chapter3 sensory evaluation

Question 1

what are supertasters?

Answer 1

genetics makeup, health conditions and experiences allow them to identify subtle difference in flavor and aroma.

Question 2

how many taste buds does supertaster and non tasters have?

Answer 2

1100 per square cm

40 per square cm

Question 3

what influence bitter taste?

Answer 3

women’s hormone cycle.
higher certain hormone cause bitter tastes more intense.
所以怀孕味蕾会变化

Question 4

what is hue?

Answer 4

basic color: red blue green

Question 5

what is value?

Answer 5

lightness or darkness of the clor

Question 6

what is chroma

Answer 6

how intense the color is

Question 7

what is taste related to?

Answer 7

the shape of molecule in the food, bind to the taste bud.

Question 8

what is astringency?

Answer 8

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

Question 9

how temp influence flavor?

Answer 9

warmer, more intense

Question 10

what are babies born to like?

Answer 10

sweet taste

Question 11

what is olfactory bulb?

Answer 11

bundle of nerve fibers

Question 12

what are 2 pathways to reach olfactory bulb?

Answer 12

nostril

back of mouth

Question 13

what is chewiness?

Answer 13

how well one part of a food slides past another without breaking

Question 14

what is graininess?

Answer 14

size of the particles in a food product

Question 15

what is brittleness

Answer 15

how easily food shatter or breaks apart

Question 16

what is firmness?

Answer 16

food resistance to pressure

Question 17

what is consistency?

Answer 17

thinness or thickness of a product

Question 18

what does compression machine do?

Answer 18

measure food texture
measure how much pressure it takes to compress food compared to another–modify ingredients or processing procedures to provide standard texture for a food product

Question 19

what does penetrating probe do?

Answer 19

measure food texture

determine beef quality

Question 20

what is taste test panel?

Answer 20

a group of people who evaluate the flavor, texture, appearance and aroma of food products.
can be either professionals or untrained consumers

Question 21

where does trained professional need?

Answer 21

federal and state grading of butter and cheese

Question 22

what is consumer taste panels?

Answer 22

what average consumer will prefer.

Question 23

how to prevent psychological biases?

Answer 23

use 3 digital number.
place sample with different order
because most people prefer from low to high numbers and prefer the first order.

Question 24

how does food manufactures know why panel members give a product low rating?

Answer 24

combined with descriptive observations.