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FSN 125 > Sensory Evaluation > Flashcards

Sensory Evaluation Flashcards

1
Q

5 senses

A 
sight
hearing
taste
touch
smell
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2
Q

Reception to Perception Steps (3)

A 
Input senses (sense neurons)
Thought processes (Brain neurons)
Output response (motor)
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3
Q

Sensory Receptors (5)

A 
olfactory
tate
visual
touch
hearing
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4
Q

Olfactory Receptors

A

nasal organs capable of detecting aromas

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5
Q

Where are receptor sites

A

organs are housed in the upper area of the nasal cavity

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6
Q

flavor is a combination of (2)

A

taste & smell

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7
Q

how many taste buds do we have

A

~10,000

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8
Q

How is the taste of food perceived

A

with the tongue

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9
Q

4 Basic Tastes

A

sweet
salty
sour
bitter

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10
Q

First Visual Perceptions of food (3)

A

color
appearance
shape

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11
Q

Layers of the eye (3)

A

fibrous tunic
vascular tunic
retina (rods & cones)

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12
Q

Touch receptors

A

nerve cells that tell the brain about tactile sensations

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13
Q

Touch Receptor Groups (2)

A

Mechanoreceptors

Thermoreceptors

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14
Q

Mechanoreceptors

A

Tells about sensations of pushing or pulling

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15
Q

Thermoreceptors

A

Tells about sensations of temp

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16
Q

Auditory System

A

Uses the ear to collect, amplify, and transduce sound waves into electrical impulses that allow the brain to perceive and localize sounds

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17
Q

Sensory Characteristics of Food (3)

A

Appearance
Flavor
Texture

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18
Q

Sub-elements of Appearance

A

External: color, surface features, volume
Internal: Lumps, cell size, layering, internal features

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19
Q

Sub-elements of Flavor

A

Flavor

Aroma

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20
Q

Flavor

A

composite of aroma (odor) & taste in the mouth

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21
Q

Aroma

A
  • due to volatile components

- volatility depends on temp

22
Q

Best Temperature for Aroma

A

20-30C

23
Q

Flavor Potentiators

A

MSG

IMP

24
Q

Miracle Fruit

A

Flavor inhibitor
Blocks sourness
Sour will taste sweet

25
Q

Texture

A

Related to appearance
Mouthfeel
Number of chews

26
Q

Number of Chews

A

the # of chews req to reach the same end point

27
Q

Discrimination Tests

A

To determine whether small changes in ingredients/processing/packaging has any effect on sensory characteristics

28
Q

Advantages of Discrimination Test

A

Quick

Simple

29
Q

Limitation of Discrimination Test

A

Limited Results

Only yes or no answers

30
Q

Types of Discrimination Tests (3)

A

Paired-comparison
Triangle Test
Duo-trio Test

31
Q

Paired Comparison

A

Evaluates 2 samples and indicates the sample that has more of “the” characteristic
(50% chance of being right)

32
Q

Triangle Test

A

Evaluates 3 coded samples
2 of the same, one is different
Then you must identify the different sample
(33.3% of being right)

33
Q

Duo-Trio Test

A

Evaluate 3 samples (a reference and 2 coded)
Identify the sample thats most similar or different from the reference
(50% chance of being right)

34
Q

Affective Testing

A

Measures preference/liking of a product

35
Q

Affective testing can also be called (3)

A

acceptance
preference
consumer

36
Q

measure of of liking is (2)

A

logical

necessary

37
Q

Advantage of Affective testing (2)

A

Provides essential info

Provides good indication of product potential

38
Q

Disadvantages of Affective Testing

A

Difficult to get a representative sample of consumers

Does not guarantee product success

39
Q

Sensory Science supports 3 Industry Areas

A

Food Safety & quality
Product Development
Manufacturing

40
Q

Hedonics

A

Measure product liking/acceptance

41
Q

Hedonic Scale

A

9 point scale

like extremely to dislike extremely

42
Q

Scales of Sensory (8)

A 
Hedonic
Labeled Affective Magnitude Scale (LAM)
Line
Just-About-Right
Face
7 pt
5 pt
43
Q

Commonly asked Attributes to Liking a Product (5)

A 
Overall liking
Flavor
Texture
Appearance
Aroma
44
Q

Sensory Evaluation Environment must meet

A

ASTM Standards

American Society for Testing and Materials

45
Q

Requirements of ASTM

A

Positive Air Pressure
Filtered air
Controlled Temp
Lighting (Red to mask and prevent color bias)

46
Q

Samples should provide (4)

A

Necessary silverware
Room temp water
Score card
Pen/pencil

47
Q

Score Cards

A

Experiment specific

Contain date + name

48
Q

Descriptive Score Cards have words to describe

A

a range of intensity

49
Q

Rating Scales designed with how many points

A

5 or 9

9 permits finer distinctions

50
Q

Rating score cards either

A

specific description of the characteristic
or acceptability of the product
is the info needed

51
Q

Rating Score Card Design Steps (3)

A
  1. Non-invasive tests should be placed at the beginning (aroma, color)
  2. Place the internal qualities w/o eating
  3. List items needed to evaluate by eating the sample

FSN 125 (10 decks)

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