Summary: Principles Of Sensory Science
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Read the summary and the most important questions on 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. -
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 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
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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
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Descriptive analysis
This is a preview. There are 29 more flashcards available for chapter 05/10/2020
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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 -
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 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
- Generation of sensory
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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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Topics related to Summary: Principles Of Sensory Science
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Descriptive analysis
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Training and selection panel
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Sensory thresholds
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Acceptance and preference testing (Hedonic)
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Context effects and biases in sensory judgements
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Temporal dynamic methods
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Biology of smell
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Biology of taste
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Texture evaluation
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Colour and appearance
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Flavor, sensory interactions
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Sensometrics and multivariate data relationships
