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Unformatted text preview: Sensory Evaluation: Scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods that are perceived by the senses of sight, smell, taste, touch and hearing. (Meilgaard et al., 1999) Sensory Evaluation of Food Research –Basic physiology of taste & smell –Differences between people: development, aging, genetics •Practical Application –Food Industry –New product development –Product improvement –Consumer testing Factors Affecting Taste and Olfaction Taste : Development: Aging, structural changes, functional changes, saliva loss Trauma: ageusia/dysgeusia Disease: Metabolic-diabetes, inner ear infection Genetics: Ex. Variation in bitter taste Olfaction : Development: aging, structural changes, functional changes Trauma: anosmia -- We say we can’t taste but what it really is is we can’t smell Disease: cold/flu, allergy, viruses, Alzheimer’s Genetics: specific anosmia—ex: artificial musk, androstenone What does it take to become a sensory scientist? What does it take to become a sensory scientist?...
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This note was uploaded on 01/19/2012 for the course FOOD SCI 103 taught by Professor Montville during the Fall '08 term at Rutgers.
- Fall '08