9 Sensory Properties of Foods Free Online FlashCards

What does sensory evaluation study?

Sensory evaluation systematically studies how people perceive and respond to food through sight, smell, taste, touch, and sometimes hearing.

Which qualities make up a food’s appearance?

Appearance includes color, size, shape, surface, clarity, and visible consistency.

How do people detect food aroma?

Aroma is detected when volatile compounds reach olfactory receptors.

How does flavor differ from taste?

Flavor combines taste with aroma and other sensations; it is not the same as taste alone.

What basic qualities do taste receptors detect?

The basic taste qualities are sweetness, sourness, saltiness, bitterness, and umami.

How do texture and mouthfeel differ?

Texture includes qualities such as crispness, hardness, chewiness, smoothness, and viscosity. Mouthfeel includes sensations such as creaminess, dryness, astringency, and warmth.

How can hearing contribute to food perception?

A crisp crunch can contribute to the eating experience through sound.

What can cause sensory responses to differ between people?

Sensory responses vary with experience, preferences, culture, familiarity with the food, and serving context.

What question does a discrimination test answer?

A discrimination test asks whether people can detect a difference between samples.

What is the purpose of descriptive analysis?

Descriptive analysis uses trained panelists and agreed-upon terms to identify and rate sensory attributes, producing a detailed sensory profile.

What do consumer tests measure?

Consumer tests ask people from the intended consumer group how much they like a product or whether they would choose it.

How can sample preparation and presentation improve sensory tests?

Consistent portions and serving conditions improve meaningful comparisons; neutral sample labels and controlled serving order can reduce bias.