Lab 1: Sensory Evaluation & Ingredient Measurement Flashcards
Sensory evaluation
Scientific method used to evoke, analyze, and interpret the responses to products perceived by the senses such as smell, taste, rich, sight and hearing.
It is a subjective evaluation because the scores are determined by individual decisions based on the use of senses and don’t rely on mechanical devices.
Consumer panel
A group or individual representatives of a specific population whose behaviour is measured
Trained panel
Sensory panel that has been given thorough training of the use of the scorecard and the evaluation of the various characteristics included in the evaluation
Acceptance/preference test
Used to determine whether a specific consumer group likes or prefers a particular product.
Panelists are not trained, all is needed is their opinion.
Ranking and hedonic tests are examples of preference test.
Difference test
Used to determine if there is a perceivable difference between samples. Performed by either trained or untrained consumer panelists. Triangle test is an example.
Focus groups
Product can be tested to 10-12 typical consumers
Large scale
200-500 consumer panelists
Flavour
The blend of taste and smell perception noted when food is in the mouth. 30-40% taste. 60-70% aroma.
Taste threshold level
Minimum concentration that one can positively identify the compound, taste or smell. The taste threshold level is different for each individual based on experience, age, gender, heredity, and being a smoker.
Ranking test
A preference or difference test in which all samples are ranked in order of intensity of a specific characteristic
Triangle test
Difference test in which three samples are presented. 2 are the same and 1 is different. The odd sample is to be identified.
Expectation error
Expectation that sample coded as 1 or A is better
Sensory panels
To produce reliable results experimental controls must be put in place to control ventilation, lighting, sound, temperature, minimize distractions and bias and other adverse psychological factor. Standardized procedure include same preparation, sample temperature and sample presentations to minimize or control human judgement errors.
Descriptive tests.
Designed to provide information on selected characteristics of food samples by the use of descriptive words. They usually performed by a small group (10-12) of highly my rained panelists with average sense of taste and smell.
Appearance of food
Appearance of food includes shale, colour structure, transparency or turbidity, dullness or gloss, and degree of wholeness or damage. These are taken into account when selecting and judging a food’s quality. Colour is most critical. Colour triggers expectation of a certain flavour.
