sensory properties

Question 1

Flavour

Answer 1

Flavour is deciding whether a food is sweet, dour, bitter or salty.
Various factors can affect and alter the taste and sensation:
Temperature
Sweet sensation
Consistency

Question 2

Aroma

Answer 2

The aroma of food often stimulates a persons appetite like a cake baking in the oven.
It can also determine whether food is fresh, ripe or unsuitable for consumption, like sour milk

Question 3

Appearance

Answer 3

The appearance of food involves colour, shape an the form of the food.
If a food product looks good people will want to buy it.
Certain colours are associated with different flavours like a bright red strawberry indicates sweetness

Question 4

Texture

Answer 4

Texture is the mouths feel of the food and to a lesser extent how a food feels when handled.
Detecting the texture of food is done in the following ways:
Smoothness/grittiness is determined by placing the food between the tongue and the roof of the mouth
Crispness/crunchiness Is determined by the pressure used by the teeth to bite the food
Chewiness/toughnes is determined by the amount of worm the teeth have to do before the food is swallowed

Question 5

Sound

Answer 5

Different sounds are associated with different foods. For example sizzling is associated with fried food.
The sounds of food, especially when cooking, will stimulate a persons appetite.