Introduction Flashcards

Learn all the key concepts of Sensory Analysis

1
Q

What is Sensory Analysis?

A

Sensory analysis is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products.

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2
Q

Human Senses

A

sight, smell, taste, touch and hearing

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3
Q

In order: Attributes of Food Item (4)

A

Appearance
Aroma
Consistency and texture
Flavor

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4
Q

What is Flavor?

A

Is the combined impression perceived via the chemical sense from a product in the mouth, it does not onclude appearance and texture.

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5
Q

Sensory Attributes that leads to preferences and acceptability. (7)

A
Appearance, 
Aroma
Taste
Flavor
Texture - mouthfeel
Temperature
Pain/irritation
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6
Q

How are sensations divided?

A

Chemical

Physical

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7
Q

The 2 Chemical Sensations are:

A

Olfactory sensations: Combination of several stimuli

Taste sensation: 5 basic tastes

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8
Q

Physical Sensations:

A

Temperature
Texture
Humidity
Electricity

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9
Q

Physical Sensations - Temperature

A

Warm and Cold

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10
Q

Physical Sensations - Texture

A

Soft and Hard

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11
Q

Physical Sensations - Humidity

A

Wet and Dry

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12
Q

Physical Sensations - Electricity

A

Tingling and Numbness

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13
Q

3 Characteristic of Flavor

A

The Aromatics
The Taste
Chemesthetic Properties

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14
Q

What is Aromatics?

A

Olfactory perceptions caused by volatile substances released from a product in the mouth via the posterior noses

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15
Q

What is Taste?

A

gustatory perceptions (salty, sweet, sour, bitter, umami) caused by subtle substances in the mouth

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16
Q

Definition of Chemesthetic Sensations

A

Chemesthesis is defined as the chemical sensibility of the skin and mucus membranes. Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell.

17
Q

Perception

A

Perception involves the biochemical and psychological theories relating to human (and animal) sensations.

The product image induces the comparison with archetypal in our memory which leads to predisposition or refusal and activation of the other sensory apparatus. Ex: Green tomato unripe, red tomato ripe, cheese with much blue/green marbling strong taste.

18
Q

Psychophysiology

A

stimulus generation goes on to sensory receptors, which will transfer the stimuli to the brain which will induce a psychological sensation. The interpretation of the stimulus and the memory give rise to what we call psychological perception

19
Q

Scheme of Sensory Perception

A

Light: eye (retina): appearance, color
Volatile compounds: nose
Soluble compounds: mouth: taste
Mechanical vibrations, pressure, thermal energy: hands, ear: thickness, crunchiness

20
Q

Factors that influence the perception? (9)

A

Food
Psychosocial aspects
Tasting methods
Focus (casual or intense)
Conditions (quiet, odor-free vs. noisy place or cellar, lighting, temperature)
Information provided (identified vs. blind testing)
Individual sensitivities (age, disease, genetics, smoker, deficiency)
Range of flavor
Number of samples tasted

21
Q

One of the Shelf Life Indicator?

A

Aroma can serves as Shelf Like Indicator, Aroma profile of food changes because of various degradation reactions (oxidation, microbial growth, lipolysis, proteolysis, evaporation, absorption).

22
Q

Perception of Aromatic Molecules:

A

The perception of aromatic molecules depends of their concentration. Basically, they must be present at a concentration superior to their threshold limit.

The threshold of perception varies greatly from compound to compound.

23
Q

Can Threshold Change for a individual?

A

Yes, Threshold is not a constant for a given substance but rather a constantly changing point.
Threshold changes with moods, time of biorhythm and with hunger and satiety.

24
Q

How can you measure Aroma?

A

With 3 machines

VOC (volatile organic compound identification and quantification)
GCMS (gascromatographic technique)
OGC and electronic nose.

25
Q

What is OGC?

A

OGC ( olfactometry-gas-cromatography) is a combination of 2 methods:

1 - a gazous mixture is introduced in the machine. The compounds are expulsed 1 by 1 through a tube. The analist is smelling those compounds as they exit the tube and he descibes what he perceives. What we realise is that sometimes, a compound may be presentn in high amounts comapred to the rest but is not perceeived by the analist because it has not reach it’ specific threshold limit.