Sensory Evaluation

Question 1

5 senses

Answer 1

sight
hearing
taste
touch
smell

Question 2

Reception to Perception Steps (3)

Answer 2

Input senses (sense neurons)
Thought processes (Brain neurons)
Output response (motor)

Question 3

Sensory Receptors (5)

Answer 3

olfactory
tate
visual
touch
hearing

Question 4

Olfactory Receptors

Answer 4

nasal organs capable of detecting aromas

Question 5

Where are receptor sites

Answer 5

organs are housed in the upper area of the nasal cavity

Question 6

flavor is a combination of (2)

Answer 6

taste & smell

Question 7

how many taste buds do we have

Answer 7

~10,000

Question 8

How is the taste of food perceived

Answer 8

with the tongue

Question 9

4 Basic Tastes

Answer 9

sweet
salty
sour
bitter

Question 10

First Visual Perceptions of food (3)

Answer 10

color
appearance
shape

Question 11

Layers of the eye (3)

Answer 11

fibrous tunic
vascular tunic
retina (rods & cones)

Question 12

Touch receptors

Answer 12

nerve cells that tell the brain about tactile sensations

Question 13

Touch Receptor Groups (2)

Answer 13

Mechanoreceptors

Thermoreceptors

Question 14

Mechanoreceptors

Answer 14

Tells about sensations of pushing or pulling

Question 15

Thermoreceptors

Answer 15

Tells about sensations of temp

Question 16

Auditory System

Answer 16

Uses the ear to collect, amplify, and transduce sound waves into electrical impulses that allow the brain to perceive and localize sounds

Question 17

Sensory Characteristics of Food (3)

Answer 17

Appearance
Flavor
Texture

Question 18

Sub-elements of Appearance

Answer 18

External: color, surface features, volume
Internal: Lumps, cell size, layering, internal features

Question 19

Sub-elements of Flavor

Answer 19

Flavor

Aroma

Question 20

Flavor

Answer 20

composite of aroma (odor) & taste in the mouth

Question 21

Aroma

Answer 21

• due to volatile components

- volatility depends on temp

Question 22

Best Temperature for Aroma

Answer 22

20-30C

Question 23

Flavor Potentiators

Answer 23

MSG

IMP

Question 24

Miracle Fruit

Answer 24

Flavor inhibitor
Blocks sourness
Sour will taste sweet

Question 25

Texture

Answer 25

Related to appearance Mouthfeel Number of chews

Question 26

Number of Chews

Answer 26

the # of chews req to reach the same end point

Question 27

Discrimination Tests

Answer 27

To determine whether small changes in ingredients/processing/packaging has any effect on sensory characteristics

Question 28

Advantages of Discrimination Test

Answer 28

Quick | Simple

Question 29

Limitation of Discrimination Test

Answer 29

Limited Results | Only yes or no answers

Question 30

Types of Discrimination Tests (3)

Answer 30

Paired-comparison Triangle Test Duo-trio Test

Question 31

Paired Comparison

Answer 31

Evaluates 2 samples and indicates the sample that has more of "the" characteristic (50% chance of being right)

Question 32

Triangle Test

Answer 32

Evaluates 3 coded samples 2 of the same, one is different Then you must identify the different sample (33.3% of being right)

Question 33

Duo-Trio Test

Answer 33

Evaluate 3 samples (a reference and 2 coded) Identify the sample thats most similar or different from the reference (50% chance of being right)

Question 34

Affective Testing

Answer 34

Measures preference/liking of a product

Question 35

Affective testing can also be called (3)

Answer 35

acceptance preference consumer

Question 36

measure of of liking is (2)

Answer 36

logical | necessary

Question 37

Advantage of Affective testing (2)

Answer 37

Provides essential info | Provides good indication of product potential

Question 38

Disadvantages of Affective Testing

Answer 38

Difficult to get a representative sample of consumers | Does not guarantee product success

Question 39

Sensory Science supports 3 Industry Areas

Answer 39

Food Safety & quality Product Development Manufacturing

Question 40

Hedonics

Answer 40

Measure product liking/acceptance

Question 41

Hedonic Scale

Answer 41

9 point scale | like extremely to dislike extremely

Question 42

Scales of Sensory (8)

Answer 42

``` Hedonic Labeled Affective Magnitude Scale (LAM) Line Just-About-Right Face 7 pt 5 pt ```

Question 43

Commonly asked Attributes to Liking a Product (5)

Answer 43

``` Overall liking Flavor Texture Appearance Aroma ```

Question 44

Sensory Evaluation Environment must meet

Answer 44

ASTM Standards | American Society for Testing and Materials

Question 45

Requirements of ASTM

Answer 45

Positive Air Pressure Filtered air Controlled Temp Lighting (Red to mask and prevent color bias)

Question 46

Samples should provide (4)

Answer 46

Necessary silverware Room temp water Score card Pen/pencil

Question 47

Score Cards

Answer 47

Experiment specific | Contain date + name

Question 48

Descriptive Score Cards have words to describe

Answer 48

a range of intensity

Question 49

Rating Scales designed with how many points

Answer 49

5 or 9 | 9 permits finer distinctions

Question 50

Rating score cards either

Answer 50

specific description of the characteristic or acceptability of the product is the info needed

Question 51

Rating Score Card Design Steps (3)

Answer 51

1. Non-invasive tests should be placed at the beginning (aroma, color) 2. Place the internal qualities w/o eating 3. List items needed to evaluate by eating the sample