Sensory research Flashcards
Characteristics of analytical
perceived perception intensity, presence small between subject variation experimental small sample size needed
characteristics of hedonic
judged preference opinion large between subject variation real life situation large sample size needed
flavours
bitter, sour, sweet, salty, umami, fat
2 types of smell
1 orthonasal
2 rethronasal
orthonasal
when the smell comes into the front of your nose, so before ingestion
retronasal
when the smell comes during chewing and after swallow, so via your mouth, not via the nose.
Which one is directly linked to the brain? Taste of smell
Smell
Coss-model perception
when your tastebuds are tricked by adding a different colour
3 types of direct scaling
category scale
grading system
visual analogue scale
3 types of indirect scaling
ranking
triangle test
pairwise comparison
category scale
direct scaling
‘how strong is the flavour’
continuous variable
differences can be calculated, means, SD, t-test, ANOVA
grading system
direct scaling
‘which grade would you give this product’
differences can be calculated, means, SD, t-test, ANOVA
visual analogue scale
horizontal line, you draw a vertical line at the right spot
ranking system
‘put the samples in the order of sweetness’
Use Friendman test
Ordinal variable
no calculations
triangle test
‘which sample is different’ eg 1/3
pairwise comparison
‘which one is sweeter’
always use 2 samples
nominal variable
no calculations
cunsumer panel
untrained, n>100
lay panel
untrained, but used to questionnaires, n=30
analytical panel
trained for a specific food group eg diary, n=10-20
expert panel
trained for a specific food taste eg coffee, n=3-10
flavourist
highly trained for a certain taste to develop/optimize taste, n=1-2
A company producing gelatin and thickeners develop a new protein which strongly thickens but has no off taste. A producer of dessert products wants to add this product to their desserts in their regular receipe, but wants to know whether it influences the taste of the product. Which panel should they invite to do a sensory test?
a. Analytical panel
b. Lay panel
c. Expert panel
c expert panel
Which signal is associated with bitter taste?
a. Poison
b. Energy
c. Protein
a poison
discrimination question
is there a difference/ which one is different
analytical question
expert panel
descriptive question
what is the difference
analytical question
analytical panel
affective question
how do you like it
hedinical question’
consumer panel
sensory evaluation
scientific method used to evoke, measure, analyze and interpret responses to products as perceived through senses of sight, smell, touch and hearing
type I sensory evalualuation
reliability & sensitivity
participant is seen as instrument
type II sensory evaluation
participants are chosen to be representive of population
different types of smell loss
anosmia= complete loss hyposmia= little bit of loss dyssomnia= distortion or smell loss and/or phantom hypersomnia= hypersensitivity
test smell loss by
smell tests 1 threshold 2 discrimination 3 identification imaging techniques 1 structural MRI (absence/obstruction) 2 fMRI (interaction)
