chapter3 sensory evaluation Flashcards Preview

FDSC200 > chapter3 sensory evaluation > Flashcards

Flashcards in chapter3 sensory evaluation Deck (24)
Loading flashcards...
1

what are supertasters?

genetics makeup, health conditions and experiences allow them to identify subtle difference in flavor and aroma.

2

how many taste buds does supertaster and non tasters have?

1100 per square cm
40 per square cm

3

what influence bitter taste?

women's hormone cycle.
higher certain hormone cause bitter tastes more intense.
所以怀孕味蕾会变化

4

what is hue?

basic color: red blue green

5

what is value?

lightness or darkness of the clor

6

what is chroma

how intense the color is

7

what is taste related to?

the shape of molecule in the food, bind to the taste bud.

8

what is astringency?

the ability of a substance to draw up the muscles in the mouth

9

how temp influence flavor?

warmer, more intense

10

what are babies born to like?

sweet taste

11

what is olfactory bulb?

bundle of nerve fibers

12

what are 2 pathways to reach olfactory bulb?

nostril
back of mouth

13

what is chewiness?

how well one part of a food slides past another without breaking

14

what is graininess?

size of the particles in a food product

15

what is brittleness

how easily food shatter or breaks apart

16

what is firmness?

food resistance to pressure

17

what is consistency?

thinness or thickness of a product

18

what does compression machine do?

measure food texture
measure how much pressure it takes to compress food compared to another--modify ingredients or processing procedures to provide standard texture for a food product

19

what does penetrating probe do?

measure food texture
determine beef quality

20

what is taste test panel?

a group of people who evaluate the flavor, texture, appearance and aroma of food products.
can be either professionals or untrained consumers

21

where does trained professional need?

federal and state grading of butter and cheese

22

what is consumer taste panels?

what average consumer will prefer.

23

how to prevent psychological biases?

use 3 digital number.
place sample with different order
because most people prefer from low to high numbers and prefer the first order.

24

how does food manufactures know why panel members give a product low rating?

combined with descriptive observations.