INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
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The qualities of a food identified by the senses
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olfactory
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sensory characteristics
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senses
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brittleness
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Explanation:
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. These characteristics may also serve as references during the selection of foods (Lyon and Lyon, 2001).
Detailed explanation-2: -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.
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