Functional Properties of Odors

What contributes significantly to the diversity of flavors?

What is the importance of retronasal smell in flavor perception?

At what concentration range are terpene aroma compounds usually potent?

Which compound is only sensed when its concentration reaches parts per thousand?

What does specific anosmia refer to?

What can affect a sensory panel leader's awareness in a taste evaluation session?

Quantitative Descriptive Analysis (QDA) requires products with significantly different characteristics.

The Quantitative Descriptive Analysis (QDA) Panel leader actively participates as a panelist in screening tests and training sessions.

In Quantitative Descriptive Analysis (QDA), panelists are encouraged to discuss the results of their evaluations afterwards.

Scoring in Quantitative Descriptive Analysis (QDA) is typically done by marking on a 6-inch line scale.

Quantitative Descriptive Analysis (QDA) results are always consistent and never lead to inconsistencies.

In Quantitative Descriptive Analysis (QDA) test method, panelists develop terminology during the evaluation process.

In Quantitative Descriptive Analysis (QDA), panelists should be made aware of the time-intensity response curve during the evaluation process.

Generalized Procrustes Analysis (GPA) is a technique used to combine terms that appear to measure different sensory characteristics across panelists.

Time-intensity (T-I) analysis is only applicable for evaluating sensory characteristics that exhibit rapid changes in intensity over a short period of time.

One of the primary applications of descriptive analysis is to document sensory properties of products for benchmarking purposes.

The role of the panel leader in a sensory evaluation session is to ensure consistency in the scoring process across all panelists.

In Quantitative Descriptive Analysis (QDA), panelists are required to provide real-time feedback on the intensity of sensory attributes as they perceive them.

The Quantitative Descriptive Analysis (QDA) method requires a formal screening and training procedure for panelists.

Trained panels tend to weigh attributes differently from ordinary consumers, so their judgements are more typical of consumer preferences.

The Balance/blend (amplitude) assessment evaluates the overall impact the product will have on the consumer.

The Quantitative Descriptive Analysis (QDA) method does not require the panelists to score products on repeated trials.

The panel leader's awareness can be affected by the time of day during a taste evaluation session.

The Texture profile method is one of the commonly used descriptive test methods.