Topic 1: Part B Flashcards
Sensory evaluation
multidisciplinary science that uses humans to measure the acceptability and sensory properties of food and other materials. sensory properties often determines the acceptance or rejection of foods
6 reasons to use sensory evaluation
- determine consumer acceptability
- determine if product reformulation results in perceived difference
- identify taint contamination and determine source of contamination
- necessary to determine end product quality
- necessary to establish product specifications for quality assurance programs
- necessary to establish shelf life of products
Taste is determined by both..
taste buds and smell receptors
Tase buds are..
tiny receptor organs buried in the surface of the tongue, or lining of the mouth and back of throat
Taste buds only recognize 5 sensations which are..
- salty
- sweet
- sour
- bitter
- umami
- all other “tastes” are smelled**
Smell receptors on the nose are attached to..
nerves that enter the brain and report on the aromas and odours of food.
Aromas are a combination of a ..
number of smell sensations, and the brain assembles the combination of scent signals and refers to the memory bank for interpretation
Olfactory bulb
region in brain responsible for odour perception.
Temperature can influence..
taste and aroma and many tastes can be interactive.
What type of foods are easier to smell
hot; because only volatile molecules carry odour
Texture can also be perceived as a..
taste
How food looks, feels and even sounds can be a part of the
taste sensation
Tastes are perceived only when the..
‘taste’ chemicals are dissolved in liquids
Taste and perception of texture may cause the ..
release of more saliva (dry food or acid that needs to be diluted)
There are 6 classes of stimuli related to food..
- appearance
- odour/aroma
- taste
- flavour
- textures
Flavour is a combination of
taste and aroma
Texture mechanical
firmness, viscosity, hardness, chewiness
Texture geometrical
particle size and shape; gritty, chalky, lumpy
Texture mouthfeel
juiciness, greasy, oiliness,
Texture mouthfeel thermal
heat, coolness, metallic, astringent
Texture sound
popping, crunching, crackling
Sensory evaluation techniques
- objective test methods
- subjective test methods
Subjective test methods uses humans to measure..
opinion about or an ‘emotional’ reaction to a product. measure how much you like a product or your preference for one over another product. less reproducible
Subjective test method example of triangle test
participants are given 3 coded smiles and told to choose the sample that is most different. where 2 examples are the same: simple blinded experiment