ADV.02 – WEEK 3: TEST
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Question 1 of 10
1. Question
People tasting the same tea can have very different experiences based on the genetics of their receptors.
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Question 2 of 10
2. Question
The cooling sensation you get when you smell a rose and the refreshing and cooling sensation you get from ______________ comes from the fact that these chemicals all activate cool and cold receptors in the mouth and nose.
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Question 3 of 10
3. Question
The more oxidized the tea, the greater the number of _______________ flavored chemicals in it.
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Question 4 of 10
4. Question
The main chemicals contributing to a ____________ taste in tea are the gamma- and delta-lactones.
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Question 5 of 10
5. Question
High _____________ content increases the quality of green and oolong teas, while it lowers the quality of black teas.
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Question 6 of 10
6. Question
When present together in sufficient quantities in a tea, methanethiol and dimethyl sulfide together will give the tea a light ____________ flavor, often noticeable in oolongs and green teas.
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Question 7 of 10
7. Question
The lower the temperature at which the tea is brewed and the shorter brewing takes, the more likely the “brown” chemicals in any tea are to go into solution.
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Question 8 of 10
8. Question
Green tea can be called refreshing because it has grassy compounds like (z)-3-hexenol, that have a “green” flavor.
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Question 9 of 10
9. Question
Some green teas have a more floral and less grassy quality, contributed primarily by _____________.
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Question 10 of 10
10. Question
_________________ give(s) teas a “brothy” quality.
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