14 Questions
What is the main physiological factor affecting sensory judgement?
Natural variation between and within individuals
Which factor causes a decrease in sensitivity on repeated stimulation?
Simple adaptation
What is the effect of tasting another stimulus prior to a test stimulus, reducing its perception?
Cross Adaptation
What factor results in a decreasing response on repeated tasting, often due to sensory fatigue?
Simple adaptation
Which factor refers to the occurrence in mixtures of solutions where the actual concentrations do not change, only a change in perception?
Synergy/enhancement
What can lead to inconsistent response due to time of day, mood, and previous eating/drinking?
Natural variation between and within individuals
In the context of simultaneous presentation of stimuli as mixtures, which term describes the effect where the presence of substance X increases the perceived combined intensity of substances X & Y such that the perceived intensity of the mixture is greater than the sum of the intensities of each component evaluated individually?
Synergy
Which term is used to describe the effect where one substance decreases the perceived intensity of a mixture of that substance and one or more other substances?
Suppression
What factor can lead to ratings influencing each other when more than one attribute of a sample is evaluated at a time?
Halo Effect
Which psychological factor may arise if information given with the sample brings out preconceived ideas in panelists?
Expectation Error
What type of error is associated with the tendency to give the same responses when a series of slowly increasing or decreasing stimuli are presented?
Error of Habituation
Which term refers to the influence of irrelevant criteria on panelist responses, such as the style, shape, or color of the container?
Stimulus Error
What solution can be employed to address the Halo Effect in sensory evaluation?
Present separate sets of samples for evaluation of the particular characteristic of prime interest
If substance X enhances the perceived intensity of substance Y, what effect does this demonstrate in simultaneous presentation of stimuli as mixtures?
Enhancement
Study Notes
The Role of the 3-2-1-0-S in the 3-2-1-0-S of the 3-2-1-0-S
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Learn about the process of sensory analysis in evaluating food quality, known as the 3-2-1-0-S. Explore how sensory attributes are assessed and the significance of this method in the food and beverage industry.
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