Chapter 3 - Sensory Evaluation

Question 1

The first impression of foods comes from

Answer 1

Sight

Question 2

How is odor detected

Answer 2

Volatile molecules travel through air and reach the olfactory epithelium

Question 3

Sense of smell varies among individuals

T / F

Answer 3

True

Question 4

Odor is dependent upon

Answer 4

Molecule volatility

Question 5

What is the most influential sensory factor in food selection

Answer 5

Taste

Question 6

Taste buds sensing certain taste are concentrated on certain areas of the tongue

T / F

Answer 6

True

Question 7

What are the three main locations for taste buds

Answer 7

Tongue
Soft palate
Epiglottis

Question 8

Taste buds are in what three types of papillae

Answer 8

Circumvallate papillae

Foliate papillae

Fungiform papillae

Question 9

Kinesthetic sensation based on?

Answer 9

based on sensitivity of tongue and teeth

Question 10

Chemical and physical effects based on?

Answer 10

effects based molecular response

Question 11

Herring is affected by?

What does it indicate

Answer 11

Water content

Freshness or doneness

Question 12

What are the sensory characteristics of food based on

Answer 12

Appearance, Aroma, Flavor, Texture (“number of chews” test), Mouthfeel

Question 13

Sensory can be conducted by?

Answer 13

Sensory panels

Question 14

Single sample test

Answer 14

Overall acceptability in the early stages of development

Question 15

What are the four types of sensory evaluation tests

Answer 15

Single sample test

Difference testing

Descriptive testing

Affective testing

Question 16

Difference testing

Answer 16

Discriminate between/among samples

Question 17

4 types of difference testing

Answer 17

Paired comparison

Duo-trio

Triangle test

Rank order

Question 18

Five sensory criteria

Answer 18

●Sight
●Odor
●Taste
●Touch
●Sound