Chapter 3: Sensory Evaluation: The Human Factor
This flashcard set explores the science of sensory evaluation, including how we perceive food through our senses, key sensory characteristics (appearance, flavour, texture), and the factors that influence food preferences and sensory responses. Essential for students in food science and culinary fields.
Define sensory evaluation.
The analysis of the taste, smell, sound, feel, and appearance of food.
Key Terms
Define sensory evaluation.
The analysis of the taste, smell, sound, feel, and appearance of food.
What is the function of sensory evaluation?
Valid and reliable tests, which provide data on which sound decisions regarding food attributes can be made
What influences our food likes and dislikes?
Physical
Psychological
Cultural
Environmental
What does odour result from?
Odour results from volatile particles coming in contact with the olfactory bulb.
How do good/bad experiences affect our food taste?
The brain links various nerve stimulations with specific foods and experiences
Name the five senses.
Sight, odor, taste, touch, sound
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| Term | Definition |
|---|---|
Define sensory evaluation. | The analysis of the taste, smell, sound, feel, and appearance of food. |
What is the function of sensory evaluation? | Valid and reliable tests, which provide data on which sound decisions regarding food attributes can be made |
What influences our food likes and dislikes? |
|
What does odour result from? | Odour results from volatile particles coming in contact with the olfactory bulb. |
How do good/bad experiences affect our food taste? | The brain links various nerve stimulations with specific foods and experiences |
Name the five senses. | Sight, odor, taste, touch, sound |
Name the three sensory characteristics. | 1) Appearance |
Describe appearance. | The shape, size, condition, colour of a food. |
How can appearance be measured scientifically? | A colorimeter can measure the hue, value, and chroma of a food. |
Define flavour. | Combined effect of taste, odor, mouth feel, and trigeminal perception. |
Define mouth feel and trigeminal perception. | Mouth feel: sensations on the palate, throat, tongue Trigeminal perception: sensations when biting/chewing |
What are the 5 basic tastes? | Bitter, salty, sour, savoury, and sweet |
What can influence flavour? | Temperature, ability to recognize odours, and taking the time to savour (chew and smell) the food |
Describe texture. | How a food product feels to the fingers, tongue, teeth, and palate. |
What five qualities are used to evaluate the texture of a food? |
|
What is taste bias? | When positive, or negative, experiences cause individuals to possess a preconceived idea of a certain food. |
What are two components of flavour? | Taste & Aroma |
When are trained and untrained test panelists most often used to evaluate the sensory characteristics of a food product? | Trained test panelists: product’s development - subtle differences must be identified |
List four factors that researchers must control when setting up a taste test panel. | 1) Controlling Influences from Other Testers |
Name the three classes of test methods. | 1) Affective |
Describe the discrimination method. |
- Panelists are screened for sensory activity, oriented for test methods |
Describe the descriptive method. |
- Panelists are screened for sensory activity, and motivation |
Describe the affective method. |
- Panelists are screened for product use |
What is the difference between formal and informal evaluation? | Formal: within a company (descriptive) - McDonald’s |
What is the use of a taste test panel? | To evaluate food flavour, texture, appearance and aroma. |
Name three different types of evaluation forms. Who are they marketed to? |
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How does burning the tongue affect a person's capability to taste? | Given that taste begins in the mouth with the taste buds on the tongue, if they are affected by a burn, the perception of the taste by the brain will be altered. |
How does catching a cold affect a person's capability to taste? | Catching a cold will prevent odours to reach the olfactory bulb. So, since it is less stimulated, the flavour will be less intense. |
How does aging affect a person's capability to taste? | Loss of olfactory function is a result of aging. People with olfactory loss taste the sweet and sourness of fruits without perceiving the orange, lemon, or strawberry flavour. |
What is hue? | Basic colours: red, blue or green |
What is value? | Lightness or darkness of a colour |
What is chroma? | How intense the colour is |
Sour foods are evaluated in terms of what? | Astringency |
What is astringency? | The ability of a substance to draw up the muscles in your mouth |