Sensory research

Question 1

Characteristics of analytical

Answer 1

perceived
perception
intensity, presence
small between subject variation
experimental
small sample size needed

Question 2

characteristics of hedonic

Answer 2

judged
preference
opinion
large between subject variation
real life situation
large sample size needed

Question 3

flavours

Answer 3

bitter, sour, sweet, salty, umami, fat

Question 4

2 types of smell

Answer 4

1 orthonasal

2 rethronasal

Question 5

orthonasal

Answer 5

when the smell comes into the front of your nose, so before ingestion

Question 6

retronasal

Answer 6

when the smell comes during chewing and after swallow, so via your mouth, not via the nose.

Question 7

Which one is directly linked to the brain? Taste of smell

Answer 7

Smell

Question 8

Coss-model perception

Answer 8

when your tastebuds are tricked by adding a different colour

Question 9

3 types of direct scaling

Answer 9

category scale
grading system
visual analogue scale

Question 10

3 types of indirect scaling

Answer 10

ranking
triangle test
pairwise comparison

Question 11

category scale

Answer 11

direct scaling
‘how strong is the flavour’
continuous variable
differences can be calculated, means, SD, t-test, ANOVA

Question 12

grading system

Answer 12

direct scaling
‘which grade would you give this product’
differences can be calculated, means, SD, t-test, ANOVA

Question 13

visual analogue scale

Answer 13

horizontal line, you draw a vertical line at the right spot

Question 14

ranking system

Answer 14

‘put the samples in the order of sweetness’
Use Friendman test
Ordinal variable
no calculations

Question 15

triangle test

Answer 15

‘which sample is different’ eg 1/3

Question 16

pairwise comparison

Answer 16

‘which one is sweeter’
always use 2 samples
nominal variable
no calculations

Question 17

cunsumer panel

Answer 17

untrained, n>100

Question 18

lay panel

Answer 18

untrained, but used to questionnaires, n=30

Question 19

analytical panel

Answer 19

trained for a specific food group eg diary, n=10-20

Question 20

expert panel

Answer 20

trained for a specific food taste eg coffee, n=3-10

Question 21

flavourist

Answer 21

highly trained for a certain taste to develop/optimize taste, n=1-2

Question 22

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

Answer 22

c expert panel

Question 23

Which signal is associated with bitter taste?

a. Poison
b. Energy
c. Protein

Answer 23

a poison

Question 24

discrimination question

Answer 24

is there a difference/ which one is different
analytical question
expert panel

Question 25

descriptive question

Answer 25

what is the difference
analytical question
analytical panel

Question 26

affective question

Answer 26

how do you like it
hedinical question’
consumer panel

Question 27

sensory evaluation

Answer 27

scientific method used to evoke, measure, analyze and interpret responses to products as perceived through senses of sight, smell, touch and hearing

Question 28

type I sensory evalualuation

Answer 28

reliability & sensitivity

participant is seen as instrument

Question 29

type II sensory evaluation

Answer 29

participants are chosen to be representive of population

Question 30

different types of smell loss

Answer 30

anosmia= complete loss
hyposmia= little bit of loss
dyssomnia= distortion or smell loss and/or phantom
hypersomnia= hypersensitivity

Question 31

test smell loss by

Answer 31

smell tests
1 threshold
2 discrimination 
3 identification
imaging techniques
1 structural MRI (absence/obstruction)
2 fMRI (interaction)