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Sensory Evaluation > Intro: Sensory Science > Flashcards

Intro: Sensory Science Flashcards

1
Q

Define Sensory Evaluation

A

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.

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2
Q

Subjective

A
  • 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
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3
Q

Objective

A
  • 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
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4
Q

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

A

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

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5
Q

Types (4) of Papillae

A
  • Filiform (no taste buds)
  • Circumvallate
  • Foliate
  • Fungiform
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6
Q

Triangle Test

A

3 products 1 different.
Not told about reference 33%

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7
Q

Duo Trio Test

A

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

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8
Q

Historical Development of Sensory Testing

A

The rise of trading -> Graders -> Professional tasters

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9
Q

Systematic “sensory” analysis based in

A

Wartime efforts

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10
Q

Sensory scientists work closely with product develops to understand

A
  • What the consumer like and why
  • If consumers can tell a difference when they change a product
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11
Q

In academia, sensory scientists

A
  • Improve testing methodology
  • Try and understand how our senses and how our senses respond to stimuli (food & chemicals)
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12
Q

How and what to measure

A
  • 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)
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13
Q

Why is sensory evaluation used

A
  • It reduces uncertainty and risks in decision making
  • It ensures a cost efficient delivery of new products with high consumer acceptability
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14
Q

Sensory professionals bridge the gap between

A

the science of discovery and implementation

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15
Q

Sensory vs Marketing

A

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

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16
Q

Sensory evaluation has been taught in universities for

A

70 years (should be taught in business school)

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17
Q

Sensory characteristics

A

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

18
Q

5 Basic Taste

A

Sweet
Sour
Salty
Bitter
Umami

19
Q

Each taste bud contains

A

30 - 50 taste receptor cells (TRCs)

20
Q

TRCs project _______and form____

A

microvillae to the surface of the taste bud; taste pore

21
Q

Taste pore is in

A

contact with the fluid portion of food within the mouth

22
Q

Taste molecules from food are believed

A

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

23
Q

TASTE

A
  • 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
24
Q

Five Tastes

A
  • 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
25
Q

Threshold

A

Concentration required for substance identification

26
Q

Sub-threshold

A

Substance not identified, but will affect perception of another taste

27
Q

Taste - Sensations

A
  • Cooling
  • Numbing
  • Tingle
  • Burn
  • Pungency
  • etc
28
Q

Effect of Sub-Threshold Substances

A

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

29
Q

Taste buds are most receptive at

A

Temperatures between 68-86 degrees F

30
Q

Trigeminal Nerve (5th Cranial Nerve)

A
  • 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
31
Q

Adaption is a decrease

A

in response under conditions of constant stimulation

32
Q

Most of what we “taste” is being sensed by

A

Our olfactory cells within the nasal canal

33
Q

Orthonasal olfaction

A

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

34
Q

Restronasal Olfaction

A

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)

35
Q

Anosmia

A

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

36
Q

Specific anosmia

A

Can’t smell a certain compound

37
Q

Taste and Age

A
  • 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
38
Q

Common errors in sensory testing

A
  1. Consumer not qualified as a product user
  2. Consumer not qualified based on sensory skills
  3. Consumer not representative of the target population
39
Q

Product Development Milestones

A

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

40
Q

Flavor Pyramid

A

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

41
Q

Foundation of Emotions

A
  • Childhood
  • Travel
  • Family
  • Culture
  • Experiences
42
Q

Principles of Good Practice

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

Sensory Evaluation (1 decks)

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