2009 Sensory Analysis of Foods (1)

2009 Sensory Analysis of Foods (1) - Sensory Analysis of...

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Sensory Analysis of Foods Sensory Analysis is a scientific discipline used to evoke , measure , interpret and analyse reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing
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Us ing  the  S e ns e s  in S e ns o ry Ana lys is Sight  – Appe a ra nc e  – c o lo r, s ize , s ha pe Smell – Aro m a  – fla vo r Hearing  – S o und Touch  – Te xture  – ta c tile  pro pe rtie s Taste  – Fla vo r – s we e t, s o ur
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Human responses 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
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Sensory Testing: Using humans as quantitative detectors
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Categories of Sensory Analysis Tests Difference (Disrimination) Tests Descriptive Tests Preference (Affective) Tests
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This note was uploaded on 05/11/2010 for the course FD SC 200 at Cornell University (Engineering School).

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2009 Sensory Analysis of Foods (1) - Sensory Analysis of...

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