Why is sensory testing carried out?

To evaluate the effect of foods on our senses . The results guide product development and help maximise sales .

Name the three categories of sensory test.

preference tests discrimination tests grading tests

Describe a paired preference test.

The tester is given samples of two different products, each with a random number , and asked which one they prefer .

What is the purpose of a hedonic ranking test?

To determine the extent to which a tester likes or dislikes a product, by ranking samples on a scale of consumer liking.

Give the five points of a five-point hedonic scale.

dislike very much dislike neither like nor dislike like like very much

Why should a large group be used for preference testing?

Preference testing is subjective , so a large group maximises the validity and reliability of the data.

Describe the triangle test.

The tester is given three samples: two the same and one different . They must identify the odd one out .

What is the purpose of a discrimination test?

To determine whether there are perceptible differences between two or more foods — not the degree of liking.

What is the difference between a ranking test and a profiling test?

Ranking: testers order samples by the strength of one property, e.g. sweetness. Profiling: testers rate how well a descriptive word applies, e.g. crispy, chewy or moist.

What is the difference between a trained and an untrained taste panel?

Trained testers evaluate specific sensory attributes, and are used for quality control and detailed analysis. Untrained consumers represent the target market, and are used for acceptability and preference testing.

State three controls needed in the sensory testing environment.

simple , with no distractions carefully lit , using coloured light so colour does not influence testers large enough to separate testers from each other

Testing rooms are lit with ＿＿＿＿＿＿＿＿ light so that the appearance of a sample does not influence the tester.

Testing rooms are lit with coloured light so that the appearance of a sample does not influence the tester.

State three requirements for the testers on a taste panel.

non-smokers in good health and free from illness no strong opinions on likes and dislikes that could influence their responses

State four requirements for the food samples in a sensory test.

random anonymously labelled the same size fresh

True or False? Testers should taste samples one straight after another.

False. Water should be provided to cleanse the mouth, and a rest period of 30 seconds given between samples.

Why must a neutral food carrier be used in some sensory tests?

So its own flavour does not interfere with the product being tested. Carriers such as bread or crackers are used where the food is normally eaten that way.

Define taste receptors .

Receptors found on the surface of the tongue that detect the five basic tastes.

The fifth taste, recently added, which senses a savoury, meaty flavour in food.

Explain how taste receptors work.

Food dissolves in saliva and enters the receptors. Tiny hairs inside the receptors send signals to the brain indicating the specific taste.

Before it can be detected by taste receptors, food must first dissolve in ＿＿＿＿＿＿＿＿.

Before it can be detected by taste receptors, food must first dissolve in saliva .

True or False? Each taste can only be detected by one region of the tongue.

False. The different receptors are found all over the tongue, though some regions are known to be more sensitive to each taste.

Which regions of the tongue are most sensitive to sweet and to bitter?

Sweet: the tip of the tongue. Bitter: the back of the tongue.

Define olfactory receptors .

Receptors found in the nasal cavity that identify smells and aromas .

Explain how olfactory receptors work.

Gases produced by the food pass across the receptors in the epithelial cells of the nose. The receptors send signals to the brain indicating the type of smell.

Which regions of the tongue are most sensitive to sour, salty and umami?

Sour: the sides of the tongue. Salty: the front sides . Umami: the centre .

Other than taste and smell, what contributes to the flavour we experience?

The feeling of the food in the mouth.

Which two receptor systems work together to create flavour?

The taste receptors on the tongue and the olfactory receptors in the nose.

GCSEFood & NutritionAQAFood Preparation & NutritionFlashcardsFood ChoiceSensory Evaluation

Sensory Evaluation (AQA GCSE Food Preparation & Nutrition): Flashcards

Exam code: 8585

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FrontSensory Evaluation
Why is sensory testing carried out?
FrontSensory Evaluation
Name the three categories of sensory test.
BackSensory Evaluation
preference tests
discrimination tests
grading tests

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Cards in this collection (31)

Why is sensory testing carried out?
To evaluate the effect of foods on our senses. The results guide product development and help maximise sales.
Name the three categories of sensory test.
- preference tests
- discrimination tests
- grading tests
Describe a paired preference test.
The tester is given samples of two different products, each with a random number, and asked which one they prefer.
What is the purpose of a hedonic ranking test?
To determine the extent to which a tester likes or dislikes a product, by ranking samples on a scale of consumer liking.
Give the five points of a five-point hedonic scale.
- dislike very much
- dislike
- neither like nor dislike
- like
- like very much
Why should a large group be used for preference testing?
Preference testing is subjective, so a large group maximises the validity and reliability of the data.
Describe the triangle test.
The tester is given three samples: two the same and one different.
They must identify the odd one out.
What is the purpose of a discrimination test?
To determine whether there are perceptible differences between two or more foods — not the degree of liking.
Name the three types of grading test.
- ranking
- rating
- profiling
What is the difference between a ranking test and a profiling test?
Ranking: testers order samples by the strength of one property, e.g. sweetness.
Profiling: testers rate how well a descriptive word applies, e.g. crispy, chewy or moist.
What is the difference between a trained and an untrained taste panel?
Trained testers evaluate specific sensory attributes, and are used for quality control and detailed analysis.
Untrained consumers represent the target market, and are used for acceptability and preference testing.
State three controls needed in the sensory testing environment.
- simple, with no distractions
- carefully lit, using coloured light so colour does not influence testers
- large enough to separate testers from each other
Testing rooms are lit with ＿＿＿＿＿＿＿＿ light so that the appearance of a sample does not influence the tester.
Testing rooms are lit with coloured light so that the appearance of a sample does not influence the tester.
State three requirements for the testers on a taste panel.
- non-smokers
- in good health and free from illness
- no strong opinions on likes and dislikes that could influence their responses
State four requirements for the food samples in a sensory test.
- random
- anonymously labelled
- the same size
- fresh
True or False?
Testers should taste samples one straight after another.
False.
Water should be provided to cleanse the mouth, and a rest period of 30 seconds given between samples.
Why must a neutral food carrier be used in some sensory tests?
So its own flavour does not interfere with the product being tested. Carriers such as bread or crackers are used where the food is normally eaten that way.
Which four qualities are consumers asked to comment on in a taste test?
- taste
- texture
- aroma
- appearance
Which four senses are important when making food choices?
- sight
- taste
- touch
- aroma
Define taste receptors.
Receptors found on the surface of the tongue that detect the five basic tastes.
Name the five tastes detected by taste receptors.
- sweet
- salty
- sour
- bitter
- umami
What is umami?
The fifth taste, recently added, which senses a savoury, meaty flavour in food.
Explain how taste receptors work.
Food dissolves in saliva and enters the receptors.
Tiny hairs inside the receptors send signals to the brain indicating the specific taste.
Before it can be detected by taste receptors, food must first dissolve in ＿＿＿＿＿＿＿＿.
Before it can be detected by taste receptors, food must first dissolve in saliva.
True or False?
Each taste can only be detected by one region of the tongue.
False.
The different receptors are found all over the tongue, though some regions are known to be more sensitive to each taste.
Which regions of the tongue are most sensitive to sweet and to bitter?
Sweet: the tip of the tongue.
Bitter: the back of the tongue.
Define olfactory receptors.
Receptors found in the nasal cavity that identify smells and aromas.
Explain how olfactory receptors work.
Gases produced by the food pass across the receptors in the epithelial cells of the nose.
The receptors send signals to the brain indicating the type of smell.
Which regions of the tongue are most sensitive to sour, salty and umami?
Sour: the sides of the tongue.
Salty: the front sides.
Umami: the centre.
Other than taste and smell, what contributes to the flavour we experience?
The feeling of the food in the mouth.
Which two receptor systems work together to create flavour?
The taste receptors on the tongue and the olfactory receptors in the nose.

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