E-modules/knowledge clips week 1

Question 1

3 reasons to test/do methods

Answer 1

1. discrimination
   - are products different?
2. descriptive
   - how do product differ?
3. affective
   - how well are products liked?

Question 2

analytics vs. hedonic

Answer 2

analytic: strong control, high internal validity, reliability, few subjects
hedonic: predict real life, weaker control, high external validity, many subjects

Question 3

psychophyics vs psychohedonics

Answer 3

psychophysics: relation between physical, chemical properties of a food & perception of consumer
psyhcohedonics: relation between physical, chemical properties & the liking/pleasentness of food

Question 4

intensity supression

Answer 4

intensity of certain odor is suppressed by the presence of others

Question 5

supression release

Answer 5

adapting the nose to either 1 of 2 components –> makes the other stand out more

Question 6

surpression vs synergy

Answer 6

supression: sweet en bitter, sweet supressed
synergy: one taste enhances the intensity of another
- adding salt in a cake mix to enhance sweetness

Question 7

what is a descriptive analysis

Answer 7

is a method aiming to provide quantitative measures of the sensory attributes/properties of a set of products
- dynamic or static
differences
1. generation of sensory attributes
2. degree of subject training
3. use of reference materials & scaling

Question 8

Flavour profile method

Answer 8

• use of consensus technique: trained subjects evaluate food products while discussing and defining attributes together
• use of reference material
• each product 1 profile, ranging from 0-3 on every attribtute

limits
- QL descriptive method: only 1 score, no statistics possible
- only flavor

Question 9

Quantitative descriptive analysis

Answer 9

• collectie data from individuals in same setting
• attribute generation and use –> leading to consensus approach
• reference material occasionally
• scale was used: place score on line with anchor

limits:
- time to invest in panel training
- no absolute intensity scores, always dependent on products set and range between products

Question 10

Texture profile method

Answer 10

• flavor wasn’t enough, also need for texture

fixed sensory vocabulary linked to physical standards including defined attributes
- scoring: intentie scales labelled with fixed references

limits:
- high degree of training
+ vocabulary is nice, useful for shorter methods