Sensory and Consumer Perception

Question 1

Sensory evaluation

Answer 1

evokes, measures, analyses, and interprets response to product as perceived through senses

Question 2

Senses

Answer 2

sight, smell, touch, taste, sound

Question 3

Sensory properties

Answer 3

perceived when sensory organs interact with stimuli

Question 4

Sight

Answer 4

vision - appearance of object.

Question 5

Eye mechanism

Answer 5

retina contains receptor cells that convert light energy to neural impulse through optic nerve to brain which interprets signals from cones and rods

Question 6

Taste

Answer 6

gustation. non-volatile (doesn’t evaporate) substances detected by taste receptors .

Question 7

Common tastes

Answer 7

sweet, salty, sour, bitter, umami.

Question 8

Smell

Answer 8

Olfactory. volatile molecules sensed by receptors on cilia that cover epithelium

Question 9

Odour

Answer 9

several volatile compounds. perceived differently per person, attached to different meanings.

Question 10

Touch

Answer 10

somesthesis, kinesthesis, chemesthesis

Question 11

Somesthesis

Answer 11

skin tactile receptors related to contact

Question 12

Kinesthesis

Answer 12

nerve fibres in muscle - heaviness and hardness sense.

Question 13

Chemesthesis

Answer 13

chemical substances stimulate trigeminal nerves situated in in skin, mouth, nose to give hot/cooling sensations.

Question 14

Mouth-feel

Answer 14

chemesthesis sensed in oral cavity

Question 15

Texture perception

Answer 15

mechanical, geometric, mouth-feel. perceived during initial, masticatory then residual phase.

Question 16

Sound

Answer 16

auditory. millions of tiny hair cells stimulated by vibration of air sound waves. created when touching or stroking objects

Question 17

Intra oral perception

Answer 17

sound waves conducted by bones in skull

Question 18

Multimodal perception

Answer 18

information from each sensory organs integrated in brain

Question 19

Flavour multimodal perception

Answer 19

taste, aroma, texture, appearance, sound

Question 20

Texture multimodal perception

Answer 20

visual, tactile and chemesthetic

Question 21

cosmetics evaluations

Answer 21

trained people conduct qualitative or quantitative sensory evaluations

Question 22

Sensory tests

Answer 22

measure influence of ingredients on sensory signature of formulation

Question 23

Organoleptic characteristics

Answer 23

perceived by five senses, constitute first benefits felt by user

Question 24

Sensory evaluation use

Answer 24

what consumers like, why they like it, if they notice difference. understanding how senses work and responses to stimuli

Question 25

Sensory rooms

Answer 25

human judgment can be affected by many environmental factors so sensory rooms take these away

Question 26

Rheological measurements of personal care products

Answer 26

steady state, constant stress (creep), and oscillatory

Question 27

Product aesthetics

Answer 27

tackiness/stickiness, non-tackiness, smooth/creamy/silky

Question 28

Tacky/sticky

Answer 28

high viscous under high shear conditions

Question 29

Non tacky

Answer 29

low viscous under low shear

Question 30

Smooth/silky/creamy

Answer 30

flow characteristics

Question 31

Inert materials

Answer 31

added to formulation in continuous phase to produce non-newtonian flow from pseudoplastic to thixotropic

Question 32

Objective view

Answer 32

sensory attributes of a product

Question 33

Subjective view

Answer 33

reactions of consumers to sensory properties of products

Question 34

Lighting in sensory rooms

Answer 34

uniform, shadow free, controllable to get effective evaluation of product (masks appearance)

Question 35

Factors affecting sensory measurement

Answer 35

expectation, suggestions, distractions, stimuli, halo effect, proximity, attribute dumping, habituation, order, contrast, central tendency, motivation, adaptation, perceptual stimuli, physical condition, culture

Question 36

Sensory methods

Answer 36

discrimination, descriptive, affective/hedonic

Question 37

Discrimination test

Answer 37

distinguishing products. triangle test, duo-trio test, paired comparison test

Question 38

Descriptive test

Answer 38

analysing why products are different, expert and trained panels. qualitative and quantitative. plotted on spider graph

Question 39

Hedonic tests

Answer 39

acceptability and preferability of product. difficult to get a representative sample

Question 40

Factors in flavour perception

Answer 40

physical and chemical stimuli, physiological, perception

Question 41

Rheological data required for

Answer 41

factory design, quality control, sensory attributes

Question 42

Tests

Answer 42

moisture analysis, texture profile analysis, firmness, compression, texture analysers