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Sensory and eval midterm > midterm > Flashcards

midterm Flashcards

1
Q

definition of sensory evaluation

A

To evoke, measure, analyze and interpret reactions by sense, smell, taste, touch, hear

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2
Q

Can people detect flavours lower than instruments

A

Yes

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3
Q

Challenges of human as instruments are

A

prone to bais

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4
Q

what 4 groups of sensory panels can there be

A
  • Highly trained expert panel (1-5)
    • Trained laboratory panel (10-20)
    • Laboratory acceptance panel (25-50)
    • Consumer panel (100+)
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5
Q

What is Stimulus

A

the stimulus is any activator (chemical or physical) that causes a response in a receptor

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6
Q

what are Receptors

A

Receptors are the stimuli detecting cells of the sense organs (nose, ear, eye)

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7
Q

What is sensation

A

A sensation is the detection of a stimulus from the environment

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8
Q

Perception

A

Perception is the interpretation of sensation

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9
Q

Does it work to mask colours

A

Usually not

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10
Q

define Trigeminal Sense

A

Trigeminal Sense is not part of ‘taste’ or ‘smell’

eg/carbonation

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11
Q

What are the four main types of taste (what are 5/6)

A

Bitter, sour, sweet, salty ( umami than fat)

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12
Q

What is Retronasal stimulation

A

a portion of the volatiles from the mouth passes into the nose

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13
Q

What is Orthonasal stimulation

A

odorants travel inward from the nostrils during a sniff

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14
Q

What is the order of sensory

A

Stimulus - Sensation - Perception - Response

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15
Q

Clarity is the

A

absence or presents of particles

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16
Q

Light incident on an object may be

A
  • Absorbed
  • Reflected
  • Transmitted
  • Refracted
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17
Q

Flavour =

A

Taste + Aroma + Mouthfeel

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18
Q

Mouthfeel =

A

Chemical or physical sensations

in the mouth, nose, or throat ( not a taste!)

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19
Q

1 EBC unit =

A

69 ASBC units

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20
Q

degree of effervescents for beer/cider

A

2.0 - 3.0
0.36 – 0.54
Medium

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21
Q

Fatigue

A

result of previous exposure to the same stimulus of higher intensity

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22
Q

Cross-adaptation

A

caused by previous exposure to a

different (but similar) substance

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23
Q

Cross-potentiation

A

caused by previous

exposure to a substance of opposite flavour

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24
Q

Enhancement, Suppression and Synergy

A

Involves the interaction of stimuli presented simultaneously as mixtures

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25
Q

Enhancement

A

one substance increasing the perceived intensity of another substance presented simultaneously

26
Q

Mixture suppression

A

the effect of one substance decreasing the perceived intensity of a mixture of two or more substances

27
Q

compound suppression

A

the effect of one substance decreasing the perceived intensity of another substance presented simultaneously

28
Q

Synergy

A

The effect of one substance increasing the perceived combined intensity of two or more substances

29
Q

Stimulus error

A

Caused by irrelevant criteria influencing the observer and suggesting difference (container shape)

30
Q

Logical error

A

Occurs when two or more sample characteristics are associated in the mind of a panelist ( dark beer means more full body

31
Q

Capriciousness

A

use of the extremes of any

scale (exerting more influence on results)

32
Q

Timidity

A

sticking to the central part of the scale (minimizing differences between samples)

33
Q

What are the four types of Data

A

Nominal, Ordinal, Interval and Ratio

34
Q

Nominal data

A

do not obey any quantitative relationship or any order (e.g. different types of fruits, Discrimination tests)

35
Q

Ordinal data

A

have categories that represent increasing or decreasing magnitude of a specified attribute ( Relative distance between the categories is not always equal-

36
Q

Interval data

A

have categories that are equally spaced and have true numerical value (ranking and rating scales - separated by a constant interval - Descriptive- does not have a true 0( 0degree C is not the absence of temperature))

37
Q

Ratio data

A

have categories that are equally spaced, have numerical value and a true zero (Descriptive)

38
Q

Classification

A

Classification – Items sorted into groups which differ in a nominal manner

39
Q

Grading

A

Grading – Methods used in commerce which depend on expert graders

40
Q

Ranking

A

Ranking – Items arranged in order of intensity of a specific attribute

41
Q

Scaling

A

Scaling – Items arranged in order by a reference to a scale of numbers

42
Q

Normal Distribution

A

Normal Distribution - mean, median and mode coincide (bell-shaped symmetrical curve)

43
Q

Non-normal Distribution

A

Non-normal Distribution - mean, median and mode do not coincide (asymmetrical curve)

44
Q

Descriptive statistics

A

Descriptive statistics summarizes the data

45
Q

Inferential statistics

A

Inferential statistics draws conclusions about the population based on a sample

46
Q

Measures of central tendency

A

mean, median and mode

47
Q

Measures of dispersion include

A

variance, standard deviation and standard error

48
Q

Type 1 error

A

Type I error - risk of rejecting the null hypothesis when it is true

49
Q

Type 2 error

A

Type II error - risk of not rejecting the null hypothesis when it is not true

50
Q

α risk

A

α risk - probability of concluding that a difference exists when it does not

51
Q

β risk

A

β risk - probability of concluding that no difference exists when one does

52
Q

pd

A

pd – population of distinguishers

53
Q

The objective to of difference tests

A

The objective to of difference tests is to discover if a perceptible difference exists between 2 sample

54
Q

The objective to of similarity tests

A

The objective to of similarity tests is to discover if 2 samples are sufficiently similar

55
Q

How many ways Can a triangle test be presented?

A

6 ways

56
Q

triangle test objective

A

The objective of triangle tests is to determine if there is a detectable difference between two sample

57
Q

duo trio rate of guessing

A

50%

58
Q

triangle test rate of guessing

A

33%

59
Q

two out of five rate of guessing

A

10%

60
Q

Directional Difference tests

A

Directional Difference tests are used to determine in which way two samples differ in a particular characteristic

61
Q

Simple Ranking test is

A

Simple Ranking Test is an extension of a paired comparison test (The data are ordinal)

62
Q

Results are evaluated by the following two-step procedure

A

Friedman’s test statistic T used to test whether significant difference exists among the samples (as a set)

Fishers least significant difference formula calculates a value that is compared to the difference between rank sums

Sensory and eval midterm (1 decks)

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