PrepTest 71, Section 2, Question 6
A recent taste test reveals that most people like low-fat chocolate ice cream as much as its full-fat counterpart. Previous tests with vanilla ice cream found that people tended to dislike low-fat versions, complaining of a harsher taste. Chemists point out that chocolate is a very complex flavor, requiring around 500 distinct chemical compounds to produce it. Hence, this complexity probably masks any difference in taste due to the lack of fat.
A recent taste test reveals that most people like low-fat chocolate ice cream as much as its full-fat counterpart. Previous tests with vanilla ice cream found that people tended to dislike low-fat versions, complaining of a harsher taste. Chemists point out that chocolate is a very complex flavor, requiring around 500 distinct chemical compounds to produce it. Hence, this complexity probably masks any difference in taste due to the lack of fat.
A recent taste test reveals that most people like low-fat chocolate ice cream as much as its full-fat counterpart. Previous tests with vanilla ice cream found that people tended to dislike low-fat versions, complaining of a harsher taste. Chemists point out that chocolate is a very complex flavor, requiring around 500 distinct chemical compounds to produce it. Hence, this complexity probably masks any difference in taste due to the lack of fat.
A recent taste test reveals that most people like low-fat chocolate ice cream as much as its full-fat counterpart. Previous tests with vanilla ice cream found that people tended to dislike low-fat versions, complaining of a harsher taste. Chemists point out that chocolate is a very complex flavor, requiring around 500 distinct chemical compounds to produce it. Hence, this complexity probably masks any difference in taste due to the lack of fat.
Which one of the following, if true, most strengthens the argument?
Most people prefer full-fat chocolate ice cream to full-fat vanilla ice cream.
The subjects of the previous tests were not informed of the difference in fat content.
The more distinct compounds required to produce a flavor, the better people like it.
Vanilla is known to be a significantly less complex flavor than chocolate.
Most people are aware of the chemical complexities of different flavors.
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