Where is the sour taste mainly perceived by the tongue? ( )
A. Tongue root
B. Tongue on both sides
C. Tongue tip
D. Tongue on both sides of the front
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Which of following are natural plant pigments?( )
A. Lycopene
B. Chlorophyll
C. Monascin
D. Anthocyanin
The main characteristics of olfactory substances include ( ).
A. Volatile
B. High relative molecular weight
C. Small relative molecular weight
D. Both water-soluble and fat-soluble
The characteristic components of barbecue aroma mainly include ( ).
A. Pyrazines compounds
B. Pyrrole compounds
C. Pyridine compounds
D. Carbonyl compounds such as isovaleraldehyde
Which of following statement about food color are wrong? ( )
A. The more conjugated bonds in the chemical structure of the pigment, the darker the color.
B. The color temperature of cold color light source is generally less than 3300K, and of warm color light source is greater than 5000K.
C. Heme is a microbial pigment.
D. Natural pigments are not necessarily safe.
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