Chapter 3: Sensory Evaluation: The Human Factor Flashcards
What is Sensory Evaluation?
is the analysis of the taste, sound, smell, feel and appearance of food
what is the primary function of sensory testing?
to conduct valid and reliable tests , which provide data on which sound decisions regarding food attributes can be made
What are some influences on food likes and dislikes?
Physical
Psychological
Cultural
Environmental
How does Physical influence affect a persons food likes or dislikes?
body chemistry, umber of taste buds, age and gender affect the ability to detect flavours
How does Psychological influence affect a persons food likes or dislikes?
taste bias: is a like or dislike of certain foods linked to past positive or negative experiences
How does Cultural influence affect a persons food likes or dislikes?
beliefs and behaviours strongly influence exposures too food and resulting food preference
How does Environmental influence affect a persons food likes or dislikes?
people are more likely to eat what is available and economical
What is a food desert?
food that is not readily available in some areas of the world
What enhances flavour?
flavour is enhanced by visual appearance
What is a colorimeter?
is a device that measures the colour found in foods in terms of hue, value and chroma
What is flavour?
flavour is he combined effect of taste and aroma
what is the overall impression of flavour?
is a combination of taste odour, mouthfeel, and trigeminal perception
How is taste recognized?
taste is recognized through the taste buds
What are the 6 basic tastes?
- Sweet
- Salty
- Savoury
- Bitter
- Sour
- Astringency
What is Astringency?
foods such as lemon, tea and sour-balls are evaluated in terms of astringency
Does temperature have an affect on the taste of food?
temperature of food may affect the flavour of the food
What does odour result from?
Odour results from volatile particles coming in contact with the OLFACTORY BULB
Appearance is ?
Appearance refers to the shape, size , condition and colour of a product
Sensory Characteristics of Food Products: Texture?
is how a food product feels to the tongue, mouth, teeth and palate
What are the different types of texture?
- Chewiness: ability to slide without breaking
- Graininess: the size of the particles
- Brittleness: how easily a food breaks apart
- Firmness: food’s resistance to pressure
- Consistency: the thinness or thickness
What are test methods?
they are classified based on primary purpose and most valid use
What are the three most commonly used test methods?
- Affective
- Discrimination
- Descriptive
Describe the testing method: Affective?
Panelists are screened for product use; mostly untrained
Describe the testing method: Discrimination?
Panelists are screened for sensor acuity and oriented test method, sometimes trained
Describe the testing method: Descriptive:
Panelists are screened for sensor acuity and motivation , are highly trained
- each have a different goal and selection criteria for panelists
What is a formal Evaluation?
R&D at corporate offices (McDonalds, Wendy’s, etc.)
What is an Informal Evaluation?
Wait Staff sampling daily specials; customers-specials of the day; developing new menu items (trial and error)
what are taste test panels?
evaluates food flavour, texture, appearance and aroma
- trained panelists discern subtle sensory differences
What are consumer test panels?
help determine products average consumer will prefer
- these untrained panelists represent the buying public
- factors that could sway the results must be controlled
Control of Influencing Factors: Influence of other testers?
products may be tested by one person at a time, or by testers in separate rooms to prevent seeing facial expressions (Panelist must remain quiet during evaluation)
Control of Influencing Factors: Environmental Factors?
light levels in the testing rooms are the same, test takes place in room separate from food preparation, testers sip water between samples. All samples are served at the same temperature
Control of Influencing Factors: Psychological Bias?
scientists identify with the 3-digit codes to prevent a bias for the lowest number (1) and letter (A)
- research shows that tasters can only reliably have 4-5 samples at a time
How do you create an evaluation form?
participants fill out an evaluation form that may be…
- numerical scoring form; ranking foods
- verbal label form that describes various attributes of each food
- universal form that uses simple images to convey how a person feels about food
