題判斷題(1分)Intheprocessoffoodaromaanalysis,weneedtostartwithsensoryevaluationandendwithsensoryevaluation.(

)第14題判斷題(1分)AccordingtotheresultsofGC-MS,theodorcharacteristicsoftheresearchobjectcanbesummarizedfromtheperspectiveofwhetherthecompoundhasodorornot.(

)第15題判斷題(1分)Whenfruitiscutorprocessed,itsaromacharacteristicschangerapidly.(

)第16題判斷題(1分)Thearomacharacteristicsofgrapesaremainlydeterminedbytheconcentrationoflipidcompoundsinthefruit.(

)第17題判斷題(1分)Fruitsandvegetablesexhibitthesamemechanismofodorpresentation.()第18題判斷題(1分)Generally,disulphidehasatypicalmeatflavor.()第19題判斷題(1分)Milkfatisacommonsourceofbothgoodandbadflavorsindairyproducts.(

)第20題判斷題(1分)Besidesmethylketone,ketoacids,phenols,andlipidsaretheimportantodorcompoundsincheese.()Chapter6Exercises第1題單選題(1分)Whichofthefollowingarethebasicflavors?()Aumami;Bsweet;Cbitter;Dalloftheabove第2題單選題(1分)Whichofthefollowingarethebasicflavors?()Apungency;Bkokumi;Cnumb;Dnoneoftheabove第3題單選題(1分)Whichofthefollowingdoesn'tbelongtogustation?()Apungency;Bastringent;Cnumb;Dalloftheabove第4題單選題(1分)Theinteractionsbetweenvarioustastecompoundsare____Apotentiation;Bcontrasteffect;Celiminationeffect;Dalloftheabove第5題單選題(1分)Whichofthefollowingbelongstoumamicompound?()AGlutamateanditssalts;B5'-Inosine;C5'-Guanosine;DAlloftheabove第6題判斷題(1分)1.Themainwayofgustationisproducedisthatthetastereceptorsinthemoutharestimulatedbytastecompoundssolution,andthenThemainwayofgustationisproducedisthatthetastereceptorsinthemoutharestimulatedbytastecompoundssolution,andthenconducttothetastecenterofthebrainthroughaneurosensorysystemthatcollectsandtransmitsinformation.Finally,gustationisgeneratedthroughtheanalysisofthecomprehensivenervouscentersystemofthebrain.()第7題判斷題(1分)Theabsolutethresholdandthedifferentialthresholdaresame.()第8題判斷題(1分)Temperaturehaslittleeffectontaste.()[解析]:①Tasteissensitivearound30°C,anddullwhen<10°Cor>50°C.②Theeffectoftemperatureondifferenttasteperceptionisalsodifferent,amongwhichtheeffectonsugaristhegreatest,andtheinfluenceonsourtasteistheleast.Chapter7Exercises第1題單選題(1分)WhichofthefollowingarethesubstratesoftheMaillardreaction?()ACellulose;BFat;CReducingsugar;DAlkane第2題單選題(1分)HowmanystagesarethereintheMaillardreaction?()A1;B2;C3;D4第3題單選題(1分)HowmanywaysarethereinthemiddlestageoftheMaillardreaction?()A1;B2;C3;D4第4題單選題(1分)WhichofthefollowingareMaillard'sfinalreactions?()A2,3-Enolizationreaction;BAldolreaction;CStreckerdegradation;DHeyenesmolecularrearrangement第5題單選題(1分)Whichisnotacommonmeatflavorcompound?()APyrazine;BFuran;CPyrrole;DEnol第6題單選題(1分)Whichaminoacidschangedafterthebeefwasheated?()AGlycine;BAlanine;CCysteine;DAlloftheabove第7題單選題(1分)WhichofthefollowingareinvolvedintheMaillardreaction?()AAmine;BAminoacid;CPeptide;DAlloftheabove第8題單選題(1分)Whichofthefollowingarenotnon-enzymaticbrowning?()AAscorbicacidBrowning;BPolyphenoloxidaseBrowning;CMaillardreaction;DCaramelizationreaction第9題判斷題(1分)TheprimarystageofMaillardreactioncausesthechangeofcolorandflavoroffood.()第10題判斷題(1分)IfthesubstrateofMaillardreactionisfructose,n-glucosaminewillbeformedintheinitialstage.()第11題判斷題(1分)TheflavorsubstancesproducedbyMaillardreactionmainlyappearattheendofthereaction.()第12題判斷題(1分)TheMaillardreactionmechanismisquitecomplex,whichisnotonlyrelatedtocarbonylcompoundsandaminocompoundsinvolvedinthereaction,butalsorelatedtoexternalfactorssuchastemperature,oxygen,water,metalions,etc.(

)第13題判斷題(1分)Whensugars,especiallymonosaccharidesordisaccharides,areheatedWhensugars,especiallymonosaccharidesordisaccharides,areheatedtoahightemperatureabovethemeltingpoint(generallyabove140-170℃)intheabsenceofaminocompounds,theywillalsoundergoBrowningreactionduetothedehydrationanddegradationofsugars.Thisreactioniscalledcaramelization.()第14題判斷題(1分)ThetypeandconcentrationofaminoacidshadnoeffectontheflavorcompoundsproducedbyMaillardreaction.第15題判斷題(1分)DuringMaillardreaction,thebrowningratecanvaryby10timesifthetemperaturevariesby10°C.

第16題判斷題(1分)ThetemperatureofCaramelizationreactionisgenerallylowerthanthatofMaillardreaction.第17題判斷題(1分)Maillardreactioncangivefoodmoresmell,sothereisnoneedtolimittheoccurrenceofMaillardreactioninfood

Chapter8Exercises第1題單選題(1分)Tastecompoundsbelongto____Avolatilecompounds;Bnon-volatilecompounds;Cbothvolatileandnon-volatilecompounds;Dmainlyvolatilecompounds第2題單選題(1分)Whichofthefollowingtechniquesisnotcommonlyusedfortastecompoundsextraction?()ASolventextraction;BHeadspaceextraction;CUltrafiltration;DUltrasonictechnique第3題單選題(1分)What'stheseparationprincipleofgelpermeationchromatography?()ADependingonthepolarityofthemolecule;BDependingonthesolubilityofthemolecule;CDependingonthesizeofthemolecule;DNoneoftheabove第4題單選題(1分)Whatistheseparationprincipleofhighperformanceliquidchromatography?()ADependingonthepolarityofthemolecule;BDependingonthesolubilityofthemolecule;CDependingonthesizeofthemolecule;DNoneoftheabove第5題單選題(1分)Whichofthefollowingtechniquescanranktheflavorcomponentcontribution?()AHighperformanceliquidchromatography;BGelpermeationchromatography;CLiquidchromatography–massspectrometrytechnologyDFlavordilutionanalysis第6題單選題(1分)Whichofthefollowingtechniquescanbeusedtodothequalitativeanalysis?()AHighperformanceliquidchromatography;BGelpermeationchromatography;CLiquidchromatography–massspectrometrytechnologyDFlavordilutionanalysis第7題單選題(1分)Thecontributionofdifferenttasteactivecompoundstotheoverallflavorofthefooddependson____Athresholdvalue;Bconcentration;Ctasteactivityvalue;Dnoneoftheabove第8題單選題(1分)Whichtastecompoundscanbequalitativelyanalyzedbymassspectrometry?()Asweetcompoundslikemonosaccharidesanddisaccharides;Bumamicompoundslikeaminoacidsan