Q1. _________from ginger is considered as a potent bio active material.

1. Zingiberine
2. Piperine
3. Bioperin
4. None of the above

ANSWER: A. Zingiberine

• Explanation – Because of the presence of bioactive components such as zingiberene, gingerols, and shogaols, ginger is important for its nutraceutical potential. The presence of gingerols (GNs), a category of volatile phenolic chemicals, is responsible for the pungent flavor of fresh ginger rhizome. Other GNs, including as 4-, 8-, 10-, and 12-GN, are present in lesser amounts in the rhizome, but gingerol (6-GN) is the main component responsible for the pungency.

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Q2. ______ usually contribute to the aromatic freshness of a spice and can be termed floral, earthy, piney, sweet, or spicy.

1. Flavanoids
2. Terpenes
3. Isopropyl alcohols
4. Aldehydes

ANSWER: B. Terpenes

• Explanation – Terpenes are aromatic compounds that add to the freshness of a spice’s aroma and can be described as floral, earthy, piney, sweet, or spicy. Alcohols, esters, acids, aldehydes, and ketones are among the oxygenated compounds that contribute to a spice’s aromatic qualities. Sweet, creamy, and flowery notes come from benzene-structured molecules, while sulfur- and nitrogen-containing chemicals give onion, garlic, mustard, citrus, and floral oils their distinct flavors.

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Q3. The volatile oil content of different spices varies from?

1. 0.1 to 0.5 %
2. 1 to 8 %
3. 0.1 to 18 %
4. 0.1 to 10 %

ANSWER – C. 0.1 to 18 %

• Explanation: Different spices have a wide range of volatile oil concentration. It may be anything from 0.1 percent to 18 percent. Spice oils should ideally be evaluated organoleptically by professional, well-trained panels. However, when industry requires speedy evaluations, this system is slow and impracticable. Essential oils are characterised using physico-chemical parameters such as density, solubility, refractive index, and optical rotation, however these do not provide comprehensive information on their quality. Modern methods for objectively assessing the quality of essential oils include thin-layer chromatography, gas liquid chromatography, infrared spectroscopy, mass spectrometry, and others.

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Q4. Black pepper is also called as?

1. King of spices
2. Queen of spices
3. Black gold
4. Both A and C

ANSWER: D. Both A and C

• Explanation: Because of its strong aroma, black pepper (Piper nigrum) is renowned as the “King of Spices” and is frequently used in all major cuisines around the world. The fruit of black pepper is harvested and dried, then used as a spice or condiment known as peppercorn. Black pepper was so prized in the Ancient World that merchants referred to it as “black gold.” The rise of the Roman Empire coincided with the widespread popularity of pepper. Pepper was carried from the East to the western coastlines of continental Europe by the Romans, who used it as an exotic, albeit costly, spice.

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Q5. Due to the oxidation of colourless phenolic compounds in pepper skin, its colour changes to?

1. Orange
2. Red
3. Black
4. Green

ANSWER: C. Black

• Explanation – Blackening is seen to be desirable and significant in the processing of black pepper, as it contributes to its color and flavor. Enzymatic and non-enzymatic processes are involved in the blackening of pepper. The primary enzymes that cause browning are polyphenol oxidase (PPO) and peroxidase (POD), with PPO being the most important.

READ MORE – Food Science & Technology Quiz (16-06-2022)

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