Discussion
Match the food items listed in Column I with their respective flavoring agents in Column II.
| Column I | Column II |
|---|---|
| P. Cloves | 1. Diacetyl |
| Q. Butter | 2. Limonene |
| R. Orange | 3. Eugenol |
| S. Lemon | 4. Diallyl disulfide |
| T. Garlic | 5. Citral |
Answer: D
The correct matching is P-3; Q-1; R-2; S-5; T-4.
- Cloves: eugenol, the main component of clove oil (3).
- Butter: diacetyl, produced by fermentation in cultured cream (1).
- Orange: limonene, the dominant terpene of orange peel oil (2).
- Lemon: citral, which gives lemon its characteristic aroma (5).
- Garlic: diallyl disulfide, formed from allicin (4).
Option B swaps butter and orange, and options A and C mismatch cloves or garlic.
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