Chemistry of Fragrances and Flavours: An Industry’s Perspective — DU B.Sc (hons) Chemistry Previous Year Question Papers

Industry's Perspective Chemistry Discipline 1. (a) (b) (c) What are the issues associated with the commonly used organic solvents? Green solvents have emerged as environmentally benign alternative to these. Explain “Risk is a function of hazard and exposure.” Which principle does this mathematical equation fall under? Calculate the atom economy for each of the routes involved in the synthesis of secondary’ alcohol. 2. (a) Atomic Masses : Describe the classification of fragrances using a fragrance wheel, highlighting relationships among olfactory groups. Natural Ingredients Molecules 3. 4. 5. 6. 7. 8. (b) (c) How does the sense of smell influence perfumery? Discuss with reference to the structure and function of the olfactory system. Distinguish between natural and synthetic raw materials used in perfumery and evaluate their advantages and disadvantages. (a) Complete the following table giving one example of natural ingredient and molecule corresponding to each of the olfactive families. Olfactive Family AROMATIC (b) Briefly discuss the challenges of sustainability and its impacts on perfumery industries. (c) Differentiate between flavours and fragrances. Write short notes on any three of the following :– (i) Fragrance Pyramid (ii) Green Techniques for Extraction of Essential oil (iii) Notes and Accords (v) Renewable Feedstocks (15) (a) (b) Stability of food flavours is a complex issue. Explain by giving the chemical interactions involved. (b) Differentiate between taste, aroma, and flavour. (a) (b) Explain the biogenesis of flavouring substances via lipid oxidation. Describe the formation of “green notes” in plants. Write a short note on distillation technique and its types used for essential oil extraction, (10,5) (a) (b) Discuss flavour modifiers, including flavour enhancers and suppressors. Explain their role with suitable examples. What is adsorption? Mention its applications in aroma recovery. (10,5)