2009 Sensory Analysis of Foods - Sensory Analysis of Foods...

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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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Using the Senses in Sensory Analysis Sight  – Appearance – color, size, shape Smell – Aroma – flavor Hearing  – Sound Touch  – Texture – tactile properties Taste  – Flavor – sweet, sour
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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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Use of difference tests Ingredient substitution Supplier/raw material change
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This note was uploaded on 08/12/2010 for the course FD SC 200 taught by Professor Hotchkiss,j./parker, during the Spring '09 term at Cornell University (Engineering School).

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2009 Sensory Analysis of Foods - Sensory Analysis of Foods...

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