Subjective Evaluation - PART 2

Question 1

Enumerate individual differences

Answer 1

1. Gender
2. Age
3. Physiological state
4. Genetics

Question 2

(Gender) More _ than _ are supertasters

Answer 2

More women than men are “supertasters”

Question 3

(Gender) tend to have more highly developed language skills

Answer 3

Women

Question 4

(Gender)

Measurements and judgments made by _ assessors particularly in relation to flavor and odor properties were shown be more inconsistent (related to pregnancy or menstrual cycle)

Answer 4

Female

Question 5

Answer an individual difference that correlates to:

Taste, smell, sound and sight sensitivities varies

Answer 5

Age

Question 6

__ may have very strong reactions to some odors and flavors

Answer 6

Young children and babies

Question 7

Individual difference correlated to:

hunger, illness, fatigue, stress

Answer 7

Physiological state

Question 8

__ were shown to find certain
foods more acceptable and to be more influenced by odors.

Answer 8

Hungry people

Question 9

___ can markedly affect perceptiom

Answer 9

Illness

Question 10

Individual difference that correlates to:

Effect of dentition in chewing behavior

Answer 10

Physiological state

Question 11

Individual difference that is likely to influence sensory perception

Answer 11

Genetics

Question 12

Individual difference associated with:

Asian vs Caucasians vs Mediterranean

Answer 12

Genetics

Question 13

Subjects rate samples using the middle point of scale and avoid using the extreme ends

Answer 13

Central tendency

Question 14

Elements of personality and attitude

Answer 14

1. Social conditioning
2. Motivation
3. Mood

Question 15

Social background, cultural experiences, and religious belief can affect sensory perceptions

Answer 15

Social conditioning

Question 16

Innate aspect of an individual’s personality but is highly influenced by the environment

Answer 16

Motivation

Question 17

Subconsciously influence assessor’s performance by reducing their concentration, and therefore, their ability to discriminate.

Answer 17

Mood

Question 18

Requirements in a subjective evaluation

Answer 18

Facilities
Panelists
Samples

Question 19

Requirements of a subjective evaluation

Answer 19

Facilities
Panelists
Samples

Question 20

Facilities in a subjective evaluation

Answer 20

Booth
Preparation area
Necessary equipment

(Tagged - uncertain about this)

Question 21

Health and physical conditions of panelists

Answer 21

• Should be in good health
• Should not have dentures that block the palate**

• Should not be stressed, fatigued or
lacked sleep
• Should not have allergies towards the
food that is going to be tested
• Smokers should refrain from smoking
at least 30 minutes before the test

• Must have had their last meal 2 hours prior to the test
• Must not have coffee 30 minutes prior to the test

• Must not have brushed teeth or used
mouthwash 30 min before the test
• Must not chew gum one hour before
the test
• Should avoid the use of perfumed
cosmetics or lotions; should remove lipstick before testing.

Question 22

Capability of panelists

Answer 22

• Must have good memory
• Must have common sense and
reasonable intelligence

Question 23

Integrity of panelists

Answer 23

• They must tell what they honestly feel about the product
• They must not have bias towards the product

Question 24

Integrity of panelists

Answer 24

• They must tell what they honestly feel about the product
• They must not have bias towards the product

Question 25

3 aspects to consider for panelists of subjective evaluation

Answer 25

Health and physical conditions, capability, integrity

Question 26

Utensils and containers of samples

Answer 26

• Should have no odor or flavor • Can be plastic or glass

Question 27

Serving temperature of samples * Samples should be served at the ____ * ____ should be used during all tests with the product. * A method of ____ should be developed

Answer 27

* Samples should be served at the temperature at which they are normally eaten * Same temperature should be used during all tests with the product. * A method of maintaining the samples at that temperature should be developed

Question 28

Serving temperature of ice cream

Answer 28

-1 to 2C

Question 29

Serving temperature of cold foods

Answer 29

4 to 10C

Question 30

Serving temperature of hot foods

Answer 30

60 to 66 C

Question 31

Serving matrix of samples

Answer 31

For condiments or sauces: carrier which does not mask the product characteristics

Question 32

General requirements of subjective evaluation procedures

Answer 32

Evaluate sensory attributes in the order they are perceived

Question 33

Subjective Evaluation Procedure

Answer 33

1. Color evaluation 2. Odor evaluation 3. Taste/Flavor evaluation 4. Texture evaluation

Question 34

Color evaluation of subjective evaluation • Volume presented for color evaluation of liquid ___ • If there are color differences which can affect the perception of taste or other attributes, ___

Answer 34

• Volume presented for color evaluation of liquid should be constant • If there are color differences which can affect the perception of taste or other attributes, use colored lights or darken the room

Question 35

Odor evaluation •As much as possible, avoid _____ • Smell in ___ of about ___ sec using ___, sniff ___ and ___ • Rest for at least ___ seconds _____ • Equilibrate by ___

Answer 35

•As much as possible, avoid holding the sample by the end to avoid interference of ever-present skin odors • Smell in short sniffs of about 2 to 3 sec using both nostrils, sniff 1-2x and keep mouth closed while sniffing • Rest for at least 30 seconds in-between evaluation of successive samples • Equilibrate by smelling the back of the palm

Question 36

Taste/Flavor evaluation: Taste the sample ___ so that ___

Answer 36

Taste the sample slowly so that there is time to characterize the taste/flavor

Question 37

Taste/Flavor Evaluation for liquid foods

Answer 37

Sip the liquid; Swish and swirl the liquid around the tongue to test for taste

Question 38

Taste/Flavor Evaluation ___ to remove all traces of flavor especially after assessing hot, spicy or strong flavored foods

Answer 38

Clear the palate

Question 39

Palate clearing of Taste/Flavor Evaluation What palate cleanser/s to use for: Most food samples-

Answer 39

taste-neutral water, unsalted soda crackers, apple, celery or bread before and after tasting the sample

Question 40

Palate clearing of Taste/Flavor Evaluation What palate cleanser/s to use for: Fatty products

Answer 40

Warm taste-neutral water

Question 41

Palate clearing of Taste/Flavor Evaluation What palate cleanser/s to use for: Most fruit flavors, herbs and mild seasonings

Answer 41

water (potable or carbonated) salt-free crackers, puffed rice, fresh bread, skimmed milk or butter milk

Question 42

Palate clearing of Taste/Flavor Evaluation What palate cleanser/s to use for: Flavorings with bitter, strong, or oily characters of aftertaste

Answer 42

diluted lime juice, apple slices and apple juice

Question 43

Palate clearing of Taste/Flavor Evaluation What palate cleanser/s to use for: Strong pungent spices

Answer 43

natural yogurt, diluted syrup and mashed potatoes

Question 44

Texture Evaluation of Subject Evaluation • Texture of solid products by ___ • Hold the sample with __ • ___ to determine if moist, sticky, etc. • ___ to remove any traces of product

Answer 44

• Texture of solid products by finger feel • Hold the sample with the fingers • Press or touch it lightly to determine if moist, sticky, etc. • Wipe the fingers with tissue to remove any traces of product

Question 45

Texture evaluation of Subjective Evaluation • Texture of ___ by mouth feel • Take a portion, ___ • Follow instructions if any, regarding ___ • Consistency of ___ by mouth feel • ___ around the tongue

Answer 45

• Texture of solid products by mouth feel • Take a portion, bite and chew • Follow instructions if any, regarding the number of chews to take • Consistency of liquid products by mouth feel • Sip and swirl it around the tongue