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SENSORY PERCEPTION OF FOOD

SENSORY PERCEPTION OF FOOD. Evaluation --- Ch 3. Sensory evaluation. The sum of a food’s :. Influences on likes and dislikes. Physical (genetic differences) Psychological (taste bias created from past experiences) Cultural ( religion, region, lifestyle, beliefs) Environmental

lillian-underwood
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SENSORY PERCEPTION OF FOOD

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  1. SENSORY PERCEPTION OF FOOD Evaluation ---Ch 3

  2. Sensory evaluation • The sum • of a food’s :

  3. Influences on likes and dislikes Physical (genetic differences) Psychological (taste bias created from past experiences) Cultural ( religion, region, lifestyle, beliefs) Environmental ( climate, geography, availability, economics)

  4. Sensory Characteristics of foods Appearance Shape, size, condition , and color colorimeter- measures color in terms of hue-red blue or green value- lightness or darkness of hue chroma -intensity of color Flavor combined effect of taste and aroma taste is related to molecular shapes in the food Sour is related to astringency (ability of substance to draw up muscles in the mouth) Temperature affects flavor. Cheese, fruit difference smell/ aroma impacts flavor odor recognition ( volatile substances in contact with olfactory bulb) Texture Chewiness, graininess, brittleness, firmness and consistency Measured by resistance to force Umami= savory

  5. Taste test panels • Group of people who evaluate food products. • Trained panelist used during product development • Consumer panels used to judge consumer preference • Control • Influences fro other testers • Environmental factors • Psychological biases • Type of evaluation form

  6. Review Scientific Method

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