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 Market
a particular group of consumers at which a product or service is aimed.
Taste Buds
any of the clusters of bulbous nerve endings on the tongue and in the lining of the mouth which provide the sense of taste.
Prototype Formula
a 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, which cartridge would be inserted into, or contained within,
Taste Blind
a reduction in sensitivity to bitter tastes as a result of having less taste buds.
Adulterated Food
the act of intentionally debasing the quality of food by either adding or replacing the food substances with undeclared alternative components, or by the removal of some valuable components.
Food Packaging
enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources
Dietary Guidelines for Americans
provides advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease.
Olfactory Receptors
able to detect air-borne odour molecules that enter the nasal cavity and bind to olfactory receptors.
Sensory Evaluation
a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses.
Qualitative research
a type of research that aims to gather and analyse non-numerical data in order to gain an understanding of individuals’ social reality, including understanding their attitudes, beliefs, and motivation
Food Quality
a concept often based on the organoleptic characteristics and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards.
Nutrition Facts Label
lists the nutritional content, the serving size, and the calories for a recommended serving of a food product.
