Midterm Flashcards
For discriminative or descriptive tests products are typically served at:
Warmer than consuming temperature
Sensory evaluation test area should have negative air pressure. T or F
False
The number of beer samples served during a single tasting session is typically limited
to:
6-8
Choose two preferred materials for food sample storage, preparation and serving for
sensory evaluation.
glazed china and stainless steel
Acceptance test are used for measuring
Hedonic status of a product
Preference tests indicate whether any of the products are liked or disliked. T or F
False
Choose two true statements. Affective test can be used to measure:
Hedonic Rating
Preference Ranking
Qualitative Affective Tests are used to measure subjective responses of consumers to
the sensory properties of products. T or F
True
t-distribution is shorter and flatter than normal distribution
true
Choose two true statements. Acceptance sensory data can be analyzed by
ANOVA
t-test
If only 2 samples are evaluated in an Acceptance test the data is analyzed by ANOVA
False, they are tested my t-test
For results analysis of acceptance test of two beer products we should use:
Paired student’s t-test
Which of the following are considered qualitative consumer tests?
Focus Group
one-on-one interview
The goal of affective tests is to obtain an indication of the appeal. T or F
True
Quantitative data analysis is not appropriate for focus group tests. T or F
True
Which of the three primary sources of test subjects for affective tests tends to be
the most expensive?
General population
Which of the three primary sources of test subjects for affective tests tends to be
the most expensive? Employees, Local area residents, General population
general population
Simple Rank Preference Tests give no measure of the degree of difference
between the samples.
T or F
True
Simple Rank Preference Test is a type of:
Quantitative Affective Test
Complete Block Design are used for Multi-sample Preference Tests if a number
of samples is six or less.
T or F
True
Personnel resources required for taste panel development should include:
Panel leader
Staff
Panelists
Ranking test are appropriate for panelist screening. T or F
True
Panel technician should be responsible for:
Sample Preparation
Sample Procurement
Sample Presentation
The only criteria for selection of panelist should be low sensory threshold for one
or more basic tastes.
T of F
false
Basic beer taster training typically requires 80 to 120 hours of training
Fasle -
20-25 hr (approx cost: $3000-$4000)
During basic beer taster training panelist should develop proficiency in
identification of flavours in beer at ____ flavour threshold.
6x
Category Scaling:
Magnitude Estimation Scaling:
Line Scaling:
Category Scaling: Rating
Magnitude Estimation Scaling: Ratio Scaling
Line Scaling: Scoring
Which of the following training formats is not used in FlavorActiv ten-part
(Module 2) training program?
Category Scaling
Descriptive tests check the ability of panelist to:
Describe and recognize key beer flavours
Detect off-flavours at commercially significant concentrations
Full panel validation should be done at least once a year T of F
True
Ranking tests are used to determine if panelists can correctly recognize different
levels of intensity of a given flavor. T or F
True
Sensory panel validation tests should include the following:
Discrimination tests
Descriptive test
Magnitude estimation tests
The number of samples in Paired Preference test is same as in:
Paired comparison test
The goal of Affective tests is to obtain an indication of overall difference between samples.
T or F
false
There are _______ kinds of t-tests that are commonly used
3
Using employees as subject in affective tests should be limited to:
product maintenance studies
Appropriate use of consumer studies include descriptive product flavor analysis. T or F
false
Qualitative affective tests measure subjective responses of consumers to the sensory properties of products. t or f
true
Simple Rank Preference Tests give no measure of the degree of difference between the samples. T or F
true
Simple Ranking Preference Tests involve only two samples. t or f
false
Simple Rank Preference Tests give no measure of the degree of liking of the samples. t or f
true
Simple Rank Preference Test is a type of
Quantitative Affective Test
Sensory panel recruitment process should ideally include _________ people:
80-100
Good panel leader must have the following skills:
Has listening and attending skills
Has knowledge of sensory attributes
Sensory panel validation tests should include checks on assessor identification skills. t or f
true
Panel validation tests do not include:
acceptance
True to style tests measure if the beer conforms to accepted brand specification. t or f
false
Quantitative Affective Tests are used to determine the responses of a large group of consumers. t or f
True
Preference tests are focused on:
choice of one item over another
Using employees as subject in affective tests should be limited to:
Product maintenance studies
Focus panel meets only once. T or F
False
Which of the three test location for consumer sensory tests has the highest non-response rate?
Home use tests
Simple Rank Preference Tests give no measure of the degree of difference between the samples. t or f
True
Simple Rank Preference Test is a type of:
Quantitative affective test
Simple Ranking Preference Tests involve only two samples. T or F
false
The purpose of the screening process is to rapidly eliminate candidates who cannot detect obvious differences in
products. T or F
true
Ranking test are appropriate for panelist screening. T or F
True
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
True
Which of the following training formats is not used in FlavorActiv ten-part (Module 2) training program?
Category Scaling
Descriptive tests check the ability of panelist to:
Detect off-flavours at commercially significant concentrations
Describe and recognize key beer flavours
True to type tests measure if the beer conforms to accepted style specification. T or F
False
The main reasons for using a calibration sample at the beginning of each taste panel session include:
Minimizes first sample bias
Resets and refocuses the instrument
Full panel validation should be done at least once a year. T or F
True
the lowest stimulus capable of producing a sensation
Absolute threshold
the level of stimulus at which the specific stimulus can be identified
Recognition threshold
the extent of change in the stimulus necessary to produce a noticeable difference
Difference threshold
that magnitude of stimulus above which there is no increase in the perceived intensity for that stimulus
Terminal threshold
Acceptance testing gives an indication of
the magnitude of the level of liking of the product
Three different training formats are used in the programme
Matching Test
Yes/No forced choice
Recognition tests
