Certified Cheese Professional Practice Exam

Which of the following is NOT a category of non-volatile flavor compounds?

1. Umami

2. Spicy

3. Bitter

4. Sour

The correct answer is: Spicy

In the context of non-volatile flavor compounds, the correct choice pertains to a flavor category that does not fit into this classification. Non-volatile flavor compounds are generally associated with the basic taste profiles that contribute to the overall flavor experience of food, primarily those that involve direct taste perception on the tongue. Umami, bitter, and sour are all recognized as basic tastes that can be detected through taste receptors. These tastes result from non-volatile compounds that dissolve in saliva, allowing them to be tasted. For example, umami is primarily related to amino acids and nucleotides, while bitter flavors can often come from various alkaloids, and sour flavors are associated with acids like citric and acetic acid. Spicy, on the other hand, pertains to the sensation of heat or pungency, which is primarily due to volatile compounds such as capsaicin found in chili peppers. This sensation is not directly a taste but rather a reaction involving pain receptors, which is why it does not belong to the non-volatile flavor compounds category.