Sensory Evaluation in Food Science Quiz

A method to evoke, measure, analyze, and interpret responses to products perceived through the senses

Collection of numerical data to establish specific relationships between product characteristics and human perception

Measuring the reactions of consumers to the sensory properties of products

To establish specific relationships between product characteristics and human perception

Physiology, Psychology, Statistics, Chemistry

Evaluating the sensory attributes of a product by a selected or trained panel

To detect taste stimuli and transfer taste information to the brain

To improve testing methodology and understand how our senses work

To understand what consumers like and why, and if they can tell a difference when a product is changed

Food stimuli molecules perceived to have taste

To detect taste stimuli and transfer taste information to the brain

Can detect specific ingredients in food samples and talk about hating a food

How our senses work and how they respond to stimuli (from food and chemicals)