Chapter 3: Sensory Evaluation: The Human Factor Flashcards Preview

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Flashcards in Chapter 3: Sensory Evaluation: The Human Factor Deck (33)
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1

What is Sensory Evaluation?

is the analysis of the taste, sound, smell, feel and appearance of food

2

what is the primary function of sensory testing?

to conduct valid and reliable tests , which provide data on which sound decisions regarding food attributes can be made

3

What are some influences on food likes and dislikes?

Physical
Psychological
Cultural
Environmental

4

How does Physical influence affect a persons food likes or dislikes?

body chemistry, umber of taste buds, age and gender affect the ability to detect flavours

5

How does Psychological influence affect a persons food likes or dislikes?

taste bias: is a like or dislike of certain foods linked to past positive or negative experiences

6

How does Cultural influence affect a persons food likes or dislikes?

beliefs and behaviours strongly influence exposures too food and resulting food preference

7

How does Environmental influence affect a persons food likes or dislikes?

people are more likely to eat what is available and economical

8

What is a food desert?

food that is not readily available in some areas of the world

9

What enhances flavour?

flavour is enhanced by visual appearance

10

What is a colorimeter?

is a device that measures the colour found in foods in terms of hue, value and chroma

11

What is flavour?

flavour is he combined effect of taste and aroma

12

what is the overall impression of flavour?

is a combination of taste odour, mouthfeel, and trigeminal perception

13

How is taste recognized?

taste is recognized through the taste buds

14

What are the 6 basic tastes?

1. Sweet
2. Salty
3. Savoury
4. Bitter
5. Sour
6. Astringency

15

What is Astringency?

foods such as lemon, tea and sour-balls are evaluated in terms of astringency

16

Does temperature have an affect on the taste of food?

temperature of food may affect the flavour of the food

17

What does odour result from?

Odour results from volatile particles coming in contact with the OLFACTORY BULB

18

Appearance is ?

Appearance refers to the shape, size , condition and colour of a product

19

Sensory Characteristics of Food Products: Texture?

is how a food product feels to the tongue, mouth, teeth and palate

20

What are the different types of texture?

1. Chewiness: ability to slide without breaking
2. Graininess: the size of the particles
3. Brittleness: how easily a food breaks apart
4. Firmness: food's resistance to pressure
5. Consistency: the thinness or thickness

21

What are test methods?

they are classified based on primary purpose and most valid use

22

What are the three most commonly used test methods?

1. Affective
2. Discrimination
3. Descriptive

23

Describe the testing method: Affective?

Panelists are screened for product use; mostly untrained

24

Describe the testing method: Discrimination?

Panelists are screened for sensor acuity and oriented test method, sometimes trained

25

Describe the testing method: Descriptive:

Panelists are screened for sensor acuity and motivation , are highly trained
- each have a different goal and selection criteria for panelists

26

What is a formal Evaluation?

R&D at corporate offices (McDonalds, Wendy's, etc.)

27

What is an Informal Evaluation?

Wait Staff sampling daily specials; customers-specials of the day; developing new menu items (trial and error)

28

what are taste test panels?

evaluates food flavour, texture, appearance and aroma
- trained panelists discern subtle sensory differences

29

What are consumer test panels?

help determine products average consumer will prefer
- these untrained panelists represent the buying public
- factors that could sway the results must be controlled

30

Control of Influencing Factors: Influence of other testers?

products may be tested by one person at a time, or by testers in separate rooms to prevent seeing facial expressions (Panelist must remain quiet during evaluation)