Food selection & sensory evaluation
Terms in this set (23)
Sight: color, texture, size, shine, shape
-Odor: volatile flavor substances
-Taste: salt, sour, sweet, bitter, umami
-Touch: warm, hot, cold, astringency, pain, texture
-Sound: pop, crackle, pouring, fizz, bubbling
They are made based on:
-Sight: food presentation
it perceives color, shapes, consistency, defects. It is the first line of defense as a food scientist, dietitian.
Aroma allows for evaluation of quality, desirability. We are able to detect odors when volatile molecules come in contact w olfactory epithelium. However, long exposure diminishes its detection. There are 2 classification systems:
-Flowery, fruity, spicy, resinous (unpleasant, pitch, tarry), brunt, and foul.
-Fragrant, acid, burnt, and caprylic (rancid).
Can be described as: sweet, sour, salty, bitter,, and umami.
A 6th one is being analyzed, oleogustus, the detection of rancid fat.
It is typ. the most influential factor in food selection. Taste buds detect the flavors.
(Japanese) elicited by glutamate, it is a recent addition to flavor categories. It can be described as meaty or savory.
They are located w/in the papillae and are found on tongue sides, undersides, tip, and back.
They contain 50-100 taste cells that contain microvilli that poke through the taste pore.
Only the circumvalate, foliate, and fungiform papillae bear taste buds.
tongue taste buds
tiny projections that give the tongue its velvety appearance
fingerlike projectins on the surfaces of specialized taste cells.
result of electrochemical changes in the taste cells cause them to transmit signals to the brain. It entails odor, taste, and mouthfeel.
during chewing, chemicals from food called tastants enter the taste pores of the taste buds, where they interact with molecules on fingerlike processes called microvilli on the surfaces of specialized taste cells. The interaction then triggers electrochemical changes in the taste cells that cause them to transmit signals that ultimately reach the brain. The impulses are interpreted, together w smell and other sensory input as flavor.
A level of tasting ability is inherited, it influences what we eat
Sound, touch, mouthfeel
All reflect texture or consistency.
It describes a food's firmness or thickness.
It is associated w quality evaluation (thumping melons), and texture (crunchiness).
it is also affected by temperature of astringency or acidity of food.
Affects of sensory attributes
Manufacturers will test sample A from B to find the most palatable one. They will also reformulate or develop new ones.
In agriculture, they can develop new hybrids of existing foods.
it stimulates biting into a food
Measures viscosity or thickness for puddings, salad dressings, etc.
evaluate many food and beverage products.
Food selection for nutrition
It has been found that nutrition is second only to taste in food selection. Many have made significant food selection changes based on nutritional information. Some have made changes due to awareness of relationship b/w food intake and risk of chronic disease.
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