All combined cards

Question 1

What are the receptors involved in perception of sweet taste? [2]

Answer 1

T1R2 + TIR3

sugar makes me TIR3d

Question 2

What is the receptor linked to salty taste?

Answer 2

ENaC

Epithelium sodium (Na) channel

Question 3

What receptor is linked to bitter taste?

Answer 3

T2Rs receptors

Bitter

Question 4

What receptors are linked to umami taste?

Answer 4

T1R1 and T1R3

TIR3D

Question 5

What receptors are linked to aroma?

Answer 5

Olfactory receptors, GPCR

Question 6

What receptors are invovled in trigenminal touch?

Answer 6

1. Pain receptors (spicy)
2. Receptors for temperature (cooling)
3. Mechanical receptors – touch and pressure sensations.

TRPV1 - capsaicin for heat

Question 7

What is trigeminal touch?
For TRPv1 receptors (capsaisin), they are responsible for detecting?

Answer 7

Trigeminal touch involves detection of temperature (hot / cool), pain and pressure (tingling/fizziness of carbonated drinks detected by mechanoreceptors).
- note : temperature and pain are chemical sensations, but pressure is NOT a chemical sensation.

• TRPV1 receptors (capsaicin) detect heat, pain, irritation.

Question 8

What is sensory transduction? List the 4 stages of sensory transduction.

Answer 8

Sensory transduction is the process whereby stimuli are converted into electrical signals that are intepreted by the brain to give rise to sensations / perceptions.
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1. Stimuli
2. Neural response (sensory transduction)
3. Perception (intepretation of signals by brain)
4. Response

Question 9

W3 : factors affecting sensory perception

What are the 4 product factors that may introduce biases in sensory evaluation?

Answer 9

1) Serving containers
- should be the same for all samples)

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2) Serving sizes
- should be kept consistent and have adequate amounts

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3) Serving temperature
- should be kept consistent
- appropriate temperature : samples should be served at temp where they are usually consumed (serve ice cream chilled)

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4) Serving matrix
- samples should be served as it is / serving matrix should have minimal effect on sample to be evaluated
- e.g. jam served without bread

Question 10

W3 : factors affecting sensory perception

[Physiological factors]
What is cross-adaptation?

Answer 10

It is a phenomenon where exposure to one sensory stimulus temporarily reduces one’s sensitivity to a different, but related stimulus.
- For example, after tasting something very sweet, other sweet things might seem less sweet due to the initial exposure;

Question 11

W3 : factors affecting sensory perception

[Physiological factors]
What is cross-potentiation?

Answer 11

A phenomenon where there is an increase in sensitivity to a given stimulus as a result of exposure to another contrasting stimulus. (Opposite of cross-adaptation)
- For example, consuming caffeine / quinine (bitter compounds) can heighten the sweetness intensity of sucrose.

Question 12

W3 : factors affecting sensory perception

[Psychological factors - mind]
Explain the halo effect with a relevant example.

Answer 12

The halo effect occurs when more than 1 attribute of a food is tested, their ratings may tend to influence each other. For example, in consumer testing, a well-liked sample may result in other attributes to be rated more favourably.
-If consumers give a high liking score for creamy attribute for an ice cream, their liking for the flavour of the ice cream may be higher than it actually is.

Question 13

W3 : factors affecting sensory perception

[Psychological factors - mind]
What is expectation error? Give an example.

Answer 13

Expectation error is when information given with the sample may trigger pre-conceived ideas in panellists.
- In threshold determination test where series of concentrations of surcrose is given, panellists may expect each subsequent sample to be more / less intense than the previous.

Question 14

W3 : factors affecting sensory perception

[Psychological factors - mind]

What is the error of habituation? Give an example.

Answer 14

The tendency of panellists to continue giving the same response when a series of slowly increasing / decreasing stimuli are presented.
- In a QC panel, a panellist may repeat same scires and may accept an occasional defective sample / miss any developing trends.

Question 15

W3 : factors affecting sensory perception

[Psychological factors - mind]
What is stimulus error? Give an example.

Answer 15

It is when irrelevant criteria influence panellists. If these criteria suggests differences, the panellists will find differences between samples even though they do not exist.
- For example, a beverage sample served in a glass bottle is perceived to be of a higher grade than samples in plastic bottle, resulting in a higher rating.

More on the external factors

Question 16

W3 : factors affecting sensory perception

[Psychological factors - mind]
What is logical error? Give an example.

Answer 16

It occurs when 2 or more characteristics of the sample are associated together in the mind of panellists
- e.g. a darker beer is more flavourful

More on the inherent properties of the product itself

Question 17

W3 : factors affecting sensory perception

[Psychological factors - mind]
What is mutual suggestion?

Answer 17

When the response of a panellist is affected by other panellists
(especially if they communicate during sensory evaluation tasks).

Question 18

W3 : factors affecting sensory perception

[Psychological factors]
What is lack of motivation?

Answer 18

Panellists may be unmotivated to :
1. Discern differences between products
2. Search for the proper term for a given impression
3. Be consistent in assigning scores

Question 19

W3 : factors affecting sensory perception

[Psychological factors]
What is capriciousness and timidity?

Answer 19

Capriciousmess : some consumers tend to only use extreme ends of the scale

Timid : Some consumers may not be daring to use extreme ends of the scale and only use middle values (which may not be an accurate representation of their perception of the products)

Question 20

W3 : factors affecting sensory perception

[Order of sample presentation]

What is the contrast effect?

Answer 20

It occurs when samples are presented simultaneously. The presentation of a sample of a good quality before a sample of a poorer quality will result in the second sample to be rated lower, than if the samples had been rated monadically (1 by 1).

Question 21

W3 : factors affecting sensory perception

[Order of sample presentation]

What is the group effect?

Answer 21

It is when the rating of a sample is affected based on other products it was presented with.
- For example, if 1 good sample was presented among a group of bad samples, the rating for the good sample will be lower than if it was presented on its own.

Question 22

W3 : factors affecting sensory perception

[Order of sample presentation]
What is the error of central tendency?

Answer 22

It is when the sample presented in the middle is preferred.

Question 23

W3 : factors affecting sensory perception

[Order of sample presentation]
What is the pattern effect?

Answer 23

It is when panellists pick up clues and trends from the presentation order to help in evaluation of samples.This effect can bias sensory ratings because panelists may base their judgments on what they’ve experienced earlier, rather than assessing each sample independently.
- For e.g, if panellists are presented with the same order : apple juice, orange juice, pineapple juice, the orange and pineapple juice may be rated as less sweet, not because that orange and pineapple juice are intrinsically less sweet than apple juice, but bc panellists subconsciously use the sweetness of the apple juice as a reference point.

Question 24

W3 : factors affecting sensory perception

[Order of sample presentation]
What is time error / positional bias?

Answer 24

It occurs when panellist’s attitude changes over a series of tests, often due to mental fatigue.
- In a long test with many samples, there may be a bias against the last sample, where the last sample is rated poorly.

Question 25

# **W3 : experimental design** What are the 5 key steps in designing a sensory test?

Answer 25

1. Generation of hypothesis and objectives 2. Sample screeninng - examination of all sensory properties of the samples to be tested (shld mask colour? Etcetc) 3. Design the experiment (what test? Design questionnaire and training of panellists etc) 4. Conducting the test 5. Data collection, analysis and reporting

Question 26

# **W7 : consumer research** What is the primary purpose of consumer testing in the context of food sensory evaluation?

Answer 26

The primary purpose of consumer testing in food sensory evaluation is to assess how consumers (the target market) **perceive a food product's sensory attributes,** such as taste, texture, appearance, and aroma, and **how it influences purchasing decisions (behaviour).**

Question 27

# **W6 : Advanced stats analysis** Briefly describe what is PCA.

Answer 27

- PCA is a multivariate statistical technique to **reduce dimensionality** of large datasets while **retaining most of the variability / variance**in the data. - It identifies patterns in data by converting correlated variables into a set of uncorrelated variables known as principal components.

Question 28

# **W6 : Advanced stats analysis** What can PCA be used for, in the context of sensory analysis?

Answer 28

- Useful for visualising **complex sensory data** and *identifying relationships between different sensory attributes* **across multiple products / samples.**
- Internal preference mapping : correlating sensory attributes within the product itself, helping to identify which sensory factors contribute most to the overall perception of the product. - External preference mapping : help to identify sensory attributes that drive overall consumer liking in products, guiding product optimisation.

Question 29

# **W6 : Advanced stats analysis** Why is there a need to cluster products, in the context of QDA where company is developing a prototype?

Answer 29

- Clustering involves grouping products with similar sensory profiles together - It helps to identify patterns / segments in data more easily - And help companies understand how their current prototype compares to competitors / market leaders. - Thus, clustering provides insights on how to adjust the prototype to match sensory profile of target product / differentiate product from competitor product etc. ## Footnote I wrote in exam paper : understand how different products may be differentiated in the market, identify potential market gaps, guiding product innovation.

Question 30

# **W7 : consumer research** What are 5 key values of consumer research? (Main benefits / importance)

Answer 30

1) Understanding Consumer Preferences : Knowing what consumers like or dislike helps to tailor products to meet their expectations.
2) Guides product development : consumer testing can provide feedback on how to improve the product or adjust attributes like flavor, texture, or packaging.
3) **Market Success Prediction** : Evaluating if a product is likely to be accepted or rejected by the target audience, ensuring market success.
4) **Innovation and Market Differentiation:** Helping brands stay competitive by understanding new consumer *trends* and *identifying unmet needs.*
5) **Enhancing Marketing Strategies**: Consumer testing can inform target market segmentation, allowing brands to tailor their messaging and advertising strategies to appeal directly to specific consumer groups.

Question 31

What are the 3 main categories of consumer quant research? (hint : location)

Answer 31

1. Central location test
2. Home use test - for products that are used more within household (e.g. breakfast cereals, electric appliances etc)
3. Online test - surveys

Question 32

What are the 3 main categories of consumer qualitative tests?

Answer 32

1. Individual 2. Observational 3. Group

Question 33

For consumer qual test, when do you use individual tests?

Answer 33

- when topic is senstive / personal - when it involves a product that is more privately used - independent recollection of a scenario is required.

Question 34

For consumer qual test, when do you use observational tests?

Answer 34

- to understand decision making process, preferences and interactions of people with products (e.g. following a consumer's journey in deciding what product to buy in a supermarket)

Question 35

For consumer qual test, when do you use group tests? [4]

Answer 35

1. Idea generation 2. Concept testing (like lab) 3. Brand perception (like lab) 4. Product improvement

Question 36

The total food quality model helps us to understand....?

Answer 36

The Total Food Quality Model helps understand how consumers perceive the quality of food products both before and after purchase, by integrating various factors that influence expectations and experiences.

Question 37

Why is the total food quality model so important?

Answer 37

It provides a comprehensive framework for **analysing** and managing consumer perceptions of food quality, which directly **impacts consumer satisfaction, brand loyalty, and market success.**

Question 38

Before purchase, what kind of cues help consumers to form an idea of the quality of the product?

Answer 38

1) Instrinsic cues - inherent properties of a product --> taste, health benefits
2) Extrinsic cues - product packaging, branding, advertising

Question 39

Before purchase, other than intrinsic and extrinsic cues in gauging food quality, what else do consumers consider before making a purchase?

Answer 39

- **Perceived costs** : monetary costs of purchasing the product - If their expectations on food quality outweigh perceived costs, consumers will decide to buy the product.

Question 40

After purchase of the food, what factors determined the experienced quality of the food product? [3]

Answer 40

1) Sensory characteristics (taste, aroma...)
2. Meal preparation and convenience (if applicable) + eating situation (where, when, how product is consumed)
3) **Mood and previous experiences**

Question 41

After consumers eat the food product and experience it, how will they decide if they will continue purchasing it in the future?

Answer 41

**Consumers will match their expectations with the experiences they had with the food products**
1) When product matches or exceeds expectations = positive disconformation = will buy again
2) When product falls short of expectations = product rejection (negative disconformation) = will not buy again

Question 42

What is the difference between temporal sensory methods and traditional static methods?

Answer 42

Temporal methods capture the dynamic changes in sensory attributes over time (e.g., how sweetness develops during chewing), while static methods only assess attributes at one fixed point in time.

Question 43

Explain the Time-Intensity (TI) method and its applications.

Answer 43

The Time-Intensity method measures the **intensity** of sensory attributes over time, either through** discrete sampling** (rating at set intervals) or **continuous tracking** (real-time adjustments using a device). It's commonly used to study attributes like sweetness or bitterness that **change slowly** during consumption.

Question 44

What are the advantages of using Temporal Dominance of Sensations (TDS)?

Answer 44

**** TDS helps identify the most dominant sensory attribute at any moment during consumption, allowing **insight into how sensations evolve over time**. It is useful for **understanding flavor dynamics** and **does not require intensity ratings.**

Question 45

How does Temporal Check-All-That-Apply (TCATA) differ from traditional check-all-that-apply (CATA) methods?

Answer 45

TCATA allows panelists to **update their attribute selections continuously** during consumption, tracking changes in **real-time**. Unlike CATA, TCATA captures the evolution of sensations as they occur.

Question 46

When should temporal methods be applied in sensory testing? [4]

Answer 46

1) The sensory attribute changes over time (e.g., when chewing a mint gum, it is ideal that the mint flavour lingers for a longer amount of time).
2) Significant time differences are expected between products (e.g., sugar vs. sweeteners).
3) The temporal profile could relate to consumer acceptability (e.g., products with prolonged sweetness may not be acceptable).
4)The additional data from temporal methods **justifies the costs and time** required for training and data analysis.