Food Evaluation Flashcards
Based on numerical values
generated by laboratory instruments
Objective Tests
Based on sensory characteristics and
personal preferences as perceived by the five senses
Sensory tests
Used to evoke, measure, analyze and interpret those responses to products perceived through the senses
Scientific Method
Why do sensory evaluation?
Research and development
Product improvement
Sales and marketing
Quality assurance
Consumer acceptance
Sensory Evaluation
Appearance
Odor
Taste
Texture
Flavor
Visual Perception
Color:
* Influences flavor perception
* Attributed to freshness, ripeness, nutritive quality
Shape and appearance:
* Surface characteristics
* Volume
* Internal appearance
Due to volatile chemical compounds
* Detected at the olfactory receptors in the nose
* Detectability of aromas is related to temperature
Odor
Two Major Classification System of Odor
Spicy, flowery, fruity, resinous (eucalyptus), burnt,
and foul
Fragrant (sweet), acid (sour), burnt, and caprylic (goaty)
Primary tastes
- Sweet, sour, salty, bitter
- Umami
Effect of Temperature on Taste (Cold)
Decreases sweetness and emphasizes sourness
Effect of Temperature on Taste (Warm)
Increases sweetness
Effect of Temperature on Taste (High temperature)
Makes food seem less sour and bitter
Effect of Temperature on Taste (Low temperature)
Makes food seem more sour
Acid on sweetness
reduce sweetness
Salt on sweetness
increases sweetness
Sugar or saltiness
decreases saltiness
Sugar on bitterness
masks bitterness
Sugar on sourness
decreases sourness
Total sensory impression formed when food is eaten
Flavor
Involve the sense of touch or feeling
Texture
