Product Matching and Quality Control

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Questions and Answers

What is the primary purpose of classifying sensory tests?

To select participants for the tests

To determine the validity of the tests (correct)

To understand the mechanisms of taste and olfactory systems

To identify the types of papillae on the tongue

What is the shape of filiform papillae on the tongue?

Flat

Inverted V-shaped

Mushroom-shaped

Cone-shaped (correct)

How many taste buds are typically found on each fungiform papillae?

Thousands

2-4 (correct)

1-2

Several hundreds

What is the role of neurotransmitter molecules in the taste mechanism?

To stimulate the primary taste nerve Signup and view all the answers

What is the location of circumvallate papillae on the tongue?

Back of the tongue, arranged in an inverted V Signup and view all the answers

What is the first step in the olfactory mechanism?

Odorants bind to receptors Signup and view all the answers

What is the primary objective of product matching in SE?

To verify that there is no difference between the standard and experimental product Signup and view all the answers

What is the purpose of difference testing in shelf-life study?

To determine whether storage samples differ from control samples Signup and view all the answers

What is the role of quality control procedures in SE?

To evaluate the quality of the product during production, distribution, and marketing Signup and view all the answers

What is the purpose of descriptive testing in SE?

To determine how sample is different from standard Signup and view all the answers

What is the significance of control samples in shelf-life study?

They must be of the same production lot or batch as the samples and must be held under conditions known to maintain original quality Signup and view all the answers

What is the primary objective of shelf-life study in SE?

To obtain representative samples and evaluate their stability over time Signup and view all the answers

What is the limitation of selecting panellists based on a threshold test?

It is unreliable Signup and view all the answers

What is the primary criterion for selecting panellists?

Ability to detect differences in the food to be tasted Signup and view all the answers

Why should a new panel be formed for each product?

Because people who discriminate well on some products often do not on others Signup and view all the answers

What is the primary consideration for the testing area in sensory testing?

Minimizing distractions Signup and view all the answers

Why are individual booths used in sensory testing?

To prevent panelists from influencing each other's judgements Signup and view all the answers

What should panellists disregard during the testing process?

Their personal preferences Signup and view all the answers

How should panellists be ranked initially?

According to their ability to detect differences in the food to be tasted Signup and view all the answers

What is the recommended type of sink to use in individual booths?

Suction type sink Signup and view all the answers

Why is it important to control the lighting in sensory testing?

To prevent the lighting from influencing the judgement of the product Signup and view all the answers

What is the recommended time of day for sensory testing?

Late morning and mid-afternoon Signup and view all the answers

What is the purpose of descriptive analysis and panel training sessions?

To permit discussion and passing of standards Signup and view all the answers

What is the recommended serving temperature for hot foods?

60 to 66°C Signup and view all the answers

What is the purpose of using blocks of styrofoam in temperature control?

To maintain the temperature of the sample Signup and view all the answers

Why is it important to use identical containers for samples in a sensory test?

To minimize bias and ensure consistent results Signup and view all the answers

What is the recommended quantity of sample for a discrimination test?

16ml liquid, 28g solid Signup and view all the answers

What is the purpose of rinsing between samples in a sensory test?

To remove flavors and residues from the previous sample Signup and view all the answers

Why is it important to provide as little information as possible about the sample to the panelist?

To minimize bias and ensure accurate results Signup and view all the answers

Study Notes

Types of Sensory Tests

Sensory tests are classified based on their primary purpose and validity.
Three common types: discriminate, descriptive, and affective tests.
Participants selected according to different criteria for each test type.

Taste System

Tongue features four types of papillae:
- Filiform: No taste buds, distributed across tongue.
- Fungiform: Located at front and edges, contains 2-4 taste buds, reddish in color.
- Foliate: On sides of tongue, has several hundred taste buds.
- Circumvallate: At the back, arranged in inverted V, also has several hundred taste buds.
Taste mechanism involves:
- Binding of taste molecules to cilia.
- Taste receptor cells connecting to primary taste nerves.
- Release of neurotransmitters stimulating the primary taste nerve.
- Transmission of taste signals to the brain.

Olfactory System

Odorants bind to specific receptors.
Activated olfactory receptor cells generate electric signals.
Signals transmitted through glomeruli to the brain.
Crucial for evaluating prototype samples against acceptability criteria.

Sensory Evaluation in Product Matching

Aims to replicate standards like prototypes or competitor products.
Ensures no perceived differences between standard and experimental products.

Sensory Evaluation in Quality Control

Quality control measures used in production, distribution, and marketing.
Evaluates representative samples through:
- Difference tests: Identifies if a sample differs from standard.
- Descriptive tests: Explains how the sample differs.

Sensory Evaluation in Storage Stability and Shelf-Life

Examines the product stability through transportation and storage.
Samples are evaluated under controlled conditions over time.
Comparison with control samples is essential for accurate assessment.

Selection of Panelists

Reliable panelist selection relies on discrimination ability rather than threshold tests.
Begin with a large group, ranking based on sample discrimination skills.
New panels required for different products due to varying sensitivity.

Factors Influencing Sensory Measurement

Sensory measurements significantly affected by external factors including environmental conditions and participant biases.

Preparation for Sensory Testing

Testing area should minimize distractions, be quiet, comfortable, and accessible.
Eliminate foreign odors to maintain judgment integrity.

Testing Setup

Panelists should make independent judgements in isolated booths.
Each booth ideally equipped with rinsing facilities and neutral colors to avoid bias.

Testing Schedule and Timing

Test times influence results; late morning and mid-afternoon are optimal for accurate judgments.

Preparing Samples

Serving temperatures vary by food type, e.g. hot foods (60-66°C) and ice cream (-1 to 2°C).
Maintain sample temperature through controlled heating methods.

Utensils and Sample Quantity

Use neutral, identical, and disposable containers to minimize bias.
Sample quantities should be consistent, e.g. 16ml for liquids in discrimination tests.

Number of Samples and Presentation

Sample numbers based on preliminary testing; consider product type and judge experience.
Randomized and balanced sample presentation reduces bias in results.

Rinsing Protocol

Rinse agents like neutral water or warm water for fatty foods are crucial for taste clarity.
Certain foods like crackers or bread can also be used to neutralize flavors.

Information Control About Samples

Limit information given to panelists to avoid influencing their perceptions and results.

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Description

This quiz covers the process of determining whether a product meets the established acceptability requirements, duplicating a standard product, and quality control procedures to ensure product quality during production, distribution, and marketing.