2.1.1.e. Experimental Study of Food

Experimental Study of Food

This refers to the study of food principles and their application to food preparation. It involves the application of knowledge of the chemical, physical, and sensory properties of food to the study of its behavior during preparation.

Objective and Subjective Evaluation

What are the 2 types of Food Evaluation?

Objective Evaluation

This type of evaluation uses equipment, instruments, or mechanical devices to measure food properties.

Subjective Evaluation

This type of evaluation involves sensory perception, measuring what can be seen, smelled, tasted, touched, or heard.

Appearance

This subjective quality includes color, shape, orientation, and turbidity/clarity.

Aroma (Odor)

This subjective quality refers to the smell of food.

Flavor

This subjective quality refers to the taste and odor combination of food.

Texture

This subjective quality includes tenderness, viscosity, consistency, and mouthfeel.

Objective Evaluation

This type of evaluation uses equipment, instruments, or mechanical devices to measure food properties.

Subjective Evaluation

This type of evaluation involves sensory perception, measuring what can be seen, smelled, tasted, touched, or heard.

Appearance

This subjective quality includes color, shape, orientation, and turbidity/clarity.

Aroma (Odor)

This subjective quality refers to the smell of food.

Flavor

This subjective quality refers to the taste and odor combination of food.

Texture

This subjective quality includes tenderness, viscosity, consistency, and mouthfeel.

Size / Shape

An objective food quality measured using tools such as a micrometer, planimeter, or sieve/mesh grading.

Volume

An objective food quality measured using seed, water, or oil displacement.

Odor

An objective food quality measured using chromatography or an artificial nose.

Taste

An objective food quality measured using instruments such as a hydrometer, refractometer, pH meter, salometer, or through chemical determination.

Texture

An objective food quality measured using a penetrometer, shortometer, farinograph/amylograph, or sag test.

Consistency / Viscosity

An objective food quality measured using a line spread test, steel ball, or viscometer.

Color

An objective food quality measured using spectrophotometry or the Munsell color system.

Single Sample Test

Under Quantitative Methods, this test presents one food sample to panelists who evaluate its acceptability against a predetermined standard or expectation.

Paired Comparison Test

Under Quantitative Methods, this test presents two food samples and asks panelists to determine which sample has a greater intensity of a specific attribute or which sample is preferred overall.

Duo-Trio Test

Under Quantitative Methods, this test provides a reference sample and two coded samples, and panelists identify which coded sample matches the reference.

Triangle Test

Under Quantitative Methods, this test presents three coded samples, with two samples alike and one different, and requires the panelist to identify the odd sample.

Rank Order / Ranking Test

Under Quantitative Methods, this test asks panelists to arrange several food samples according to the intensity of a single characteristic, such as from least sweet to most sweet.

Scoring Test

Under Qualitative Methods, this test asks judges to rate the quality of a food product using a predetermined scale.

Descriptive Test

Under Qualitative Methods, this test uses descriptive words to characterize a food product, such as describing its aroma, flavor, texture, and appearance.

Hedonic Test

Under Qualitative Methods, this test measures the degree of liking or acceptability of a product, commonly using a hedonic scale.

Preference / Acceptability Test

Under Qualitative Methods, this test determines which product is preferred among two or more samples.

Trained or semi-trained panelists

Under Qualitative Methods what type of panelists are typically used?

Consumer / naive panelists

Under Qualitative Methods what type of panelists are typically used?