Sensory Evaluation

Question 1

Marketing

Strategy

Answer 1

A marketing strategy refers to a business’s overall game plan for reaching prospective consumers and turning them into customers of their products or services.

Question 2

Focus Group

Testing

Answer 2

A focus group is a small and typically diverse panel of people selected to survey for their opinions on a given subject.

Question 3

Food Engineering

Answer 3

Food engineers design and develop systems for production, processing, distributing, and storing food and agricultural materials.

Question 4

Target Market

Answer 4

A target market refers to a group of potential customers to whom a company wants to sell its products and services.

Question 5

Taste Buds

Answer 5

Taste buds contain the taste receptor cells, which are also known as gustatory cells.

Question 6

Prototype Formula

Answer 6

A prototype is an initial creation of a product that shows the basics of what a product will look like, what the product will do, and how the product operates.

Question 7

Taste Blind

Answer 7

Taste blindness is a genetically programmed insensitivity to bitterness and strong tastes.

Question 8

Adulterated Food

Answer 8

Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.

Question 9

Food Packaging

Answer 9

Food packaging is defined as enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for preserving food products.

Question 10

Dietary Guidelines for

Americans

Answer 10

is to inform the development of Federal food, nutrition, and health policies and programs.

Question 11

Olfactory Receptors

Answer 11

Olfactory receptor, also called smell receptor, protein capable of binding odour molecules that plays a central role in the sense of smell

Question 12

Sensory Evaluation

Answer 12

Sensory evaluation is a scientific discipline used to evoke, measure, analyze, and interpret reaction to those characteristics of food material as they are perceived by the senses of sight, smell, taste, touch, and hearing

Question 13

Qualitative research

Answer 13

Qualitative research involves collecting and analyzing non-numerical data (e.g., text, video, or audio) to understand concepts, opinions, or experiences.

Question 14

Food Quality

Answer 14

is the quality characteristics of food that is acceptable to consumers

Question 15

Nutrition Facts Label

Answer 15

The nutrition facts label is a label required on most packaged food in many countries, showing what nutrients are in the food.

Question 16

Food Technology

Answer 16

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.

Question 17

Papillae

Answer 17

papillae found on the upper surface of the tongue, soft palate, upper esophagus, the cheek, and epiglottis.

Question 18

Supertaster

Answer 18

A supertaster is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to bitter tastes.