Descriptive Analysis Terms.docx

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Descriptive Analysis Terms for the Sensory Evaluation of Foods Tasting food employs all of our senses. Flavor is a combination of taste and smell as well as the way a food feels on the tongue and in the mouth. Texture is both something observed, as well as felt. Mouthfeel is the combined experience of taste, smell and texture. This discussion is designed to help you develop your tasting skills and build your vocabulary of descriptive terms. Sight Look at the food being tasted and its appearance. Note its shape, size and color. Observe whether it is square, round or symmetrical. Does its surface appear smooth or irregular, pebbly or grainy? What color is the food? Is the color bright and clear or muddied and opaque? Is there a sheen to the color or is the color dull and flat in appearance? Smell Smell the food looking for both pleasant and unpleasant aromas. (See Table 6.1 for some descriptive terms.) Among pleasant aromas, you may identify floral, flowery and sweet scents or those reminiscent of wood, citrus or pine. Off-notes include those that are fishy, foul, rancid or sour. Note the intensity of
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