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Файл:Ординатура / Хирургия / Библиотека им академика М.И. Перельмана / Книга_5857_Библиотеки_им_академика_М_И_Перельмана.pdf
20.Naturalcamphorisdistinguishedfromarticial
camphor by __________.
A. Liebermann Buchard test
B. Colour reaction with vanillin and sulphuric acid
C. Colour reaction with ferric chloride
D. All of the above
21. Chenopodium is used as __________.
A. Anti-asthmatic B. Anti-inflammatory
C. Anthelmintic D. Antipyretic
22. Ascaridol is chemically __________.
A. Terpene peroxide B. Terpene ester
C. Terpene ether D. Terpene acid
23. Which fruit shows presence of numerous vittae?
A. Coriander B. Caraway
C. Anise D. Dill
24. Indian dill contains a poisonous substance
_________.
A. Phellandene B. Anethol
C. Dill-apiole D. Carvone
25. Identifying character of Jatamansi is __________.
A. Stone cells
B. Interxyllary and medullary cork
C. Crystal sheath
D. Both A and B
26. Eculle method is used for extraction of volatile oil
from __________
A. Fresh flower petals
B. Leaf drugs
C. Citrus fruits
D. Air dried subterranean parts
27. Jatamansi is adulterated with rhizomes of:
A. Selinum vaginatum
B. Valeriana officinalis
C. Acorus calamus
D. None
28. Cassia bark is distinguished from cinnamon bark,
chemically it:
A. Does not contain eugenol
B. Contains eugenol
C. Contains caryophylline
D. None
29. Reacting with ferric chloride solution, cinnamon
powder shows:
A. Blue colour B. Pale green colour
C. Pale violet colour D. Black precipitates
30. The% of volatile oil present in clove is:
A. 1 B. 5
C. 10 D. 15
31. The main active constituent of Syzygium
aromaticum is:
A. Cineol B. Eugenol
C. Ascaridol D. Thymol
32.Presenceofclove stalksin powdered drugis
identiedby
A. Presence of calcium oxalate crystals
B. Isodiametric sclerieds
C. Lignified fibres
D. Both A and B
33. One of the following is also known as staff tree
A. Brahmi B. Amla
C. Behda D. Malkangni
34 . One of the following is considered as bioavailability
enhancer:
A. Amla B. Arjuna
C. Piper D. Garlic
35.Usuallyvolatileoilsaremixtureof:
A. Mono and sesquiterpenes
B. Mono and diterpenes
C. Sesquiterpens and diterpenes
D. Mono and lower aliphatic compound
36. Thermal decomposition of volatile oils gives:
A. Hydrocarbons B. Isoprenes
C. Alcohols D. Carboxylic acid
37. In the volatile oil of clove, the amount of Eugenol
is up to:
A. 50% B. 60%
C. 75% D. 85%
38. Mentha piperita is the biological source of
peppermint and it belongs to the family:
A. Illiciaceae B. Umbelliferae
C. Labiateae D. Lauraceae
39. Nearly 70% linalool is present in volatile oil of:
A. Fennel B. Coriander
C. Cinnamon D. Eucalyptus
40. Dried stigma and style tops of Crucus sativus are
known as:
A. Cannabis B. Cassia
C. Saffron D. Camphor
41. The main component of the volatile oil of Menthe
spicata is:
A. Camphor B. Safranal
C. Carvone D. Phellandrene
42. The part of Eugenia caryophyllus used as a drug
is known as:
A. Root B. Rhizome
C. Leaves D. Flower buds
43. Acorus calamus belongs to the family Araceae and
itsofcialpartis:
A. Root B. Rhizome
C. Leaves D. Flowers
44. A volatile oil used as mosquito repellant is:
A. Prethrum oil B. Lemon grass oil
C. Rosemary oil D. Citronella oil
45. Colophony is a solid residue of a resin left after
removing:
A. Volatile oils B. Gums
C. Fixed oils D. Balsams
Section 2 Pharmacognosy
219
46. The red colour of capsicum fruit is due to presence
of:
A. Capsanthin B. Zeaxanthine
C. Lutein D. Cryptoxanthin
47. Arillode is present in cardamom is:
A. A succulent growth from hilum
B. An outgrowth originating from micropyle
C. A warty outgrowth from micropyle
D. The point of attachment of seed to stalk
48. Terpenoids are biosynthesized from:
A. Shikimic acid pathway
B. Acetate-mevalonate pathway
C. Ornithine cycle
D. Both A and B
49. Terpenoids and caratenoids are synthesized from:
A. Mevalonic acid B. Acetyl-S-CoA
C. Lysine D. Phenylalanine
50. The main active chemical constituent of eucalyptus
oil is:
A. α-Pinene B. Phellandrene
C. Cineol D. Citral
51. The active constituent of tulsi is:
A. Geraniol B. Cineol
C. Citral D. Eugenol
52.(–)Carvoneisthechiefconstituentof:
A. Caraway B. Dill
C. Spearmint D. All of the above
53. Indian Dill differs from European Dill because:
A. It contains less carvone
B. It contains Dill-apiole
C. Both
D. None
54. The main identifying character of coriander is:
A. Lignified parenchyma of mesocarp
B. Numerous vittae (25–30)
C. Lignified fibres
D. Both A and B
55. The bitter taste of fennel is due to presence of:
A. Anethole B. Fenchone
C. Both A and B D. None
56. The% of volatile oil in nutmeg is:
A. 5 B. 1
C. 10 D. 2
57.Linamarinisbiogeneticallyderivedfrom:
A. Tryptophan B. Phenylalanine
C. Tyrosine D. Valine
58.AlldrugscomeunderUmbelliferaefamilyexcept:
A. Caraway B. Dill
C. Cummin D. Lemmon oil
Section 2 Pharmacognosy
59. Which of the following is heartwood?
220
A. Sandal wood B. Quassia
C. Both D. None
60.AlldrugscomeunderLauraceaefamilyexcept
A. Camphor B. Cassia cinnamon
C. Cinnamon D. Sandalwood
61. Which of the following drugs comes under
Rutaceae family?
A. Lemmon oil B. Bitter orange pill
C. Taxus D. Both A and B
62. Which of the following drugs is comes under
Zingiberaceae family?
A. Cardamom B. Cinnamon
C. Garlic D. Clove
63. Garlic comes under __________ family.
A. Rutaceae B. Zingiberaceae
C. Liliaceae D. Labitae
64. Anethum graveolens is a biological source of
_______.
A. Dill B. Clove
C. Cummin D. Fennel
65. Ocimum sanctum is a biological source of
_________.
A. Tulsi B. Thyme
C. Ajowan D. None of the above
66. Which parts of clove have medicinal importance?
A. Dried inner bark B. Dried ripe fruits
C. Dried flower buds D. Dried kernel
67. Which parts of the cummin have medicinal
importance?
A. Dried inner bark B. Dried ripe fruits
C. Dried flower buds D. Dried kernel
68. Which parts of the nutmeg have medicinal
importance?
A. Dried inner bark B. Dried ripe fruits
C. Dried flower buds D. Dried kernel
69. The total volatile oil content present in dill is
_______.
A. NLT 2.5% B. NLT 3.0%
C. NLT 5.0% D. NLT 6.5%
70. The total volatile oil content present in fennel is
_____.
A. NLT 1.4% B. NLT 2.5%
C. NLT 5.0% D. NLT 6.0%
71.Prismaticcalciumoxalatecrystalisacharacteristic
of __________.
A. Cardamom B. Anise seed
C. Cinnamon D. Clove
72. Rosette calcium oxalate crystal is a characteristic
of ____.
A. Fennel B. Anise seed
C. Both A and B D. None
73.Unicellular,thick-walledandwartytrichomeisa
characteristic of __________.
A. Anise seed B. Cardamom
C. Peppermint oil D. Caraway
74. Clove belongs to the family:
A. Myrtaceae B. Liliaceae
C. Taxaceae D. Labiatae
75.One ofthe followingbelongsto Umbelliferae
family:
A. Cardamom B. Taxus
C. Sandal wood oil D. Dill
76. Characteristic of clove stalks which is a clove
adulterant is:
A. It contain only 5% of oil
B. Oil is removed from clove
C. Dark brown, ovate and ripened fruits of clove
D. Expanded flowers of clove trees
77. __________ of fenchone is present in Japanese
Fennel.
A. 22.00% B. 10.20%
C. 6.70% D. Nil
78. Dill is derived from biological sources
A. Anethum graveolens
B. Eugenia caryophyllus
C. Carum carvi
D. Allium sativum
79. Microscopically characteristic of caraway is:
A. Microrosette calcium oxalate
B. Acicular calcium oxalate crystal
C. Prismatic calcium oxalate crystal
D. Absent of calcium oxalate crystal
80. Microscopical characteristic of fennel is all of the
following except:
A. Anomocytic stomata are present
B. Rosette calcium oxalate are present
C. Aleurone grains are present
D. Starch grains are present
81. Chenopodium contains:
A. Not less than 65% of ascaridol
B. Not less than 5% of ascaridol
C. Not less than 10% of ascaridol
D. Not less than 6.5% of ascaridol
82. Triterpene class of terpenoid contains __________
number of isoprene units.
A. 9 B. 6
C. 3 D. 1
83. Terpenoid present in eucalyptus is:
A. Eugenol B. Geraniol
C. Cineol D. Zingiberone
84. Alcoholic type of volatile oil is present in:
A. Peppermint B. Turpentine
C. Sandalwood oil D. Clove
85. Chenopodium contains ______ type of volatile oil.
A. Alcoholic B. Phenolic
C. Ester D. Oxide
86. The sedative chemical constituent of calamus is:
A. Asarone B. Valtrate
C. Eugenol D. None
87. Cochineal contains:
A. Carminic acid B. Caffeine
C. Citric acid D. None of the above
88. Main constituent of wintergreen oil is:
A. Linalool B. Pinene
C. Geranial D. Methyl salicylate
89. Main chemical constituent of chenopodium oil is:
A. CitronellaI B. Geranial
C. Ascaridiole D. Menthol
90. Rugae are present in:
A. Clove B. Cardamom
C. Caraway D. Spearmint
91. Which type of stomata are present on the epidermis
of pericarp in fennel?
A. Anisosytic B. Anomosytic
C. Diacytic D. Paracytic
92. Anethole is present in:
A. Foeniculam vulgaris
B. Anethum sowa
C. Anethum graveolens
D. Carum carvi
93.AnnatoandCrocuscanbeclassiedas:
A. Tetraterpenoids B. Triterpenoids
C. Monolerpenoids D. Diterpenoids
94. Sudan-III with volatile oil will give:
A. Red colour B. Yellow colour
C. Pink colour D. Black colour
95. The drug which does not contain ketone volatile
oil is:
A. Dill B. Caraway
C. Sandalwood oil D. Cumin
96. Which of the following does not contain chitin?
A. Lemon oil B. Yeast
C. Fungi D. Annelids
97. Which of the following is not an organized drug?
A. Fennel B. Colophony
C. Ipecac D. Senna
98. The percentage of abietic acid in colophony is:
A. 90% B. 60%
C. 40% D. 25%
99. Azadirachtin is a strong:
A. Analgesic B. Antioxidant
C. Anti-feedant D. Hypnotic
100. Which is the acyclic monoterpenes?
A. Geranial B. α-limonine
C. Zingiberone D. Santinine
101. VitaminAis:
A. Acyclic diterpene
B. Monocyclic diterpene
C. Bicyclic diterpene
D. Tricyclic diterpene
Section 2 Pharmacognosy
221
102. Vanillin,theactiveconstituentofvanillacanbe
synthesized from:
A. Eugenol B. Carvone
C. Vincristine D. Vinblastin
103. Which of the following is not a common use of
margosa oil?
A. Narcotic
B. Insecticide
C. Spermicide
D. Use in soaps
104. Sesquiterpenes have formula:
A. C5H8 B. C15H24
C. C10H16 D. C30H42
105. Caretenoids have ________ number of isoprene
units.
A. 2 B. 8
C. 6 D. 10
106. Chemically isoprene is:
A. 2-methyl-but- 3-ene
B. 1,3-butadiene
C. 2-methyl 1,3-butadiene
D. 1-methyl 1,3-butadiene
107. Inthefennelwhichoftissueislignied?
A. Parenchyma B. Mesocarp
C. Epicarp D. Endocarp
108.Leiberman-Burchardtest is used for the
identicationof:
A. Sterols B. Triterpenes
C. Alkaloids D. Both A and B
109. Holy basil is the alternative name for:
A. Tulsi B. Senna
C. Mulethi D. Punarnava
110. Spearmint contains:
A. Carvone B. Eugenol
C. Cresol D. Guiacol
ANSWER KEY
1. B 2. B 3. A 4. A 5. D 6. D 7. A 8. A 9. C 10. D 11. B 12. C 13. C 14. B
15. D 16. D 17. D 18. D 19. B 20. B 21. C 22. A 23. C 24. C 25. B 26. C 27. A 28. A
29. B 30. D 31. B 32. D 33. D 34. C 35. A 36. B 37. D 38. C 39. B 40. C 41. C 42. D
43. B 44. B 45. A 46. A 47. B 48. B 49. A 50. C 51. D 52. C 53. C 54. A 55. B 56. A
57. D 58. D 59. A 60. D 61. D 62. A 63. C 64. A 65. A 66. C 67. B 68. D 69. A 70. A
71. A 72. C 73. A 74. A 75. D 76. B 77. B 78. B 79. A 80. D 81. A 82. B 83. C 84. A
85. D 86. A 87. A 88. D 89. C 90. B 91. B 92. A 93. A 94. A 95. C 96. A 97. B 98. A
99. C 100. A 101. B 102. A 103. A 104. B 105. B 106. C 107. A 108. D 109. A 110. A
1. Chemically gums consist of:
A. Calcium B. Potassium
C. Magnesium D. All of the above
2. Fiehe’s test is for:
A. Artificial invert sugar
B. Glycosides
C. Alkaloids
D. Tannins
3. Indian gum is obtained from:
A. Astragalus gummifer
B. Acacia rabica
C. Gelidium amansi
D. Solanum tuberosum
4. Carrageen an is a:
Section 2 Pharmacognosy
222
A. Sulphated polysaccharide
B. Glycoside
C. Alkaloid
D. Tannin
MULTIPLE CHOICE QUESTIONS
5. Ferulic acid present in asafoetida on treatment
with HCI produces:
A. Oleic acid B. Umbellic acid
C. Palmitic acid D. Stearic acid
6. In which plant trichomes contain resin?
A. Male fern B. Colophony
C. Indian hemp D. Asafoetida
7. One of the following is also known as Indian
gooseberry:
A. Behda B. Harde
C. Amla D. Neem
8. Behda consist of dried ripe fruits of Terminalia
balerica, which belongs to family:
A. Compositeae B. Umbelliferae
C. Combritaceae D. Liliaceae
9. Triphlachurna contains:
A. Amla B. Bahda
C. Harde D. All
10. Balsams are resinous substances which contain
large proportions of:
A. Resins and volatile oils
B. Gum, resin and volatile oil
C. Glycosides and resins
D. Benzoic acid, cinnamic acid and their esters
11. Galls are vegetable outgrowths formed on the
twigs of:
A. Myrobalans B. Bearberry leaves
C. Dyer’s oak D. Wild cherry
12. The predominant chemical constituent of galls is:
A. Gallic acid B. Gallotannic acid
C. Ellagic acid D. β-sitosterol
13. The algae Garcilaria contervoides is used for the
preparation of:
A. Pectin B. Algin
C. Agar D. Isabgol
14. Calcium salt of acidic polysaccharides is present
in:
A. Plantago B. Agar
C. Bael D. Guar gum
15.Bariumchlorideisusedfortheidenticationof:
A. Guar gum B. Agar
C. Acacia D. Tragacanth
16. Catechins and gallic acids are the examples of:
A. Hydrolsable tannins
B. Non-hydrolysable tannins
C. Condensed tannins
D. Pseudotannins
17. Gold beater’s skin test is used to detect the
presence of:
A. Resins B. Alkaloids
C. Tannins D. Glycosides
18. Colophony contains about 90% of:
A. Resins B. Fatty acid esters
C. Resins D. Resin alcohol
19.Myroxylonbalsmumistheofcialsourceof:
A. Peru balsam B. Tolu balsam
C. Storax D. Colophony
20. Cymopsis tetragonolobus is a source for:
A. Karay gum B. Guar gum
C. Algin D. Agar
21. Guggulipid obtained from the commiphoramukul
belongs to family:
A. Burseracease B. Solanaceae
C. Apocynaceae D. Araliaceae
22. Commercially dextran is known as:
A. Sephadex B. Sepharose
C. Bio-gel D. Both A and B
23. Black catechu gives _______ colour with FeCl
:
3
A. Green B. Blue
C. Red D. Violet
24. Synonum of amla is:
A. Arjun B. Harda
C. Goose berry D. Beleric myrobalan
25. Bahera belongs to __________ family.
A. Leguminpsae B. Combretaceae
C. Liliaceae D. Apocynaceae
26. Example of pseudo tannis type is:
A. Coffee B. Gallotannis
C. Cinchona D. Both A and B
27. Gallic acid is an active chemical constituent of:
A. Ashoka B. Arjuna
C. Pterocarpus D. Tannic acid
28. Acacia catechu belongs to family:
A. Fagaceae B. Leguminosae
C. Euphorbiaceae D. Apocynaceae
29. Condensed tannins:
A. Are non-hydrolysable tannins
B. Are hydrolysable
C. Do not show Gold beater skin test
D. None of the above
30. Ashoka bark contains:
A. 1% of tannins B. 6% of tannins
C. 10% of tannins D. 12% of tannins
31.Gumghattiisclassiedasa:
A. Glycosides B. Tannins
C. Volatile oils D. Carbohydrates
32 . Caramel has ____________ as a chemical constituent.
A. Burnt sugar B. Glucose
C. Mannitol D. Arabin oxidase
33. Arabin oxidase is present in one of the following
carbohydrate:
A. Honey B. Manna
C. Caramel D. Indian gum
34. Trgacanth contains _______% of moisture content
A. 10 B. 13 to 18
C. 15 D. 20
35. __________% of pectin is obtained from carrots.
A. 10 B. 10 to 12
C. 10 to 15 D. 5
36.Potatostarchcontains________________%ofash
value.
A. Not more than 1% B. Not more than 8%
C. Not more than 0.3% D. Not more than 4%
37. Wheat is derived from:
A. Zea mays
B. Oryza sativum
C. Triticum sativum
D. Solanum tuberosum
38.Allofthe followingcome underLeguminosae
except:
A. Acacia B. Guar gum
C. Isapgol D. Tragacanth
Section 2 Pharmacognosy
223
39. Iaspgol seeds are adulterated with:
A. Plantago aristala
B. Plantago lanciolata
C. Plantago purshi
D. Plantago pysllium
40. Tannins do not respond to:
A. Goldbeater’s skin test
B. Phenazone test
C. Match-stick test
D. Borntrager’s test
41. Hydrolysable tannins on hydrolysis by acid yields:
A. Benzoic acid
B. Gallic acid
C. Sodium bicarbonate
D. Stearic acid
42. With ferric chloride hydrolysable tannins produce:
A. Blue colour B. Red colour
C. Cream colour D. Yellow colour
43. The purgative property of myrobalan is due to
presence of:
A. Quinoline derivative
B. Anthracene derivative
C. Indole derivative
D. None of the above
44. Gossypol, a compound that has received major
attention as male contraceptive:
a. Is a hydroxylated bi naphthalene derivative
found in cotton seed oil
b. Is an aorizanol ester found in rice bran oil
c. Exhibits toxicity such as hypokalemic-induced
paralysis
d. Acts as an androgen antagonist.
A. b, c B. a, d
C. b, d D. a, c
45. Myrrh is:
A. Acid resin B. Ester resin
C. Resin alcohols D. Resenes
ANSWER KEY
1. D 2. A 3. B 4. A 5. B 6. C 7. C 8. C 9. D 10. D 11. C 12. B 13. C 14. B
15. B 16. D 17. C 18. A 19. B 20. B 21. A 22. A 23. B 24. C 25. B 26. C 27. D 28. B
29. A 30. B 31. D 32. A 33. D 34. C 35. A 36. C 37. C 38. C 39. B 40. D 41. B 42. A
43. B 44. B 45. A
9. Principles of Plant Classification
Plant kingdom includes algae, bryophytes, pteridophytes,
gymnosperms and angiosperms.
Algae are classfied into three classes, namely
Chlorophyceae, Phaeophyceae and Rhodophyceae.
Divisions of Algae and their Main Characteristics
Classes Common Name Habitat Major Pigments Cell wall Flagella Number Stored food
Chlorophyceae Green Algae Fresh Water
brackish water
salt water
Phaeophyceae Brown Algae Fresh Water
(rare) brackish
water salt
water
Rhodophyceae Red Algae Fresh Water
(some)
brackish water
salt water
(most)
Chlorophyll a
and b
Chlorophyll a
and c
Chlorophyll a
and d
Algaeusuallyreproducevegetativelybyfragmentation,
asexuallybyformationofdifferenttypesofsporesand
sexuallyby formation of gametes whichmay show
isogamy, anisogamy or oogamy.
Cellulose 2–8, equal
apical
Cellulose and
algin
Cellulose and
pectin
2 unequal
lateral
Absent Floridean
Starch
Mannitol,
laminarin
starch
Section 2 Pharmacognosy
224
PTERIDOPHYTES
ThePteridophytesincludehorsetailsandferns.
Thepteridophytesarefoundincool,damp,shadyplaces
thoughsomemayourishwellinsandy-soilconditions.
Theleavesinpteridophytaaresmall(microphylls)asin
Selaginellaorlarge(macrophylls)asinferns.
Thepteridophytes are further classified intofour
classes:Psilopsida (Psilotum); Lycopsida(Selaginella,
Lycopodium),Sphenopsida(Equisetum)andPteropsida
(Dryopteris,Pteris,Adiantum).
In pteridophytes the main plant is a sporophyte which
isdifferentiated into true root, stemand leaves. The
sporophytes bear sporangia which produce spores. The
sporesgerminatetoformgametophytes.
10. Pharmaceutical Aids
GYMNOSPERMS
The gymnosperms (gymnos : naked, sperma : seeds)
areplantsinwhichtheovulesarenotenclosedbyany
ovarywallandremainexposed,bothbeforeandafter
fertilization
Gymnospermsincludemedium-sizedtreesortalltrees
and shrubs.
The gymnosperms produce microspores and
megaspores which are produced in microsporangia
and megasporangia borne on the sporophylls.
Thesporophylls–microsporophyllsandmegasporophylls
–arearrangedspirallyonaxistoformmaleandfemale
cones,respectively.
Pharmaceutical aids are the drugs and substances which
haveno or little pharmacological effect but they are
essentiallyused in the preparation of pharmaceutical
dosageform.
Examples
Starch
Acacia gum
Tragacanth
Sterculia
Guar Gum
Pectin
Arachis oil
Castor oil
Sesame oil
Olive oil
Cotton
Silk
Wool
Asbestos
Kaolin
Prepared Chalk
Kieselghur
11. Plant Products
Classification of Flavor
Flavors Flavour class Subdivision Example
Flavorings are focused on altering or enhancing the flavors of natural food product such as meats and vegetables, or
creating flavor for food products that do not have the desired flavors.
Food variety Fruit flavour Berry type Raspberry, Banana
Citrus type Orange, grapes
Vegetable flavour Celery, Lettuce
Spice flavour Aromatic Cinnamon, peppermint
Lachrymogenic Garlic, onion
Hot Ginger, pepper
Beverage flavors Unfermented flavors juices, milk
Fermented flavors wine, beer, tea drinks
Compounded flavors Soft drink
Meat flavors Mammal flavors lean beef
Sea food flavors fish, clams
Fat flavors olive oil, coconut fat, butter fat
Contd...
Section 2 Pharmacognosy
225
Contd...
Flavors Flavour class Subdivision Example
Stench flavors Cheese
Cooked flavors Broth
Vegetable
fruit
Processed flavors Smoky flavors Ham
Boiled, fried flavors Processed meat products
Roasted, toasted,
baked flavors
Flavors are organic compounds belonging to different chemical classes; Alcohol, aldehydes, amines, esters, lactones,
trepenes etc.
Flavour Chemical class Example Structure
Chemical structure Heterocyclic
compounds
Furan, pyridine,
pyrazines
beef bouillon
legume, potatoes
marmalade
Coffee, snack foods, processed
Cereals
Nitrogen
containing
compounds
Hydrocarbon Limonene, α and β
Aldehyde Vanillin, citral
Trimethylamine
Pinene,
Section 2 Pharmacognosy
226
Contd...
Contd...
Flavour Chemical class Example Structure
Alcohol Geraniol, eugenol
Esters Ethyl acetate,
Acid Acetic, butyric acid
Ketone Diacetyl,
b-ionone
Lactones γ-nonlactone
Section 2 Pharmacognosy
227
According to origin
Flavour Description Example
According to the US Code of Federal Regulations, a natural flavor or flavoring is the essential oil, oleoresin, essence or
extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring
constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf
or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant
function in food is flavoring rather than nutritional.
Entirely natural Produced naturally by chemical and biochemical
(enzymatic) processes.
Active in plants or animals during their growth and
ripening of vegetable and fruit, meat maturation.
Herb: They are soft stemmed plant materials which
generate aroma when crushed or ground.
Spices: aromatic plant materials used in the flavouring or
seasoning of the food material.
Nature identical chemicals Chemical components entirely made by man but found in
nature
Synthetic flavours Blend of natural and synthetic flavour compounds
Artificial flavors These components are entirely made by man and not
found in nature
Strawberry flavor
Rosemary, curry leaves
coriander, pepper, chilli, etc.
Vanilla, strawberry, mango,
banana
Ethyl vanillin
Type of Sweetners with Examples
Type of sweetners Example Description
Non nutritive sweetners Aspartame Aspartame is caloric dipeptide, it yields ~4 kcal/g (16.7 kJ/g), high sweetness
potency (200X), negligible caloric contribution.
Neotame N-[N-(3,3-dimethylbutyl)-L-aaspartyl]- L-phenylalanine 1-methyl ester. It is
~8000 times sweeter than sucrose or ~40 times sweeter than its analogue,
aspartame.
Acesulfame-K Acesulfame-K 6-methyl-1, 2, 3-oxathiazin-4(3H)-one 2, 2-dioxide, is a white
crystalline powder having a long 6 years or more shelf-life. It is a sweetener
that resembles saccharin in structure and taste profile.
Saccharin Saccharin3-oxo-2,3-dihydro-1,2- benzisothiazole 1,1-dioxide (o-sulfobenzimide
or o-benzosulfimide), imparts a sweetness (300X) that is pleasant at the onset,
lingering, bitter aftertaste.
Cyclamate Sodium cyclamate, the sodium salt of cyclamic acid Cyclamate is ~30 times
more potent than sugar. Its aftertaste is minor compared to saccharin and
acesulfame-K.
Sucralose Sucralose is a trichloro-galactosucrose, Chemically it is 1,6-dichloro-1,6-
dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside
The sweetness potency of sucralose is found to be 600X
Stevioside Stevioside is a naturally occurring sweetener (~200X) extracted from a South
American plant, Stevia rebaudiana Bertoni.
Glycyrrhizin Glycyrrhizin, also known as glycyrrhizic acid is a glycoside isolated from the
roots of licorice, Glycyrrhiza glabra, The sweetness potency of glycyrrhizin
is ~33X.
PLANT BITTERS
The plants containing bitters (bitter substances) are
exclusively used due to their intensively bitter tastes,
which reectively induce stimulation on the salivary
gland and the secretion of gastric juice. The bitter taste
Section 2 Pharmacognosy
recognizes at the very moment of excitation. The taste
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buds are situated at the root of the tongue, and keep
the bitter taste some time afterwards (‘after-taste’).
These are then sending the signal to the brain, which
by reexes than affect the swelling of the secerning
mucous membranes. The bitters have therefore
positive inuence on the digestive processes, then
it lead to an improvement on appetite as well as an
amelioration of the food intake,