Free Practice Quiz Question List

9 Sensory Properties of Foods Online Quiz Questions

Use this free practice quiz with 20 questions to review 9 Sensory Properties of Foods, test your knowledge, and prepare for your next test or exam.

20 questions

True or false

1 point

True or false: Sensory evaluation measures human responses to food under planned conditions, rather than measuring only one physical or chemical property.

A
True
B
False

Fill in the blank

1 point

A person's sensory response can vary with the food's familiarity and the serving .

True or false

1 point

True or false: The sound of a crisp crunch can contribute to a food's sensory experience.

A
True
B
False

Choose one

1 point

A diner says a food has a noticeable basic taste but a less complete flavor impression. Which statement best explains how taste and flavor differ?

A
Taste refers to basic qualities detected by taste receptors; flavor combines taste with aroma and other sensations.
B
Taste and flavor are interchangeable terms for the basic qualities detected by taste receptors.
C
Flavor refers only to aroma, while taste includes aroma and texture.
D
Taste refers to texture, while flavor refers only to sweetness and sourness.

Fill in the blank

1 point

Aroma is detected when reach .

Written response

1 point

A food company wants to find out whether people can detect a difference between its original soup and a reformulated version. What category of sensory test should it use?

Written response

1 point

What is the term for smell perception that occurs when aromas travel from the mouth to the nose during chewing?

Choose one

1 point

A research team wants a detailed profile of a snack's firmness and toasted aroma intensity, not a measure of consumer liking. Which method best fits this goal?

A
Consumer testing, because it asks target consumers how much they like a product.
B
Descriptive analysis, because trained panelists use agreed-upon terms to identify and rate sensory attributes.
C
A discrimination test, because it asks whether people can detect a difference between samples.
D
A hedonic scale, because it measures how strongly a product differs from another.

Choose all

1 point

A company is planning a consumer test to understand response to a new product. Select all appropriate questions or approaches for this purpose.

A
Ask people from the intended consumer group how much they like a product.
B
Use trained panelists to create an agreed-upon profile of attribute intensities as the sole purpose of the test.
C
Ask whether consumers would choose the product.
D
Use a questionnaire to ask which attributes consumers notice or prefer.

Choose all

1 point

Select all accurate statements about how a food's appearance can influence a person's initial impression or expectations.

A
A glossy surface may suggest moisture.
B
A glossy surface proves that a food is safe to eat.
C
An evenly browned crust may signal a familiar baked flavor.
D
A food's color can shape expectations about its flavor.

Choose one

1 point

When comparing two food samples, which procedure is most likely to reduce bias from sample identity and serving order?

A
Tell assessors which sample is the reformulated product before tasting.
B
Use neutral sample labels and control the order in which samples are served.
C
Serve each sample in a different portion size so assessors can distinguish them.
D
Allow each assessor to choose an order without recording it.

True or false

1 point

True or false: In a product evaluation, trained assessors are suited to describing sensory qualities, while target consumers are suited to indicating preference and acceptance.

A
True
B
False

Choose one

1 point

A leftover food looks and smells normal. Which conclusion about its safety is supported?

A
If food smells normal, it is safe because pathogens always produce noticeable odors.
B
If food tastes normal, it is safe because harmful changes are always detectable by taste.
C
Appearance, smell, and taste cannot establish safety; appropriate handling, storage, and cooking practices matter.
D
A trained sensory panel can confirm safety by checking appearance and aroma.

Open ended

1 point

A company is comparing two yogurt recipes. Explain what a trained panel's test of sourness, fruit aroma, and thickness would reveal, and how a separate test with target consumers would answer a different question.

Written response

1 point

True or false: An instrument that measures one physical property provides the same kind of information as a sensory test of people's responses to food.

Choose one

1 point

Which statement best describes how sensory evaluation differs from using an instrument to measure food?

A
It measures a single physical property of food using an instrument.
B
It studies how people perceive and respond to food under planned conditions.
C
It determines food safety by checking appearance and aroma.
D
It measures only whether consumers like a product.

Choose one

1 point

A food company wants to know whether consumers can detect a difference between its original soup and a reformulated version. Which sensory evaluation method best fits this question?

A
Descriptive analysis, because it produces a detailed profile of sensory attributes.
B
A consumer test, because it measures how much people like a product.
C
A discrimination test, because it asks whether people can detect a difference.
D
A hedonic rating, because it identifies which recipe has more intense attributes.

Choose one

1 point

A product team needs a detailed profile comparing the toasted aroma and firmness of two snack recipes. Which approach is most appropriate?

A
Descriptive analysis with trained panelists and agreed-upon terms.
B
A consumer test using only a liking scale.
C
A discrimination test asking whether the samples differ.
D
A safety check based on smell and appearance.

Choose one

1 point

After a trained panel describes two yogurt recipes, a company wants to find out which recipe its target customers prefer. What should it do next?

A
Ask trained assessors to rate the intensity of each aroma.
B
Ask people whether they can detect any difference between samples.
C
Use an instrument to measure the product's chemical properties.
D
Ask people from the intended consumer group to rate how much they like each product.

Written response

1 point

What is the term for aroma reaching the nose from the mouth during chewing?