Sensory and Food Evaluation
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13 Terms
6 taste stimuli
sweet, sour, bitter, umami, oleogustus, salty
5 basic influences for food choices
how food looks and tastes
health, cultural, and religious values
environment
psychological and social needs
budgetary concerns
What is flavor?
the combined sense of taste, odor, and mouthfeel
chemesthesis
ability to feel a food’s chemical properties, which give it the impression of being “hot” or “cold”
objective evaluation
uses laboratory equipment for quantitative measurement of food characteristics
utilized physical and chemical tests to analyze foods for harmful microbes, chemicals, and toxins
sensory (subjective) evaluation
evaluation of food quality based on perceptions through senses of sight, taste, touch, smell, and hearing
uses individuals and not lab equipment
triangle test
three samples are presented simultaneously-two are the same and one is different. Panelists are asked to identify the odd sample
duo-trio
three samples are presented at the same time, but a standard is designated and the participant is asked to select the one most similar to the standard
paired comparison
two samples are presented, and the taster is asked to select the one that has more of a particular characteristic (sweet, sour, thick, thin, etc)
ranking
more than two samples are presented and compared by ranking them from lowest to highest for the intensity of a specific characteristic (flavor, odor, color)
paired preference test
two samples are presented, and the taster expresses a preference for one of two samples
hedonic tests
evaluates different qualities of a food on a 9 point scale ranging from “like extremely” to “dislike extremely”
What is the role of sensory and objective testing in food product development and quality assurance?
Sensory testing is essential for product research and development and is directly linked to consumer acceptance and market success.
Objective testing provides quantitative measurements to ensure accurate physical and chemical properties of the food.