Chapter 3: Sensory Evaluation: The Human Factor

Question 1

Define sensory evaluation.

Answer 1

The analysis of the taste, smell, sound, feel, and appearance of food.

Question 2

What is the function of sensory evaluation?

Answer 2

Valid and reliable tests, which provide data on which sound decisions regarding food attributes can be made

Question 3

What influences our food likes and dislikes?

Answer 3

• Physical
• Psychological
• Cultural
• Environmental

Question 4

What does odour result from?

Answer 4

Odour results from volatile particles coming in contact with the olfactory bulb.

Question 5

How do good/bad experiences affect our food taste?

Answer 5

The brain links various nerve stimulations with specific foods and experiences

Question 6

Name the five senses.

Answer 6

Sight, odor, taste, touch, sound

Question 7

Name the three sensory characteristics.

Answer 7

1) Appearance
2) Flavour
3) Texture

Question 8

Describe appearance.

Answer 8

The shape, size, condition, colour of a food.

Question 9

How can appearance be measured scientifically?

Answer 9

A colorimeter can measure the hue, value, and chroma of a food.

Question 10

Define flavour.

Answer 10

Combined effect of taste, odor, mouth feel, and trigeminal perception.

Question 11

Define mouth feel and trigeminal perception.

Answer 11

Mouth feel: sensations on the palate, throat, tongue

Trigeminal perception: sensations when biting/chewing

Question 12

What are the 5 basic tastes?

Answer 12

Bitter, salty, sour, savoury, and sweet

Question 13

What can influence flavour?

Answer 13

Temperature, ability to recognize odours, and taking the time to savour (chew and smell) the food

Question 14

Describe texture.

Answer 14

How a food product feels to the fingers, tongue, teeth, and palate.

Question 15

What five qualities are used to evaluate the texture of a food?

Answer 15

• Chewiness
• Graininess
• Firmness
• Consistency

Question 16

What is taste bias?

Answer 16

When positive, or negative, experiences cause individuals to possess a preconceived idea of a certain food.

Question 17

What are two components of flavour?

Answer 17

Taste & Aroma

Question 18

When are trained and untrained test panelists most often used to evaluate the sensory characteristics of a food product?

Answer 18

Trained test panelists: product’s development - subtle differences must be identified
Untrained consumers: products already in the marketplace - represent the buying public

Question 19

List four factors that researchers must control when setting up a taste test panel.

Answer 19

1) Controlling Influences from Other Testers
2) Controlling Environmental Factors
3) Controlling Psychological Bias
4) Creating an Evaluation Form

Question 20

Name the three classes of test methods.

Answer 20

1) Affective
2) Discrimination
3) Descriptive

Question 21

Describe the discrimination method.

Answer 21

• Sometimes trained

- Panelists are screened for sensory activity, oriented for test methods

Question 22

Describe the descriptive method.

Answer 22

• HIGHLY trained

- Panelists are screened for sensory activity, and motivation

Question 23

Describe the affective method.

Answer 23

• NO training

- Panelists are screened for product use

Question 24

What is the difference between formal and informal evaluation?

Answer 24

Formal: within a company (descriptive) - McDonald’s
Informal: small food branch (affective) - developing a new menu

Question 25

What is the use of a taste test panel?

Answer 25

To evaluate food flavour, texture, appearance and aroma.
Trained: discern subtle differences
Untrained: avg consumer review

Question 26

Name three different types of evaluation forms. Who are they marketed to?

Answer 26

• Numerical scoring system
• Verbal label to describe attributes
• Universal form with images (kids)

Question 27

How does burning the tongue affect a person’s capability to taste?

Answer 27

Given that taste begins in the mouth with the taste buds on the tongue, if they are affected by a burn, the perception of the taste by the brain will be altered.

Question 28

How does catching a cold affect a person’s capability to taste?

Answer 28

Catching a cold will prevent odours to reach the olfactory bulb. So, since it is less stimulated, the flavour will be less intense.

Question 29

How does aging affect a person’s capability to taste?

Answer 29

Loss of olfactory function is a result of aging. People with olfactory loss taste the sweet and sourness of fruits without perceiving the orange, lemon, or strawberry flavour.

Question 30

What is hue?

Answer 30

Basic colours: red, blue or green

Question 31

What is value?

Answer 31

Lightness or darkness of a colour

Question 32

What is chroma?

Answer 32

How intense the colour is

Question 33

Sour foods are evaluated in terms of what?

Answer 33

Astringency

Question 34

What is astringency?

Answer 34

The ability of a substance to draw up the muscles in your mouth