Question

Match List-I with List-II
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• A. A-IV, B-I, C-II, D-III
• B. A-III, B-II, C-I, D-IV
• C. A-II, B-I, C-IV, D-III
• D. A-I, B-IV, C-III, D-II

Hint:

Esters are the predomint class of volatile compounds responsible for fruity aromas (e.g., amyl acetate for ba, ethyl butyrate for orange), whereas phenols and terpenoids domite spice profiles (e.g., eugenol for clove, cinmaldehyde for cinmon).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Flavour compounds are volatile organic molecules belonging to various chemical classes, such as esters, aldehydes, ketones, and phenols.
These compounds are responsible for the characteristic aroma profiles of fruits, vegetables, and spices.

Step 2: Detailed Explation:
Let us match each aromatic flavoring compound in List-I with its corresponding commodity in List-II:
• Benzyl acetate: This ester has a sweet, floral, and fruity aroma, and is a major volatile compound responsible for the characteristic aroma of jasmine and Strawberry (A matches with IV).

• Allyl caproate: Also known as allyl hexanoate, this ester possesses a distinct, sweet, tropical fruit odor, characteristic of Pineapple (B matches with I).

• Eugenol: This volatile phenolic compound is the primary aromatic constituent of cloves and is widely associated with various Spices (C matches with II).

• Amyl acetate: Often called ba oil, this ester has a strong, sweet, fruity odor that is the classic sigture of ripening Ba (D matches with III).
Combining these matches, we get: A-IV, B-I, C-II, D-III.
This sequence aligns with Option (A).

Step 3: Fil Answer:
The correct option is (A).