sensory evaluation

Question 1

the inability to smell is referred to as:

Answer 1

anosmic

Question 2

five basic tastes

Answer 2

salt, sour, sweet, bitter, umami

Question 3

where is aroma/odour sensed?

Answer 3

olfactory epithelium

Question 4

umami response pertains to ____

Answer 4

glutamates

Question 5

examples of umami foods?

Answer 5

soy sauce, tomatoes, mushrooms, cheese

Question 6

4 components of flavour?

Answer 6

taste, odour, mouth feel, trigeminal perception

Question 7

various nerves involved in flavour sense?

Answer 7

facial; glossopharyngeal, trigenimal

Question 8

trigeminal nerve senses ___ and ___ perceptions, along with pain

Answer 8

thermal; chemical

Question 9

facial nerve found in __ of tongue, glossopharyngeal found in ___; responsible for ________

Answer 9

front; back; oral sensations, taste, salivation

Question 10

supertasters have > # of _______

Answer 10

fungiform papillae

Question 11

supertasters and children have ^ in taste sensitivity to ___

Answer 11

PROP

Question 12

supertasters tend to be ___, have ___ risk for CVD and ___ risk for colon cancer

Answer 12

thinner; decreased; increased

Question 13

these tasters tend to like all foods, are fussy about prep, think about food in positive way

Answer 13

medium tasters

Question 14

these tasters are attentive to presentation, prefer higher sweetness, foods sensed more as package, think in terms of healtfulness rather than taste

Answer 14

nontasters

Question 15

what are subjective tests?

Answer 15

affective/hedonistic (preference), analytical (product attributes)

Question 16

what are objective tests?

Answer 16

lab methods and equipment to evaluate foods thru phsy and chem tests

Question 17

affective tests use a ____ point hedonic scale

Answer 17

9

Question 18

“hedon” means:

Answer 18

pleasure

Question 19

The pepsi challenge is an example of a _____ test (another type of affective test)

Answer 19

paired preference

Question 20

test methods that quantify perceived intensities of specified sense characteristics

Answer 20

descriptive test methods

Question 21

example of descriptive test methods?

Answer 21

8 point intensity scale (tender vs. tough)

Question 22

need to be highly trained for this, characterize all flavor or textural dimensions in order perceived and assign intensity values

Answer 22

flavor/texture profile analysis

Question 23

“all flavours in perfect balance” for this food product

Answer 23

heinz ketchup

Question 24

major consumers of ketchup are:

Answer 24

children

Question 25

this is essential for consumer perception of quality and is the basis for brand loyalty

Answer 25

consistent quality