Lecture 3 1-14-10

Lecture 3 1-14-10 - 1) Consumer testing is less controlled...

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1) Consumer testing is less controlled than other types of sensory testing, and consumers are less reliable as panelists than those typically used in analytical tests. In instrumental testing there are some attributes that are very difficult to determine accurately with instruments. Sensory panels are often used to measure quality because the results can be more relevant to consumer acceptability than those obtained from instrumental tests. 2) Frequently, when conducting a sensory test, food scientists will also conduct physical and chemical tests (known as physicochemical tests) to see if one of these tests accurately relates to the sensory response. Statistical correlation is generally used to provide a rough idea of what tests may be useful. Mathematical models are developed to establish predictive relationships. If a single physicochemical test or combination of tests helps predict the results of the sensory panel, the food scientist can use that mathematical model as an indicator of sensory quality. 3)
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at UGA.

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