chapter 14 - sensory evaluation

Question 1

what are the reasons for evaluating food

Answer 1

to describe the quality of food (use the 5 senses)
determine how different the food products are
measure how well-liked a food is

Question 2

how to evaluate the qualitative of food

Answer 2

use the 5 senses to identify sensory attributes and

descriptive words and photography

Question 3

what are sensory attributes/ characteristics

Answer 3

sensory attributes are appearance, aroma, flavour, taste, and texture of foods/ mouthfeel

Question 4

what can u measure using tools and scales

Answer 4

height and weight 
volume 
density
viscosity
tenderness

Question 5

what are the control variables to evaluate the food

Answer 5

• the environment is conducive where the room should be bright enough to have a clear view of food products
• tasters must be in good health conditions. common aliments may affect their perceptions of attributes of food
• reduce the distraction from odour as it may affect the sense of smell of tasters (prevent the from evaluating the actual smell)

Question 6

what are the ways to present data

Answer 6

observation table

bar chart

Question 7

what are the control variables to evaluate the food

Answer 7

• the environment is conducive where the room should be bright enough to have a clear view of food products
• tasters must be in good health conditions. common ailments may affect their perceptions of attributes of food
• there should not be any strong odour other than the food as it may affect the sense of smell of tasters (prevent them from evaluating the actual smell)