lecture_3 - Threshold testing is performed to determine the...

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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) 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.
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Unformatted text preview: Threshold testing is performed to determine the level an ingredient or chemical compound can be detected or recognized. Sensory descriptive analysis is performed to provide a description of the components of sensory quality that can be detected. Fundamental differences exist in traditional sensory (analytical) and consumer (affective) tests....
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.

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lecture_3 - Threshold testing is performed to determine the...

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