CHM 418 Theory Questions: Food Chemistry: Pungency Formation, Additives Roles, and Leavening Action

400 Level Chemistry Department exam questions and detailed answers. Download the answers in document format. Correct, detailed, and straightforward answers.

Questions:

a. With appropriate equations, describe in chemical terms how the presence of thioglycosides may lead to the production of pungency in foods.

b. Give one role for each of the following in foods:
i. Ascorbic acid
ii. Nitrites
iii. Cyanogens
iv. Propanoic acid
v. Benzoic acid

c. Describe the action of NaHCO₃ as a leavening agent in bread dough.

d. Draw the structure of gossypol and state its importance in food.

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