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49 Cards in this Set
- Front
- Back
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When food scientists measure quality with human subjects
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sensory evaluation
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five senses
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Sight, hearing, smell, taste, touch
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Flavor is the combination of
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taste and aroma
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True False: Texture and Sound are important to quality of foods
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True
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Aroma as perceived by the nose before it enters the mouth is
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Orthonasal perception
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Aroma perceived at the back of the throat is
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Retronasal perception
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fungiform papillae is what ________ have
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Supertasters
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Supertasters have a chemical sensitivity to
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propylthiouracil
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3 Characteristics of Supertasters
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-very sensitive to a variety of taste qualities
-dislike fatty foods and green vegetables -Have strong food dislikes |
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True False: Food colorants can only be artificial
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False
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4 Natural Pigments
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Chlorophyll
Carotenoids Anthocyanins Myoglobin |
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Factors affecting color perception
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light, color blindness, chemistry
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Oxidation, degradation of pigments are associated with what factor affecting color perception
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Chemistry factor
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Product of both taste and aroma
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Flavor
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Quinine is what basic taste
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Bitter
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citric acid and acetic acid are what basic tastes
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Sour
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monosodium glutamate is associated with what basic taste
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Umami
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5 basic tastes
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Salty
Sweet Bitter Sour Umami |
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single compounds that convey the aroma of foods
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Character-impact compounds
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Benzaldehyde and Vanillin are
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Character-impact compounds
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cherries and almonds are waht character impact comound
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Benzaldehyde
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Factors affecting flavor perception
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-Volatility of aroma compounds
-Non-volatile taste compounds -Interactions between the compounds while chewing -Sensitivity of the individual (supertaster vs smoker) -old age |
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an important characteristic in determining if food is acceptable
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Texture
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Color may be objectively measured using a
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colorimeter
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Chemical components that contribute taste and aroma may be measured using
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High-Pressure Liquid Chromatography (HPLC) or Gas Chromatography (GC)
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An Instron Universal Testing Machine may be used to measure
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textural properties
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Sensory panels are used to measure quality because the results are relevant to
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consumer acceptability
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Human subjects present challenges
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Rushed or distracted
Limited availability Likely to complain May be sick or fatigued |
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3 Test conditions
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Clear objectives
Consent by participants Uniform presentation |
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3 aspects Uniform presentation
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Sample size and temperature
Random order Minimize distractions |
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Test Types
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Threshold
Discrimination (aka Difference) Descriptive Consumer (aka Affective or Hedonic |
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Threshold testing is used to determine the level at which an ingredient can be _______ or _________
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Detected or recognized
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means the panel consistently detects a difference in the product
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Detection
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means the panel consistently determine the identity of a substance
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Recognition
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triangle
Duo-Trio Paired Comparison |
tests used to identify a sample that is different
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what are the limitations on triangle, duo-trio, and paired comparison tests
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Limitation is that they don’t reveal which sample is better or why
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Used to provide a description of components contributing to sensory quality
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Descriptive analysis
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aka notes
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components
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In descriptive Analysis tests panelists are
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Screened for sensitivity and trained to recognize small differences in products
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Limitation in a descriptive analysis test
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test does not reveal which product is best
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Consumer tests are designed to measure
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preferences
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also called hedonic tests
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Consumer Tests
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Limitation of consumer tests
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results do not reveal why a product is liked
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Small groups used to decide which product concepts to reject or develop
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Focus Groups
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Tests that can’t measure preferences
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Focus Groups
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Involve large numbers of participants and can measure preferences if the consumers are relevant
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Consumer panels
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Results of traditional aka
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analytical)
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sensory and consumer results aka
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affective
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Meshing the sensory results with objective data can produce _________ ________ explain quality characteristics
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mathmatical models
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