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Product Judging and sensory > Midterm > Flashcards

Midterm Flashcards

1
Q

For discriminative or descriptive tests products are typically served at:

A

Warmer than consuming temperature

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2
Q

Sensory evaluation test area should have negative air pressure. T or F

A

False

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3
Q

The number of beer samples served during a single tasting session is typically limited
to:

A

6-8

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4
Q

Choose two preferred materials for food sample storage, preparation and serving for
sensory evaluation.

A

glazed china and stainless steel

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5
Q

Acceptance test are used for measuring

A

Hedonic status of a product

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6
Q

Preference tests indicate whether any of the products are liked or disliked. T or F

A

False

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7
Q

Choose two true statements. Affective test can be used to measure:

A

Hedonic Rating
Preference Ranking

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8
Q

Qualitative Affective Tests are used to measure subjective responses of consumers to
the sensory properties of products. T or F

A

True

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9
Q

t-distribution is shorter and flatter than normal distribution

A

true

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10
Q

Choose two true statements. Acceptance sensory data can be analyzed by

A

ANOVA
t-test

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11
Q

If only 2 samples are evaluated in an Acceptance test the data is analyzed by ANOVA

A

False, they are tested my t-test

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12
Q

For results analysis of acceptance test of two beer products we should use:

A

Paired student’s t-test

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13
Q

Which of the following are considered qualitative consumer tests?

A

Focus Group
one-on-one interview

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14
Q

The goal of affective tests is to obtain an indication of the appeal. T or F

A

True

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15
Q

Quantitative data analysis is not appropriate for focus group tests. T or F

A

True

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16
Q

Which of the three primary sources of test subjects for affective tests tends to be
the most expensive?

A

General population

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17
Q

Which of the three primary sources of test subjects for affective tests tends to be
the most expensive? Employees, Local area residents, General population

A

general population

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18
Q

Simple Rank Preference Tests give no measure of the degree of difference
between the samples.
T or F

A

True

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19
Q

Simple Rank Preference Test is a type of:

A

Quantitative Affective Test

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20
Q

Complete Block Design are used for Multi-sample Preference Tests if a number
of samples is six or less.
T or F

A

True

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21
Q

Personnel resources required for taste panel development should include:

A

Panel leader
Staff
Panelists

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22
Q

Ranking test are appropriate for panelist screening. T or F

A

True

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23
Q

Panel technician should be responsible for:

A

Sample Preparation
Sample Procurement
Sample Presentation

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24
Q

The only criteria for selection of panelist should be low sensory threshold for one
or more basic tastes.
T of F

A

false

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25
Q

Basic beer taster training typically requires 80 to 120 hours of training

A

Fasle -
20-25 hr (approx cost: $3000-$4000)

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26
Q

During basic beer taster training panelist should develop proficiency in
identification of flavours in beer at ____ flavour threshold.

A

6x

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27
Q

Category Scaling:
Magnitude Estimation Scaling:
Line Scaling:

A

Category Scaling: Rating
Magnitude Estimation Scaling: Ratio Scaling
Line Scaling: Scoring

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28
Q

Which of the following training formats is not used in FlavorActiv ten-part
(Module 2) training program?

A

Category Scaling

29
Q

Descriptive tests check the ability of panelist to:

A

Describe and recognize key beer flavours
Detect off-flavours at commercially significant concentrations

30
Q

Full panel validation should be done at least once a year T of F

A

True

31
Q

Ranking tests are used to determine if panelists can correctly recognize different
levels of intensity of a given flavor. T or F

A

True

32
Q

Sensory panel validation tests should include the following:

A

Discrimination tests
Descriptive test
Magnitude estimation tests

33
Q

The number of samples in Paired Preference test is same as in:

A

Paired comparison test

34
Q

The goal of Affective tests is to obtain an indication of overall difference between samples.
T or F

A

false

35
Q

There are _______ kinds of t-tests that are commonly used

A

3

36
Q

Using employees as subject in affective tests should be limited to:

A

product maintenance studies

37
Q

Appropriate use of consumer studies include descriptive product flavor analysis. T or F

A

false

38
Q

Qualitative affective tests measure subjective responses of consumers to the sensory properties of products. t or f

A

true

39
Q

Simple Rank Preference Tests give no measure of the degree of difference between the samples. T or F

A

true

40
Q

Simple Ranking Preference Tests involve only two samples. t or f

A

false

41
Q

Simple Rank Preference Tests give no measure of the degree of liking of the samples. t or f

A

true

42
Q

Simple Rank Preference Test is a type of

A

Quantitative Affective Test

43
Q

Sensory panel recruitment process should ideally include _________ people:

A

80-100

44
Q

Good panel leader must have the following skills:

A

Has listening and attending skills
Has knowledge of sensory attributes

45
Q

Sensory panel validation tests should include checks on assessor identification skills. t or f

A

true

46
Q

Panel validation tests do not include:

A

acceptance

47
Q

True to style tests measure if the beer conforms to accepted brand specification. t or f

A

false

48
Q

Quantitative Affective Tests are used to determine the responses of a large group of consumers. t or f

A

True

49
Q

Preference tests are focused on:

A

choice of one item over another

50
Q

Using employees as subject in affective tests should be limited to:

A

Product maintenance studies

51
Q

Focus panel meets only once. T or F

A

False

52
Q

Which of the three test location for consumer sensory tests has the highest non-response rate?

A

Home use tests

53
Q

Simple Rank Preference Tests give no measure of the degree of difference between the samples. t or f

A

True

54
Q

Simple Rank Preference Test is a type of:

A

Quantitative affective test

55
Q

Simple Ranking Preference Tests involve only two samples. T or F

A

false

56
Q

The purpose of the screening process is to rapidly eliminate candidates who cannot detect obvious differences in
products. T or F

A

true

57
Q

Ranking test are appropriate for panelist screening. T or F

A

True

58
Q

During training panelist need to understand that there is no “right and wrong” answer in difference tests since this
is hypothesis testing. T or F

A

True

59
Q

Which of the following training formats is not used in FlavorActiv ten-part (Module 2) training program?

A

Category Scaling

60
Q

Descriptive tests check the ability of panelist to:

A

Detect off-flavours at commercially significant concentrations
Describe and recognize key beer flavours

61
Q

True to type tests measure if the beer conforms to accepted style specification. T or F

A

False

62
Q

The main reasons for using a calibration sample at the beginning of each taste panel session include:

A

Minimizes first sample bias
Resets and refocuses the instrument

63
Q

Full panel validation should be done at least once a year. T or F

A

True

64
Q

the lowest stimulus capable of producing a sensation

A

Absolute threshold

65
Q

the level of stimulus at which the specific stimulus can be identified

A

Recognition threshold

66
Q

the extent of change in the stimulus necessary to produce a noticeable difference

A

Difference threshold

67
Q

that magnitude of stimulus above which there is no increase in the perceived intensity for that stimulus

A

Terminal threshold

68
Q

Acceptance testing gives an indication of

A

the magnitude of the level of liking of the product

69
Q

Three different training formats are used in the programme

A

Matching Test
Yes/No forced choice
Recognition tests

Product Judging and sensory (2 decks)

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