fdst_lecture_2

fdst_lecture_2 - FOOD SCIENCE 4010-Lecture 2 SensoryQuality...

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FOOD SCIENCE 4010--Lecture 2 Sensory Quality  PRINCIPLES: Quality is the “composite of those characteristics that differentiate individual units of a product,  and have significance in determining the degree of acceptability of that unit by the buyer.”  (Kramer and Twigg, 1970) o Composite = optimum not a maximum as quality changes  some things improve and some things can decrease in  quality o Differentiation is important to make a product unique  compared to similar products.  Ex: green giant asparagus… tough = cheap tender =  most expensive median = in btwn  Degree of acceptability: Consumer Acceptability= f(q 2   q n Consumer segmentation – ex: cheddar cheese  The three types of sensory characteristics are flavor, color and texture. Flavor: taste and aroma perceived by mouth Color: appearance  Texture: least respected… how it feels (squeeze, mouth feel, how we 
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fdst_lecture_2 - FOOD SCIENCE 4010-Lecture 2 SensoryQuality...

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