Understanding the Role of Sensory Analysis in Food Evaluation

What is the main physiological factor affecting sensory judgement?

Which factor causes a decrease in sensitivity on repeated stimulation?

What is the effect of tasting another stimulus prior to a test stimulus, reducing its perception?

What factor results in a decreasing response on repeated tasting, often due to sensory fatigue?

Which factor refers to the occurrence in mixtures of solutions where the actual concentrations do not change, only a change in perception?

What can lead to inconsistent response due to time of day, mood, and previous eating/drinking?

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?

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?

What factor can lead to ratings influencing each other when more than one attribute of a sample is evaluated at a time?

Which psychological factor may arise if information given with the sample brings out preconceived ideas in panelists?

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?

Which term refers to the influence of irrelevant criteria on panelist responses, such as the style, shape, or color of the container?

What solution can be employed to address the Halo Effect in sensory evaluation?

If substance X enhances the perceived intensity of substance Y, what effect does this demonstrate in simultaneous presentation of stimuli as mixtures?