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FDSC200 > lecture-chapter3 > Flashcards

lecture-chapter3 Flashcards

1
Q

what are opinions about food affected by?

A

personal views and backgrounds.

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2
Q

what affect consumer food choices?

A

human factors. e.g. peer pressure. religious view.

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3
Q

what is sensory evaluation?

A

analysis of the taste, smell, sound, fell and appearance of food.

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4
Q

what is the primary function of sensory testing?

A

to conduct valid and reliable tests, which provide data on which sound decisions regarding food attributes can be made.

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5
Q

what influence food likes and dislike?

A

physical,psychological, cultural and environmental.

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6
Q

what is physical influence?

A

body chemistry, number of taste buds, age and gender affect the ability to detect favors.

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7
Q

what is psychological influence?

A

taste bias. label terms, brands names, advertising, peers(pressure), and setting also cause taste bias.

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8
Q

what is taste bias?

A

a like or dislike link to past positive or negative experience..

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9
Q

what is cultural influence?

A

beliefs and behaviors strongly influence exposures to food and resulting food preferences.

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10
Q

what is environmental influence?

A 
people are more likely to eat what is available and economical. (cost) 
immediate surroundings(close) affect food preferences.
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11
Q

sensory organs. where is odor results come from?

A

volatile particles coming in contact with the olfactory bulb.

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12
Q

what is the brain links?

A

various nerve stimulation with specific foods and experiences.

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13
Q

odor 轨迹？

A

nasal cavity–olfactory receptors–olfactory nerve–olfactory bulb.

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14
Q

what does appearance refers to?

A

shape,size,condition and color of a product.

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15
Q

what is colorimeter?

A

a device that measure the color of foods in terms of hue, value and chroma.

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16
Q

what does colored lights used in a sensory evaluation to?

A

prevent color form influencing a taste panel. (make sure all food are the same color.)

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17
Q

impression of flavor. what is the overall impression of flavor?

A

a combination of taste, odor, mouth feel and trigeminal perception.

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18
Q

what is trigeminal nerve? 三叉神经what does it supply?

A

the largest and most complex of the 12 cranial颅 nerves. the motor nerve for the muscles of mastication咀嚼.
supply sensations to face, mucous membranes and other structures of head.

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19
Q

what does trigeminal system provides?

A

infom about temp, texture,and consistency连贯性 of food.

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20
Q

what does the inform influences? (trigeminal system)

A

the overall perception of flavor that we experience.

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21
Q

what is flavor?

A

combined effect of taste and aroma.

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22
Q

how does taste recognized?

A

through the taste buds.

23
Q

what is the 5 basic tastes?

A

bitter, salty, sour, savory and sweet.

24
Q

which foods evaluated as astringency?

A

lemons,tea,and sourballs.

25
Q

pungency刺激–taste of feel.

A

very strong smell.

26
Q

what is aroma?

A

the odor of food.

27
Q

how does the temp influence food?

A

flavor.

28
Q

taste of feel-sensations. examples.

A

cooling, numbing冻, fullness,tingle刺痛,burn, bite,pungency, astringency严酷.

29
Q

how is flavour enhanced by?

A

visual appearance.

30
Q

what is visual appearance of food? 5.

A

color, contrast, size, height and plate coverage.

31
Q

what is texture?

A

how a food product feels to the finger,tongue,teeth and palate.

32
Q

what is chewiness?

A

the ability to slide without breaking.

33
Q

what is graininess?

A

the size of the particles.

34
Q

what is brittleness?

A

how easily a food breaks apart.

35
Q

what is firmness?

A

food’s resistance to pressure.

36
Q

what is consistency?

A

the thinness or thickness.

37
Q

what are the impact of texture? 6.

A

crunchy, crispy, soft, mushy糊状的, smooth, and creamy.

38
Q

what are the aromatic aromas? 7.

A

acidic, spicy, lactonic, sulfury, sweet, woody/smokey and terpenic.

39
Q

how does test methods classified?

A

according to their primary purpose and most valid use.

40
Q

which 3 classes of test methods are most commonly used?

A

affective, discrimination歧视 and descriptive描述. (each have a different goal and selection criteria标准 for panelist讨论会成员. )

41
Q

what is discrimination? ***

A

panelists are screened for sensory acuity, oriented to test method, sometimes trained.

42
Q

what is descriptive? ***

A

panelists are screened for sensory acuity and motivation, are highly trained.

43
Q

what is affective? ***

A

panelists are screened for product use, are untrained.

44
Q

what are the 2 types of sensory evaluation?

A

formal evaluation and informal evaluation.

45
Q

what is formal evaluation?

A

大家安静坐在一排品尝。R&D at Corporate offices (McDonalds, Wendy’s, Tim hortons etc.

46
Q

what is informal evaluation?

A

wait staff sampling daily specials; customers-specials of the day; chefs-developing new menu items(trail/error)

47
Q

what does a taste test panel evaluate?

A

food flavor,texture, appearance and aroma.

48
Q

what does trained panelist do when developing new products?

A

discern subtle sensory differences.

49
Q

what does consumer test panels help?

A

determine products the average consumer will prefer.

50
Q

how does these untrained panelist represent the buying public?

A

comparing a new product to one on the market.

evaluating new types of products.

51
Q

which factors must be controlled?

A

factors could sway results.

52
Q

how to prevent test influence from other testers?

A

products maybe tested by one person at a time or by testers in separate booths to prevent seeing facial expression.

53
Q

why does panelists receive strict instructions?

A

to remain quiet during evaluation.

54
Q

what are the 4 environmental factors?

A

light levels in testing rooms are the same.
tests take place in a room separate from the food preparation room.
testers sip warm water between each sample taste to prevent lingering flavors.
all product sample are served at the same temp.

FDSC200 (8 decks)

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