Sensory Evaluation

Question 1

Define sensory evaluation.

Answer 1

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.

Question 2

Name some food selection criteria.

Answer 2

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

Question 3

Name some food selection influences.

Answer 3

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

Question 4

Name the 6 sensory aspects of food.

Answer 4

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

Question 5

Which sensory aspect of food MAY be the most important?

Answer 5

Sight

Question 6

How is smell detected?

Answer 6

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

Question 7

Explain how smell is classified into groups.

Answer 7

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

Question 8

How often do taste buds die and are regenerated?

Answer 8

Every 2 weeks

Question 9

How many taste buds do humans have?

Answer 9

10 000, elderly and smokers have less

Question 10

Name the 6 taste sensations.

Answer 10

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

Question 11

Define taste threshold.

Answer 11

Concentration necessary to elicit a taste response.

Question 12

How is the sweet taste sensation detected?

Answer 12

Chemical configuration of sweet molecules

Question 13

How is the salty taste sensation detected?

Answer 13

Ionized salts

Question 14

How is the sour taste sensation detected?

Answer 14

Acids in foods

Question 15

How is the bitter taste sensation detected?

Answer 15

Certain compounds in foods

Question 16

How is the savoury taste sensation detected?

Answer 16

Glutamate

Question 17

How is the oleogustus taste sensation detected?

Answer 17

Fatty acids

Question 18

Name some factors affecting taste.

Answer 18

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

Question 19

How is touch detected?

Answer 19

Feeling of resistance to motion detected by nerves.

Question 20

What is touch assessed by?

Answer 20

Assessed by mouth, tongue and jaw.

Question 21

Name the 4 factors affecting touch

Answer 21

Texture
Consistency
Astringency
Chemesthesis

Question 22

What is flavour composed of?

Answer 22

Aroma and mouthfeel

Question 23

What is aroma?

Answer 23

Odor + taste

Question 24

What is mouthfeel?

Answer 24

The way the foods feel in the mouth

Question 25

Give an example of how our senses can be deceived.

Answer 25

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

Question 26

Compare sensory and objective tests.

Answer 26

Sensory: with people Objective: physical and chemical tastes

Question 27

Name some examples of sensory evaluations.

Answer 27

Difference tests, preference tests, acceptability tests

Question 28

What are the food selection sensory modes?

Answer 28

- Sight - Odour - Taste - Touch - Sound

Question 29

What is colour derived from?

Answer 29

- 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

Question 30

Where is the olfactory epithelium?

Answer 30

Upper part of the nasal cavity

Question 31

What is anosmia?

Answer 31

Lack of ability to smell

Question 32

How is taste sensed? What needs to happen?

Answer 32

- 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

Question 33

What are sensory tests?

Answer 33

- Analytical (effective) tests | - Affective (acceptance or preference) tests

Question 34

What are objective tests?

Answer 34

Physical and chemical

Question 35

Do difference tests require trained or untrained consumers?

Answer 35

Trained evaluators or untrained consumers, depending on the goal

Question 36

What are the two types of food evaluation?

Answer 36

Sensory (subjective) and objective tests

Question 37

What are the two types of sensory tests?

Answer 37

- Analytical (differences) | - Affective (preference

Question 38

Name 2 affective tests

Answer 38

Hedonic (9-point) and personal preference

Question 39

Name the 2 types of analytical tests.

Answer 39

Discriminative and descriptive

Question 40

Name 2 sensitivity tests.

Answer 40

Threshold and dilution

Question 41

Name difference tests.

Answer 41

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

Question 42

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

Answer 42

Physical: shortometer Chemical: nutrient analysis

Question 43

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

Answer 43

Line-spread test

Question 44

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

Answer 44

Dilution

Question 45

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

Answer 45

Hedonic test

Question 46

Which chemical test evaluates the degree of unsaturation in fats?

Answer 46

Iodine value test

Question 47

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

Answer 47

Proximate analysis

Question 48

What is the difference between threshold and dilution tests?

Answer 48

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