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Previous year question hub

Food Flavours - Food Chemistry and Nutrition - Life Sciences Previous Year Questions

Practice Food Flavours - Food Chemistry and Nutrition - Life Sciences previous year questions organised from real papers, with year-wise coverage and clear topic navigation.

6Papers
6Years
6Questions
1Topics

Food Flavours question pattern

Every graph below is calculated only from this selection.

Questions by year

Year-wise coverage for Food Flavours. Each bar uses a separate theme-derived color.

Difficulty distribution

How the classified questions are distributed by difficulty.

Easy 4 66.7%
Medium 2 33.3%

Question type distribution

MCQ, numerical, multiple-select and other formats found in these papers.

MCQ 6 100%

Subject weightage

Top subjects by unique question coverage.

Life Sciences
6 Qs

Most asked topics

Top topics across the included previous year papers.

Food Chemistry and Nutrition
6 Qs

Subtopic coverage

Top subtopics inside this exact selection.

Food Flavours
6 Qs

Paper coverage

Question coverage for the most populated papers. Every active PYP paper remains listed below.

Life Sciences (XL) 2026
1 Qs
Life Sciences (XL) 2024
1 Qs
Life Sciences (XL) 2022
1 Qs
Life Sciences (XL) 2013
1 Qs
Life Sciences (XL) 2012
1 Qs
Life Sciences (XL) 2011
1 Qs

Included previous year papers

Newest papers appear first. Sort by year, question coverage or name.

PaperYear / sessionQuestions in this viewOpen
Life Sciences (XL) 202620261View paper
Life Sciences (XL) 202420241View paper
Life Sciences (XL) 202220221View paper
Life Sciences (XL) 201320131View paper
Life Sciences (XL) 201220121View paper
Life Sciences (XL) 201120111View paper

All Food Flavours previous year questions

Practice every matching question in batches of 20, with every available option.

1
2011 · Life Sciences · Food Chemistry and Nutrition · Food Flavours
Life Sciences (XL) 2011
Match the food items and their principal flavouring agents given in the two columns below
P. Butter                1. Menthol
Q. Orange               2. Limonene
R. Cloves               3. Eugenol
S. Mint                 4. Diacetyl
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2
2012 · Life Sciences · Food Chemistry and Nutrition · Food Flavours
Life Sciences (XL) 2012
Which one of the following is NOT A CORRECT statement?
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3
2013 · Life Sciences · Food Chemistry and Nutrition · Food Flavours
Life Sciences (XL) 2013
When garlic is cut or processed, the crushed garlic odour is due to the formation of
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4
2022 · Life Sciences · Food Chemistry and Nutrition · Food Flavours
Life Sciences (XL) 2022

Which of the following is not a caramel flavour producing compound?

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5
2024 · Life Sciences · Food Chemistry and Nutrition · Food Flavours
Life Sciences (XL) 2024

The unique flavor of chocolate and cocoa is due to the formation of

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6
2026 · Life Sciences · Food Chemistry and Nutrition · Food Flavours
Life Sciences (XL) 2026
Match the food items listed in Column I with their respective flavoring agents in Column II.

Question diagram

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