Sensory Evaluation in Food Industry

To measure the physiological responses of the panelists to the product

To evaluate the color, taste, aroma, flavor, and texture of the product

To assess the overall quality and acceptability of the product among consumers (correct)

To train a panel of experts to provide feedback on the product

Trained/semi-trained panels use a larger number of panelists, while consumer tests use a smaller number

Trained/semi-trained panels focus on measuring physiological responses, while consumer tests focus on acceptability

Trained/semi-trained panels are used for quality control, while consumer tests are used for product development

Trained/semi-trained panels are conducted in-house, while consumer tests are done with the general public (correct)

The olfactory system is used to train panelists to identify specific aromas and flavors

The olfactory system is responsible for transmitting electrical messages to the brain about the taste of the food

The olfactory system provides the primary cues for the acceptability of a food before it enters the mouth (correct)

The olfactory system is not involved in the sensory evaluation of food products

<p>To provide feedback on the color, taste, aroma, flavor, and texture of the product</p> Signup and view all the answers

<p>To identify the acceptability of the product among the general public</p> Signup and view all the answers

<p>The CNS is responsible for transmitting electrical messages from the olfactory receptor neurons to the brain</p> Signup and view all the answers