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Humans taste with their tongues, what do butterflies taste with?

Their feet

What compound is used to distinguish supertasters?

PROP (propylthiouracil)

Sensory panelists hesitation to use the extreme values on a rating scale is known as what type of error?

Error of central tendency

Which compound is responsible for umami flavor?

MSG

What is the standard texture scale used in sensory analysis?

General Foods Texture Profile method

What is the scientific discipline used to evoke, measure, analyze, and interpret reactions to the characteristics of foods that are perceived by the senses?

Sensory evaluation.

What are the three coordinates of the Munsell color chart?

Chroma, value, hue

Who is more sensitive to sour tastes, men or women?

Men.

What does value, hue and chroma means?

Value: lightness or darkness Hue: predominant wavelength Chroma: intensity of color

What are papillae?

Papillae are the small bumps on the tongue; taste buds are within papillae.

How many serving orders are possible in a constant reference Duo Trio test?

Depending upon the type of scale used, sensory data can be of 4 types. Name these data types.

Nominal, ordinal, interval and ratio data

What is an achromatic color?

A color that has no hue (white, gray or black)

Define suppression in the context of the interaction of stimuli presented simultaneously as mixtures.

The effect created when one substance decrease the perceived intensity of a mixture of two or more substances

Flavor is termed organoleptic because it is determined by:

A blending of odor and taste

What is the probability of a duo-trio test?

0.5

What is the first type of descriptive analysis test used in food sensory science?

Flavor profiling

What two compounds are most commonly used as standards for bitterness in sensory evaluation?

Quinine and Caffeine.

What type of ANOVA should be used when the means being compared are based on multiple observations from the same group of individuals?

Repeated measures ANOVA

Salt will enhance sweet and sour flavors while imparting bitter flavors T/F?

True

Describe expectation error.

Subjects anticipate the sensation and report their response before it is applicable.

Which of the following is NOT an analytical sensory test? a. Acceptability, b. Triangle, c. Descriptive, d. Difference from the Control

Acceptability

What is another name cranial nerve?

Trigeminal nerve

In sensory analysis, the assignment of symbols, usually with 3-digit numbers, to test samples so they can be presented to a subject without identification is called ______.

Coding

What is the so called "trigeminal senses"?

Free nerve endings (of the trigeminal nerve) present in the oral and ansl cavities which are sensitive to irritants (capsaisin, acetic acid, ammonia, astringents) and act as protection device against harmful chemicals, also detect texture and most other food characteristics

Give the chance probability for the following discrimination tests: triangle test, duo-trio test, paired comparison

Triangle Test= 1/3;Duo-Trio Test=1/2;Paired Comparison Test= 1/2

How would you determine which brand of pudding is preferred by customers?

Sensory evaluation, preference tests

What is the name for the 5th basic taste, sometimes called savory?

Umami

Name 2 food ingredients that are used as flavor enhancers

MSG, inosine phosphate, guava nectar, maltitol, neotame, yeast extract, etc.

Enhancement or suppression involves the interaction of stimuli presented simultaneously as mixtures. Define Synergy in this context.

The effect of the presence of one substance increasing the perceived combined intensity of two substances, such that the perceived intensity of the mixture is greater than the sum of the intensities of the components

Which alkaloid compound is an anti-malarial agent and is the standard for bitter taste sensation?

Quinine

What experimental design should be used in consumer testing when there are too many samples to serve to each panelist? A. completely randomized design, B. randomized block design, C. balanced and complete block design, D. factorial design

C. balanced and complete block design

Describe error of habituation.

Tendency to continue to give the same response when a series of slowly increasing or decreasing stimuli are presented

What are the subtractive primaries?

Cyan, magenta, and yellow

Which of the following flavors can be felt at the tip of the tongue: sweet, salty, sour, bitter, umami?

Traditionally: Sweet and salty are more prominent at the tip. However, all taste buds can detect all tastes; the "tongue map" is outdated.

Human perceptual analysis involves 6 sensations. Name them in the order in which they occur when selecting and then eating a food.

1) sight, (2) smell, (3) texture, (4) taste, (5) hearing, and (6) trigeminal ("feeling factors")

What is the average lifespan of a taste bud?

10-14 days

What is the difference between a category scale and a ratio scale?

Category scale is made up of equal intervals, Ratio scale has the judge express ratios of intensities (sample compared to reference)

What is the term used to describe the least energy capable of producing a sensation?

Absolute threshold

Who developed the flavor profile method?

Arthur D. Little

What is the relationship between aroma and taste in flavor?

Aroma produced by volatile compounds; flavor provided by nonvolatile components.

The results of what sensory test are often plotted to give a flavor profile, with the resulting graph being referred to as a spiderweb plot?

Quantitative Descriptive Analysis

What is fuzzy logic in simple terms?

A form of logic which can take many values, as opposed to 1 or 0 or True or False, in conventional Boolean Logic

What are the major attributes measured in sensory evaluation?

Appearance, aroma, flavor, texture and consistency, viscosity, noise.

In sensory tests what scale is used to measure the appropriateness or optimum level of specific attributes?

Just about right

Which fundamental taste sensation exhibits the most variability in terms of perception?

Bitter

Halo effect in sensory means?

Subjects rate the same attributes when they appear in a series of questions differently from when they were asked separately/ One possitive/negative attribute of a sample affects the rating of other aspects.

What is the term that refers to a person's inabilty to taste?

Ageusia

What does the hunter color scale measure?

L, a, b values

What two nerves are involved in the sense of smell?

Olfactory and trigeminal.

What are the functions of the following parts of the eye in seeing color? Cornea, lens, iris, retina, fovea

Cornea and lens: focus light onto the retina; Iris: regulates light entering the eye; Retina: contains rods and cones; Fovea: critical in color detection.

The statistical test for comparison of means from small sample size (n less than 30) based upon their distribution when the standard deviation is known as

The t-distribution or Student's t-distribution

What compound can be used to inhibit alpha-amylase when studying the effects of complex carbohydrates on taste?

Carbose

What is determined by changing the variable stimulus by small amounts above and below the standard until the subject notices a difference?

Just noticeable difference

Describe logical error.

When two or more characteristics of the samples are associated in the minds of the assessors. Knowledge that a darker beer tends to be more flavorful, or that darker mayonnaise tends to be stale, causes the observer to modify his verdict, thus disregarding his own perceptions

What is the number of combinations that can be used in a triangle test?

What is the main difference between a triangle test and a 2 or 3-AFC test?

Triangle tests the difference is unknown, 2-AFC the subjects are specified to what characteristic is different.

Identify the name of this sensory test: each subject is presented with two samples, and are asked whether the samples are the same or different.

Same/difference of simple difference tests, may also be paired comparison (lacks predictable null hypothesis)

When can one-tailed test be used for sensory testing?

Never

Where are the taste pores found on the tongue?

In the taste buds.

How many serving orders are possible with 5 samples?

5! = 120

What are the descriptors in texture profile analysis?

Hardness, cohesiveness, springiness, chewiness, gumminess

Describe four aspects of appearance of a sample in sensory evaluation.

Color: hue + saturation + luminance Consistency: stickiness + loose particles Size: diameters + geometry Texture: shine + smoothness + roughness Shape Surface characteristics

Name 3 types of sensory difference tests.

Duo-trio, triangle test, difference from control, sequential tests, similarity tests

Give the definition of sensory evaluation.

A scientific displine that evokes, measures, analyzes and interprets responses to foods and other materials as perceived by the senses of sight, smell, touch, taste, hearing, and feeling factors(trigeminal sensations)

If the HUE value is 10, you are measuring the color of: A.tomato, B.lemon, C.green apple, or D.onion?

A. tomato

The force required to bite through something describes what sensory attribute?

Hardness

What are the 3 primary colors?

Red, Blue, and Green

Which descriptive sensory analysis technique uses consumers instead of trained judges?

Free choice profiling

What three mamilian papillae contain taste buds?

Fungiform, foliate, circumvaliate

About how many taste buds does an adult human have?

8000-10000

What is the influence of the condition of a surface on volatility?

At a given temperature, more volatiles escape from a soft, porous, and humid surface than from a hard, smooth, and more dry one

Name 3 of the 4 most common trigeminal sensations.

Oral heat, metallic, astringency and pungency

How does adding a bit of salt change the taste of tonic water (with quinine)?

Decreases bitterness

When referring to color, what does BCU stand for?

Baking contrast units

Rank sweetness from highest to lowest: sucralose, maltose, aspartame, stevia, sucrose

Sucralose > stevia > aspartame > sucrose > maltose

CIE L*a*b* (CIELAB) is a color space specified by the French Commission internationale de l'éclairage. What is the translation of the name of this commision in English?

International Commission on Illumination

What three taste qualities share a common signaling pathway?

Bitter, sweet, umami. All use G-protein-coupled receptors (GPCRs)

An object that absorbs light in the red and the blue regions of the visible spectra will appear what hue?

Green

Carefully controlled mechanical tests on food products give what kind of results?

Objective

What mineral is involved in the possible 6th taste?

Calcium

What senses are used in sensory evaluation?

Sight, smell, taste, touch, hearing, trigeminal (feeling factors)

What is the standard against which all sweetners are measured in terms of quality of taste and taste profile?

Sucrose (table sugar)

JAR in sensory stands for?

Just about right

Which of the following is flavor enhancer?: MSG, citric acid, mono potassium glutamate

MSG

Describe the halo effect.

When more than one attribute of a sample is evaluated the ratings will tend to influence each other. Simultaneous scoring of various flavor aspects along with overall acceptability can produce different results than if each characteristic is evaluated separately

What is the term for loss of smell?

Anosmia

What is the difference between the following types of data: nominal, ordinal, interval, ratio

Nominal = the items examined are placed in two or three groups that differ in name but do not obey any particular order or any quantitative relationship; Ordinal = the panelist places the items examined into two or more groups that belong to an ordered series (e.g. level of intensity); Interval = panelists place the items into numbered groups separated by a constant interval (e.g., three, four, five, six); Ratio = panelists use numbers that indicate how many times the stimulus in question is stronger than a reference stimulus presented earlier; Nominal data contains the least information. ordinal data carries more information and can be analyzed by most nonparametric statistical tests. Interval and ratio data are even better because they can be analyzed by all nonparametric methods and often by parametric methods. Ratio data is preferred by some because it is free from end of scale distortions, however, in practice, interval data, which is easier to collect, appears to give equal results

What is the sensory effect that results from the interaction of calcium and pectin

Texture (firming)

How do the roles of consumers and trained, expert panels differ in sensory testing?

Consumers tell you if the food is acceptable or not. Trained panels identify and describe the product attributes for use in specific product development decisions.

Which of the following words means 'Food expert'? A. Matoman B. Gastronome C. Bistrolog D. Aromist

B. Gastronome

Define enhancement in the context of the interaction of stimuli presented simultaneously as mixtures.

The effect created when one substance increasing the perceived intensity of a second substance.

If you have 8 panelists who will try all 4 samples, what type of experimental design would you use and how many degrees of variance would you have?

Randomized complete block design; degrees of variance 8-4 = 4

What are the five basic tastes?

Sweet, salty, bitter, sour, umami

A difference of ___ BCU is estimated to be a visual difference in a product.

0.1

What is the mathematical model used in sensory descriptive determination test?

Thurstonian model

What is "error central tendency" in sensory analysis?

Occurs when panelists hesitate to use the extreme values on a scale and tend to center their responses on the scale.

To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty

A) Bitter

What is the difference between somesthesis and kinesthesis?

Somesthesis = tactile sense, skin feel; Kinesthesis = deep pressure sense of proprioception

What does the term oleogustation refer to?

The taste of fat

How many olfactory cells are located in the olfactory region? A. 10-20 M B. 1-20 M C. 10-30 M D. 1-2 M

A. 10-20 million

What is labeled magnitude scaling?

It is a category ratio scale that generates data similar to magnitude estimation. It uses unequal, quasi-logarithmic spacing of verbal labels such as barely detectable, weak, moderate, strong, very strong, and strongest imaginable.

What is the name of the chemical compound commonly used as a bitterness standard in taste research?

PTC(phenylthiocarbamide)

What are the 3 coordinates in the Hunter-Gardner color solid?

L, a, b

In sensory evaluation, the carryover stimulus from preceding samples on the sample currently being evaluated is known as ______.

Context effect/ carryover effect/ order effect

What amino acid is the source of most flavor compounds in soy sauce?

Glutamic acid.

What is used to compare the relative sweetness of all sweeteners?

Sucrose (table sugar in white packet)

Put these peppers in order from the least to greatest based on their Scoville units: Poblano, Carolina Reaper, Cayenne, Birds eye chilli, Jalapeno

Poblano - 1250 Jalapeno – 5000 Cayenne – 50000 Birds eye chilli – 100000 Carolina reaper - 1500000

What is the term for investigation and quantification of how physical stimuli evoke sensations and perceptions?

Psychophysics

In 1908 what new taste was discovered?

Umami

What is the Just Noticeable Difference (JND) in terms of sensory testing?

JND is the amount by which the physical concentration of a stimulus chemical has to be increased in order to be perceived psychologically.

Name the 3 components of flavor.

Taste, aroma, trigeminal (and mouthfeel)

How does toothpaste affect the taste of orange juice?

Sodium lauryl sulfate, blocks sweet receptors in mouth and makes juice taste bitter.

Which taste qualities are NOT mediated by G-protein coupled receptors?

Sour, salty

What does JNND stand for?

Just Noticeable NonDifference

What is the chance probability for the paired comparison test?

Paired Comparison Test= 1/2

The Hunter color scale, what does it measure?

Chroma, hue, and value.

Two methods to mask differences between sample appearances during sensory testing?

Change the lighting, use different lights such as red, darker in the room

What is the meaning of the term "organoleptic testing"?

Measuring of attributes of food that individuals sense via sight, sound, taste, smell, etc.

Give an example of cross potentiation.

Observer perceives more bitterness in the test sample because of the tasting of sucrose has heightened his sensitivity to bitterness

In which of the following tests do you need a reference comparison: duo-trio, hedonic, paired comparison

Duo-trio; paired comparison

What is agnosia?

Inability to recognize and identify objects, persons, or sounds. 3 main types of agnosia are vision, hearing and touching.

List 5 types of biases that may be caused by order of presentation in sensory evaluation

Contrast effect, group effect, error of central tendency, pattern effect, time error/positional bias

What does CIE stand for?

Commission Internationale de L'Eclairage

What is the main compound responsible for the flavor of banana?

Isoamyl acetate

Who is more sensitive to sweet and salty tastes, men or women?

Women.

Describe stimulus error.

This occurs when panelists notice otherwise irrelevent factors regarding samples or their presentation which modifies their perception.

Name the receptors that detect the quality parameters of the appearance, odor, taste, and mouthfeel of foods.

Appearance – photoreceptors Odor – chemoreceptor (olfactory cells) Taste – chemoreceptors, taste buds Mouthfeel - thermoreceptor, mechanoreceptors, and trigeminal nerve endings

On what binomial probability is triangle-test based?

1/3 or 33.33%

What is the relationship between temperature and sweetness?

Temperature increases, sweetness increases

Identify the name of this sensory test: five samples are presented and panelists are instructed that two are of one kind and three are of another. The panelists are then asked to identify the two different samples.

Two out of five test

Sensory evaluation methods that are devised to measure the acceptance of a product are called Affective Tests. Give an example.

A paired preference test, A preference ranking test, and The hedonic test method

What does AFC stand for in a 2AFC or 3AFC sensory test?

Alternative forced choice

Arthur D Little attributed with

Development of flavor profile

In regard to sensory evaluation, differentiate between "triangle test" and "duo-trio test".

Both are classified as difference tests. A triangle test consists of three samples, two are the same and one is different. The participant is asked to identify the different sample. A duo-trio test consists of three samples in which two are the same and one is different. One of the samples is presented as the reference sample and the participant is asked to identify the matching sample.

G protein couple receptors detect what three tastes?

Bitter, sweet, umami

What is usually meant by 'flavor factors' in sensory quality?

Both sensations perceived by tongue and aromas perceived by the nose

What is the compound Caffeine Citrate used for in Sensory?

used as a standard for bitterness

What taste bud touches, but doesn't taste?

Filiform papillae.

Which test would you use to determine whether Coke is sweeter than Pepsi?

Paired comparison for sweetness

What term describes the concentration of an aroma in a food divided by its threshold?

Aroma value or odor activity value

Describe the difference between hue, value, and chroma.

HUE: a color or shade . VALUE: value refers to the lightness or darkness of a color.When referring to pigments, dark values with black added are called “shades” of the given hue name. Light values with white pigment added are called “tints” of the hue name. CHROMA: purity or intensity of color E.G.In red hue, fire engine red, brick red & grey is pure red/high intensity, mid intense & low intensity, respectively

In sensory analysis, what type of scale is generally used for acceptance testing?

Hedonic

What does JND stand for?

Just-Noticeable Difference

In this discrimination test of sensory evaluation panelists must choose whether or not two coded samples are different.

Paired comparison

the Munsell System is based on the use of what 3 color attributes?

Hue, Value, and Chroma

In sensory analysis what is the term for when the brain allows very specific positive traits to influence overall evaluation?

Halo effect

What is deglutition?

The act or process of swallowing food

The R-Index is a sensory difference test which is based upon what theory?

The Signal Detection Theory, which addresses the signal-to-noise ratio present in all human sensory systems

The fifth taste response, whose substance are often called flavor potentiators like MSG is called

Umami

You are determining how much a consumer uses a specific product. This is generally considered what type of sensory test?

Acceptance test (acceptance is used of usage and preference for liking)

The force required to bite through something describes which sensory attribute?

Hardness

The flavor profile has become a standard approach to the sensory measurement of aromas and flavors. What company developed this method in 1948?

Arthur D. Little inc.

Sensory tests may be divided into 3 groups on the basis of the type of information that they provide. What are the three types?

Discrimination, descriptive, affective (preference)

What type of pressure should a sensory evaluation room have?

Positive pressure to maintain cleanliness.

In a sensory what are the sensations elicited by volatile compounds?

Odour, smell

What are the two types of affective testing in sensory analysis?

Preference tests (which sample is preferred) and acceptability tests (how much sample is preferred)

What are the labels on a 9-point hedonic scale?

Like Extremely, Like Very Much, Like Moderately, Like Slightly, Neither Like nor Dislike, Dislike Slightly, Dislike Moderately, Dislike Very Much, Dislike Extremely

What is sensory adaptation?

A decrease in or change in sensitivity to a given stimulus as a result of continued exposure to that stimulus or a similar one

Individuals who are extremely sensitive to the compound PROP are called what?

Super-tasters

What is 'psychophysics'?

The discipline within psychology that investigates the relationship between physical stimuli and their subjective correlates, or percepts.

Name the compound most commonly used as the standard references for each of the five basic tastes during descriptive analysis.

Sweet: sucrose, sour: citric acid, bitter: caffeine/quinine, saltiness: NaCl, umami: MSG

Identify the name of this sensory test: each subject is presented with two samples and is asked whether the samples are the same or different.

Discrimination testing, paired comparison or same-different test

Flashcard Info

CBsensory