{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

Taste - Sensory Evaluation Scientific discipline used to...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
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?
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}