A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing
How is sensory evaluation used
•In a food company, sensory scientists work closely with product developer’s to understand:
-What consumers like and why
-If consumers can tell a difference when they change a product (e.g. substitute an ingredient)
Why Is Sensory Evaluation Used?
•It reduces uncertainty and risks in decision making
•It ensures a cost-efficient delivery of new products with high consumer acceptability
Five basic tastes
How do we taste
•The tongue has four types of papillae:
•Filliform (no taste buds)
Some Cool Things About Taste: Adaptation
•Adaptation is a decrease in response under conditions of constant stimulation.
•Taste adaptation is seen with a stable stimulus.
-Example: When drinking a beverage the first sip will be perceived as sweeter than the last because you adapt to the sweetness.
how do we smell?
•Most of what we “taste” is actually being sensed by our olfactory cells within the nasal canal.
-•Flavor is used to describe the perception of taste and smell together.
The detection of an odor through the nostrils by sniffing or inhalation
•: The detection of an odorant when it is released from food in your mouth during chewing, exhalation, or swallowing. During this process, the odorant passes through the posterior nares of the nasopharynx.
Some people lack or lose the ability to smell. This condition may be temporary or permanent. Causes can range from a cold to a brain injury
•Some people can’t smell certain compounds. Individual differences in the expression of the several hundred olfactory receptor proteins has been used to explain the variation.
Question: Are two products different from one another
•Triangle Test: Choose the sample that is most different
•Duo-trio Test: Choose the sample that matches the reference
Want to see the other 12 Flashcards in Sensory Science?JOIN TODAY FOR FREE!