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Flashcards in Sensory Deck (96)
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1

According to IFT guidelines, a minimum of how many panelists are required for a panel trained in descriptive profile analysis?

4

2

As suggested by Shallenberger and co-workers in 1967, what does the AH-B hypothesis relate to?

Sweetness

3

France, Belgium, Switzerland, Portugal, Spain, Greece, Cyprus, and Bulgaria have something called “King Cake”; what does the “King Cake” represent?

King Cake is associated with the festival of Epiphany in the Christmas season

4

Give the resultant color for the following L*a*b* score: L*=40, a*=-10, b*=-40

Yellow

5

Give the resultant color for the following L*a*b* score: L*=50, a*=0, b*=-0

Gray

6

Give the resultant color for the following L*a*b* score: L*=50, a*=50, b*=-50

Purple

7

In knife skills what is the proper name for the waffle cut that is commonly used for potatoes?

Gaufrette

8

In sensory analysis, what type of scale is generally used for acceptance testing?

Hedonic scale (usually 9 pts)

9

In this discrimination test of sensory evaluation panelists must choose whether or not two coded samples are different

Paired comparison

10

J.E. Amoore suggested that odor is a function of a molecules what?

Shape

11

Name a sensory method that compensates for response bias.

Signal detection

12

Name the compound that may taste like a maraschino cherry to some and like almond to others?

Benzaldehyde

13

Name three methods for cooling foods.

Ice-water bath, Ice paddle, Blast chiller, Tumble Chiller

14

Once properly heated, hot foods must be held at temperatures of __________or higher?

135 °F (57 °C)

15

Sensory evaluation methods that are devised to measure the acceptance of a product are called affective tests. Give an example.

Ranking, Hedonic, Scaling

16

The Flavor Profile has become a standard approach to the sensory measurement of aromas and flavors. What company developed this method in 1948

Arthur D. Little Co., Cambridge, MA

17

The process of cooking sugars is properly known as what?

Caramelization

18

The results of what sensory test are often plotted to give a flavor profile

Quantitative Descriptive Analysis

19

What are the basic levels a chef is called?

Certified ; Executive; Master

20

What are the components of a Munsell system?

Hue, chroma, intensity

21

What are the major hotness causing compounds in black and red pepper?

Black – piperine; Red – capsacin

22

What are the major sensory quality characteristics of foods?

Flavor factors, appearance factors, and kinesthetic factors

23

What are the three primary categories determining food quality?

Appearance, texture, and flavor

24

What are the three primary colors?

Red, green, blue

25

What are the three types of sensory tests?

Discrimination, descriptive, and affective (preference)

26

What color is observed when red, green, and blue pigments are mixed in equal amounts?

Black

27

What compound can be smelled on a person’s breath during ketosis?

Acetone

28

What compound found in toothpaste surpresses the sweetness in orange juice make it taste bitter?

Sodium lauryl sulfate

29

What does “Nappe” mean?

Thickness of sauce on the back of a spoon

30

What does ACF stand for and what does it certify?

American Culinary Foundation; Chefs