Sensory Evaluation Flashcards
Marketing Strategy
A marketing strategy is a company’s action plan for reaching potential customers and turning them into repeat ones.
Focus Group Testing
Product focus group testing follows an intelligent strategy to explore opinions, recommendations, directions, attitudes, and perceptions about a product.
Food Engineering
Design and develop systems for production, processing, distributing, and storing food and agricultural materials.
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 Formulation
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
Taste Blind
The inability of a person to feel the taste of any item and to identify it. TASTE BLINDNESS: In taste blindness a person has fewer taste buds for each taste sensation.
Qualitative research
Involves collecting and analyzing non-numerical data to understand concepts, opinions or experiences.
Sensory Evaluation
Sensory evaluation is a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses.
Olfactory Receptors
Also known as odorant receptors, are chemoreceptors expressed in the cell membranes of olfactory receptor neurons and are responsible for the detection of odorants
Dietary Guidelines for Americans
Provides advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease.
Food packaging
Is defined as enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for preserving food products.
Adulterated Food
Refers to 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 Quality
Is a concept often based on the organoleptic characteristics and nutritional value of food.
Nutrition Facts Label
Lists the nutritional content, the serving size, and the calories for a recommended serving of a food product.
