Question

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Cardboard type flavour deffect can be observed in butter oil due to formation of volatile compound (E)-/(Z)-2-Nonenal.
Reason (R): The possible mechanism of formation of cardboard type flavour deffect is release of residue from packaging material.
In light of the above statements, choose the correct answer from the options given below.

• A. Both (A) and (R) are true and (R) is the correct explanation of (A).
• B. Both (A) and (R) are true but (R) is NOT the correct explanation of (A).
• C. (A) is true but (R) is false.
• D. (A) is false but (R) is true.

Hint:

Cardboard flavor is the "first stage" of oxidative rancidity. It progresses to "tallowy" and eventually "fishy" flavors as oxidation continues.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
"Cardboard" or "Oxidized" flavor is a common defect in high-fat dairy products like butter and butter oil. It is caused by the autoxidation of unsaturated fatty acids.

Step 2: Detailed Explanation:
- Analysis of Assertion (A): Lipid oxidation leads to the formation of hydroperoxides, which then break down into various aldehydes and ketones. The compound 2-nonenal (both cis and trans isomers) is specifically associated with the "cardboardy" or "stale" flavor in milk fat. Thus, Assertion (A) is scientifically true.
- Analysis of Reason (R): While it is true that packaging can sometimes impart "off-flavors" (taints), the cardboard flavor mentioned in Assertion (A) is a classic oxidative defect resulting from the chemical breakdown of the fat itself, catalyzed by light or metal ions (like Copper). It is not primarily caused by residues from packaging materials. Residues from packaging might cause "plastic" or "ink" taints, but they are not the mechanism for 2-nonenal formation in butter oil. Therefore, Reason (R) is false.

Step 3: Final Answer: (3) (A) is true but (R) is false.