Subjective Evaluation - PART 1 Flashcards
Meeting the expectations of consumers
Quality
Ultimate criterion for desirability of any product
Quality
How to measure food quality?
Sensory methods
Objective methods
The acceptance of a product by consumers who are users of the product or product category who comprise the target market for the product
Sensory Quality
A scientific method used to
evoke, measure, analyze and interpret those responses to products perceived through the senses of SIGHT, SMELL, TOUCH, TASTE AND HEARING
Sensory evaluation
Steps in tasting
Observe or play with it
Smell
Taste
Spit and rinse
The color, shape, size, temperature, and surface texture
Appearance
a combination of physical or physiological, psychological, social and cultural experience.
Eating
We only attain the physical and psychological fullness of life when we have maximum use of our _________
senses
Vitally important if you want your food to be eaten and enjoyed
Appearance
Detects volatile aromas released from food
Nose
Described by association with a particular food
Odor (Olfaction)
the olfactory epithelium contains millions of olfactory cells with hair-like projections called “cilia”
Odor
Some people lack or lose the ability to smell. This is called ______
anosmia
Some people can’t smell certain compounds. This is called a _______
specific anosmia
sensory attributes arising from stimulation of gustatory attributes
Taste
7 basic tastes by Aristotle
Sweet, Salty, Sour, Bitter, Spicy, Astringent, Sandy
gustatory perception caused by soluble substances in the mouth
Taste
1000 BC (China) - How many basic tastes?
5 basic tastes
Other ancient cultures - How many basic tastes?
- 4 basic tastes
According to Greek philosopher, Democritus, how many basic tastes are there?
sweet, sour, salty, bitter
World’s standard for over 2500 years of basic tastes
Democritus’ 4 basic tastes (sweet, sour, salty, bitter)
savory taste imparted by glutamate and 5 ribonucleotides including inosinate & guanylate
Umami
Taste discovered in Japan, 1908 by Tokyo University Professor
Umami
In China, the word _______, which represents the taste common in fish and meat, corresponds to umami.
xianwei
savory in English, and _____ in Indonesian.
gulih
All qualities of taste can be elicited from all the regions of the tongue that contain taste buds
Taste Map
The purported existence of a _________ is considered to be one of the bigger sensory myths.
tongue map
a rare condition that is characterized by a complete loss of taste function of the tongue.
Ageusia
What are some of the suggested 6th taste?
Fat/ Oleogustus
Starchy/Floury
Calcium
A taste disorder described as decreased sensitivity to all tastants
hypogeusia
A taste disorder described as unpleasant perception of a tastant
dysgeusia
A taste disorder described as perception of taste that occurs in the absence of a tastant
phantogeusia
perception resulting from stimulating a combination of the taste buds, the olfactory organs, and chemesthetic receptors within the oral cavity
Flavor
the combined effect of taste sensations, aromatics, and chemical feeling factors evoked by a substance in the oral cavity.
Flavor
The nose and mouth are vastly innervated by the ____________
trigeminal nerve
attribute of a substance resulting from a combination of physical properties and perceived by the senses of touch, sight and hearing.
Touch/Texture
When food is placed in the mouth, the surface of the tongue and other sensitive skin reacts to the feel of the surface of the food. The sensation is also known as _______
mouth-feel
Characteristics evaluated by the sense of touch (2 answers)
(1) Oral Texture Characteristics
(2) Skinfeel Characteristics
Under Oral Texture Characteristics, they are (3 answers)
(1) Mechanical parameters
(2) Geometrical properties
(3) Fat/moisture parameters
Under Skinfeel Characteristics, they are (3 answers)
(1) Mechanical parameters
(2) Geometrical properties
(3) Appearance parameters
The sounds of food being prepared, cooked, served and eaten all help to influence our preferences
Sound (audition)
Under touch/texture, these characteristics
are generally liked (5 answers)
Crispness, crunchiness, tenderness, juiciness and firmness
Under touch/texture, these characteristics
are generally disliked (5 answers)
Toughness, sogginess, crumbliness, lumpiness, wateriness and sliminess
Texture characteristics evaluated by the sense of the hearing
- Crispy
- Crunchy
- Crackly
foods generate high pitched sounds with a high level of frequencies > 5 kHz
Crispy
foods generate low pitched sounds with a characteristic peak at 1.25-2 kHz for air conduction
Crunchy
generate low pitched sounds with a high level of bone conduction
Crackly
