Principles of Food Science: Sensory Evaluation

A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer.

• aroma

• astringency

• consumer taste panel

• taste test panel

• texture

A group of people who evaluate the flavor, texture, appearance, and aroma of food products.

• aroma

• astringency

• consumer taste test panel

• taste test panel

• texture

The way a food product feels to the fingers, tongue, teeth, and palate.

• aroma

• astringency

• consumer taste test panel

• taste test panel

• texture

The odor of a food.

• aroma

• astringency

• consumer taste test panel

• taste test panel

• texture

The ability of a substance to draw up the muscles of the mouth.

• aroma

• astringency

• consumer taste test panel

• taste test panel

• texture

Which of the following is an example of psychological influence on food choices?

• A child is unable to taste thiourea.

• A consumer always chooses the same brand of yogurt.

• A Hindu person does not eat beef.

• A Jamaican eats many tropical fruits.

A flavor preference based on negative or positive experiences with food is called ____.

• objective evaluation

• psychological bias

• subjective evaluation

• taste bias

A supertaster _____.

• has more taste buds than most people

• has fewer taste buds than nontasters

• is not affected by hormone changes

• has lost the sense of smell or sight

The human analysis of the taste, smell, sound, feel, and appearance of food is called _____.

• sensory evaluation

• taste bias

• taste test panel

• volatility

Which numerical scale will be the most effective for a sensory evaluation?

• 1 to 3

• 1 to 5

• 1 to 6

• 1 to 11