Question

Match List I with List II

Choose the correct answer from the options given below:

• A. A-II, B-III, C-IV, D-I, E-V
• B. A-IV, B-II, C-I, D-III, E-V
• C. A-III, B-V, C-IV, D-II, E-I
• D. A-IV, B-III, C-I, D-V, E-II

Hint:

Dairy Flavor Chemistry Matches:
Dahi = Diacetyl
Yoghurt = Acetaldehyde
Cooked = Sulphydryls
Sunlight = Methional Methanal
Oxidized = Aldehydes and ketones.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Volatile aroma chemistry and sensory flavor compounds in milk and fermented dairy products.

Step 2: Detailed Explanation:
Matching flavor profiles in List I with key chemical aroma compounds in List II:
- A. Dahi Flavour: Buttery aroma generated predominantly by IV. Diacetyl (2,3-butanedione).
- B. Yoghurt Flavour: Tart green aroma generated by III. Acetaldehyde.
- C. Cooked Flavour: Thermally liberated volatile I. Sulphydryls ($ ext{H}_2 ext{S}$).
- D. Sunlight Flavour: Riboflavin-photo-oxidized methionine yielding V. Methanal Methional (3-methylthiopropanal).
- E. Oxidized Flavour: Secondary lipid autoxidation yielding II. Aldehydes and ketones (hexanal, 2,4-decadienal).
Matching sequence: A-IV, B-III, C-I, D-V, E-II.

Step 3: Final Answer:
Therefore, the correct matching is A-IV, B-III, C-I, D-V, E-II, matching option (D).