雨课堂学堂在线学堂云《Flavor Chemistry and Analysis（北京工商）》单元测试考核答案

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

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

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

)第14题AccordingtotheresultsofGC-MS,theodorcharacteristicsoftheresearchobjectcanbesummarizedfromtheperspectiveofwhetherthecompoundhasodorornot.(

)第15题Whenfruitiscutorprocessed,itsaromacharacteristicschangerapidly.(

)第16题Thearomacharacteristicsofgrapesaremainlydeterminedbytheconcentrationoflipidcompoundsinthefruit.(

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

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

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

第16题ThetemperatureofCaramelizationreactionisgenerallylowerthanthatofMaillardreaction.第17题Maillardreactioncangivefoodmoresmell,sothereisnoneedtolimittheoccurrenceofMaillardreactioninfood

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