In the question below is given a statement followed by two options numbered 1 and 2. Based on this choose the correct option. Statement: The flavour of food is an important quality which influences consumers' choice and is a blend of taste and aroma. Option 1: The five basic tastes are sweet, salty, bitter, sour, and umami due to the volatile compounds present in food. Option 2: Aroma is related to non-volatile compounds, which are responsible for the characteristic flavour of food. Options:

Correct option is D

The statement is correct in stating that flavour is a key sensory quality of food, influencing consumer preferences. Flavour is a complex perception resulting from the integration of taste and aroma, along with texture and temperature to some extent. Now, let us examine the two options in detail:
Option 1 claims that the five basic tastes are due to volatile compounds. This is incorrect. The five universally recognized basic tastes—sweet, salty, sour, bitter, and umami—are detected by taste receptor cells located on the tongue and other parts of the oral cavity. These tastes are caused by non-volatile, water-soluble compounds. For example:
Sweetness is often caused by sugars like glucose or sucrose.
Saltiness arises from mineral salts such as sodium chloride.
Umami taste is mainly due to glutamic acid or monosodium glutamate (MSG). These compounds do not evaporate easily and are not volatile. Therefore, Option 1 is factually incorrect.
Option 2 incorrectly states that aroma is due to non-volatile compounds. In reality, aroma—or the smell of food—is primarily caused by volatile compounds, which easily evaporate at room temperature and reach the olfactory receptors in the nasal cavity. These compounds are responsible for the unique smell or fragrance of food. For example:
The aroma of coffee or spices comes from volatile oils.
The smell of freshly baked bread is due to volatile compounds produced during the Maillard reaction. Therefore, Option 2 is also incorrect.