雨课堂学堂在线学堂云Flavour chemistry of liquors(四川轻化工大学)单元测试考核答案

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