Q1. ________ are more abundant in dry ginger.

1. Paradol
2. Gingerol
3. Shogaols
4. All of the above

ANSWER: C. Shogaols

• Explanation: In fresh ginger, gingerols are the most abundant active components, whereas shogaols are more common in dry ginger; this occurs because the heat associated with drying destroys gingerols into shogaols. Gingerols are a large family of compounds, with up to 31 discovered in fresh ginger thus far. Other bioactive components known for their anti-inflammatory potential include methoxy-10-gingerol, 10-gingerdione, 1-dehydro-10-gingerdione, hexahydrocurcumin, tetrahydrocurcumin, and gingerenone A, in addition to 4-, 6-, 8-, and 10-gingerols and 6- and 14-shogaols.

READ MORE – Food Science & Technology Quiz (16-02-2022)

Q2. Approximately _______of the clove essential oil is eugenol.

1. 50%
2. 60%
3. 70%
4. 89%

ANSWER: D. 89%

• Explanation – The clove flower buds contain up to 18 percent essential oil concentrations. Approximately 89 percent of clove essential oil is eugenol, with the remaining 5 percent to 15% being eugenol acetate and β-cariofileno. α-humulene is another significant component discovered in clove essential oil in amounts up to 2.1 percent. β-pinene, limonene, farnesol, benzaldehyde, 2-heptanone, and ethyl hexanoate are some of the other volatile chemicals found in clove essential oil in lesser amounts.

READ MORE – Food Science & Technology Quiz (16-03-2022)

Q3. ________ imparts pungency to pepper.

1. Capsaicin
2. Piperine
3. Chavicine
4. Isochavicine

ANSWER: B. Piperine

• Explanation: Pepper’s main bioactive component, piperine, is responsible for its pungency and a biting flavor. Pungency and flavor are related to the presence of a naturally occurring alkaloid known as piperine, as well as volatile essential oils, which give pepper its value. Although piperine, being the predominant element of pepper oleoresins, provides pungency to it, the volatile oils, which make up about 0.4 percent to 7% of black pepper, are responsible for its scent. Piperine is found in plants belonging to the Piperaceae family in varying amounts, ranging from 2% to 7.4% in both black and white pepper.

READ MORE – Food Science & Technology Quiz (06-04-2022)

Q4. Piperine is extracted as a yellow crystalline compound with a melting point of 128 to 130°C.

1. 118 to 120°C
2. 128 to 130°C
3. 102 to 110°C
4. 90 to 98°C

ANSWER: B. 128 to 130°C

• Explanation – Piperine, the most abundant alkaloid in pepper, was isolated for the first time in 1819 by Hans Christian Orsted from a pepper extract. It was discovered to be a yellow crystalline compound with a melting point of 128 to 130 degrees Celsius. Piperine’s molecular structure was later determined to be piperoylpiperidine, with the formula C17H19NO3 and the IUPAC nomenclature 1(5[1,3benzodioxol5yl]1oxo2,4pentadienyl) piperidine. Piperine has been discovered to be a very weak base that decomposes into volatile basic piperine known as piperidine (C5H11N) and piperic acid when hydrolyzed with acid or alkali (C12H10O4).

READ MORE – Food Science & Technology Quiz (26-03-2022)

Q5. _______ are the major constituents of fresh ginger and are found slightly reduced in dry ginger.

1. Paradol
2. Gingerol
3. Shogaols
4. All of the above

ANSWER – B. Gingerol

• Explanation: One of the most extensively used spices in the world is ginger (Zingiberofficinale, Roscoe Zingiberaceae). Fresh ginger contains modest levels of gingerone and shogaols, whereas dried or extracted items have greater proportions. Fresh ginger rhizome has a high concentration of gingerol and a low concentration of zingerone. One of the most extensively used spices in the world is ginger (Zingiberofficinale, Roscoe Zingiberaceae).

READ MORE – Food Science & Technology Quiz (15-04-2022)

Connect with us on LinkedIn for future updates – Click here