Hard Food Science Quiz: Molecular Flavors and Cooking Chemistry
A rigorous test of your knowledge on how chemical processes shape what we eat.
Quiz Questions
Answer all questions below and test your knowledge.
- 1
At which temperature range does the Maillard browning reaction typically accelerate during dry‑heat preparation?
- 2
Which amino acid is the primary agonist for the human umami taste receptor T1R1/T1R3?
- 3
High‑pressure processing (HPP) most effectively inactivates which type of microbial cells?
- 4
When the pH of a solution containing anthocyanins rises from 2 to 7, the observed color shift is most likely from red toward which hue?
- 5
At approximately what temperature does a 5 % gelatin solution begin to set into a firm gel upon cooling?
- 6
The enzyme responsible for enzymatic browning in sliced apples belongs to which class?
- 7
During heating, which volatile compound class contributes most to the characteristic aroma of roasted peanuts?
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