Sensory Evaluation

Question 1

Marketing

Strategy

Answer 1

a plan of action designed to promote and sell a product or service.

Question 2

Focus Group

Testing

Answer 2

Focus groups gather approximately 6-8 representatives of your target market together with a moderator and have them discuss their feelings, attitudes, and ideas on topics.

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 particular group of consumers at which a product or service is aimed.

Question 5

Taste Buds

Answer 5

any of the clusters of bulbous nerve endings on the tongue and in the lining of the mouth which provide the sense of taste.

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

An inability to taste certain substances such as phenylthiocarbamide. This inability is due to an autosomal recessive trait.

Question 8

Prototype Formula

Answer 8

A prototype is not meant to be the final version, it’s the rough draft form of the product.

Question 9

Adulterated Food

Answer 9

Adulteration is a legal term meaning that a food product fails to meet the legal standards.

Question 10

Food Packaging

Answer 10

Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs

Question 11

Dietary Guidelines for

Americans

Answer 11

Dietary Guidelines for Americans, the Nation’s go-to source for nutrition advice.

Question 12

Olfactory Receptors

Answer 12

Olfactory receptors are able to detect air-borne odour molecules that enter the nasal cavity and bind to olfactory receptors.

Question 13

Sensory Evaluation

Answer 13

Sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyze, and interpret human reactions to meat sensory characteristics as perceived by sight, smell, taste, touch, and hearing by the Institute of Food Technologists

Question 14

Qualitative research

Answer 14

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

Question 15

Sensory Evaluation

Answer 15

Sensory evaluation has been defined as a scientific discipline used to evoke, measure, analyze, and interpret human reactions to meat sensory characteristics as perceived by sight, smell, taste, touch, and hearing

Question 16

Food Quality

Answer 16

Food quality or Meal quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance texture

Question 17

Nutrition Facts Label

Answer 17

How to Understand Nutrition Facts Label Banner Image … There is no need to memorize definitions

Question 18

Food Technology

Answer 18

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution

Question 19

Papillae

Answer 19

a small rounded protuberance on a part or organ of the body.

Question 20

Supertaster

Answer 20

supertasters, the flavors of foods are much stronger than to average tasters.

Question 21

Quantitative research

Answer 21

Quantitative research is the process of collecting and analyzing numerical data. It can be used to find patterns and averages, make predictions, test causal relationships, and generalize results to wider populations.