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

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

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

)第14題AccordingtotheresultsofGC-MS,theodorcharacteristicsoftheresearchobjectcanbesummarizedfromtheperspectiveofwhetherthecompoundhasodorornot.(

)第15題Whenfruitiscutorprocessed,itsaromacharacteristicschangerapidly.(

)第16題Thearomacharacteristicsofgrapesaremainlydeterminedbytheconcentrationoflipidcompoundsinthefruit.(

)第17題Fruitsandvegetablesexhibitthesamemechanismofodorpresentation.()第18題Generally,disulphidehasatypicalmeatflavor.()第19題Milkfatisacommonsourceofbothgoodandbadflavorsindairyproducts.(

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

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

第16題ThetemperatureofCaramelizationreactionisgenerallylowerthanthatofMaillardreaction.第17題Maillardreactioncangivefoodmoresmell,sothereisnoneedtolimittheoccurrenceofMaillardreactioninfood

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