sensory evaluation Flashcards
the inability to smell is referred to as:
anosmic
five basic tastes
salt, sour, sweet, bitter, umami
where is aroma/odour sensed?
olfactory epithelium
umami response pertains to ____
glutamates
examples of umami foods?
soy sauce, tomatoes, mushrooms, cheese
4 components of flavour?
taste, odour, mouth feel, trigeminal perception
various nerves involved in flavour sense?
facial; glossopharyngeal, trigenimal
trigeminal nerve senses ___ and ___ perceptions, along with pain
thermal; chemical
facial nerve found in __ of tongue, glossopharyngeal found in ___; responsible for ________
front; back; oral sensations, taste, salivation
supertasters have > # of _______
fungiform papillae
supertasters and children have ^ in taste sensitivity to ___
PROP
supertasters tend to be ___, have ___ risk for CVD and ___ risk for colon cancer
thinner; decreased; increased
these tasters tend to like all foods, are fussy about prep, think about food in positive way
medium tasters
these tasters are attentive to presentation, prefer higher sweetness, foods sensed more as package, think in terms of healtfulness rather than taste
nontasters
what are subjective tests?
affective/hedonistic (preference), analytical (product attributes)
what are objective tests?
lab methods and equipment to evaluate foods thru phsy and chem tests
affective tests use a ____ point hedonic scale
9
“hedon” means:
pleasure
The pepsi challenge is an example of a _____ test (another type of affective test)
paired preference
test methods that quantify perceived intensities of specified sense characteristics
descriptive test methods
example of descriptive test methods?
8 point intensity scale (tender vs. tough)
need to be highly trained for this, characterize all flavor or textural dimensions in order perceived and assign intensity values
flavor/texture profile analysis
“all flavours in perfect balance” for this food product
heinz ketchup
major consumers of ketchup are:
children
this is essential for consumer perception of quality and is the basis for brand loyalty
consistent quality
