FOOD Week 2 Quality Measurement and Analysis

Food Quality and Its Importance

• Food quality is a critical aspect of the food industry, as it directly impacts consumer satisfaction, safety, and loyalty.

Critical Elements of Analysis for Quality Assessment

• The critical elements of analysis used for quality assessment include physical, chemical, microbiological, and sensory attributes.

Measuring Quality in the Food Industry

• Quality is measured in the food industry through a combination of sensory evaluation, instrumental analysis, and chemical testing.

Taste Modalities

• The five basic taste modalities are sweet, sour, salty, bitter, and umami; not one of the five taste modalities is "painful".

Discrimination Testing in Sensory Evaluation

• The main purpose of discrimination testing in sensory evaluation is to determine whether a perceptible difference exists between two or more products.

Texture Analysis

• Texture is evaluated by placing a sample between molar teeth and biting down evenly, which is known as the "compressive test".

Factors Influencing Flavor Perception

• The two main factors that can influence the perception of flavor are the chemical composition of the food and the psychological state of the consumer.

Quality Parameters in Food Science

• "Painful" is not a quality parameter in food science; quality parameters include physical, chemical, microbiological, and sensory attributes.

Visual Quality Attributes

• Visual quality attributes are significant in food science, as they affect consumer perception and purchasing decisions.

Color Quantification

• The CIELAB color system is widely adopted for quantifying color in foods.

Texture in Food Science

• Texture in food science refers to the sensation of food structure and consistency in the mouth, which is a critical aspect of food quality.

Factors Affecting Grape and Wine Quality

• Climate, soil, and viticultural practices are factors that affect the quality of grapes and wine.

Sources of Analytical Errors

• The main sources of analytical errors in food testing are instrumental errors, sampling errors, and human errors.

Analytical Methods

• Chromatography is an analytical method used to measure specific properties or components of complex materials.

X-Ray Fluorescence (XRF)

• The purpose of using X-Ray Fluorescence (XRF) in food analysis is to measure the elemental composition of foods.

Statistical Measures

• Precision is indicated by statistical measures such as repeatability and reproducibility, while accuracy is determined by the proximity of results to the true value.