Q1. The major constituent of the dill seed oil is?

1. Carvone
2. Acetone
3. Methane
4. All of the above

ANSWER: A. Carvone

• Explanation: Carvone is major constituent of the dill seed oil. Dill was mentioned in ancient literature as a garden plant, and the usage of fruits as a condiment has been documented from biblical times. Both the leaves and seeds of dill are edible. Carvone is the main component of seed oil (19.5 to 69.7 percent). Dill from Europe has the highest carvone concentration. The essential oil extracted from the Sowa plant contains a larger number of terpenes (a-phellandrene) but no carvone.

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Q2. Volatile oil content in cumin seed is?

1. 8-10%
2. 0-1%
3. 2.5-4.5%
4. 15-18%

ANSWER: C. 2.5-4.5%

• Explanation – Cumin is a key element in all mixed spices and curry powder, and it’s used to flavour soups, pastries, stews, sausages, pickles, cheese, and bakery items like bread and cakes. For flavouring, the absolute is preferable to the oil. Cumin aldehyde is also utilized in the fragrance industry. Cumin seeds produce a volatile oil (2.5 to 4.5%), with cumin aldehyde (20-40%) as the main ingredient, which is utilized in fragrance. Furthermore, seeds contain a constant oil (10%) with a strong fragrant flavour.

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Q3. The colour of volatile oil extracted from celery is?

1. Transparent white
2. Green
3. Blue
4. Pale yellow

ANSWER – D. Pale yellow

• Explanation: Celery is a herbaceous plant whose leaves, seeds, oleoresin, and essential oil are harvested. A pale-yellow essential oil (1.75 percent) is found in the seeds, with limonene (80 percent) as a primary ingredient. Vitamin B is also abundant in the seeds. The dried ripe seeds are used to season meals and beverages. Seed oil is utilized in the food industry, as well as the fragrance and medicinal sectors.

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Q4. The curing of vanilla involves _______ stages.

1. 5
2. 4
3. 6
4. 3

ANSWER: B. 4

• Explanation: The vanilla beans are cured in a variety of ways, including the Mexican process, the Bourbon process, the Peruvian process, and the Guyana process. During the curing phase, alternating sweating and bean yield until moisture is lost by as much as 80% moisture and beans experience enzymatic reactions to produce vanillin, which respond favorably to the vanilla taste characteristic. Basically, there are four steps to the curing process.

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Q5. The process which stops vegetative development and initiates reactions responsible for producing aroma and flavour in vanilla is?

1. Conditioning
2. Killing
3. Sweating
4. Drying

ANSWER: B. Killing

• Explanation – The killing or wilting process stops the fresh beans from developing additional vegetative growth and starts the enzymatic (13-glycosidase) reactions that provide the scent and flavour. In general, the harvested mature beans are separated according to their size, with those above 15 cm and those below 15 cm being placed in separate open baskets and dunked in hot water at 65°C for 3 minutes to kill them. The emergence of brown coloration in the beans indicates that they have been killed.

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