Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

1) Food Fundamentals > Sensory Evaluation > Flashcards

Sensory Evaluation Flashcards

1
Q

Define sensory evaluation.

A

Sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Name some food selection criteria.

A

Appearance, odor/smell, taste, texture, sound, flavor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Name some food selection influences.

A

Sensory, nutritional, cultural, religious, psychological, sociological, budgetary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Name the 6 sensory aspects of food.

A

1) Sight
2) Odor
3) Touch
4) Taste
5) Sound
6) Flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Which sensory aspect of food MAY be the most important?

A

Sight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How is smell detected?

A

Volatile molecules are detected by the olfactory epithelium, which sends a signal to the olfactory bulb

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Explain how smell is classified into groups.

A

They can be classified into 6, 4, or 2 groups.
Sometimes they overlap
Group 2: inedible vs. edible
Group 4: fragrant, burnt, acid, caprylic
Group 6: spicy, flowery, fruity, resinous, burnt, foul

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How often do taste buds die and are regenerated?

A

Every 2 weeks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How many taste buds do humans have?

A

10 000, elderly and smokers have less

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Name the 6 taste sensations.

A

1) Sweet
2) Salty
3) Sour
4) Bitter
5) Savoury
6) Oleogustus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Define taste threshold.

A

Concentration necessary to elicit a taste response.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How is the sweet taste sensation detected?

A

Chemical configuration of sweet molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How is the salty taste sensation detected?

A

Ionized salts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How is the sour taste sensation detected?

A

Acids in foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How is the bitter taste sensation detected?

A

Certain compounds in foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How is the savoury taste sensation detected?

A

Glutamate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How is the oleogustus taste sensation detected?

A

Fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Name some factors affecting taste.

A

Genetics, age, sex, degree of hunger, temperature of food, color of food, time of day, medications

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How is touch detected?

A

Feeling of resistance to motion detected by nerves.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is touch assessed by?

A

Assessed by mouth, tongue and jaw.

21
Q

Name the 4 factors affecting touch

A

Texture
Consistency
Astringency
Chemesthesis

22
Q

What is flavour composed of?

A

Aroma and mouthfeel

23
Q

What is aroma?

A

Odor + taste

24
Q

What is mouthfeel?

A

The way the foods feel in the mouth

25
Q

Give an example of how our senses can be deceived.

A

The color of milk may result in perceiving it as: higher in fat

26
Q

Compare sensory and objective tests.

A

Sensory: with people
Objective: physical and chemical tastes

27
Q

Name some examples of sensory evaluations.

A

Difference tests, preference tests, acceptability tests

28
Q

What are the food selection sensory modes?

A
  • Sight
  • Odour
  • Taste
  • Touch
  • Sound
29
Q

What is colour derived from?

A
  • Radiant from object
  • Receptor (retina) of the eye
  • impulse in the optic nerve initiated when light bleaches pigment rhodopsin (vitamin A essential for its synthesis.)
  • Brain
30
Q

Where is the olfactory epithelium?

A

Upper part of the nasal cavity

31
Q

What is anosmia?

A

Lack of ability to smell

32
Q

How is taste sensed? What needs to happen?

A
  • Sensed by taste buds

- Needs to be dissolved in liquid or saliva to seep into the taste bud to evoke a nerve impulse to the brain

33
Q

What are sensory tests?

A
  • Analytical (effective) tests

- Affective (acceptance or preference) tests

34
Q

What are objective tests?

A

Physical and chemical

35
Q

Do difference tests require trained or untrained consumers?

A

Trained evaluators or untrained consumers, depending on the goal

36
Q

What are the two types of food evaluation?

A

Sensory (subjective) and objective tests

37
Q

What are the two types of sensory tests?

A
  • Analytical (differences)

- Affective (preference

38
Q

Name 2 affective tests

A

Hedonic (9-point) and personal preference

39
Q

Name the 2 types of analytical tests.

A

Discriminative and descriptive

40
Q

Name 2 sensitivity tests.

A

Threshold and dilution

41
Q

Name difference tests.

A

triangle, duo-trio, paired comparison, ranking, ordinal

42
Q

Is nutrient analysis a chemical test or physical test? What about shortometer?

A

Physical: shortometer
Chemical: nutrient analysis

43
Q

What tests measures the consistency of batters and other viscous foods?

A

Line-spread test

44
Q

In what analytical sensory test is a tester asked to find the minimal detectable level of a substance?

A

Dilution

45
Q

A food evaluation in which panelists responses range from “like extremely” to “dislike extremely” is best described as a ___ test.

A

Hedonic test

46
Q

Which chemical test evaluates the degree of unsaturation in fats?

A

Iodine value test

47
Q

What method is used to determine the protein, fat and carbohydrate content of foods?

A

Proximate analysis

48
Q

What is the difference between threshold and dilution tests?

A

Threshold: increasing or decreasing concentrations until the substance can be recognized or not recognized
Dilution: find the smallest amount of test material detected when it is mixed with a standard material

1) Food Fundamentals (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions