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Odor Recognition

Odor Recognition. FSN 1. Odor Recognition Lab. Objectives: Demonstrate the difficulty of identifying foods by just the sense of smell. Practice restricting comments and body language that may affect the responses of a partner during a taste test . Odor Recognition Lab. Purpose:

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Odor Recognition

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  1. Odor Recognition FSN 1

  2. Odor Recognition Lab • Objectives: • Demonstrate the difficulty of identifying foods by just the sense of smell. • Practice restricting comments and body language that may affect the responses of a partner during a taste test.

  3. Odor Recognition Lab • Purpose: • Look at the role that smell plays in evaluating food products. You will examine how accurately you can identify foods by only their aromas. • Safety: • Do not taste samples. • Do not smell samples directly when identifying aromas. Some foods are lightweight powders, which could easily be inhaled. Instead, wave your hand over the top of the container to direct the aroma toward your nose. • Do not move around with your eyes closed.

  4. Procedure • Determine which of you will identify aromas first while the others record your data. The people who are recording the data will follow the steps of the procedure. • Blindfold the person who will be identifying aromas. • Open the bag and remove one container. Open the lid and hold the container in front of your partner. • Have your partner wave his or her hand over the container to direct the aroma toward his or her nose. Ask your partner to identify the aroma he or she smells. • Record your partner’s answer in the data table next to the appropriate code number. Do not name code numbers or give any indication as to whether your partner’s answer is correct. Close the container and set it aside. • Repeat steps 2 through 4 until all samples have been tested. • Return all samples to the box and change places with your partner. • Repeat steps 1 through 5.

  5. Options • Ground cinnamon • Sage • Garlic powder • Parsley • Red pepper • Onion salt • Cloves • Almond • Vanilla • Mustard seed • Ginger • Basil

  6. Graph • Use the class data to make a bar graph comparing the number total number of correct responses in the class to your test group’s correct responses.

  7. Post Lab Questions • Which aromas gave you the most difficulty? • Which aromas gave your classmates the most difficulty? • Which food was most often identified correctly? • Why did some students have more difficulty than other students with this task? • Is taste or aroma more important in food identifications? Explain your answer.

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