Flashcards in Sensory Deck (96)
According to IFT guidelines, a minimum of how many panelists are required for a panel trained in descriptive profile analysis?
As suggested by Shallenberger and co-workers in 1967, what does the AH-B hypothesis relate to?
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
Give the resultant color for the following L*a*b* score: L*=40, a*=-10, b*=-40
Give the resultant color for the following L*a*b* score: L*=50, a*=0, b*=-0
Give the resultant color for the following L*a*b* score: L*=50, a*=50, b*=-50
In knife skills what is the proper name for the waffle cut that is commonly used for potatoes?
In sensory analysis, what type of scale is generally used for acceptance testing?
Hedonic scale (usually 9 pts)
In this discrimination test of sensory evaluation panelists must choose whether or not two coded samples are different
J.E. Amoore suggested that odor is a function of a molecules what?
Name a sensory method that compensates for response bias.
Name the compound that may taste like a maraschino cherry to some and like almond to others?
Name three methods for cooling foods.
Ice-water bath, Ice paddle, Blast chiller, Tumble Chiller
Once properly heated, hot foods must be held at temperatures of __________or higher?
135 °F (57 °C)
Sensory evaluation methods that are devised to measure the acceptance of a product are called affective tests. Give an example.
Ranking, Hedonic, Scaling
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
The process of cooking sugars is properly known as what?
The results of what sensory test are often plotted to give a flavor profile
Quantitative Descriptive Analysis
What are the basic levels a chef is called?
Certified ; Executive; Master
What are the components of a Munsell system?
Hue, chroma, intensity
What are the major hotness causing compounds in black and red pepper?
Black – piperine; Red – capsacin
What are the major sensory quality characteristics of foods?
Flavor factors, appearance factors, and kinesthetic factors
What are the three primary categories determining food quality?
Appearance, texture, and flavor
What are the three primary colors?
Red, green, blue
What are the three types of sensory tests?
Discrimination, descriptive, and affective (preference)
What color is observed when red, green, and blue pigments are mixed in equal amounts?
What compound can be smelled on a person’s breath during ketosis?
What compound found in toothpaste surpresses the sweetness in orange juice make it taste bitter?
Sodium lauryl sulfate
What does “Nappe” mean?
Thickness of sauce on the back of a spoon