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1) Food Fundamentals > Sensory Evaluation > Flashcards

Sensory Evaluation Flashcards

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1
Q

Define sensory evaluation.

A

Sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products.

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2
Q

Name some food selection criteria.

A

Appearance, odor/smell, taste, texture, sound, flavor

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3
Q

Name some food selection influences.

A

Sensory, nutritional, cultural, religious, psychological, sociological, budgetary

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4
Q

Name the 6 sensory aspects of food.

A

1) Sight
2) Odor
3) Touch
4) Taste
5) Sound
6) Flavour

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5
Q

Which sensory aspect of food MAY be the most important?

A

Sight

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6
Q

How is smell detected?

A

Volatile molecules are detected by the olfactory epithelium, which sends a signal to the olfactory bulb

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7
Q

Explain how smell is classified into groups.

A

They can be classified into 6, 4, or 2 groups.
Sometimes they overlap
Group 2: inedible vs. edible
Group 4: fragrant, burnt, acid, caprylic
Group 6: spicy, flowery, fruity, resinous, burnt, foul

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8
Q

How often do taste buds die and are regenerated?

A

Every 2 weeks

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9
Q

How many taste buds do humans have?

A

10 000, elderly and smokers have less

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10
Q

Name the 6 taste sensations.

A

1) Sweet
2) Salty
3) Sour
4) Bitter
5) Savoury
6) Oleogustus

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11
Q

Define taste threshold.

A

Concentration necessary to elicit a taste response.

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12
Q

How is the sweet taste sensation detected?

A

Chemical configuration of sweet molecules

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13
Q

How is the salty taste sensation detected?

A

Ionized salts

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14
Q

How is the sour taste sensation detected?

A

Acids in foods

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15
Q

How is the bitter taste sensation detected?

A

Certain compounds in foods

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16
Q

How is the savoury taste sensation detected?

A

Glutamate

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17
Q

How is the oleogustus taste sensation detected?

A

Fatty acids

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18
Q

Name some factors affecting taste.

A

Genetics, age, sex, degree of hunger, temperature of food, color of food, time of day, medications

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19
Q

How is touch detected?

A

Feeling of resistance to motion detected by nerves.

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20
Q

What is touch assessed by?

A

Assessed by mouth, tongue and jaw.

21
Q

Name the 4 factors affecting touch

A

Texture
Consistency
Astringency
Chemesthesis

22
Q

What is flavour composed of?

A

Aroma and mouthfeel

23
Q

What is aroma?

A

Odor + taste

24
Q

What is mouthfeel?

A

The way the foods feel in the mouth

25
Q

Give an example of how our senses can be deceived.

A

The color of milk may result in perceiving it as: higher in fat

26
Q

Compare sensory and objective tests.

A

Sensory: with people
Objective: physical and chemical tastes

27
Q

Name some examples of sensory evaluations.

A

Difference tests, preference tests, acceptability tests

28
Q

What are the food selection sensory modes?

A
  • Sight
  • Odour
  • Taste
  • Touch
  • Sound
29
Q

What is colour derived from?

A
  • Radiant from object
  • Receptor (retina) of the eye
  • impulse in the optic nerve initiated when light bleaches pigment rhodopsin (vitamin A essential for its synthesis.)
  • Brain
30
Q

Where is the olfactory epithelium?

A

Upper part of the nasal cavity

31
Q

What is anosmia?

A

Lack of ability to smell

32
Q

How is taste sensed? What needs to happen?

A
  • Sensed by taste buds

- Needs to be dissolved in liquid or saliva to seep into the taste bud to evoke a nerve impulse to the brain

33
Q

What are sensory tests?

A
  • Analytical (effective) tests

- Affective (acceptance or preference) tests

34
Q

What are objective tests?

A

Physical and chemical

35
Q

Do difference tests require trained or untrained consumers?

A

Trained evaluators or untrained consumers, depending on the goal

36
Q

What are the two types of food evaluation?

A

Sensory (subjective) and objective tests

37
Q

What are the two types of sensory tests?

A
  • Analytical (differences)

- Affective (preference

38
Q

Name 2 affective tests

A

Hedonic (9-point) and personal preference

39
Q

Name the 2 types of analytical tests.

A

Discriminative and descriptive

40
Q

Name 2 sensitivity tests.

A

Threshold and dilution

41
Q

Name difference tests.

A

triangle, duo-trio, paired comparison, ranking, ordinal

42
Q

Is nutrient analysis a chemical test or physical test? What about shortometer?

A

Physical: shortometer
Chemical: nutrient analysis

43
Q

What tests measures the consistency of batters and other viscous foods?

A

Line-spread test

44
Q

In what analytical sensory test is a tester asked to find the minimal detectable level of a substance?

A

Dilution

45
Q

A food evaluation in which panelists responses range from “like extremely” to “dislike extremely” is best described as a ___ test.

A

Hedonic test

46
Q

Which chemical test evaluates the degree of unsaturation in fats?

A

Iodine value test

47
Q

What method is used to determine the protein, fat and carbohydrate content of foods?

A

Proximate analysis

48
Q

What is the difference between threshold and dilution tests?

A

Threshold: increasing or decreasing concentrations until the substance can be recognized or not recognized
Dilution: find the smallest amount of test material detected when it is mixed with a standard material

1) Food Fundamentals (17 decks)

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