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Sensory Evaluation of Food Chpt. 6 summary. Objectives/Terms Describe sensory characteristics that affect food preferences Terms: Flavor, Garnish, Monosodium.

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Presentation on theme: "Sensory Evaluation of Food Chpt. 6 summary. Objectives/Terms Describe sensory characteristics that affect food preferences Terms: Flavor, Garnish, Monosodium."— Presentation transcript:

1 Sensory Evaluation of Food Chpt. 6 summary

2 Objectives/Terms Describe sensory characteristics that affect food preferences Terms: Flavor, Garnish, Monosodium Glutamate, Mouthfeel, olfactory, Sensory characteristics, Sensory Evaluation, Sensory Evaluation Panel, Taste Blind, Taste Buds, Volatile

3 Food Choices What influences food choices????

4 Culture and Heritage Preferences and Tastes are passed down Influenced by climate, geography and contact with other cultures

5 Emotions Preferences often based on emotional associations – good/bad memories – Comfort foods Food choices make personal statements Advertisers take advantage of this –Using specific, words, images and music to advertise their products

6 Religious Beliefs Personal beliefs –Don’t believe in the slaughtering of animals Many religions have dietary laws –No meat on Fridays –Only Kosher foods –No beef –Fasting

7 Health Concerns Nutritional Value Certain physical conditions Lactose intolerant Diabetic Allergies Age Changes in health can alter eating patterns

8 Food Costs/Technology Budget may influence what you buy, cook and eat People who have to rely on government programs are limited in their food choices Adding new foods Increased access to foods

9 The Scientific Approach Sensory Evaluation –Scientifically testing food, using human senses of sight, smell, taste, touch and hearing Sensory Characteristics –The qualities of food identified by the eating –How a food, looks, smells and feels when eating it

10 The Flavor Factor Flavor: distinctive quality that comes from a foods unique blend of appearance, taste, feel, odor and sound Involves all senses Appearance – Can be a sign of quality, ripeness Sometimes appealing appearance is based on custom –Green ketchup –Green eggs and ham

11 Flavor Factor Con’t Combinations of colors are important too! Catches your eye Garnish: decorative arrangement added to food or drink

12 Taste and Odor Think Fish??? Cookies?? Taste Blind: unable to distinguish between flavors in some foods May be caused by diseases, medication and medical treatments –Colds, allergies, smoking

13 Taste and Odor Con’t Taste Buds: sensory organs located on your tongue Monosodium glutamate (MSG): salt that interacts with other ingredients to enhance salty and sour taste Olfactory: related to the sense of smell Responds to smells

14 Temperature Volatile: substances that are easily changed into vapor Food may taste differently depending on temperature Some types of food are more sensitive to heat than others –Heat increases the sweet taste of some sugars

15 Texture Mouth feel: how food feels in the mouth SOUND Crunch – Example soggy cereal is less appealing than crispy cereal –Do you ever hear food cooking and get hungry???

16 Sensory Evaluation Sensory Evaluation Panels: groups of people who evaluate food samples 3 main groups: Highly Trained Experts: judge the quality based on standards set by the food industry. Work individually Laboratory Panels: Small groups that work at a company's lab. Help develop new products and determone how to change existing products Consumer Panels: Used to test foods outside the laboratory (grocery stores, malls, market research forms) Using scientific terms to tell how much they like or dislike the product

17 Uniform Evaluations Used to get the most reliable information Must make testing Experiences as uniform as possible 1. Minimize Distractions 2. Minimize Bias 3. Help evaluators use their senses to the fullest


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