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1

what are opinions about food affected by?

personal views and backgrounds.

2

what affect consumer food choices?

human factors. e.g. peer pressure. religious view.

3

what is sensory evaluation?

analysis of the taste, smell, sound, fell and appearance of food.

4

what is the primary function of sensory testing?

to conduct valid and reliable tests, which provide data on which sound decisions regarding food attributes can be made.

5

what influence food likes and dislike?

physical,psychological, cultural and environmental.

6

what is physical influence?

body chemistry, number of taste buds, age and gender affect the ability to detect favors.

7

what is psychological influence?

taste bias. label terms, brands names, advertising, peers(pressure), and setting also cause taste bias.

8

what is taste bias?

a like or dislike link to past positive or negative experience..

9

what is cultural influence?

beliefs and behaviors strongly influence exposures to food and resulting food preferences.

10

what is environmental influence?

people are more likely to eat what is available and economical. (cost)
immediate surroundings(close) affect food preferences.

11

sensory organs. where is odor results come from?

volatile particles coming in contact with the olfactory bulb.

12

what is the brain links?

various nerve stimulation with specific foods and experiences.

13

odor 轨迹?

nasal cavity--olfactory receptors--olfactory nerve--olfactory bulb.

14

what does appearance refers to?

shape,size,condition and color of a product.

15

what is colorimeter?

a device that measure the color of foods in terms of hue, value and chroma.

16

what does colored lights used in a sensory evaluation to?

prevent color form influencing a taste panel. (make sure all food are the same color.)

17

impression of flavor. what is the overall impression of flavor?

a combination of taste, odor, mouth feel and trigeminal perception.

18

what is trigeminal nerve? 三叉神经what does it supply?

the largest and most complex of the 12 cranial颅 nerves. the motor nerve for the muscles of mastication咀嚼.
supply sensations to face, mucous membranes and other structures of head.

19

what does trigeminal system provides?

infom about temp, texture,and consistency连贯性 of food.

20

what does the inform influences? (trigeminal system)

the overall perception of flavor that we experience.

21

what is flavor?

combined effect of taste and aroma.

22

how does taste recognized?

through the taste buds.

23

what is the 5 basic tastes?

bitter, salty, sour, savory and sweet.

24

which foods evaluated as astringency?

lemons,tea,and sourballs.

25

pungency刺激--taste of feel.

very strong smell.

26

what is aroma?

the odor of food.

27

how does the temp influence food?

flavor.

28

taste of feel-sensations. examples.

cooling, numbing冻, fullness,tingle刺痛,burn, bite,pungency, astringency严酷.

29

how is flavour enhanced by?

visual appearance.

30

what is visual appearance of food? 5.

color, contrast, size, height and plate coverage.