Nose Dive

Level 2 & 3 CPE 

Suggested Performance Indicators: 1.2.1, 4.2.7, 6.2.5, 6.3.9, 8.3.2, 8.4.2, 8.4.4, 13.2.3

CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests

Upon successful completion, the users will be able to:

1. Compare the flavor image, flavor wheel, and gas chromatography-olfactometry, and discuss how they bring clarity to smells.

2. Name the three simplest molecules for which humans have smell receptors.

3. Identify the four-starter set carbon-chain volatiles and the primary smells of each.

4. Identify the one defining amino element that characterizes animal smell. 

5. Identify the core volatiles responsible for and how they create the smells of animal excrement, barnyard, and wet dog.

6. Discuss how animals’ scent-mark a carcass, the volatiles included, the messages it sends, and also how humans use those scents.

7. Discuss four smells that can come from the human body and that can be used to assess health.

8. Identify the six-carbon-chain molecule emitted by most plants and associated with the color, green.

9. Describe where you would find the following: lactones, terpenoids, linalool, esters, benzene rings.

10. List four foods or beverages that have their flavors altered using woods.

11. Name four ways a cook can alter the smell of herbs for cooking or beverages.

12. Name the most important molecule responsible for the aroma of fruits.

13. Identify the original name given to the smell of fresh soil, wet stone, or minerality.

14. List the four main volatiles of seawater.

15. Name the molecule responsible for a “fishy” smell and 2 ways the smell can be overcome.

16. Name the most effective general method of extracting volatiles.

17. List the most common flowers (three), animal substances (two) and most common fruit used in perfumery.

18. List the four main bouquets of cooked volatiles.

19. Recognize and name the bouquets of soiled and spoiled foods.

20. Name the characteristic milk-fat volatile.