Sensory Evaluation Flashcards
Marketing
Strategy
a business’s overall game plan for reaching prospective consumers and turning them into customers of their products
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
Sensory Evaluation
a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses
Focus Group
Testing
Focus groups gather approximately 6-8 representatives of your target market together with a moderator and have them discuss their feelings, attitudes, and ideas on topics.
Adulterated Food
Mixing of decomposed fruits and vegetables with the good ones. Adding certain natural and chemical dyes to attract consumers. Mixing of clay, pebbles, stones, sand, and marble chips, to the grains, pulses and other crops.
Food Quality
the sum of all properties and attributes of a food item that are acceptable to the customer. These food quality attributes include appearance, including size, shape, gloss, colour, and consistency, texture, flavour, and nutritional content.
Food Engineering
design and develop systems for production, processing, distributing, and storing food and agricultural materials. Applications include food safety and quality, biorefining, pharmaceutical
Food Packaging
Aseptic processing.
Bags.
Boxes.
Cans.
Cartons.
Flexible packaging.
Pallets.
Trays.
Nutrition Facts Label
The label breaks down the amount of calories, carbs, fat, fiber, protein, and vitamins per serving of the food, making it easier to compare the nutrition of similar products.
Target Market
a group of potential customers that you identify to sell products or services to. Each group can be divided into smaller segments. Segments are typically grouped by age, location, income and lifestyle
Dietary Guidelines for
Americans
provides advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease.
Food Technology
the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food
Taste Buds
the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food
Olfactory Receptors
are chemoreceptors expressed in the cell membranes of olfactory receptor neurons and are responsible for the detection of odorants
Papillae
a small rounded protuberance on a part or organ of the body. “as food touches the tongue it comes into contact with the sensory papillae”
Supertasters
To supertasters, foods may have much stronger flavors, which often leads to supertasters having very strong likes and dislikes for different foods.
Taste Blind
a reduction in sensitivity to bitter tastes as a result of having less taste buds. The inability of a person to feel the taste of any item and to identify it.
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.
