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Product Judging and sensory > final exam > Flashcards

final exam Flashcards

1
Q

Beer flavour intensity involves the following attributes

A

Body
Alcohol Content

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2
Q

matching beer with meat
Lamb:
Steak:
Pork:

A

matching beer with meat
Lamb: Spicy Ale
Steak: IPA
Pork: Brown Ale

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3
Q

Match the principle of beer and food pairing with an explanation
contrast
intensity
complement

A

Contrast → Pairing beer with foods of different (but compatible) flavours,
Intensity → Pairing beer with foods of like flavour impact,
Complement → Pairing beer with foods of similar flavour

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4
Q

Beer sweetness can be used to tone down the perception of — in food

A

salty notes

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5
Q

Dryness – provides a pleasant contrast to —foods

A

Contrast to oily foods

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6
Q

Carbonation –– palate

A

Carbonation – refreshes the palate, scrubs the tongue of fat

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7
Q

Alcohol – can be used to — and — trough foods with a rich texture

A

Alcohol – can be used to counterbalance and cut trough foods with a rich texture

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8
Q

Tasting Protocol (5s)

A

Tasting Protocol (5s): See, Swirl, Sniff, Sip, Swallow

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9
Q

Beer Tasting
Beer Competitions
Beer Evaluation

A

Beer Tasting – wide range of possible formats
Beer Competitions – Beers are judged
Beer Evaluation – Highly structured systems for evaluation

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10
Q

Preference tests are focused on

A

a choice of one item over another

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11
Q

Low detection threshold corresponds to – for the flavour

A

Low detection threshold corresponds to a high sensitivity for the flavour

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12
Q

Absolute threshold - the — capable of producing a sensation

A

Absolute threshold - the lowest stimulus capable of producing a sensation

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13
Q

Qualitative consumer tests are typically conducted with large group of over 100
consumers. T/F

A

false

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14
Q

Simple Ranking Preference Tests:

A

Simple Ranking Preference Tests:
give no measure of the degree of difference between the samples.
give no measure of the degree of liking of the samples

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15
Q

different types of threshold from highest to lowest
absolute
recognition
terminal

A

absolute = 3
recognition = 2
terminal = 1
* The absolute threshold (detection thresholds) - the lowest stimulus
capable of producing a sensation
* The recognition threshold - the level of stimulus at which the
specific stimulus can be identified
* The difference threshold - the extent of change in the stimulus
necessary to produce a noticeable difference (Just Noticeable
Difference – JND)
* The terminal threshold - that magnitude of stimulus above which
there is no increase in the perceived intensity for that stimulus

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16
Q

If there was only one choice of glass in which to
serve German lager the appropriate compromise
would be

A

Becher

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17
Q

Dimpled glass mug in the 1-liter size served at
Octoberfest

A

Mass

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18
Q

Shallow, wide rimmed glass resembling a
champagne bowl designed for highly carbonated
beer

A

berliner weisse glass

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19
Q

A universal lager glass which is associated with beer
halls and beer gardens serving draft beer

A

Krug

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20
Q

The shape of the glass can range from an elongated
tulip to a straight-sided vase

A

pilsner glass

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21
Q

Popular British pub thick-sided glass

A

pimpled mug

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22
Q
  • Repeatability
A
  • Repeatability – internal lab check method.
    Repeated analysis of the same sample, by the same lab technician using the same equipment
    r 95
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23
Q
  • Reproducibility
A
  • Reproducibility – between lab check method.
    Repeated analysis of the same sample, by a different lab technician using different
    equipment
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24
Q

The threshold is not

A

The threshold is not a fixed point,

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25
Q

The group BET is the geometric mean of —

A

The group BET is the geometric mean of individual BET

26
Q

Preferred materials for sampling

A

Preferred materials: glass, stainless steel, glazed china

27
Q

Affective/consumer tests assess —- responses. they use both qualitative ad quantitative

A

Affective/consumer tests assess -SUBJECTIVE responses. they use both qualitative ad quantitative

28
Q

QUALITATIVE :

A

QUALITATIVE
* Subjective
* Suggestive
* Small groups
* Higher degree of variability

29
Q

QUANTITATIVE

A

QUANTITATIVE: (>100) = preference or acceptance
* Objective
* Definitive
* Large groups
* Consistent questions/style

30
Q

Preference implies

A

Preference implies some form of hierarchy but does not imply that
the consumer liked or disliked the product

31
Q

Acceptance testing

A

Acceptance testing gives an indication of the magnitude of the
level of liking of the product. can use hedonic scales (9 point scale often used)

32
Q

T-distribution is

A

shorter and flatter than normal distribution

33
Q
  • There are three kinds of t-tests
A
  1. One is a test of an experimental mean against a fixed value
  2. paired t-test or dependent t-test
  3. independent groups t-test
34
Q

acceptance test can be analyzed by

A

t-test
anova

35
Q

consumer test are

A

expensive
constantly changing market place

36
Q

Affective Test

A

Affective Tests
* Preference (one product selected over another)
* Liking (like/dislike)
* Acceptance (accept/reject)
untrained subjects
goal is to obtain indication of appeal (one product over another)

37
Q

Qualitative Affective Tests Methods

A

Qualitative Affective Tests Methods
* Focus groups
* Focus panels
* Mini groups
* One-on-one interviews

38
Q

Focus group

A

3 different focus groups x (8-12ppl)
qualitative

39
Q

Three primary sources of test subjects:

A

Three primary sources of test subjects: Employees, Local area residents, General population

40
Q

Three primary choices of test location:

A

Three primary choices of test location: Laboratory, Central location, Home

41
Q

Simple Ranking Test is

A

Simple Ranking Test is an extension of a paired preference test

42
Q
A

A series of test samples (3-6) is placed in rank order according to preference

43
Q

Friedman’s test statistic T calculated

A

Friedman’s test statistic T calculated to test whether significant difference in preference exists among the samples

44
Q

To determine which individual samples differ significantly from which other individual samples use

A

To determine which individual samples differ significantly from which other individual samples use Fishers least significant difference (LSD)

45
Q

If ties are be allowed,

A

If ties are be allowed, the statistics become more cumbersome

46
Q

Which of the following are considered qualitative consumer tests?

A

Focus Group
one-on-one interview

47
Q

Simple Rank Preference Tests give no measure of the degree of difference
between the samples.
T or F

A

True

48
Q

Complete Block Design are used for Multi-sample Preference Tests if a number
of samples is six or less.
T or F

A

True

49
Q

Personnel resources required for taste panel development should include:

A

Panel leader
Staff
Panelists

50
Q

Basic beer taster training typically requires 80 to 120 hours of training

A

Fasle -
20-25 hr (approx cost: $3000-$4000)

51
Q

Category Scaling:
Magnitude Estimation Scaling:
Line Scaling:

A

Category Scaling: Rating
Magnitude Estimation Scaling: Ratio Scaling
Line Scaling: Scoring

52
Q

Which of the following training formats is not used in FlavorActiv ten-part
(Module 2) training program?

A

Category Scaling

53
Q

Descriptive tests check the ability of panelist to:

A

Describe and recognize key beer flavours
Detect off-flavours at commercially significant concentrations

54
Q

Using employees as subject in affective tests should be limited to:

A

product maintenance studies

55
Q

Sensory panel recruitment process should ideally include _________ people:

A

80-100

56
Q

Panel validation tests do not include:

A

accceptance

57
Q

The purpose of the screening process is to rapidly eliminate candidates who cannot detect obvious differences in
products. T or F

A

true

58
Q

Ranking test are appropriate for panelist screening. T or F

A

true

59
Q

During training panelist need to understand that there is no “right and wrong” answer in difference tests since this
is hypothesis testing. T or F

A

true

60
Q

FlavorActiv: Three different training formats are used in the programme

A

FlavorActiv: Three different training formats are used in the programme
* Matching test
* Yes/No forced choice
* Recognition tests

61
Q

Training for Descriptive Tasting

Usually a five stage process

A

Training for Descriptive Tasting

Usually a five stage process
* Terminology development (1)
* Introduction to descriptive scaling (2)
* Initial practice (3)
* Small product differences (4)
* Final practice (5)

62
Q

What is validated panel?

A

the panel as a whole is able to
recognize & rate key attributes and defects consistently, and individual
panelists’ scores are statistically similar to other panelists”

Product Judging and sensory (2 decks)

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