OBJECTIVE LIFE SCIENCE
BIOTECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Mouthfeel, Odour, Texture, Apperance
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Appearance, Odour, Flavour, Texture
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Colour, Flavour, Mouthfeel, Odour
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Sweet, Salty, Sour, Bitter, Umami
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Detailed explanation-1: -Texture is one of the attributes used by consumers to assess the food quality. Food texture is part of our sense when we feel the food in our month. It is can be described in the terms such as ‘hard, ‘ ‘soft, ‘ ‘liquid, ‘ ‘solid, ‘ ‘rough, ‘ ‘smooth, ‘ ‘creamy, ‘ ‘crumbly, ‘ ‘crispy, ‘ ‘lumpy, ‘ ‘gritty, ‘ etc.
Detailed explanation-2: -There are 4 categories of sensory properties: aroma, taste, texture and appearance. How a person perceives the sensory properties of a specific ingredient determines whether or not they will accept, select and/or consume the food.
Detailed explanation-3: -Sensory properties of food are highly influenced by the sensational properties like taste, smell texture and appearance (Sorensen et al., 2003).