Question

Match List-I with List-II.

List-I	List-II
A. Rancidity B. Putrefaction C. Fermentation D. Enzymatic browning	I. Proteins oxidation II. Lipids oxidation III. Phenolic compounds oxidized IV. Carbohydrates breakdown

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

Hint:

Rancidity → fats, Putrefaction → proteins, Fermentation → carbs.

Answer 1

The Correct Option is A

Concept: Different spoilage and biochemical processes correspond to specific chemical transformations in food components.

Step 1: Rancidity (A).

• Occurs due to oxidation of fats and oils So, A $\rightarrow$ II (Lipids oxidation).

Step 2: Putrefaction (B).

• Involves decomposition of proteins
• Leads to foul-smelling compounds So, B $\rightarrow$ I (Proteins oxidation/degradation).

Step 3: Fermentation (C).

• Breakdown of carbohydrates by microorganisms So, C $\rightarrow$ IV.

Step 4: Enzymatic browning (D).

• Oxidation of phenolic compounds So, D $\rightarrow$ III.

Step 5: Final matching. \[ A-II,\; B-I,\; C-IV,\; D-III \] Final Conclusion:
Option (1) is correct.