fdst_lecture_3

fdst_lecture_3 - F OOD SCIENCE 4010-Lecture 3 Sensory...

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FOOD SCIENCE 4010--Lecture 3 Sensory Evaluation PRINCIPLES: Sensory evaluation is “a scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing.” (Stone and Sidel, 1993) Objective – Subjective – many food scientists think that sensory tests are this. Panels are trained – can evaluate numerous characteristics Calibrated… go through samples to see if they can come up w/ the same answer Humans pick up things more than machines, but food scientists prefer machines b/c they can work on the wknds Difference tests are very useful when we want to know how a product matches up with the competition, what effect a new ingredient has on the acceptability of a current or new product or if the quality of a product is deteriorating during storage. Want to make sure that we know what the objective is… (when doing an experiment) Competition test – competing w/ another product… buy the product
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fdst_lecture_3 - F OOD SCIENCE 4010-Lecture 3 Sensory...

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