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FN 132 - LE 1 > Subjective Evaluation - PART 1 > Flashcards

Subjective Evaluation - PART 1 Flashcards

1
Q

Meeting the expectations of consumers

A

Quality

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2
Q

Ultimate criterion for desirability of any product

A

Quality

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3
Q

How to measure food quality?

A

Sensory methods
Objective methods

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3
Q

The acceptance of a product by consumers who are users of the product or product category who comprise the target market for the product

A

Sensory Quality

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4
Q

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

A

Sensory evaluation

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5
Q

Steps in tasting

A

Observe or play with it

Smell

Taste

Spit and rinse

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6
Q

The color, shape, size, temperature, and surface texture

A

Appearance

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6
Q

a combination of physical or physiological, psychological, social and cultural experience.

A

Eating

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6
Q

We only attain the physical and psychological fullness of life when we have maximum use of our _________

A

senses

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7
Q

Vitally important if you want your food to be eaten and enjoyed

A

Appearance

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8
Q

Detects volatile aromas released from food

A

Nose

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9
Q

Described by association with a particular food

A

Odor (Olfaction)

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10
Q

the olfactory epithelium contains millions of olfactory cells with hair-like projections called “cilia”

A

Odor

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11
Q

Some people lack or lose the ability to smell. This is called ______

A

anosmia

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12
Q

Some people can’t smell certain compounds. This is called a _______

A

specific anosmia

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13
Q

sensory attributes arising from stimulation of gustatory attributes

A

Taste

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14
Q

7 basic tastes by Aristotle

A

Sweet, Salty, Sour, Bitter, Spicy, Astringent, Sandy

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14
Q

gustatory perception caused by soluble substances in the mouth

A

Taste

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15
Q

1000 BC (China) - How many basic tastes?

A

5 basic tastes

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16
Q

Other ancient cultures - How many basic tastes?

A
  • 4 basic tastes
17
Q

According to Greek philosopher, Democritus, how many basic tastes are there?

A

sweet, sour, salty, bitter

18
Q

World’s standard for over 2500 years of basic tastes

A

Democritus’ 4 basic tastes (sweet, sour, salty, bitter)

19
Q

savory taste imparted by glutamate and 5 ribonucleotides including inosinate & guanylate

A

Umami

19
Q

Taste discovered in Japan, 1908 by Tokyo University Professor

A

Umami

20
Q

In China, the word _______, which represents the taste common in fish and meat, corresponds to umami.

A

xianwei

20
Q

savory in English, and _____ in Indonesian.

A

gulih

21
Q

All qualities of taste can be elicited from all the regions of the tongue that contain taste buds

A

Taste Map

22
Q

The purported existence of a _________ is considered to be one of the bigger sensory myths.

A

tongue map

23
Q

a rare condition that is characterized by a complete loss of taste function of the tongue.

A

Ageusia

24
Q

What are some of the suggested 6th taste?

A

Fat/ Oleogustus

Starchy/Floury

Calcium

25
Q

A taste disorder described as decreased sensitivity to all tastants

A

hypogeusia

26
Q

A taste disorder described as unpleasant perception of a tastant

A

dysgeusia

27
Q

A taste disorder described as perception of taste that occurs in the absence of a tastant

A

phantogeusia

28
Q

perception resulting from stimulating a combination of the taste buds, the olfactory organs, and chemesthetic receptors within the oral cavity

A

Flavor

28
Q

the combined effect of taste sensations, aromatics, and chemical feeling factors evoked by a substance in the oral cavity.

A

Flavor

29
Q

The nose and mouth are vastly innervated by the ____________

A

trigeminal nerve

30
Q

attribute of a substance resulting from a combination of physical properties and perceived by the senses of touch, sight and hearing.

A

Touch/Texture

31
Q

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 _______

A

mouth-feel

32
Q

Characteristics evaluated by the sense of touch (2 answers)

A

(1) Oral Texture Characteristics
(2) Skinfeel Characteristics

33
Q

Under Oral Texture Characteristics, they are (3 answers)

A

(1) Mechanical parameters
(2) Geometrical properties
(3) Fat/moisture parameters

34
Q

Under Skinfeel Characteristics, they are (3 answers)

A

(1) Mechanical parameters
(2) Geometrical properties
(3) Appearance parameters

35
Q

The sounds of food being prepared, cooked, served and eaten all help to influence our preferences

A

Sound (audition)

35
Q

Under touch/texture, these characteristics
are generally liked (5 answers)

A

Crispness, crunchiness, tenderness, juiciness and firmness

36
Q

Under touch/texture, these characteristics
are generally disliked (5 answers)

A

Toughness, sogginess, crumbliness, lumpiness, wateriness and sliminess

37
Q

Texture characteristics evaluated by the sense of the hearing

A
  • Crispy
  • Crunchy
  • Crackly
38
Q

foods generate high pitched sounds with a high level of frequencies > 5 kHz

A

Crispy

39
Q

foods generate low pitched sounds with a characteristic peak at 1.25-2 kHz for air conduction

A

Crunchy

40
Q

generate low pitched sounds with a high level of bone conduction

A

Crackly

FN 132 - LE 1 (7 decks)

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