Question

Match List-I with List-II. 

List-I (Food Source)	List-II (Flavoring Compound)
(A) Banana	(I) Citral
(B) Lemon	(II) Allicin
(C) Almonds	(III) Isopentyl acetate
(D) Garlic	(IV) Benzaldehyde

Choose the correct answer from the options given below.

• (A) - (IV), (B) - (II), (C) - (III), (D) - (I)
• (A) - (IV), (B) - (I), (C) - (III), (D) - (II)
• (A) - (III), (B) - (IV), (C) - (II), (D) - (I)
• (A) - (III), (B) - (I), (C) - (IV), (D) - (II)

Hint:

Isopentyl (isoamyl) acetate is the iconic banana flavor ester, and allicin is the famous active organosulfur compound in garlic.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
The characteristic aroma of fruits and vegetables is dominated by specific volatile organic compounds (esters, aldehydes, sulfur compounds, etc.).

Step 2: Detailed Explanation:
- Banana owes its characteristic sweet, fruity aroma to Isopentyl acetate (III) (also known as isoamyl acetate).
- Lemon has a prominent citrusy aroma due to Citral (I) (a mixture of geranial and neral).
- Almonds (specifically bitter almonds) have their characteristic nutty aroma from Benzaldehyde (IV).
- Garlic produces its pungent, sulfurous aroma from Allicin (II) upon tissue crushing.
This matching corresponds to (A) - (III), (B) - (I), (C) - (IV), (D) - (II).

Step 3: Final Answer:
The correct matching is represented by Option D.