Food Quality - Sensory characteristics of food

Question 1

sensory characteristics of food

Answer 1

Humans have five basic senses: hearing, sight, smell, taste, and touch/texture/mouthfeel. These senses significantly impact food selection, evaluating food quality and meeting our needs. Our sensory reactions to food include appearance, odour, flavour, and texture, influencing our enjoyment of food.

Question 2

apperance

Answer 2

Our sense of sight reacts to food’s appearance, assessing its colour, size, and shape. Appearance can indicate food safety, such as if a chicken remains pink after cooking, as we are more likely to consume visually appealing food.

Question 3

odour

Answer 3

Our sense of smell reacts to food’s odour, which can activate our appetites and indicate spoilage. Good Odors activate our appetites, while intensified odours can indicate spoiled food. Odors can also indicate spoiled items.

Question 4

flavour

Answer 4

Our sense of taste is influenced by food’s flavour, which is categorized into five basic Flavors: bitter, salty, sour, sweet, and umami. Our taste preferences are influenced by our individual preferences and can decrease as we age. Enhancing food Flavors through different combinations and pairings can increase consumption, as Flavors are memorable and closely linked to our experiences.

Question 5

texture

Answer 5

Our sense of touch reacts to food’s texture, both when we pick it up and in our mouth, known as mouthfeel. It helps assess the physical structure, ripeness of fruits and vegetables, and cooking methods. Mouthfeel is the experience of food in the mouth, often paired with other textures to add excitement to a dish.