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
Correct Answer:
Verified
Q7: Odor is perceived through
A) Epithelium
B) Gustatory cells
C)
Q8: Some people salt grapefruit or watermelon because:
A)
Q9: Flavor is detected by:
A) Olfactory receptors
B) Taste
Q10: In sight, energy is transmitted by nerve
Q11: Mouthfeel is made up of :
A) Color
B)
Q13: Astringency can be noted when consuming foods
Q14: The difference test with the least likelihood
Q15: Flavor perception includes all the following except:
A)
Q16: Color is used to determine all of
Q17: A taste bud is
A) Located in the
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