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45 Cards in this Set
- Front
- Back
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What is sensory evaluation/sensory science? |
It's a scientific discipline that - Evokes, measures, analyzes and interprets reactions - Characteristics of foods and materials - Perceived by the senses of sight, smell, taste, touch and hearing |
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Basic requirements for sensory evaluation |
Subjects Facilities Methods |
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Applications of Sensory Evaluation or Sensory Science |
New Product development Product Matching Quality Control Product/Process Improvement Storage stability/Shelf life |
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Basic Sensitivity can vary_______% among average or above average consumers/users of product |
100% |
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What percent of population can't discriminate differences at better than chance among products they regularly consumer? |
30% |
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Physiological Factors affecting sensory evaluation |
- Health - Thresholds - Adaptation |
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Psychological Factors affecting sensory evaluation |
Expectations - Preconceived ideas about sample Stimulus/Logical error - Irrelevant physical clues used by panelist Habituation error - Tendency to give same response in repetitive test Mutual Suggestion - Influence of a panelist by another Lack of motivation Order of presentation |
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Order of Presentation Potential Errors |
Central Tendency Error - Preference for samples near center of a set Pattern Error - Panelists looking to detect a pattern in order of presentation |
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Discriminative Analysis requires how many panelists and how much training? |
20-100 panelists and Minimal Training |
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Descriptive Analysis requires how many panelists and how much training? |
5-15 panelists and Extensive |
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Hedonic (consumer testing) requires how many panelists and how much training? |
Population sample of 100s-1000s and no training |
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Tips for choosing panelists |
No perfumes, cosmetics, smoking No subjects w/ colds, allergies, lack of sleep etc |
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Tip for training panelists |
- Teach procedures for handling samples - Emphasize importance of following specific protocol -Disregard personal hedonic association w/ material - Pre-screen, present samples w/ easily perceived differences + Panelists gain confidence + Repeat w/ smaller differences - REWARD |
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Facility requirements for Sensory Evaluation |
- Individual tasting booths - Controlled lighting and ventilation - Computerized data collection Needs a - Test area - Testing booths - Sample prep area |
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Sample Requirements for Sensory Evaluation |
Uniformity Dilutions/Carriers Serving temp Masking differences Containers Quantity Coding/Order Cleaning the palate |
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Which analysis answers "Is there a difference in my product?" |
Discriminative analysis |
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Which analysis answers " What is the nature of the difference in my product/How strong is the difference?" |
Descriptive analysis |
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Which analysis answers "Does the consumer like/dislike this difference"? |
Consumer/Hedonic Testing |
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Sensory Perception Order |
1. Stimulus Energy - Lights and sounds 2. Sensory receptors - Eyes and ears 3. Neural Impulses 4. Brain Areas - Visual and auditory 5. Behavioral response |
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Sensory Perceptions of Food include... |
1. Appearance 2. Texture & Mouthfeel 3. Aroma 4. Flavor |
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Viscosity deals with what kind of product? |
Newtonian Fluids |
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Consistency deals with what kind of product? |
Non- Newtonian Fluids |
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Texture deals with what kind of product? |
Solids, semi-solids |
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Receptors include |
1. Mechanoreceptors(Tactile) 2. Kinesthetic (Motion) receptors 3. Thermal Receptors 4. Optical cones & rods 5. Hearing |
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Factors influencing Textural Preferences |
- Cultural influences/Expectation - Psychological Associations - Hedonics (Creamy is liked, slimey is not) |
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What does volatiles depend on when it comes to aroma? |
Temperature and Complex mixtures |
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Olfactory Detection definition: |
-Olfactory mucosa is located high up in nasal cavity - Estimated to have 3-6 million receptor cells - Size (<350 Da) - Must be volatile + Hydrophilic (dissolve in mucous) and carrier of proteins for hydrophobic materials (cilia) - More size, less diffusion |
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Anosmia definition |
Inability to detect qualitative Odor sensations |
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Factors that affect the sense of smell |
- Sniffing + Normal breathing 5% air + Sniffing: 20% air - Trigeminal influences +Pungency, tickling, burning, cooling - Hunger - Gender, age - Adaptation + Fatigue, odorant saturates testing area, allow rest period |
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Flavor is.... |
The chemical/physical irritation |
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Flavor is composed of... |
Aroma/Aromatics + Taste |
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Types of Papillae |
Circumvallate - Posterior/back Foliate - Side edges Fungiform - Tip & lateral margins
(Taste papillae > Taste Buds > Receptor cells) |
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Taste hedonics |
Sweet Salty Sour Bitter Umami Olegustus (Fat) Chemical/physical "Irritation" - Trigeminal |
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Sweet definition |
- Universally liked = Infants respond positively - Adaptation during evolution = Energy source |
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Salty definition |
- Salts required for physiological function - Evolutionary advantage to be able to detect them |
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Sour definition |
- Required for pH balance in body - Avoiding corrosive compounds |
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Bitterness definition |
- Generally disliked; Learned preference - Poisons - Accepted in some food like beer and cheese |
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Umami definition |
- Detection may signal good energy source - protein
- MSG = Flavor potentiator |
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Chemical/Phyiscal irritation trigeminal definition |
Stimulate nerve ends ( Spice heat, cooling) |
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Hypogeusia definition |
Decreased perception of taste - Can be general, partial, specific |
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Ageusia definition |
Complete loss of taste |
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Disgeusia definition |
Distorted taste |
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Factors that affect sense of taste |
Adaptation Cross adaptation |
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Adaptation definition |
Decrease in sensation when constant stimulation is applied |
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Cross adaptation definition |
The detection of a second compound is decreased by adaptation to the first compound |
