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FST3107 : Sensory and consumer science > All combined cards > Flashcards

All combined cards Flashcards

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1
Q

What are the receptors involved in perception of sweet taste? [2]

A

T1R2 + TIR3

sugar makes me TIR3d

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2
Q

What is the receptor linked to salty taste?

A

ENaC

Epithelium sodium (Na) channel

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3
Q

What receptor is linked to bitter taste?

A

T2Rs receptors

Bitter

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4
Q

What receptors are linked to umami taste?

A

T1R1 and T1R3

TIR3D

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5
Q

What receptors are linked to aroma?

A

Olfactory receptors, GPCR

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6
Q

What receptors are invovled in trigenminal touch?

A
  1. Pain receptors (spicy)
  2. Receptors for temperature (cooling)
  3. Mechanical receptors – touch and pressure sensations.

TRPV1 - capsaicin for heat

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7
Q

What is trigeminal touch?
For TRPv1 receptors (capsaisin), they are responsible for detecting?

A

Trigeminal touch involves detection of temperature (hot / cool), pain and pressure (tingling/fizziness of carbonated drinks detected by mechanoreceptors).
- note : temperature and pain are chemical sensations, but pressure is NOT a chemical sensation.

  • TRPV1 receptors (capsaicin) detect heat, pain, irritation.
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8
Q

What is sensory transduction? List the 4 stages of sensory transduction.

A

Sensory transduction is the process whereby stimuli are converted into electrical signals that are intepreted by the brain to give rise to sensations / perceptions.
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1. Stimuli
2. Neural response (sensory transduction)
3. Perception (intepretation of signals by brain)
4. Response

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9
Q

W3 : factors affecting sensory perception

What are the 4 product factors that may introduce biases in sensory evaluation?

A

1) Serving containers
- should be the same for all samples)

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2) Serving sizes
- should be kept consistent and have adequate amounts

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3) Serving temperature
- should be kept consistent
- appropriate temperature : samples should be served at temp where they are usually consumed (serve ice cream chilled)

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4) Serving matrix
- samples should be served as it is / serving matrix should have minimal effect on sample to be evaluated
- e.g. jam served without bread

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10
Q

W3 : factors affecting sensory perception

[Physiological factors]
What is cross-adaptation?

A

It is a phenomenon where exposure to one sensory stimulus temporarily reduces one’s sensitivity to a different, but related stimulus.
- For example, after tasting something very sweet, other sweet things might seem less sweet due to the initial exposure;

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11
Q

W3 : factors affecting sensory perception

[Physiological factors]
What is cross-potentiation?

A

A phenomenon where there is an increase in sensitivity to a given stimulus as a result of exposure to another contrasting stimulus. (Opposite of cross-adaptation)
- For example, consuming caffeine / quinine (bitter compounds) can heighten the sweetness intensity of sucrose.

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12
Q

W3 : factors affecting sensory perception

[Psychological factors - mind]
Explain the halo effect with a relevant example.

A

The halo effect occurs when more than 1 attribute of a food is tested, their ratings may tend to influence each other. For example, in consumer testing, a well-liked sample may result in other attributes to be rated more favourably.
-If consumers give a high liking score for creamy attribute for an ice cream, their liking for the flavour of the ice cream may be higher than it actually is.

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13
Q

W3 : factors affecting sensory perception

[Psychological factors - mind]
What is expectation error? Give an example.

A

Expectation error is when information given with the sample may trigger pre-conceived ideas in panellists.
- In threshold determination test where series of concentrations of surcrose is given, panellists may expect each subsequent sample to be more / less intense than the previous.

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14
Q

W3 : factors affecting sensory perception

[Psychological factors - mind]

What is the error of habituation? Give an example.

A

The tendency of panellists to continue giving the same response when a series of slowly increasing / decreasing stimuli are presented.
- In a QC panel, a panellist may repeat same scires and may accept an occasional defective sample / miss any developing trends.

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15
Q

W3 : factors affecting sensory perception

[Psychological factors - mind]
What is stimulus error? Give an example.

A

It is when irrelevant criteria influence panellists. If these criteria suggests differences, the panellists will find differences between samples even though they do not exist.
- For example, a beverage sample served in a glass bottle is perceived to be of a higher grade than samples in plastic bottle, resulting in a higher rating.

More on the external factors

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16
Q

W3 : factors affecting sensory perception

[Psychological factors - mind]
What is logical error? Give an example.

A

It occurs when 2 or more characteristics of the sample are associated together in the mind of panellists
- e.g. a darker beer is more flavourful

More on the inherent properties of the product itself

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17
Q

W3 : factors affecting sensory perception

[Psychological factors - mind]
What is mutual suggestion?

A

When the response of a panellist is affected by other panellists
(especially if they communicate during sensory evaluation tasks).

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18
Q

W3 : factors affecting sensory perception

[Psychological factors]
What is lack of motivation?

A

Panellists may be unmotivated to :
1. Discern differences between products
2. Search for the proper term for a given impression
3. Be consistent in assigning scores

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19
Q

W3 : factors affecting sensory perception

[Psychological factors]
What is capriciousness and timidity?

A

Capriciousmess : some consumers tend to only use extreme ends of the scale

Timid : Some consumers may not be daring to use extreme ends of the scale and only use middle values (which may not be an accurate representation of their perception of the products)

20
Q

W3 : factors affecting sensory perception

[Order of sample presentation]

What is the contrast effect?

A

It occurs when samples are presented simultaneously. The presentation of a sample of a good quality before a sample of a poorer quality will result in the second sample to be rated lower, than if the samples had been rated monadically (1 by 1).

21
Q

W3 : factors affecting sensory perception

[Order of sample presentation]

What is the group effect?

A

It is when the rating of a sample is affected based on other products it was presented with.
- For example, if 1 good sample was presented among a group of bad samples, the rating for the good sample will be lower than if it was presented on its own.

22
Q

W3 : factors affecting sensory perception

[Order of sample presentation]
What is the error of central tendency?

A

It is when the sample presented in the middle is preferred.

23
Q

W3 : factors affecting sensory perception

[Order of sample presentation]
What is the pattern effect?

A

It is when panellists pick up clues and trends from the presentation order to help in evaluation of samples.This effect can bias sensory ratings because panelists may base their judgments on what they’ve experienced earlier, rather than assessing each sample independently.
- For e.g, if panellists are presented with the same order : apple juice, orange juice, pineapple juice, the orange and pineapple juice may be rated as less sweet, not because that orange and pineapple juice are intrinsically less sweet than apple juice, but bc panellists subconsciously use the sweetness of the apple juice as a reference point.

24
Q

W3 : factors affecting sensory perception

[Order of sample presentation]
What is time error / positional bias?

A

It occurs when panellist’s attitude changes over a series of tests, often due to mental fatigue.
- In a long test with many samples, there may be a bias against the last sample, where the last sample is rated poorly.

25
Q

W3 : experimental design

What are the 5 key steps in designing a sensory test?

A
  1. Generation of hypothesis and objectives
  2. Sample screeninng - examination of all sensory properties of the samples to be tested (shld mask colour? Etcetc)
  3. Design the experiment (what test? Design questionnaire and training of panellists etc)
  4. Conducting the test
  5. Data collection, analysis and reporting
26
Q

W7 : consumer research

What is the primary purpose of consumer testing in the context of food sensory evaluation?

A

The primary purpose of consumer testing in food sensory evaluation is to assess how consumers (the target market) perceive a food product’s sensory attributes, such as taste, texture, appearance, and aroma, and how it influences purchasing decisions (behaviour).

27
Q

W6 : Advanced stats analysis

Briefly describe what is PCA.

A
  • PCA is a multivariate statistical technique to reduce dimensionality of large datasets while retaining most of the variability / variancein the data.
  • It identifies patterns in data by converting correlated variables into a set of uncorrelated variables known as principal components.
28
Q

W6 : Advanced stats analysis

What can PCA be used for, in the context of sensory analysis?

A
  • Useful for visualising complex sensory data and identifying relationships between different sensory attributes across multiple products / samples.
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  • Internal preference mapping : correlating sensory attributes within the product itself, helping to identify which sensory factors contribute most to the overall perception of the product.
  • External preference mapping : help to identify sensory attributes that drive overall consumer liking in products, guiding product optimisation.
29
Q

W6 : Advanced stats analysis

Why is there a need to cluster products, in the context of QDA where company is developing a prototype?

A
  • Clustering involves grouping products with similar sensory profiles together
  • It helps to identify patterns / segments in data more easily
  • And help companies understand how their current prototype compares to competitors / market leaders.
  • Thus, clustering provides insights on how to adjust the prototype to match sensory profile of target product / differentiate product from competitor product etc.

I wrote in exam paper : understand how different products may be differentiated in the market, identify potential market gaps, guiding product innovation.

30
Q

W7 : consumer research

What are 5 key values of consumer research?
(Main benefits / importance)

A

1) Understanding Consumer Preferences : Knowing what consumers like or dislike helps to tailor products to meet their expectations.

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2) Guides product development : consumer testing can provide feedback on how to improve the product or adjust attributes like flavor, texture, or packaging.

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3) Market Success Prediction : Evaluating if a product is likely to be accepted or rejected by the target audience, ensuring market success.

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4) Innovation and Market Differentiation: Helping brands stay competitive by understanding new consumer trends and identifying unmet needs.

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5) Enhancing Marketing Strategies: Consumer testing can inform target market segmentation, allowing brands to tailor their messaging and advertising strategies to appeal directly to specific consumer groups.

31
Q

What are the 3 main categories of consumer quant research? (hint : location)

A
  1. Central location test

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2. Home use test - for products that are used more within household (e.g. breakfast cereals, electric appliances etc)

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3. Online test - surveys

32
Q

What are the 3 main categories of consumer qualitative tests?

A
  1. Individual
  2. Observational
  3. Group
33
Q

For consumer qual test, when do you use individual tests?

A
  • when topic is senstive / personal
  • when it involves a product that is more privately used
  • independent recollection of a scenario is required.
34
Q

For consumer qual test, when do you use observational tests?

A
  • to understand decision making process, preferences and interactions of people with products (e.g. following a consumer’s journey in deciding what product to buy in a supermarket)
35
Q

For consumer qual test, when do you use group tests? [4]

A
  1. Idea generation
  2. Concept testing (like lab)
  3. Brand perception (like lab)
  4. Product improvement
36
Q

The total food quality model helps us to understand….?

A

The Total Food Quality Model helps understand how consumers perceive the quality of food products both before and after purchase, by integrating various factors that influence expectations and experiences.

37
Q

Why is the total food quality model so important?

A

It provides a comprehensive framework for analysing and managing consumer perceptions of food quality, which directly impacts consumer satisfaction, brand loyalty, and market success.

38
Q

Before purchase, what kind of cues help consumers to form an idea of the quality of the product?

A

1) Instrinsic cues - inherent properties of a product –> taste, health benefits

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2) Extrinsic cues - product packaging, branding, advertising

39
Q

Before purchase, other than intrinsic and extrinsic cues in gauging food quality, what else do consumers consider before making a purchase?

A
  • Perceived costs : monetary costs of purchasing the product
  • If their expectations on food quality outweigh perceived costs, consumers will decide to buy the product.
40
Q

After purchase of the food, what factors determined the experienced quality of the food product? [3]

A

1) Sensory characteristics (taste, aroma…)

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2. Meal preparation and convenience (if applicable) + eating situation (where, when, how product is consumed)

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3) Mood and previous experiences

41
Q

After consumers eat the food product and experience it, how will they decide if they will continue purchasing it in the future?

A

Consumers will match their expectations with the experiences they had with the food products

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1) When product matches or exceeds expectations = positive disconformation = will buy again

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2) When product falls short of expectations = product rejection (negative disconformation) = will not buy again

42
Q

What is the difference between temporal sensory methods and traditional static methods?

A

Temporal methods capture the dynamic changes in sensory attributes over time (e.g., how sweetness develops during chewing), while static methods only assess attributes at one fixed point in time.

43
Q

Explain the Time-Intensity (TI) method and its applications.

A

The Time-Intensity method measures the intensity of sensory attributes over time, either through** discrete sampling** (rating at set intervals) or continuous tracking (real-time adjustments using a device). It’s commonly used to study attributes like sweetness or bitterness that change slowly during consumption.

44
Q

What are the advantages of using Temporal Dominance of Sensations (TDS)?

A

TDS helps identify the most dominant sensory attribute at any moment during consumption, allowing insight into how sensations evolve over time. It is useful for understanding flavor dynamics and does not require intensity ratings.

45
Q

How does Temporal Check-All-That-Apply (TCATA) differ from traditional check-all-that-apply (CATA) methods?

A

TCATA allows panelists to update their attribute selections continuously during consumption, tracking changes in real-time. Unlike CATA, TCATA captures the evolution of sensations as they occur.

46
Q

When should temporal methods be applied in sensory testing? [4]

A

1) The sensory attribute changes over time (e.g., when chewing a mint gum, it is ideal that the mint flavour lingers for a longer amount of time).
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2) Significant time differences are expected between products (e.g., sugar vs. sweeteners).
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3) The temporal profile could relate to consumer acceptability (e.g., products with prolonged sweetness may not be acceptable).
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4)The additional data from temporal methods justifies the costs and time required for training and data analysis.

FST3107 : Sensory and consumer science (3 decks)

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