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
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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.
Which of following statement about taste are correct? ( )
A. Mouth lacking saliva cannot cause taste.
B. Some proteinaceous substances can also produce sweetness.
C. Spicy is basic taste.
D. When sugar is added to a high concentration of lemonade, the sour taste and sweetness will cancel each other out and weaken each other.
We must strengthen the socialist road self-confidence, theoretical self-confidence, and institutional self-confidence of the Chinese characteristics. In the final analysis, we must persist ( ).
A. Institutional confidence
B. Theoretical confidence
Cultural confidence
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