Sensory

Question 1

Sensory Evaluation

Answer 1

A scientific measure used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses.

Question 2

Categories of sensory evaluation

Answer 2

1. Consumer, 2. Trained panelist, 3. Grading

Question 3

Human Senses

Answer 3

Vision, gustation, olfaction, touch, and audition

Question 4

Vision is a measure of …

Answer 4

Apearance, color, shape, surface texture

Question 5

Taste

Answer 5

The perception of non-volatile substances using taste receptors located on the surface to the tongue as well as areas of the mouth and throat. Some areas are more sensitive to some tastes than others.

Question 6

Basic flavor sensations

Answer 6

Bitter, sweet, umami, salty, and sour

Question 7

Flavor potentiator

Answer 7

A substance that when added to a food accentuates the flavor of a food without adding any flavor of its own. Ex. Umami, salt, and mild acids

Question 8

Flavor attenuators

Answer 8

A substance that when added to a food decreases the intensity of the flavor of the food, and contributes its own flavor to the food. Ex. sugar and fat

Question 9

Miraculin

Answer 9

A glycoprotein sugar substitute, that isn’t sweet itself, but binds to sweet receptors making sour foods taste sweet.

Question 10

Olfaction

Answer 10

Volatile molecules are sensed by olfactory receptors.

Question 11

Orthonasal

Answer 11

When you smell something by breathing or sniffing something.

Question 12

Retronasal

Answer 12

When you smell something by the volatiles in a food you eat wafting up the back of your throat to your nose.

Question 13

Touch

Answer 13

Consistency, texture, and viscosity of liquid foods.

Question 14

Texture perception of solid foods

Answer 14

Mechanical (hardness and chewiness), Geometric (graininess and crumbliness), Mouthfeel (oiliness and moistness)

Question 15

Audition

Answer 15

The noise emitted by a food contributes to the perceived texture. Ex. crispness, fizz, squeak

Question 16

Errors in sensory analysis

Answer 16

Expectation error, suggestion error, distraction error, deeper color associated with more intense flavors, brand name bias, rating of one attribute may affect the rating of another attribute, habituation, order effect, central tendency error, and motivation error

Question 17

Expectation error

Answer 17

People tend to find what they expect to find

Question 18

Suggestion error

Answer 18

Comments or noises make out loud can influence judgement

Question 19

Distraction error

Answer 19

Conversations, time pressure, personal preoccupations

Question 20

Order effect

Answer 20

Tasting one product first may affect the perception of the next product tasted, so you need to account for this by rotating the presentation of the products to panelists.

Question 21

Central tendancy error

Answer 21

Panelists tend to avoid the extremes of the scale, you account for this by using trained assessors.

Question 22

Parts of a sensory testing facility

Answer 22

Sample preparation area, serving area, booths, discussion area/training, storage area, equipment

Question 23

Discrimination tests definition

Answer 23

Determine whether there are sensory differences between samples. Can restrict the test to looking at just one factor and are sometimes used to demonstrate similarities not just differences.

Question 24

Discrimination tests (tests)

Answer 24

Triangle test, duo-trio test, difference from control, same–different, A not A, 2-AFC, 3-AFC, ranking test

Question 25

Triangle test

Answer 25

Is used to determine if there is a difference between two samples. Panelists are presented with three samples and are asked to determine which one is different. Min of 24-30 assessors.

Question 26

Duo-trio test

Answer 26

Is used to determine whether or not there is a significant difference between two samples. Panelists are presented with 2 samples and a reference and are asked to pick which one is the same as the reference. Min of 32 assessors.

Question 27

Difference from control

Answer 27

To determine if a difference exists between a control sample and one or more other samples. Panelists are provided with a control sample and other samples including blind coded control samples, and are then asked to say whether or not it is the same or different and then rate the similarity or difference on a scale. Training is critical so that the panelists understand the relative distance of all of the points on the scale. 20-25 panelists or 5 extremely well trained panelists.

Question 28

Same-different test

Answer 28

Panelists are presented with a pair of samples and are asked to determine if they are the same or different. Done with 30-50 people

Question 29

Attribute specific tests

Answer 29

Assessors are asked to focus on one specific attribute or quality.

Question 30

Paired comparison/ 2-AFC test

Answer 30

To determine whether or not a difference exists between two samples with regards to a specific attribute. Are presented with 2 samples and are asked to rate which one has a greater intensity of the specific attribute. Trained or untrained, but a min of 30.

Question 31

3-AFC

Answer 31

To determine whether or not a difference exists between two samples with regards to a specific attribute. 3 samples, 2 are the same, one is different, which has the highest intensity, is used to detect threshold values.

Question 32

Descriptive analysis

Answer 32

A measure to understand the chemical and physical components of a product that influence its sensory characteristics.

Question 33

Types of descriptive analysis

Answer 33

Flavor profiling, texture profiling, quantitative descriptive analysis, and the spectrum method

Question 34

Flavor Profiling

Answer 34

Aroma, flavor, and mouthfeel are assessed in terms of quality and intensity on a 5 point scale by 4-6 trained panelists. Group develops a consensus score, no stat analysis.

Question 35

Quantitative Descriptive Analysis

Answer 35

Provides descriptive data that can be analyzed statistically to produce a quantitative and qualitative sensory description. 8-15 panelists are selected and trained. Assessments made in replicates, and the data put into mean scores and analyzed with the end result being a spider plot.

Question 36

Texture Profiling

Answer 36

Developed by General Mills. Texture and mouthfeel properties are assessed in terms of quality and intensity on a 13 pt scale by 6-10 panelists. There are references for each point on each attribute scale.

Question 37

Spectrum method

Answer 37

Produces a full quantitative and qualitative sensory description, using a predefined and standardized lexicon. Is a 15 pt scale with fixed points. 12-15 trained panelists agree on attributes but rate separately and then ANOVA is used.

Question 38

Affective / Consumer tests

Answer 38

Assesses subjective responses to a product. A key part of PD. At least 100 panelists are required.

Question 39

Focus Group Objectives

Answer 39

Testing a hypothesis, testing feasibility of a new product, identify attitudes preferences, opinions, critical attributes of a product, communication strategies like packaging. 8-12 people.

Question 40

Preference test

Answer 40

Quantitative test, preference on a scale between 2 or more products 50-100 panelists.

Question 41

Acceptance test

Answer 41

Hedonic rating 9pt, 100 panelists asks how much they like it.

Question 42

JAR scale

Answer 42

just about right