Sensory Evaluation Lecture Notes
For this part of each lab, you should think of yourselves as impartial judges.
Your goal is
to determine how closely the quality characteristics of the products you prepared match
the desired quality characteristics of the product.
Here are some guidelines:
This includes the shape, size, color and condition of the outside surfaces.
In some products such as baked goods and meats, the interior color is of interest as
Color gives clues about freshness and ripeness in several different foods.
Symmetry is preferred for shape and appearance.
Words often used to describe this
asymmetrical, bright, burnt, clear, creamy, curdled, dull, dry, fine, frothy,
glossy, grainy, level, luminescent, moist, pale, pebbled, opaque, rounded, size, shape,
sparkling, sticky, symmetrical, translucent, volume and all the colors of the rainbow.
This refers to the structure of the product and is basically how food is
perceived in the mouth.
For baked goods texture refers to the size of the gas cells and
to the thickness of the cell walls (the air bubbles in the product).
In meat, texture refers