Deck 20: Sensory Evaluation

Question 1

The trigeminal cavity consists of the:

A) Taste buds, olfactory receptors, and mouth cavity
B) Taste buds and olfactory receptors
C) Olfactory receptors and nasal passages
D) Nasal passages and mouth cavity
E) None of these

Answer 1

A

Question 2

The "taste threshold" is the:

A) Concentration of a substance required for identification
B) Concentration of a substance at a non-detectable level that can still influence other taste perceptions
C) Interactions between the sweet and sour tastes
D) Opening by which tastes enter the taste bud
E) Time required for an individual to detect a taste

Answer 2

A

Question 3

Threshold level is the level needed to:

A) Make a flavor acceptable
B) Detect a taste
C) Enhance a taste
D) Process a food
E) None of these

Answer 3

B

Question 4

Increasing salt:

A) Increases sweetness and sourness
B) Increases sweetness and decreases sourness
C) Decreases sweetness and increases sourness
D) Decreases sweetness and sourness

Question 5

Flavors sometimes can be modified by:

A) Adding sweeteners
B) Flavor potentiators
C) Flavor inhibitors
D) B and C
E) A, B, and C

Question 6

The type of taste panel used for laboratory research is:

A) Naïve
B) Consumer
C) Market
D) Trained
E) Tested

Question 7

Odor is perceived through

A) Epithelium
B) Gustatory cells
C) Olfactory cells
D) Papillae
E) Tongue

Question 8

Some people salt grapefruit or watermelon because:

A) Acids increase saltiness
B) Salt increases sweetness
C) Salt decreases tartness
D) Sugar increases saltiness
E) B and C

Question 9

Flavor is detected by:

A) Olfactory receptors
B) Taste buds
C) Sublingual receptors
D) A and B
E) B and C

Question 10

In sight, energy is transmitted by nerve impulses to the brain after being absorbed by the:

A) Cornea
B) Optic nerve
C) Papillae
D) Rods and cones
E) Taste buds

Question 11

Mouthfeel is made up of :

A) Color
B) Flavor
C) Odor
D) Textural qualities
E) Both smell and taste

Question 12

Sensory or subjective evaluation of food consists of :

A) Relating tests by objective means with human sensory judgments
B) Testing foods so that objective printouts of information are available
C) Use of instrumentation to detect differences in foods
D) Using human sensory organs to judge appearance and flavor of foods
E) A and D

Question 13

Astringency can be noted when consuming foods containing:

A) Sugar
B) Chlorophyll
C) Carotenoids
D) High-fructose corn syrup
E) Polyphenols

Question 14

The difference test with the least likelihood of simply guessing correctly is:

A) Triangle test
B) Duo-trio
C) Blindfold
D) Preference
E) Mono-duo

Question 15

Flavor perception includes all the following except:

A) Colorimetry
B) Mouthfeel
C) Odor
D) Taste
E) C and D.

Question 16

Color is used to determine all of the following except:

A) Index to doneness
B) Mouthfeel
C) Quality of dried fruit
D) Richness of pudding
E) Ripeness of fruits

Question 17

A taste bud is

A) Located in the upper part of the nasal cavity
B) More sensitive to sweet tastes than to salty ones
C) Located in the papillae and surrounded by the "pore" in which saliva collects
D) Able to distinguish 16 million tastes
E) What produces an aftertaste that leaves a flavor impression that lingers after the food is swallowed.

Question 18

Flavor profile method is:

A) A technique for sensory evaluation
B) An objective evaluation technique
C) Done using an untrained panel
D) A and C
E) None of these.

Question 19

The basic taste that is the most recent one to be recognized is:

A) Bitter
B) Umami
C) Sour
D) Sukiyaki
E) Tsunami

Question 20

Difference testing can be done using:

A) Single sample
B) Duo-trio
C) Triangle
D) A and B
E) B and C

Question 21

The number of taste buds increases with age.

Question 22

Sugar must be ionized on the tongue before it is perceived as having a sweet taste.

Question 23

A sensory evaluation laboratory would involve:

A) Direct access through a small door to the food preparation laboratory
B) Lighting to avoid bias from color perception
C) Separate booths for each judge
D) Temperature and humidity control
E) All of the above

Question 24

Paired comparison is classified as a difference test.

Question 25

Monosodium glutamate [MSG] is a flavor potentiator.

Question 26

Capsaicinoids create a burning sensation.

Question 27

Rods are more sensitive to dim light than cones.

Question 28

In evaluating foods, the scorecard should be set up so that you taste the food first to evaluate flavor and tenderness and then move to the outside evaluation of shape.

Question 29

A paired comparison test involves the following number of samples:

A) Two
B) Three
C) Four
D) Five or more
E) Any of the above

Question 30

Aspects considered in describing mouthfeel include:

A) Astringency
B) Crispness
C) Spiciness
D) Viscosity
E) All of the above

Question 31

Rating scales generally should be designed with an odd number of points.

Question 32

"Hot" in food evaluation refers both to temperature of the food and the burning sensation it leaves in the mouth.

Question 33

For taste to be perceived, the compound needs to be dissolved on the tongue.

Question 34

Taste buds sensing specific tastes are concentrated in certain locations on the tongue.

Question 35

Quantitative descriptive analysis can be done by an untrained panel.

Question 36

Sweetness is an aspect that contributes to mouthfeel.

Question 37

The number of chews is used to measure:

A) Hardness of teeth
B) Mouthfeel of foods
C) Tenderness of meats
D) Strength of chewing gum
E) Size of the sample

Question 38

In between tasting tomato juice with different herbs, you should take a sip of
Coke to clear the palate.

Question 39

Four basic tastes are sweet, salty, sour, and bitter.

Question 40

For a substance to be effective in modifying taste, it must be present at least at threshold levels.

Question 41

Distinguish between/among the following terms:

Question 42

Describe what a sensory evaluation laboratory should look like.

Question 43

How would taste panel members be selected?

Question 44

When would a consumer taste panel be used?

Question 45

Evaluate the sensory evaluation area associated with the foods laboratory. Discuss positive and negative areas.

Question 46

Think of a topic for a possible short experiment and answer the following questions.
A. Topic
B. Control product
C. Variation(s)
D. Factors you will have to control
E. Sensory attributes to be measured
F. Scale used
G. Number of judges
H. Will a template be required to achieve a uniform sample for each judge?
I. At what temperature will samples be judged?
J. What utensils/dinnerware will be used for presenting samples?
K. How will sample codes be determined?
L. How many samples will be presented to each judge?
M. How will the judges be trained?
N. Sketch a draft scorecard that you might use for your short experiment.