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Food Science > Sensory Evaluation > Flashcards

Sensory Evaluation Flashcards

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1
Q

Sensory Evaluation Definition

A

The human analysis of the taste, smell, sound, feel and appearance of food

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2
Q

5 senses

A

● Taste
● Smell
● Sight
● Hearing
● Touch

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3
Q

Physical Influences

A

Genetic makeup
- number of taste buds
- health
- gender

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4
Q

Cultural Influences

A
  • region
  • lifestyle
  • religious practices
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5
Q

Psychological Influences

A
  • Taste buds due to negative/positive experiences with particular foods
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6
Q

Environmental Influences

A
  • Climate
  • Geography
  • Fuel availability
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7
Q

Sensory Characteristics- Appearance

A
  • Shape
  • Size
  • Condition
  • Colour
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8
Q

Sensory Characteristics- Appearance
Colour breakdown + measured by

A

Colorimeter
Hue- Red, blue, green
Value- Lightness or darkness
Chroma- Intensity

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9
Q

Sensory Characteristics- Flavour

A

Taste- influenced by temperature
Aroma

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10
Q

Sensory Characteristics Texture

A

Chewiness
Graininess
Brittleness
Firmness
Consistency

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11
Q

Sensory Fundamentals- Sight

A
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12
Q

Sensory Fundamentals- Sight

A
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13
Q

Principles- Discrimination Testing

A

Detectable differences between products

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14
Q

Principles- Descriptive Analysis

A

Detailed description of the sensory characteristics

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15
Q

Principles- Consumer testing

A

Consumers’ preference, acceptability, or purchase intent

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16
Q

Methodologies

A
  • Controlled testing environments
  • Panellist selection
  • Sample management
  • Data Analysis
17
Q

Controlled testing environments

A

Temp can influence taste

18
Q

Panellist selection

A

Individuals with specific sensory abilities and training for consistency

19
Q

Sample management

A

Prepared and presented in a consistent manner to each panellist

20
Q

Data Analysis

A

Use statistical tools to analyse sensory data and draw meaningful conclusions

Food Science (9 decks)

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