Lecture 19- self note.docx - Lecture 19 Sensory evaluation...

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Lecture 19. Sensory evaluation Food choices o What makes people choose one food product over another? price, competitive brand, sales, preferences, ingredient lists (low sugar, low fat, wheat free… etc), restriction (allergy), marketing (packaging, color), position of display (eye level) , size and shape of produce, quantity, shelf-life sensory evaluation o The assessment of all the qualities of a food item as perceived by the human senses o “tasting”, texture, flavor, aftertaste, aroma, tactile response, and even auditory response o How do you determine whether or not you like a food item? Smell, appearance, who made it, influences (friends, environment, its not just food itself) o A scientific discipline used to evoke, measure, analyze and interpret those responses to products as perceived by the senses o Encompasses all of the senses - sight, smell, touch, taste and hearing o Incorporates many disciplines Physiology, psychology, statistics, food chemistry Sensory characteristics of Food o Appearance o Sound o Flavour (blending of taste and odor) Aroma / smell Basic tastes Mouthfeel / texture Gaseous molecules enter the nose and stimulate the olfactory center, from which nerve fibers send messages to the brain concerning the odor of food o After effects Aroma o Detected when volatiles from a product enter your nasal passage o Perceived by the olfactory system o Sniffed through the nose or from the mouth retronasally o Aroma: pleasant odor Pleasant odor: appealing, encourage tasting of the food o Odor: offensive (burnt food Taste o Caused by soluble substances in the mouth o Stimulation of the taste buds on the tongue Taste receptors in the taste pore leading to the taste bud Bitter taste is generally delayed rather than immediate o
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