FOOD PRODUCT DEVELOPMENT
SENSORY EVALUATION AND TESTING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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brittleness
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chewiness
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chroma
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volatility
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Detailed explanation-1: -Sensory attributes, such as appearance, odor, flavor, taste, and texture of foods detectable by human senses, are often used to evaluate food quality.
Detailed explanation-2: -Examples of sensory evaluation include the Flavor Profile Test and Texture Profile Test. The Flavor Profile Test will evaluate the characteristics, intensity, order of attribute appearance, aftertaste, and amplitude.
Detailed explanation-3: -For effective sensory evaluation, the analyst should duly recognize the purpose of the study, select the appropriate experimental design, use panelists who fit the purpose, choose the proper method for preparing and presenting the samples, and analyze the data cor-rectly.
Detailed explanation-4: -SENSORY TESTS – DIFFERENCE TESTS (PAIRED COMPARISON, DUE – TRIO, TRIANGLE), RANKING, SCORING, HEDONIC SCALE AND DESCRIPTIVE TESTS.