INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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taste test panel
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sensory evaluation
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colorimeter
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test panel
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Detailed explanation-1: -SENSORY EVALUATION | Appearance The most important attribute of any food’s appearance is its color, especially when it is directly associated with other food-quality attributes, for example the changes that take place during the ripening of fruit or the loss in color quality as food spoils or becomes stale.
Detailed explanation-2: -The sense of smell is very complex. Aroma and flavor are chemical senses stimulated by the chemical properties of odor molecules which must reach the olfactory bulb to interact with olfactory cells in the olfactory mucosa. Smells are detected by breathing air that carries odor molecules.
Detailed explanation-3: -Sensory evaluation concept is closely related to human response because sensory test method is usually done with the use of eyes, tongue, nose, ears and skin. Through these five senses, we are able to assess the sensory attributes of product colour, appearance, size, taste and texture.