Exam 1: Sensory Evaluation Flashcards
Sensory Evaluation
Use of senses: sight smell taste sound touch
How should food be presented during sensory eval testing? (samples)
uniform shape/fashion
temperature (room temp)
sample labeling (3 digit random code)
Diff tastes detected
5 taste stimuli:
- sweet: OH-
- sour: related to H+/pH
- salty: NaCl-
- bitter
- umami: glutamate (MSG) inc savory sensation
threshold level of taste
the taste tester is presented w/ inc concentration of dilute solutions & asked to state at what pt the substance is 1st recognized or no longer detected
lowest concentration of a stimulus at which you can still taste it
how threshold level taste may influence other flavor perceptions
f
mouthfeel?
the physical sensations in the mouth produced by a particular food
mouthfeel vs. taste
the physical sensations in the mouth produced by a particular food
vs
the sensation of flavor perceived in the mouth and throat on contact with a substance:
how id odor perceived?
can smell hot foods easier than cold
can smell better @20-40 C / 60-86F
sight:
shape, color, consistency, defects
what is the mechanism of taste?
food in mouth
- > chew
- > food particles picked up by cilia
- > dissolves in saliva
- > gustatory cell
How should food be presented during sensory eval testing? (environment)
temperature & lighting controlled
no facial expressions or conversations
swallowing may influence
what factors may influence the results of sensory analysis:
training, expectations, biases, lighting, uniformity, health (senses up to par), temp, space, gender (W better in sensing sweetness), colorblindness, very strong food preferences, background/culture, age
what are no nos
prior gum chewing
smoking
cologne / perfume
2 types of food evals:
(1) objective: personal judgement; instruments used
2) subjective (sensory
