Intro: Sensory Science

Question 1

Define Sensory Evaluation

Answer 1

A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing.

Question 2

Subjective

Answer 2

• tests use humans as the test measurement
• tests may be biased depending upon the panelist
• tests provide more information than just one parameter at a time

Question 3

Objective

Answer 3

• tests use machines as the test measurement
• tests have no biased and are highly repetitive for measurements and data
• tests provide just one parameter at a time

Question 4

Difference between 1) variation within groups and 2) variation between groups

Answer 4

The difference is that variation within groups is not desired as it shows inconsistency on the treatment or research. The variation between groups allows you to say that one treatment is different than another

Question 5

Types (4) of Papillae

Answer 5

• Filiform (no taste buds)
• Circumvallate
• Foliate
• Fungiform

Question 6

Triangle Test

Answer 6

3 products 1 different.
Not told about reference 33%

Question 7

Duo Trio Test

Answer 7

2 products the same 1 different. One is told/reference
2 choices 50%

Question 8

Historical Development of Sensory Testing

Answer 8

The rise of trading -> Graders -> Professional tasters

Question 9

Systematic “sensory” analysis based in

Answer 9

Wartime efforts

Question 10

Sensory scientists work closely with product develops to understand

Answer 10

• What the consumer like and why
• If consumers can tell a difference when they change a product

Question 11

In academia, sensory scientists

Answer 11

• Improve testing methodology
• Try and understand how our senses and how our senses respond to stimuli (food & chemicals)

Question 12

How and what to measure

Answer 12

• Who is your consumer - What are business issues
• What do your consumer do
• Why, when, and how often
• What is the size of the opportunity
  (Make your research team curious)

Question 13

Why is sensory evaluation used

Answer 13

• It reduces uncertainty and risks in decision making
• It ensures a cost efficient delivery of new products with high consumer acceptability

Question 14

Sensory professionals bridge the gap between

Answer 14

the science of discovery and implementation

Question 15

Sensory vs Marketing

Answer 15

Sensory is focused on the product
Marketing manages the portfolio and promotes the brand

Question 16

Sensory evaluation has been taught in universities for

Answer 16

70 years (should be taught in business school)

Question 17

Sensory characteristics

Answer 17

the qualities of a food identified by the senses. (On looks, tastes, smells, sounds and feel when eaten)

Question 18

5 Basic Taste

Answer 18

Sweet
Sour
Salty
Bitter
Umami

Question 19

Each taste bud contains

Answer 19

30 - 50 taste receptor cells (TRCs)

Question 20

TRCs project _______and form____

Answer 20

microvillae to the surface of the taste bud; taste pore

Question 21

Taste pore is in

Answer 21

contact with the fluid portion of food within the mouth

Question 22

Taste molecules from food are believed

Answer 22

to bind to hair-like cilia that project from the top of the taste cells

Question 23

TASTE

Answer 23

• Detects water soluble chemicals
• Tongue - taste “buds” located in the PAPILLAE
• Substance must be dissolved in water or saliva
• Flavor (combination of taste and odor) complex mixture

Question 24

Five Tastes

Answer 24

• Sweet - Due to alcohol (OH) groups
• Salty - Sodium ion modified by Chloride
• Sour - Acid - due to hydrogen ions
• Bitter - Aversion
• Umani - Savory, glutamate occurs naturally in food

Question 25

Threshold

Answer 25

Concentration required for substance identification

Question 26

Sub-threshold

Answer 26

Substance not identified, but will affect perception of another taste

Question 27

Taste - Sensations

Answer 27

• Cooling
• Numbing
• Tingle
• Burn
• Pungency
• etc

Question 28

Effect of Sub-Threshold Substances

Answer 28

Salt - increases sweet, decreases sour
Sour - increases salt, decreases sweet
Sweet - increase salt, decreases bitter

Question 29

Taste buds are most receptive at

Answer 29

Temperatures between 68-86 degrees F

Question 30

Trigeminal Nerve (5th Cranial Nerve)

Answer 30

• Responsible for sensation in the face and motor functions (biting/chewing)
• Each of the two nerves has 3 major branches maxillary, ophthalmic, and mandibular
• Ophthalmic and maxillary are purely sensory
• Mandibular supplies motor as well as sensory functions

Question 31

Adaption is a decrease

Answer 31

in response under conditions of constant stimulation

Question 32

Most of what we “taste” is being sensed by

Answer 32

Our olfactory cells within the nasal canal

Question 33

Orthonasal olfaction

Answer 33

the detection of an odor through the nostrils by sniffing or inhalation

Question 34

Restronasal Olfaction

Answer 34

the detection of an odor when it is released from food in your mouth during chewing
(during this process the odor passes through the posterior nares of the nasopharynx)

Question 35

Anosmia

Answer 35

Lose the ability to smell (may be temporary or permanent)

Question 36

Specific anosmia

Answer 36

Can’t smell a certain compound

Question 37

Taste and Age

Answer 37

• Number of taste cells in humans declines with age
• Serious decline in taste cell numbers begins 45 y.o.
• By 70 greatly lowered the ability to taste

Question 38

Common errors in sensory testing

Answer 38

1. Consumer not qualified as a product user
2. Consumer not qualified based on sensory skills
3. Consumer not representative of the target population

Question 39

Product Development Milestones

Answer 39

Phase 1: Product Definition
Phase 2: Product Implementation
Phase 3: Product Introduction
(Slide 40)

Question 40

Flavor Pyramid

Answer 40

At the base is emotion, appearance, aroma, texture, sensation, and at the top basic taste

Question 41

Foundation of Emotions

Answer 41

• Childhood
• Travel
• Family
• Culture
• Experiences

Question 42

Principles of Good Practice

Answer 42

• Facilities should be well designed
• Samples should be prepared properly
• Experimental Design Considerations