Subjective Evaluation - PART 2 Flashcards
Enumerate individual differences
- Gender
- Age
- Physiological state
- Genetics
(Gender) More _ than _ are supertasters
More women than men are “supertasters”
(Gender) tend to have more highly developed language skills
Women
(Gender)
Measurements and judgments made by _ assessors particularly in relation to flavor and odor properties were shown be more inconsistent (related to pregnancy or menstrual cycle)
Female
Answer an individual difference that correlates to:
Taste, smell, sound and sight sensitivities varies
Age
__ may have very strong reactions to some odors and flavors
Young children and babies
Individual difference correlated to:
hunger, illness, fatigue, stress
Physiological state
__ were shown to find certain
foods more acceptable and to be more influenced by odors.
Hungry people
___ can markedly affect perceptiom
Illness
Individual difference that correlates to:
Effect of dentition in chewing behavior
Physiological state
Individual difference that is likely to influence sensory perception
Genetics
Individual difference associated with:
Asian vs Caucasians vs Mediterranean
Genetics
Subjects rate samples using the middle point of scale and avoid using the extreme ends
Central tendency
Elements of personality and attitude
- Social conditioning
- Motivation
- Mood
Social background, cultural experiences, and religious belief can affect sensory perceptions
Social conditioning
Innate aspect of an individual’s personality but is highly influenced by the environment
Motivation
Subconsciously influence assessor’s performance by reducing their concentration, and therefore, their ability to discriminate.
Mood
Requirements in a subjective evaluation
Facilities
Panelists
Samples
Requirements of a subjective evaluation
Facilities
Panelists
Samples
Facilities in a subjective evaluation
Booth
Preparation area
Necessary equipment
(Tagged - uncertain about this)
Health and physical conditions of panelists
• Should be in good health
• Should not have dentures that block the palate**
• Should not be stressed, fatigued or
lacked sleep
• Should not have allergies towards the
food that is going to be tested
• Smokers should refrain from smoking
at least 30 minutes before the test
• Must have had their last meal 2 hours prior to the test
• Must not have coffee 30 minutes prior to the test
• Must not have brushed teeth or used
mouthwash 30 min before the test
• Must not chew gum one hour before
the test
• Should avoid the use of perfumed
cosmetics or lotions; should remove lipstick before testing.
Capability of panelists
• Must have good memory
• Must have common sense and
reasonable intelligence
Integrity of panelists
• They must tell what they honestly feel about the product
• They must not have bias towards the product
Integrity of panelists
• They must tell what they honestly feel about the product
• They must not have bias towards the product
3 aspects to consider for panelists of subjective evaluation
Health and physical conditions, capability, integrity
Utensils and containers of samples
• Should have no odor or flavor
• Can be plastic or glass
Serving temperature of samples
- Samples should be served at the ____
- ____ should be used during all tests with the product.
- A method of ____ should be developed
- Samples should be served at the temperature at which they are normally eaten
- Same temperature should be used during all tests with the product.
- A method of maintaining the samples at that temperature should be developed
Serving temperature of ice cream
-1 to 2C
Serving temperature of cold foods
4 to 10C
Serving temperature of hot foods
60 to 66 C
Serving matrix of samples
For condiments or sauces: carrier which does not mask the product characteristics
General requirements of subjective evaluation procedures
Evaluate sensory attributes in the order they are perceived
Subjective Evaluation Procedure
- Color evaluation
- Odor evaluation
- Taste/Flavor evaluation
- Texture evaluation
Color evaluation of subjective evaluation
• Volume presented for color evaluation of liquid ___
• If there are color differences which can affect the perception of taste or other attributes, ___
• Volume presented for color evaluation of liquid should be constant
• If there are color differences which can affect the perception of taste or other attributes, use colored lights or darken the room
Odor evaluation
•As much as possible, avoid _____
• Smell in ___ of about ___ sec using ___, sniff ___ and ___
• Rest for at least ___ seconds _____
• Equilibrate by ___
•As much as possible, avoid holding the sample by the end to avoid interference of ever-present skin odors
• Smell in short sniffs of about 2 to 3 sec using both nostrils, sniff 1-2x and keep mouth closed while sniffing
• Rest for at least 30 seconds in-between evaluation of successive samples
• Equilibrate by smelling the back of the palm
Taste/Flavor evaluation:
Taste the sample ___ so that ___
Taste the sample slowly so that there is time to characterize the taste/flavor
Taste/Flavor Evaluation for liquid foods
Sip the liquid; Swish and swirl the liquid around the tongue to test for taste
Taste/Flavor Evaluation
___ to remove all traces of flavor especially after assessing hot, spicy or strong flavored foods
Clear the palate
Palate clearing of Taste/Flavor Evaluation
What palate cleanser/s to use for:
Most food samples-
taste-neutral water, unsalted soda crackers, apple, celery or bread before and after tasting the sample
Palate clearing of Taste/Flavor Evaluation
What palate cleanser/s to use for:
Fatty products
Warm taste-neutral water
Palate clearing of Taste/Flavor Evaluation
What palate cleanser/s to use for:
Most fruit flavors, herbs and mild
seasonings
water (potable or carbonated) salt-free crackers, puffed rice, fresh bread, skimmed milk or butter milk
Palate clearing of Taste/Flavor Evaluation
What palate cleanser/s to use for:
Flavorings with bitter, strong, or oily characters of aftertaste
diluted lime juice, apple slices and apple juice
Palate clearing of Taste/Flavor Evaluation
What palate cleanser/s to use for:
Strong pungent spices
natural yogurt, diluted syrup and mashed potatoes
Texture Evaluation of Subject Evaluation
• Texture of solid products by ___
• Hold the sample with __
• ___ to determine if moist, sticky, etc.
• ___ to remove any traces of product
• Texture of solid products by finger feel
• Hold the sample with the fingers
• Press or touch it lightly to determine if moist, sticky, etc.
• Wipe the fingers with tissue to remove any traces of product
Texture evaluation of Subjective Evaluation
• Texture of ___ by mouth feel
• Take a portion, ___
• Follow instructions if any, regarding ___
• Consistency of ___ by mouth feel
• ___ around the tongue
• Texture of solid products by mouth feel
• Take a portion, bite and chew
• Follow instructions if any, regarding the number of chews to take
• Consistency of liquid products by mouth feel
• Sip and swirl it around the tongue
