Question

Match List-I with List-II
List-I:
(A). Mono sodium glutamate
(B). Maltol
(C). Ascorbic acid
(D). Butylated hydroxytoluene
List-II:
(I). Carbohydrate-rich food
(II). Natural antioxidant
(III). Synthetic antioxidant
(IV). Laminaria Japonica
Match the List I with that of List II and select the right answer:

• (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
• (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
• (A) - (III), (B) - (I), (C) - (II), (D) - (IV)
• (A) - (IV), (B) - (I), (C) - (II), (D) - (III)

Hint:

Remember that Ascorbic Acid is a well-known natural antioxidant (C-II) and BHT is a widely used synthetic antioxidant (D-III). Recognizing these two pairs instantly simplifies matching questions.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
This question focuses on the biochemical sources and industrial classifications of food additives, flavor enhancers, and antioxidants.

Step 2: Detailed Explanation:
Let us match the items of List-I with List-II:

• (A) Monosodium glutamate (MSG): Historically isolated from the seaweed kelp, Laminaria japonica, which is naturally rich in free glutamic acid. Thus, \(A \rightarrow \text{IV}\).

• (B) Maltol: A naturally occurring organic compound used as a flavor enhancer. It is generated through the thermal degradation of starch and sugars in carbohydrate-rich foods during baking or roasting. Thus, \(B \rightarrow \text{I}\).

• (C) Ascorbic acid (Vitamin C): A water-soluble organic compound that acts as a potent natural antioxidant in biological systems and food formulations. Thus, \(C \rightarrow \text{II}\).

• (D) Butylated hydroxytoluene (BHT): A lipophilic organic compound prepared chemically to serve as a synthetic antioxidant that prevents rancidity in fats and oils. Thus, \(D \rightarrow \text{III}\).
This results in the matching sequence: (A)-(IV), (B)-(I), (C)-(II), (D)-(III).

Step 3: Final Answer
The correct matching sequence is (A) - (IV), (B) - (I), (C) - (II), (D) - (III).