Question:medium

The musty potato flavour in milk and cream is due to the production of specific compound. Choose the correct option among the followings

Show Hint

Musty potato flavour: 2-methoxy-alkylpyrazine.
Phenolic flavour: cresol.
Rancid flavour: butyric acid.
Updated On: Aug 18, 2026
  • 2-Methoxy-alkylpyrazine
  • Cresol
  • Butyric acid
  • Caproic acid
Show Solution

The Correct Option is A

Solution and Explanation

Was this answer helpful?
0

Top Questions on Mastitis

Questions Asked in ICAR AIEEA (PG) exam