FOOD TECHNOLOGY

Detailed explanation-1: -opinions about food are objective because they are affected by personal views and backgrounds. environment influences food choices because people eat what is available. colored lights in a taste test are can help remove the variable of texture from a sensory evaluation. the two components of flavor are taste and aroma.

Detailed explanation-2: -Objective analysis Uses individuals Uses equipment Involves human sensory organs Use physical and chemical techniques Results may vary Results are repeatable Determines human sensitivity to changes in ingredients, processing or packaging Need to find a technique appropriate for the food being tested.

Detailed explanation-3: -Disadvantages: It is time consuming. It is expensive • Technical knowledge is required. Instruments may not be available sometimes.

Detailed explanation-4: -Sensory analysis examines the properties (texture, flavor, taste, appearance, smell, etc.) of a product or food through the senses (sight, smell, taste, touch and hearing) of the panelists. This type of analysis has been used for centuries for the purpose of accepting or rejecting food products.

Detailed explanation-5: -Sensory analysis can be used for quality control, determining shelf life, gauging the readiness for product launch, assessing product success, flavor profiling, and identifying the attributes driving consumer preferences.