2009 Sensory Analysis of Foods - Sensor y Analysis of Foods...

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Unformatted text preview: Sensor y Analysis of Foods Sensor y Analysis is a scientific discipline used to evoke , measur e , inter pr et and analyse r eactions to those char acter istics of foods and mater ials as they ar e per ceived by the senses of sight, smell, taste, touch and hear ing Using the Senses in Sensory Analysis Sight Appearance color, size, shape Smell Aroma flavor H ear ing Sound Touch Texture tactile properties Taste Flavor sweet, sour H uman r esponses to foods Gustatory: Salt (e.g. sodium chloride) Bitter (e.g. quinine) Sour (acids, HCl) Sweet (sucrose) Pain (pungent peppers) Umami (potentiation of savory) Olfactory: Those sensory response occurring in the nasal cavity Sensory Testing: Using humans as quantitative detectors Categor ies of Sensor y Analysis Tests Differ ence (Disr imination) Tests Descr iptive Tests Pr efer ence (Affective) Tests Use of difference tests Ingredient substitution Supplier/raw material change...
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2009 Sensory Analysis of Foods - Sensor y Analysis of Foods...

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