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A snapshot of the summary - Principles of Sensory Science
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Introduction to Sensory Science
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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.
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What are the three basic test methods?Discrimination
- Are products different
- Analytic
- Screened or trained (n=10-12)
Descriptive- How do products differ?
- Analytic
- Screened or trained (n=20-40)
Affective- How well are products liked?
- Hedonic
- Screened for product use, untrained (n=75-150)
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Het verschil tussen Analytical sensory tests en Hedonic sensory testsAnalytical 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
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For what do we collect sensory dataFood 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
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Descriptive analysis
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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
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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
Research- Understanding relationships:
- product/process/production properties
- perceptible properties
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What are the three differences between the methods for
descriptive analysistechniques ?
Methods are Dynamic and Static- Generation of sensory
descriptors (attributes) - Degree of subject training
- Use of reference materials and
scaling and anchors are used
- Generation of sensory
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What is the first developed descriptive method?Flavor profile method
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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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The following topics are covered in this summary
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profile, method, flavour
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panel, leader, sensory
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detection, substance, threshold
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preference, tests, acceptance
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effect, context, equal
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product, curve, time
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perception, olfactory, olfaction
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taste, compounds, bitter
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texture, perception, profile
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colour, color, light
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taste, enhances, geur
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assumptions, anova, variancenormality