第1題Theflavourismainlycomposedof()and().AOlfactoryBTastesenseCTactilesensationDVision正確答案：AB第2題Flavoursubstancesrefertovolatileandnonvolatilesubstancesthatcausechemicalsensation.第1題ElectronictongueisaninstrumentthatimitatesthebiologicalGustatorysystemtoquicklydistinguishthetasteofsweet,sour,bitter,salty,freshandotherliquids.第2題Solidphasemicroextractiontechnologyusespolymermembranestoencapsulatemoltensiliconfibers(1-2cmlongfiberheads)tocollectvolatilecomponentsfromsamples.3.1ReviewQuestions復(fù)習(xí)題第1題InthehumanSensorynervoussystem,thereisakindoffeelingthatdoesnotbelongtotaste,butiscausedbychemicalsubstancesstimulatingtheoralmucosa.Thiskindofphenomenoniscalledtouch,orTrigeminalnerveresponse.Thelatestconceptiscalled"chemicalsense",whichmainlyincludestingling,cooling,heatandconvergence.第2題Tipsforevaluating().ASmellfirst,tastelater,andkeeparecordofthealcoholcontentanddurationeachtimeBGrabbothendsofthemiddlebeltCNoteasilynegatefirstimpressionsDPlaytheroleofsmellingfragrance正確答案：ABCD3.2ReviewQuestions復(fù)習(xí)題第1題Intheolfactoryscenttechnology(GC-O),GCconsistsofaFIDorMSdetectorandanolfactoryscentcomponentinstalled.Afterinjection,thesampleisdividedintotwopartsthroughthechromatographiccolumn,onepartgoestotheFIDorMSdetector,andtheotherpartgoestothefragrantdevice.Afragrantdeviceusuallycontainsaglasscomponentshapedlikeafunnel,whichisusedforsmellingincense.第2題Theolfactoryreceptoriscomposedofolfactorycilia,olfactoryvesicles,celldendrites,andolfactorycellbodies.4.1ReviewQuestions復(fù)習(xí)題第1題Whichofthefollowingwinesdoesnotbelongtothewhitegrapevariety（）.ASyrahBChardonnayCRosefragranceDSauvignonBlanc第2題Thedarkercolorofwhitewineismainlycausedby().AGoldcoloredsubstanceBFlavonoidsandpolyphenolsCPhenolicbrowningDOxidation第3題Theeffectofaddingsulfurdioxideduringwinebrewing（）.AStrongbactericidaleffect,inhibitingthegrowthofwildyeastandmiscellaneousbacteria,especiallylacticacidbacteriaandaceticacidbacteriaBReducebrowningofphenolicsubstances,mainlyinhibitinglaccaseactivityCIncreasesulfurelementDAntioxidants,inhibittheformationofquinones,andreactwithacetaldehydetomaintainthefreshflavourofwine.正確答案：ABD4.2ReviewQuestions復(fù)習(xí)題第1題Whichofthefollowingwinesdoesnotbelongtothewhitegrapevariety（）.ASyrahBChardonnayCRosefragranceDSauvignonBlanc第2題Thedarkercolorofwhitewineismainlycausedby().AGoldcoloredsubstanceBFlavonoidsandpolyphenolsCPhenolicbrowningDOxidation第3題Thebittertasteofwinemainlymanifestsinsubstancesincluding().AAlcoholicsubstancesBPhenolicsubstancesCPhenolDBenzodiazepines4.3ReviewQuestions復(fù)習(xí)題第1題Theastringentsubstancesofwinemainlycomefrom(),withtanninshavingastrongerastringency.APhenoliccompoundsBAcidcompoundsCAlcoholcompoundsDAldehydesChapter5ReviewQuestions復(fù)習(xí)題第1題ThesecondtypearomaofBaijiumainlyconsistsof().AHigheralcoholBOrganicacidCAldehydeDSulfur-containingcompounds正確答案：ABCD第2題Themainfactorsaffectingthesecondtypearomadonotinclude().AIngredientBStrainCFermentationtemperatureDEnvironment第3題Theinfluencingfactorsoffirsttypeofaromadonotinclude().AVarietyofrawmaterialsBProductareaCMaturityDFermentationconditions第4題ThearomaqualityofBaijiuincludes:elegance(euphoria);Canonicity(typicality);Richintensity.第5題Luzhouflavour,lightflavour,Fengflavour,Maotaiflavour,riceflavour,sesameflavour,soyabeanflavour,mixedflavour,specialBaijiu,medicinalflavourBaijiureferstoakindofBaijiuwithpleasantmedicinalflavourcharacterizedbyhighcontentofEthylbutyrate,highcontentofhigheralcohols,highcontentoftotalacid,lowcontentofEthyllactate,comfortablemedicinalflavour,elegantaroma,moderatesoursweetflavour,andharmoniousfragrance.Chapter6ReviewQuestions復(fù)習(xí)題第1題Stepsduringevaluation().AVisualcolorBNosesmellfragranceCTasteyourmouthDOverall,lookatstyle,body,andpersonality.Scoreandwritecomments正確答案：ABCD第2題ThepungenttasteofBaijiumainlycomesfrom().AFuseloilBAcroleinCEthyllactateDAcetaldehyde第3題Tastingsubstancesincludesour,sweet,bitter,salty,andspicy.第4題Smellismoresensitivethantaste.Chapter7ReviewQuestions復(fù)習(xí)題第1題WhataspectsdoesthearomaqualityofBaijiuinclude（）.AElegance(joyfulness)BCanonicity(typicality)CIntensityDCleanliness正確答案：ABC第2題ThearomaqualityofBaijiuincludes:elegance(euphoria);Canonicity(typicality);Richintensity.Chapter8ReviewQuestions復(fù)習(xí)題第1題Themainaromaoflemon.ANeralBCitralCRaspberryketoneDAcetone第2題Whatbelongstothefruityaromais().AStrawberryBRoseCJasmineDStraw第3題FaintflavourBaijiureferstoakindofBaijiuwhosearomacharacteristicshavethecompoundaromacharacteristicsofethylacetateasthemainbody.RepresentativesincludeFenjiu,Baofengjiu,etc.第4題Thenumericalvalueusedtodeterminetheroleofasubstanceinthearomaoffoodiscalledodoractivityvalue（OAV），alsoknownasodorunit（OU）、odorvalue，itreferstotheratioofodorcompoundconcentrationtoitsthreshold.第5題Whichsubstancesaregenerallyresponsibleforthearomaretentionof