Topic 1: Part B

Question 1

Sensory evaluation

Answer 1

multidisciplinary science that uses humans to measure the acceptability and sensory properties of food and other materials. sensory properties often determines the acceptance or rejection of foods

Question 2

6 reasons to use sensory evaluation

Answer 2

• determine consumer acceptability
• determine if product reformulation results in perceived difference
• identify taint contamination and determine source of contamination
• necessary to determine end product quality
• necessary to establish product specifications for quality assurance programs
• necessary to establish shelf life of products

Question 3

Taste is determined by both..

Answer 3

taste buds and smell receptors

Question 4

Tase buds are..

Answer 4

tiny receptor organs buried in the surface of the tongue, or lining of the mouth and back of throat

Question 5

Taste buds only recognize 5 sensations which are..

Answer 5

• salty
• sweet
• sour
• bitter
• umami
• all other “tastes” are smelled**

Question 6

Smell receptors on the nose are attached to..

Answer 6

nerves that enter the brain and report on the aromas and odours of food.

Question 7

Aromas are a combination of a ..

Answer 7

number of smell sensations, and the brain assembles the combination of scent signals and refers to the memory bank for interpretation

Question 8

Olfactory bulb

Answer 8

region in brain responsible for odour perception.

Question 9

Temperature can influence..

Answer 9

taste and aroma and many tastes can be interactive.

Question 10

What type of foods are easier to smell

Answer 10

hot; because only volatile molecules carry odour

Question 11

Texture can also be perceived as a..

Answer 11

taste

Question 12

How food looks, feels and even sounds can be a part of the

Answer 12

taste sensation

Question 13

Tastes are perceived only when the..

Answer 13

‘taste’ chemicals are dissolved in liquids

Question 14

Taste and perception of texture may cause the ..

Answer 14

release of more saliva (dry food or acid that needs to be diluted)

Question 15

There are 6 classes of stimuli related to food..

Answer 15

• appearance
• odour/aroma
• taste
• flavour
• textures

Question 16

Flavour is a combination of

Answer 16

taste and aroma

Question 17

Texture mechanical

Answer 17

firmness, viscosity, hardness, chewiness

Question 18

Texture geometrical

Answer 18

particle size and shape; gritty, chalky, lumpy

Question 19

Texture mouthfeel

Answer 19

juiciness, greasy, oiliness,

Question 20

Texture mouthfeel thermal

Answer 20

heat, coolness, metallic, astringent

Question 21

Texture sound

Answer 21

popping, crunching, crackling

Question 22

Sensory evaluation techniques

Answer 22

• objective test methods

- subjective test methods

Question 23

Subjective test methods uses humans to measure..

Answer 23

opinion about or an ‘emotional’ reaction to a product. measure how much you like a product or your preference for one over another product. less reproducible

Question 24

Subjective test method example of triangle test

Answer 24

participants are given 3 coded smiles and told to choose the sample that is most different. where 2 examples are the same: simple blinded experiment

Question 25

Subjective test method example of duo-trio test

Answer 25

one reference sample and 2 test samples. choose the test sample that matches the reference sample

Question 26

Subjective test method example of paired comparison

Answer 26

participants are given 2 samples and have to choose one that have the highest attribute. (which 2 are sweeter) ballot in a ballot box

Question 27

Objective test methods

Answer 27

measure the presence and/or intensity of specific attributes in the product using a 'test equipment'. these tests are free of personal bias and are reproducible. (colorimeter/color meter for color of food)

Question 28

Objective test methods example of a trained panel

Answer 28

descriptive analysis of people to measure the intensity of aroma, flavour, texture of a food.

Question 29

Objective test methods example of a trained panel: Line scale

Answer 29

participants are asked to mark on a line the intensity of a particular attribute

Question 30

All sensory tests require controlled conditions which are..

Answer 30

- Standardized samples - Minimized distractions - Air conditioning - Comfortable seating - Proper lighting