Subjective Evaluation - PART 1

Question 1

Meeting the expectations of consumers

Answer 1

Quality

Question 2

Ultimate criterion for desirability of any product

Answer 2

Quality

Question 3

How to measure food quality?

Answer 3

Sensory methods
Objective methods

Question 3

The acceptance of a product by consumers who are users of the product or product category who comprise the target market for the product

Answer 3

Sensory Quality

Question 4

A scientific method used to
evoke, measure, analyze and interpret those responses to products perceived through the senses of SIGHT, SMELL, TOUCH, TASTE AND HEARING

Answer 4

Sensory evaluation

Question 5

Steps in tasting

Answer 5

Observe or play with it

Smell

Taste

Spit and rinse

Question 6

The color, shape, size, temperature, and surface texture

Answer 6

Appearance

Question 6

a combination of physical or physiological, psychological, social and cultural experience.

Answer 6

Eating

Question 6

We only attain the physical and psychological fullness of life when we have maximum use of our _________

Answer 6

senses

Question 7

Vitally important if you want your food to be eaten and enjoyed

Answer 7

Appearance

Question 8

Detects volatile aromas released from food

Answer 8

Nose

Question 9

Described by association with a particular food

Answer 9

Odor (Olfaction)

Question 10

the olfactory epithelium contains millions of olfactory cells with hair-like projections called “cilia”

Answer 10

Odor

Question 11

Some people lack or lose the ability to smell. This is called ______

Answer 11

anosmia

Question 12

Some people can’t smell certain compounds. This is called a _______

Answer 12

specific anosmia

Question 13

sensory attributes arising from stimulation of gustatory attributes

Answer 13

Taste

Question 14

7 basic tastes by Aristotle

Answer 14

Sweet, Salty, Sour, Bitter, Spicy, Astringent, Sandy

Question 14

gustatory perception caused by soluble substances in the mouth

Answer 14

Taste

Question 15

1000 BC (China) - How many basic tastes?

Answer 15

5 basic tastes

Question 16

Other ancient cultures - How many basic tastes?

Answer 16

• 4 basic tastes

Question 17

According to Greek philosopher, Democritus, how many basic tastes are there?

Answer 17

sweet, sour, salty, bitter

Question 18

World’s standard for over 2500 years of basic tastes

Answer 18

Democritus’ 4 basic tastes (sweet, sour, salty, bitter)

Question 19

savory taste imparted by glutamate and 5 ribonucleotides including inosinate & guanylate

Answer 19

Umami

Question 19

Taste discovered in Japan, 1908 by Tokyo University Professor

Answer 19

Umami

Question 20

In China, the word _______, which represents the taste common in fish and meat, corresponds to umami.

Answer 20

xianwei

Question 20

savory in English, and _____ in Indonesian.

Answer 20

gulih

Question 21

All qualities of taste can be elicited from all the regions of the tongue that contain taste buds

Answer 21

Taste Map

Question 22

The purported existence of a _________ is considered to be one of the bigger sensory myths.

Answer 22

tongue map

Question 23

a rare condition that is characterized by a complete loss of taste function of the tongue.

Answer 23

Ageusia

Question 24

What are some of the suggested 6th taste?

Answer 24

Fat/ Oleogustus Starchy/Floury Calcium

Question 25

A taste disorder described as decreased sensitivity to all tastants

Answer 25

hypogeusia

Question 26

A taste disorder described as unpleasant perception of a tastant

Answer 26

dysgeusia

Question 27

A taste disorder described as perception of taste that occurs in the absence of a tastant

Answer 27

phantogeusia

Question 28

perception resulting from stimulating a combination of the taste buds, the olfactory organs, and chemesthetic receptors within the oral cavity

Answer 28

Flavor

Question 28

the combined effect of taste sensations, aromatics, and chemical feeling factors evoked by a substance in the oral cavity.

Answer 28

Flavor

Question 29

The nose and mouth are vastly innervated by the ____________

Answer 29

trigeminal nerve

Question 30

attribute of a substance resulting from a combination of physical properties and perceived by the senses of touch, sight and hearing.

Answer 30

Touch/Texture

Question 31

When food is placed in the mouth, the surface of the tongue and other sensitive skin reacts to the feel of the surface of the food. The sensation is also known as _______

Answer 31

mouth-feel

Question 32

Characteristics evaluated by the sense of touch (2 answers)

Answer 32

(1) Oral Texture Characteristics (2) Skinfeel Characteristics

Question 33

Under Oral Texture Characteristics, they are (3 answers)

Answer 33

(1) Mechanical parameters (2) Geometrical properties (3) Fat/moisture parameters

Question 34

Under Skinfeel Characteristics, they are (3 answers)

Answer 34

(1) Mechanical parameters (2) Geometrical properties (3) Appearance parameters

Question 35

The sounds of food being prepared, cooked, served and eaten all help to influence our preferences

Answer 35

Sound (audition)

Question 35

Under touch/texture, these characteristics are generally liked (5 answers)

Answer 35

Crispness, crunchiness, tenderness, juiciness and firmness

Question 36

Under touch/texture, these characteristics are generally disliked (5 answers)

Answer 36

Toughness, sogginess, crumbliness, lumpiness, wateriness and sliminess

Question 37

Texture characteristics evaluated by the sense of the hearing

Answer 37

* Crispy * Crunchy * Crackly

Question 38

foods generate high pitched sounds with a high level of frequencies > 5 kHz

Answer 38

Crispy

Question 39

foods generate low pitched sounds with a characteristic peak at 1.25-2 kHz for air conduction

Answer 39

Crunchy

Question 40

generate low pitched sounds with a high level of bone conduction

Answer 40

Crackly