CHM310 Final Jeopardy

Off Flavors

100

Diacetyl, a buttered popcorn aroma, is most often a result of __________ or ___________.

-Contamination

-Poor fermentation(underpitching, conditioning cut short, lack of diacetyl rest)

200

• Excess Chlorine or Chloramine in a water source can lead to which off flavor?

Chlorophenols

300

How can we describe the aroma of isoamyl acetate?

Banana aroma

400

In which beer styles would trans 2 nonenal potentially be appropriate?

1. Barleywine

2. old ale

3. barrel aged beers

500

Clovey spice aroma, a phenol, is more specifically known as _____________. 

4 vinyl guaiacol

Sensory Evaluation

100

• Which of our senses are known as the chemical senses?

Taste, smell, and mouthfeel

200

What is the process of sniffing through our nose.

Orthonasal olfaction

300

• Mouthfeel is also known as __________  _______________, and it encompasses sensations that are not taste or aroma.

trigeminal sensation

400

What is the minimum quantity at which you can identify a compound?

Threshold

500

• When one chemical enhances or magnifies another, as salt/pepper does in food

Name the flavor related phenomenom

Potentiation

Miscellaneous

100

• Bread dough, biscuits, coffee, and toast are all possible characteristics of _____ flavor.

Malt

200

• The most important enzymes in the mash for producing fermentable sugars are…

alpha amylase and beta amylase

300

• Rheinheitsgebot, the German Beer Purity Law of ____, originally left out yeast, a main ingredient of beer. 

1516

400

• By 1973, there were fewer than _________ breweries left in the US.
• 
  

100, and only about 50 brewing companies

500

Simple sugars present in malt include....

1. 

2. 

3. 

Fructose, sucrose and glucose

Beer and Food

100

• (T/F) In general, the entree should aim for a moderate intensity beer flavor, while the appetizer should be an opportunity to go big on beer flavor intensity.
• 
  
• 
  

• False

200

• The carbonation in beer has a __________ effect, lifting fatty or greasy foods off of the tongue.

Cleansing

300

• Some terms which indicate mostly neutral beer and food interactions are…

• Balancing, masking, like-like canceling

400

• Some terms which indicate mostly negative beer and food interactions are…

Overwhelming, Aggravating

500

What are 3 indicators that a cheese is a 'soft' cheese.

•Short production process

•Little to no aging

•High moisture content

•50-65%

•Mild aromas and flavors

•Spreadable

Malt

100

Convert 1.064 SG into Plato.

16 Plato

200

Can brewhouse efficiency ever reach 100%?

No, 75% is typical

300

HALTing germination is the main purpose of this malting process

Kilning

400

Which has generally higher diastatic power, 2 row, or 6 row malt?

6 Row, which is why it is so good for use with adjuncts

500

Which part of the barley kernel is germ viable, and would ordinarily grow into the barley plant.

Embryo