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FN 132 - LE 1 > Subjective Evaluation - PART 2 > Flashcards

Subjective Evaluation - PART 2 Flashcards

1
Q

Enumerate individual differences

A
  1. Gender
  2. Age
  3. Physiological state
  4. Genetics
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2
Q

(Gender) More _ than _ are supertasters

A

More women than men are “supertasters”

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3
Q

(Gender) tend to have more highly developed language skills

A

Women

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4
Q

(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)

A

Female

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5
Q

Answer an individual difference that correlates to:

Taste, smell, sound and sight sensitivities varies

A

Age

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6
Q

__ may have very strong reactions to some odors and flavors

A

Young children and babies

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7
Q

Individual difference correlated to:

hunger, illness, fatigue, stress

A

Physiological state

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8
Q

__ were shown to find certain
foods more acceptable and to be more influenced by odors.

A

Hungry people

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9
Q

___ can markedly affect perceptiom

A

Illness

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10
Q

Individual difference that correlates to:

Effect of dentition in chewing behavior

A

Physiological state

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11
Q

Individual difference that is likely to influence sensory perception

A

Genetics

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12
Q

Individual difference associated with:

Asian vs Caucasians vs Mediterranean

A

Genetics

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13
Q

Subjects rate samples using the middle point of scale and avoid using the extreme ends

A

Central tendency

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14
Q

Elements of personality and attitude

A
  1. Social conditioning
  2. Motivation
  3. Mood
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15
Q

Social background, cultural experiences, and religious belief can affect sensory perceptions

A

Social conditioning

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16
Q

Innate aspect of an individual’s personality but is highly influenced by the environment

A

Motivation

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17
Q

Subconsciously influence assessor’s performance by reducing their concentration, and therefore, their ability to discriminate.

A

Mood

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18
Q

Requirements in a subjective evaluation

A

Facilities
Panelists
Samples

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19
Q

Requirements of a subjective evaluation

A

Facilities
Panelists
Samples

20
Q

Facilities in a subjective evaluation

A

Booth
Preparation area
Necessary equipment

(Tagged - uncertain about this)

21
Q

Health and physical conditions of panelists

A

• 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.

22
Q

Capability of panelists

A

• Must have good memory
• Must have common sense and
reasonable intelligence

23
Q

Integrity of panelists

A

• They must tell what they honestly feel about the product
• They must not have bias towards the product

24
Q

Integrity of panelists

A

• They must tell what they honestly feel about the product
• They must not have bias towards the product

25
Q

3 aspects to consider for panelists of subjective evaluation

A

Health and physical conditions, capability, integrity

26
Q

Utensils and containers of samples

A

• Should have no odor or flavor
• Can be plastic or glass

27
Q

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
A
  • 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
28
Q

Serving temperature of ice cream

A

-1 to 2C

29
Q

Serving temperature of cold foods

A

4 to 10C

30
Q

Serving temperature of hot foods

A

60 to 66 C

31
Q

Serving matrix of samples

A

For condiments or sauces: carrier which does not mask the product characteristics

32
Q

General requirements of subjective evaluation procedures

A

Evaluate sensory attributes in the order they are perceived

33
Q

Subjective Evaluation Procedure

A
  1. Color evaluation
  2. Odor evaluation
  3. Taste/Flavor evaluation
  4. Texture evaluation
34
Q

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, ___

A

• 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

35
Q

Odor evaluation
•As much as possible, avoid _____
• Smell in ___ of about ___ sec using ___, sniff ___ and ___
• Rest for at least ___ seconds _____
• Equilibrate by ___

A

•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

36
Q

Taste/Flavor evaluation:

Taste the sample ___ so that ___

A

Taste the sample slowly so that there is time to characterize the taste/flavor

37
Q

Taste/Flavor Evaluation for liquid foods

A

Sip the liquid; Swish and swirl the liquid around the tongue to test for taste

38
Q

Taste/Flavor Evaluation

___ to remove all traces of flavor especially after assessing hot, spicy or strong flavored foods

A

Clear the palate

39
Q

Palate clearing of Taste/Flavor Evaluation

What palate cleanser/s to use for:

Most food samples-

A

taste-neutral water, unsalted soda crackers, apple, celery or bread before and after tasting the sample

40
Q

Palate clearing of Taste/Flavor Evaluation

What palate cleanser/s to use for:

Fatty products

A

Warm taste-neutral water

41
Q

Palate clearing of Taste/Flavor Evaluation

What palate cleanser/s to use for:

Most fruit flavors, herbs and mild
seasonings

A

water (potable or carbonated) salt-free crackers, puffed rice, fresh bread, skimmed milk or butter milk

42
Q

Palate clearing of Taste/Flavor Evaluation

What palate cleanser/s to use for:

Flavorings with bitter, strong, or oily characters of aftertaste

A

diluted lime juice, apple slices and apple juice

43
Q

Palate clearing of Taste/Flavor Evaluation

What palate cleanser/s to use for:

Strong pungent spices

A

natural yogurt, diluted syrup and mashed potatoes

44
Q

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

A

• 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

45
Q

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

A

• 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

FN 132 - LE 1 (7 decks)

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