Question:
The optimum temperature for detection of aroma, taste and residue in ghee is:
The optimum temperature for detection of aroma, taste and residue in ghee is:
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Ghee evaluation: 40°C.
Optimal for aroma and taste detection.
Higher temperatures may affect perception.
Optimal for aroma and taste detection.
Higher temperatures may affect perception.
Updated On: Aug 18, 2026
- 50°C
- 60°C
- 40°C
- 25°C
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Ghee quality is assessed by sensory evaluation.
Temperature affects the detection of aroma and taste.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the optimum temperature for ghee evaluation.
Step 3: Detailed Explanation:
The optimum temperature for detection of aroma, taste, and residue in ghee is 40°C.
At this temperature, volatile compounds are released effectively.
Higher temperatures may cause burning.
Lower temperatures may not release sufficient aroma.
Thus, 40°C is the optimum temperature.
Step 4: Final Answer:
The optimum temperature for ghee sensory evaluation is 40°C.
Hence, the correct option is (C).
Ghee quality is assessed by sensory evaluation.
Temperature affects the detection of aroma and taste.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the optimum temperature for ghee evaluation.
Step 3: Detailed Explanation:
The optimum temperature for detection of aroma, taste, and residue in ghee is 40°C.
At this temperature, volatile compounds are released effectively.
Higher temperatures may cause burning.
Lower temperatures may not release sufficient aroma.
Thus, 40°C is the optimum temperature.
Step 4: Final Answer:
The optimum temperature for ghee sensory evaluation is 40°C.
Hence, the correct option is (C).
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