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Questions and Answers
What is the primary purpose of sensory evaluation in food?
Which of the following is NOT typically a sensory attribute assessed in food evaluation?
Which method is commonly used in sensory evaluation to scale the intensity of sensory attributes?
In sensory evaluation, the 'triangle test' is primarily used to assess what?
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What does a hedonic scale measure in sensory evaluation?
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Study Notes
Sensory Evaluation in Food
- Primary Purpose: To assess the sensory characteristics of food products using human senses.
- Sensory Attributes: Appearance, aroma, taste, texture, and sound.
- Attribute NOT Assessed: Chemical composition
- Scaling Method: Magnitude Estimation - Participants assign numerical values to the intensity of sensory attributes.
- Triangle Test: Difference Testing - To determine if there is a discernible difference between three samples, two of which are identical.
- Hedonic Scale: Consumer Acceptance - Measures the degree of liking or disliking for a product.
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Description
Test your knowledge on sensory evaluation methods used in food science. This quiz covers key concepts such as sensory attributes, hedonic scales, and different testing methodologies. Perfect for students and professionals in the food industry!
