Chap 8: Evaluation of Food (Sensory Evaluation)

Question 1

Subjective vs Objective

Answer 1

Human vs Instruments

Question 2

Flavor

Answer 2

combination of taste and odor

Question 3

Anosmia

Answer 3

loss of ability to smell

Question 4

Ageusia

Answer 4

loss of ability to taste

Question 5

Four types of papillae

Answer 5

• Filiform
• Circumvallate
• Foliate
• Fungiform

Question 6

Taste buds are on

Answer 6

papillae

Question 7

Supertasters

Answer 7

detect PROP (6-n-propylthiouracil)

Question 8

The trigeminal sense

Answer 8

the nose and mouth are vastly innervated by the trigeminal nerve including fungiform papillae

Question 9

Difference or Discrimination Testing

Answer 9

group of panelists are used as instruments to assess differences in color, odor, taste, texture, and other aspects of food quality

Question 10

Descriptive testing

Answer 10

group of panelists describe sensory properties and their intensity

Question 11

Number one factor that determines flavor release

Answer 11

Temperature

Question 12

Color is measured with

Answer 12

colorimeter

Question 13

Viscosity is measured with

Answer 13

Viscometer

Question 14

Brix is measured with

Answer 14

refractometer