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Questions and Answers
Who is credited with explaining the principle of elastic deformation of solids, which is relevant to understanding food texture?
Who is credited with explaining the principle of elastic deformation of solids, which is relevant to understanding food texture?
Food texture studies began in the early 1900s.
Food texture studies began in the early 1900s.
False (B)
What are the three main attributes of food texture, according to ISO 11036?
What are the three main attributes of food texture, according to ISO 11036?
Mechanical, geometrical, and surface attributes
Food texture is perceived by humans through their ______, ______, and ______ senses.
Food texture is perceived by humans through their ______, ______, and ______ senses.
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Match the following researchers with their contributions to food texture studies:
Match the following researchers with their contributions to food texture studies:
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Which type of food panel is used for preliminary screening of products before consumer trials?
Which type of food panel is used for preliminary screening of products before consumer trials?
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A trained food panel typically consists of a large number of members, usually over 50.
A trained food panel typically consists of a large number of members, usually over 50.
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What is the primary purpose of a trained food panel?
What is the primary purpose of a trained food panel?
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A consumer panel should have a diverse representation of different age, sex, race, and ______ groups.
A consumer panel should have a diverse representation of different age, sex, race, and ______ groups.
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Why are animals often considered superior to humans in their olfactory abilities?
Why are animals often considered superior to humans in their olfactory abilities?
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The olfactory epithelium in a 70-kg human has a surface area greater than 100 cm2.
The olfactory epithelium in a 70-kg human has a surface area greater than 100 cm2.
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Match the following odor categories with their corresponding descriptions:
Match the following odor categories with their corresponding descriptions:
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Who developed a classification of odors based on their perceived quality, molecular structure, and anosmia patterns?
Who developed a classification of odors based on their perceived quality, molecular structure, and anosmia patterns?
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Study Notes
Types of Food Panels
- Trained Panels: Carefully selected and trained panelists, not necessarily experts, are used to assess the sensory characteristics (intensity and overall quality) of food. Panels should have a small number of members (5-10) and are suitable for developmental, processing, and storage studies. A small, highly trained panel delivers more reliable results than a large, untrained panel.
Semi-Trained Panels (D&C Panels)
- These panels consist of people familiar with the quality of milk and dairy products. They can discriminate between differences and communicate their reactions, though formal training isn't required. Individual variations can be balanced by increasing the number of panelists (25-30). These panels are useful as a preliminary screening tool to select products for large-scale consumer trials.
Consumer Panels
- Consumer (untrained) panels are composed of members drawn from the target consumer population in a specific market area. Members should be selected randomly and represent different age, sex, race, and income groups. A consumer panel typically includes more than 80 members.
Olfactory Abilities
- Olfaction (sense of smell) is often considered the least acute sense in humans, compared to animals. This difference is linked to a larger number of olfactory receptor neurons and a larger area of cortex devoted to olfaction in many species. A 70-kg human's olfactory epithelium has approximately 10 cm2 of surface area.
Odor Classification
- Numerous attempts have been made to categorize and classify odors. One notable system developed in the 1950s by John Amoore categorized odors based on perceived quality, molecular structure, and difficulties some individuals (anosmics) experience in identifying specific odors. Categories include pungent, floral, musky, earthy, ethereal, camphor, peppermint, ether, and putrid.
Food Texture Studies
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Humans have consumed various food types and textures across cultures and time periods. Though the practice has existed for a long time, formal scientific study of food texture dates back to the late 1950s. Early work explored the concepts of elastic deformation, and Newtonian fluids, which laid the groundwork for later investigations of texture.
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Food texture is defined as the mechanical, geometrical, and surface attributes that are perceptible through mechanical, tactile (touch), visual, and auditory senses. Combining sensory evaluation with instrumental measurement methods has been a common practice since the 1960s. Food texture studies utilize various methods described in publications like the Journal of Texture Studies.
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Description
Explore the fascinating principles of food texture in this quiz, which covers important theories and the roles of trained panels in texture evaluation. Understand how human senses contribute to perceiving food's texture and learn about key researchers and their contributions to this field. Test your knowledge on the attributes of food texture and the advantages of sensory panels.
