Consider the following statements about flavor. Which is true? Cheese flavor is significantly caused by organic sulfur compounds. Vanilla flavor is unusually complex and is difficult to duplicate in the laboratory. Meat flavor is significantly caused by organic chlorine compounds. Onion flavor is significantly caused by organic sulfur compounds. Coffee flavor is usually made up of only a few compounds.

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Micelles and Biological Membrane

Micelles are the type of lipid molecules that organize themselves in spherical shape in aqueous solutions. The production of the micelle is a reply to the amphipathic behavior of fatty acids. It means that they consist of both hydrophobic regions and hydrophilic regions. In micelles, polar head groups (hydrophilic groups) produce an outer layer associated with water whereas nonpolar tails (hydrophobic groups) are organized in the interior.