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20 Cards in this Set
- Front
- Back
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What is language used for |
Conveying thought through complex communication systems. Organised words used to communicate whT you are thinking and doing |
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How many languages are spoken and how do the the ways they speak of food differ |
Some 6500 with each having a different way of speaking about food, collecting it, preparing it, and what they favour |
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Overlap of languages |
Breton: klewed means to feel, perceive, taste or smell Cornish: klywes means to smell or sense Welsh: clawed means to feel, smell or taste |
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Primary parameters of mechanical characteristics and their popular terms |
Hardness - soft, firm, hard Cohesiveness - brittleness (crumbly, crunchy, brittle), chewiness (tender, chewy, tough), gumminess (short, mealy, pasty, gummy) Viscosity - thin, viscous, treacly, thick Elasticity - plastic, elastic Adhesiveness - sticky, tacky, gooey |
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Geometrical characteristics |
Particle size and shape - gritty, grainy, coarse, etc Particle shape and orientation - fibrous, cellular, crystalline etc |
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Other characteristics |
Moisture content - dry, wet, moist, watery Fat content - oiliness (oily, fatty), greasiness (greasy) |
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What are flavour wheels used for |
Enables sensory evaluation panels to visually plot the profile of a product and provides a common language for describing flavours |
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When is sensory language applied |
•product/meal development -sensory evaluation -advertising -menu copy -product tasting notes •publications -literature -reviews -blog |
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When is sensory language applied |
•product/meal development -sensory evaluation -advertising -menu copy -product tasting notes •publications -literature -reviews -blog |
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What does the written word have an effect on |
It can conjure smells, allows reader to imagine which is to come. (Olfactory imagery)
Reading an odour related word (garlic, ginger, cinnamon) activates olfactory regions of the brain |
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How does language benefit the sensory experience |
Provides a greater understanding of the sensory elements relevant to food and drink and enhances the pleasure of eating and drinking |
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Which 3 factors interact to determine the level of sourness |
1. Specific acid present 2. pH of food or beverage 3. Concentration of acid |
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Does sugar concentration have any effect on the pH of a solution and how could this be checked |
pH will not change as sugar cannot buffer acidity levels. Confirmed by using a pH meter |
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Does sugar concentration have any effect on the pH of a solution and how could this be checked |
pH will not change as sugar cannot buffer acidity levels. Confirmed by using a pH meter |
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What effect does sugar have on the perception of sourness |
Sugar changes the perception of sourness by enhancing the sweetness which in turn balances out the acidity (sourness). Although sourness may be significantly diminished, it will generally remain to some extent |
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Does sugar concentration have any effect on the pH of a solution and how could this be checked |
pH will not change as sugar cannot buffer acidity levels. Confirmed by using a pH meter |
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What effect does sugar have on the perception of sourness |
Sugar changes the perception of sourness by enhancing the sweetness which in turn balances out the acidity (sourness). Although sourness may be significantly diminished, it will generally remain to some extent |
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What effect does salt have on the perception of bitterness |
Salt helps to mask the taste of bitterness while enhancing the sweetness. (Bitterness still comes through as ana aftertaste) |
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What does alkali taste like |
Bitter |
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What makes the wine aroma wheel developed by Nobel so applicable, assessable and user friendly compared to the beer flavour terminology system developed by meilgard |
The wine aroma wheel is prepared using accessible foodstuffs available internationally during most seasons making it easier for wide consumer use as it is easily relatable. The standards are prepared in neutral red or white wines whereas the beer standards are prepared using a single chemical compound which are difficult to assess and is not applicable to the range of beers which have since been developed. |
