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Summary Principles of Sensory Science

- Principles of Sensory Science
- Dr. Sanne Boesveldt
- 2020 - 2021
- Wageningen University (Wageningen University, Wageningen)
- Voeding en Gezondheid
208 Flashcards & Notes
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A snapshot of the summary - Principles of Sensory Science

  • Introduction to Sensory Science

  • What is the definition of sensory evaluation?
    A scientific method used to evoke, measure, analyze and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing.
  • What are the three basic test methods?

    • Are products different 
    • Analytic 
    • Screened or trained (n=10-12)

    • How do products differ?
    • Analytic 
    • Screened or trained (n=20-40)

    • How well are products liked?
    • Hedonic
    • Screened for product use, untrained (n=75-150)
  • Het verschil tussen Analytical sensory tests en Hedonic sensory tests
    Analytical sensory tests
    • Intensity, amount, duration 
    • strong control, high internal validity 
    • reliability, sensitivity 
    • few subjects, many samples

    Hedonic sensory tests
    • predictive of real life
    • as a whole, integrated
    • weaker control, high external validity 
    • many subjects, few samples
  • For what do we collect sensory data
    Food industry 

    research and public health 
  • What are the individual differences in perception? And what do they affect?
    Age, gender, satiation etc. 

    They can affect 
    • Thresholds
    • suprathreshold sensitivity 
    • identification ability 
    • liking/preferences 
  • Descriptive analysis

  • What is the definition of descriptive sensory analysis?
    A method aiming to provide a quantitative measure of the sensory properties of a set of products
  • What are the applications of descriptive analysis?
    Food industry 
    • Product reformulations 
    • New product development 
    • Quality control 
      • acceptability to target
      • calibration of instruments 
    • Brand mapping 
    • Consumer preference mapping 

    • Understanding relationships:
      • product/process/production properties 
      • perceptible properties 
  • What are the three differences between the methods for descriptive analysis techniques?

    Methods are Dynamic and Static 
    • Generation of sensory descriptors (attributes)
    • Degree of subject training
    • Use of reference materials and scaling and anchors are used
  • What is the first developed descriptive method?
    Flavor profile method
  • What is the history of flavour profile method? Why was it made?
    There was a need for a more precise mean of measuring the flavour of a food.

    • Trademark of Arthur D. Little company
    • Late 1940s / early 1950s
    • Loren Sjostrom, Stanley Cairncross and Jean Caul 
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