topic f

Question 1

gel type air freshener

Answer 1

10-20%

Question 2

aerosol type air freshener

Answer 2

1%

Question 3

soap

Answer 3

1-1.5% usually musk

Question 4

anti-perspirant

Answer 4

pH 4.5, is acidic

Question 5

detergent

Answer 5

0.1-0.4%

Question 6

detergent fragrance notes

Answer 6

cleaning stage ‘clean’ and ‘fresh’ odour (citrusy, fresh, aldehydic, green)
final stage ‘caring’ and ‘soft’ image (floral, woody, musky notes)

Question 7

fabric softener

Answer 7

0.2-2%

Question 8

fabric softener active ingredient

Answer 8

quaternary ammonium salt (smooth and anti static)

Question 9

alcoholic drinks (beer)

Answer 9

0.3%

Question 10

alcoholic drinks (liqueurs, cream liqueurs, spirits, wine coolers

Answer 10

(<0.1%) 0.04%, 0,06%, 0.02-0.05%, 0.03%

Question 11

beverage (emulsion)

Answer 11

0.02-0.03%

Question 12

how to resolve cloudiness in clear solution (usually citrus beverage)?

Answer 12

remove terpenes

Question 13

chewing gum

Answer 13

high at 1.6% for prolonged chewing

Question 14

chewing gum perceived order

Answer 14

polar components first, non-polar later

Question 15

dairy products (milk)

Answer 15

0.04% to remove cooked note

Question 16

dairy products (yoghurt)

Answer 16

0.04% pH can alter perception of flavours

Question 17

dairy products (cheese)

Answer 17

0.08% protein binding, may require flavour reformulation

Question 18

dairy products (margarine)

Answer 18

0.02% has partition effect

Question 19

pharmaceuticals (antacids)

Answer 19

must be stable in alkali medium, mask chalky character (mint & anise)

Question 20

pharmaceuticals (medicated candies eg lozenges)

Answer 20

phenolic or antibacterial agents (cherry preferred to mask)

Question 21

pharmaceuticals (cough syrup)

Answer 21

0.05%

Question 22

pharmaceuticals (vitamin tablets)

Answer 22

0.16%

Question 23

pharmaceuticals (antacids and ready to drink)

Answer 23

0.05%

Question 24

pharmaceuticals (medicated candy)

Answer 24

0.08%

Question 25

hard candy

Answer 25

0.08%

Question 26

hard candy best solvents?

Answer 26

propylene glycol and triethyl citrate

Question 27

soups & sauces

Answer 27

0.02-0.03%

Question 28

restrictions for flavouring soups and sauces

Answer 28

more volatile flavour chemicals suffer losses at high temp

Question 29

tea

Answer 29

citrus flavoured tea should have terpenes removed so that tea is clear when brewed (bergamot usually used as it has less oxidising terpenes)