Sensory Evaluation and Consumer Acceptability Flashcards
What is the science of sensory evaluation?
A behavioural science designed to evoke, measure, analyze, interpret, and quantify reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing.
What are the sense?
Sight, odour, touch, taste, sound
What is the inability to smell called?
anosmic
What are 3 steps in sensing taste?
- Taste buds detect initially
- olfactory epithelium (sense aroma)
- Retro-inhalation after chewing
What are the 5 basic tastes?
- Salty
- Sour
- Sweet
- Bitter
- Umami (savoury)
Are taste buds location specific?
NO
Why does food taste different if you cant smell it?
Because aromas and odourants are volatile compounds that contribute to the experience of taste.
What factors contribute to flavour? (4)
- Taste
- Odour
- Mouth feel (texture)
- Trigeminal perception
What nerves are involved in taste? (3)
- Facial
- Glossopharyngeal
- Trigeminal
What do facial nerves detect?
stuff at front of tongue
What does glossopharyngeal nerve detect?
Oral sensations, taste at back of mouth, and salivation
What does the trigeminal detect?
Thermal, Chemical, and pain
What are supertasters?
People with more fungioform papillae and are sensitive to the chemical PROP
How can you spot a supertaster?
They have strong food dislikes and can detect ingredients in food. Their reactions to different chemicals are more intense.
What has been shown in studies about the health of super tasters?
That they are thinner with less risk for CVD but an increased risk for colon cancer.
