Term
| IFT definition of sensory evaluation |
|
Definition
| the scientific discipline used to evoke, measure, analyze and interpret human reactions to those characteristics of food and beverages as they are perceived by the senses of sight, smell, taste, touch, and hearing. |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| define food appearance, flavor, texture, and aroma |
|
|
Term
|
Definition
| define most immediate and prominent sensations of a food |
|
|
Term
|
Definition
|
|
Term
|
Definition
| embedded in structures called papillae, interact with food molecules |
|
|
Term
|
Definition
| 1-2 seconds and it takes 20 seconds to recover for a new sensation |
|
|
Term
|
Definition
| are much more sensitive than taste receptors |
|
|
Term
|
Definition
is a combination overall perception involving:
taste
odor
mouthfeel |
|
|
Term
|
Definition
| are residual responses after swallowing |
|
|
Term
|
Definition
| tactile stimulation of mouth due texture and thermal responses |
|
|
Term
|
Definition
| is amount of force required to compress food with teeth |
|
|
Term
|
Definition
| is amount of force required to draw food across the tongue at a steady rate |
|
|
Term
|
Definition
| is amount of time required to chew food at a constant rate prior to swallowing |
|
|
Term
|
Definition
| is fatigue that occurs when too many samples are presented at one time |
|
|
Term
|
Definition
| is the square of each value difference added together |
|
|
Term
|
Definition
| use analytical instrumentation to can eliminate bias |
|
|
Term
| subjective response from human |
|
Definition
| may be more variable, but more accurate |
|
|
Term
|
Definition
| refers to product concentration and perception |
|
|
Term
|
Definition
| like or dislike, panelists untrained |
|
|
Term
|
Definition
| choice of samples may be ranked |
|
|
Term
|
Definition
| (like/dislike) may have numerical rating |
|
|
Term
|
Definition
| require large numbers of end users |
|
|
Term
|
Definition
| different or not, panelists screened for sensory acuity and sometimes trained |
|
|
Term
|
Definition
| require panelists screened for sensory acuity, motivation and are highly trained and score cards are often detailed |
|
|
Term
| quantitative descriptive analysis |
|
Definition
|
|
Term
|
Definition
| may suggest success in national market place |
|
|
Term
|
Definition
| is the birth, duration of sales, decline and removal of a product from the market |
|
|
Term
|
Definition
| quality is the total product characteristics that satisfy a consumer want or need |
|
|
Term
|
Definition
|
|
Term
|
Definition
| response of one variable depends on others and interaction |
|
|
Term
|
Definition
| is repeatability of a test |
|
|
Term
|
Definition
| is ability of a test to provide true data |
|
|
Term
|
Definition
| indicated test measures what it intended to measure |
|
|
Term
|
Definition
| prevents costly mistakes and minimizes labor in data collection and manipulation and establishes consistent product quality. |
|
|
