Sensory Evaluation

Question 1

What are sensory evaluations?

Answer 1

a scientific discipline that applies to principles of experimental design and statistical analysis to the use of human senses for the purpose of evaluating consumer products

Question 2

sensory modes:

Answer 2

sight, odour/smell, taste, touch, sound

Question 3

what does sight depend on?

Answer 3

size, shape, and colour primarily but also consistency, defects, and viscosity

Question 4

which is the most important factor in food evaluations?

Answer 4

sight

Question 5

what is one factor colour has been shown to influence even when there is no difference?

Answer 5

taste perception

Question 6

what first detects odour?

Answer 6

olfactory epithelium

Question 7

through what actions is odour detected?

Answer 7

sighing, swallowing, exhaling

Question 8

How is odour detected?

Answer 8

volatile molecules make contact with the olfactory receptors which transmit electric impulses to to the brain, via the olfactory bulb

Question 9

what is the name of the condition where total or partial sense of smell is lost? what causes it?

Answer 9

anosmia

head injury, infection, or blockage

Question 10

what are the three methods of how to classify smells?

Answer 10

6 groups, 4 groups, or 2 groups

Question 11

what are the group names for the 6 group classification of smells?

Answer 11

spicy, flowery, fruity, resinous, burnt, and foul

Question 12

what are the group names for the 4 group classification of smells?

Answer 12

fragrant, acidic, burnt, and caprylic

Question 13

what are the group names for the 2 group classification of smells?

Answer 13

inedible and edible

Question 14

how do we sense taste?

Answer 14

substance is dissolved in saliva and seeps into the taste buds which initiate nerve impulses to the brain

Question 15

What parts of the body sense taste?

Answer 15

papillae, upper esophagus, soft palate, cheek, and epiglottis

Question 16

how long does it take taste buds to die and regenerate?

Answer 16

2 weeks

Question 17

how many taste buds do humans have and what are the exceptions to this?

Answer 17

~10 000

smokers, elderly, super tasters

Question 18

what are the categories of taste?

Answer 18

bitter, sweet, sour, salty, umami

Question 19

what is the taste threshold?

Answer 19

concentration of taste needed to elicit a taste response

Question 20

primary tastes ___ sense with equal ease, what does sensing them depend on?

Answer 20

are not

time, concentration, texture, temperature

Question 21

flavour = ___ + ___

Answer 21

taste/aroma

Question 22

what factors affect taste?

Answer 22

genetics, age, sex, degree of hunger, temperature of food, colour of food, time of day, medications

Question 23

adding salt to food does what?

Answer 23

decreases sour or bitter tastes and enhances sweet

Question 24

adding sweetener to food does what?

Answer 24

decreases sour, bitter, and salt tastes

Question 25

What is touch?

Answer 25

the tactile characteristics of food determined by shape, form, and feel (things which cause kinetic sensations)

Question 26

What are feelings of resistance from food detected by? what are the assessed by?

Answer 26

nerves | mouth, tongue, and jaw

Question 27

What are the characteristics of touch?

Answer 27

texture, consistency, astringency, chemesthesis, and temperature

Question 28

mouthfeel

Answer 28

a products physical and chemical interaction in the mouth

Question 29

What is sound used to determine?

Answer 29

freshness based on the presence or lack of crunch/crispness

Question 30

What perceptions are changed by enriching the colour of milk?

Answer 30

higher fat, smoother texture, increased flavour

Question 31

what are the two categories of sensory tests?

Answer 31

analytical and affective

Question 32

What are the two types of analytical tests?

Answer 32

discriminative and descriptive

Question 33

What are the two categories of affective tests?

Answer 33

hedonic and personal preference

Question 34

What are the two categories of discriminative tests?

Answer 34

difference and sensitivity

Question 35

what are the two categories of descriptive tests?

Answer 35

flavour and texture

Question 36

analytical tests:

Answer 36

used to detect differences, usually done by smaller groups of people

Question 37

affective tests:

Answer 37

acceptance/preference tests, usually individual results

Question 38

discriminative tests:

Answer 38

used to detect discernible differences

Question 39

difference tests:

Answer 39

differentiate between samples

Question 40

sensitivity tests:

Answer 40

detect flavour threshold

Question 41

descriptive tests:

Answer 41

used to quantify differences

Question 42

flavour profile:

Answer 42

used to detect specific flavours

Question 43

texture profile:

Answer 43

used to detect specific textures

Question 44

hedonic tests:

Answer 44

related to pleasure, ranked on a scale for various characteristics

Question 45

personal preference:

Answer 45

select the preferred sample

Question 46

Duo-trio test:

Answer 46

a difference test, three samples are presented with one being the standard, tester is asked which matches the standard (50% chance of guessing correctly)

Question 47

Triangle test:

Answer 47

a difference test, three samples are presented together and the tester is asked to identify which two are the same (33% chance of guessing correctly), not good for strong samples

Question 48

Paired comparison test:

Answer 48

a difference test, two samples are presented and the tester is asked which has more of a certain characteristic (50% chance of guessing correctly), doesn't indicate extent of difference

Question 49

threshold test:

Answer 49

a sensitivity test to determine the smallest amount of detectable solution (tasted low to high)

Question 50

dilution test:

Answer 50

a sensitivity test to determine the smallest amount of test material detected when mixed with another material