Sensory Evaluation Flashcards
Marketing Strategy
A plan of action designed to promote and sell a product or service.
Focus Group Testing
An intelligent strategy to explore opinions, recommendations, directions, attitudes, and perceptions about a product
Food Engineering
The application of engineering principles to the storage, processing and distribution of food materials and their bio-products.
Target Marketing
A group of customers with shared demographics who have been identified as the most likely buyers of a company’s product or service.
Taste Buds
An end organ mediating the sensation of taste and lying chiefly in the epithelium of the tongue.
Prototype Formula
Formulation of a Compound prepared in accordance with a Work Plan to evaluate a dosage form comprising a cartridge containing a dry powder Formulation of a Compound
Taste Blind
A reduction in sensitivity to bitter tastes as a result of having less taste buds.
Adulterated Food
Food that is generally, impure, unsafe, or unwholesome.
Food Packaging
he enclosing of food to protect it from damage, contamination, spoilage, pest attacks, and tampering.
Dietary Guideline For Americans
Provides advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease.
Olfactory Receptors
Protein capable of binding odour molecules that plays a central role in the sense of smell
Sensory Evaluation
A scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of foods and materials
Qualitative research
Involves collecting and analyzing non-numerical data to understand concepts, opinions or experiences.
Food Quality
A concept often based on the organoleptic characteristics and nutritional value of food.
Nutrition Facts Label
A label required on most packaged food in many countries, showing what nutrients and other ingredients are in the food.
