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Images shutterstock.com Sensory Evaluation: The Human Factor Chapter 3
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objectives Compare reasons for evaluating food products subjectively and objectively. List physical, psychological, cultural, and environmental influences on food likes and dislikes. Explain how taste and aroma combine to give foods their flavors. Conduct a taste test panel. Objectives
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sensory Evaluation Opinions affected by personal views and backgrounds Food scientists evaluate the human factors affecting choices Sensory evaluation is the analysis of the taste, smell, sound, feel, and appearance of food
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Influences on Food Likes and Dislikes Physical – Body chemistry, number of taste buds, age, and gender affect the ability to detect flavors Psychological – Taste bias is a like or dislike that is linked to past positive or negative experiences – Label terms, brand names, advertising, peers, and setting also cause taste bias continued
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Influences on Food Likes and Dislikes Cultural – Beliefs and behaviors strongly influence exposures to food and resulting food preferences Environmental – People are more likely to eat what is available and economical – Immediate surroundings affect food preferences Appearance refers to the shape, size, condition, and color of a product
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sensory Characteristics of Food Products Flavor is the combined effect of taste and aroma – Taste is recognized through the taste buds – The 5 basic tastes are bitter, salty, sour, savory, and sweet – Foods such as lemons, tea, and sourballs are evaluated in terms of astringency – The temperature of food may affect its flavor – Aroma is the odor of food continued
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sensory Characteristics of Food Products Odor results from volatile particles coming in contact with the olfactory bulb The brain links various nerve stimulations with specific foods and experiences continued ©Goodheart-Willcox Publisher/Janet Ward
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sensory Characteristics of Food Products Texture is how a food product feels to the fingers, tongue, teeth, and palate – chewiness—the ability to slide without breaking – graininess—the size of the particles – brittleness—how easily a food breaks apart – firmness—food’s resistance to pressure – consistency—the thinness or thickness
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Taste Test Panels A taste test panel evaluates food flavor, texture, appearance, and aroma – Trained panelists discern subtle sensory differences, as when developing new products continued ©Peggy Greb/USDA
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Taste Test Panels Consumer test panels help determine products the average consumer will prefer These untrained panelists represent the buying public by – comparing a new product to one on the market – evaluating new types of products – 3 digit codes, instructions given, not in food prep room, etc.
Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Creating an Evaluation Form Participants fill out an evaluation form that may be a – numerical scoring system allows ranking – universal form that uses simple images to convey how a person feels about the food
Chapter Images shutterstock.com 3 Sensory Evaluation: The Human Factor.
Sensory Evaluation The human analysis of the taste, smell, sound, feel and appearance of food.
Sensory Evaluation of Food: Influences on Food Choices and Sensory Characteristics By: S. Klimek.
+ The Sensory Evaluation of Food Chapter 6. + The Sensory Evaluation of Food Explain how various influences affect food choices. Describe sensory characteristics.
Sensory Evaluation of Food Chpt. 6 summary. Objectives/Terms Describe sensory characteristics that affect food preferences Terms: Flavor, Garnish, Monosodium.
Food Choices and Sensory Characteristics Chapter 1.
Lesson 7.3 Smell and Taste Chapter 7: The Sensory Systems.
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Warm Up: “Pepsi Challenge” Which do you like bettter?
Sensory Evaluation of Food Chpt. 6 summary. Assignments Food Senses Lab PowerPoint Notes Vocabulary Word Search.
SENSORY EVALUATION. Sensory - having to do with the senses of sight, taste, smell, hearing, touch - judgment of quality based on sensory data Organolepsis.
TASTE, TEXTURE AND A BIT OF SOUND. Scientists assign all food tastes to one of five broad categories Sweet Salty Bitter Sour and the newest fifth taste-Umami.
© Food – a fact of life 2009 Sensory evaluation Foundation DRAFT ONLY.
Our Five Senses Seeing Hearing Touching Tasting Smelling.
The Complexities of Taste Paul Stenzel HRM 224 Fall 2004.
Color – quality factor Relates to quality We expect meat to be red Bananas to be yellow – not brown! Naturally occurring pigments affect food color.
FLAVORx Inc, 9475 Gerwig Lane, Columbia, MD | | 1 PHYSIOLOGY OF TASTE.
3/9/15 When you have a sinus infection or some other cold that decreases your ability to smell have you also lost your sense of taste? Why do you think.
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Intro to Chemical Senses Taste & Food Choice. 1. Explain why it is only partly true to say the tongue is a muscle. The tongue is made up of GROUPS of.
Other Senses AP Psychology| Mrs. Hensley. Touch When our skin is indented, pierced or experiences a change in temperature, our sense of touch is activated.
Sensory Properties of Food. Sensory properties affect how people perceive food. Includes: color, appearance, flavor, and texture.
1. Color – quality factor Relates to quality and/or perceived quality (ex: white and orange carrots = same taste/quality) We expect meat to be red.
Understanding Food Food Selection and Evaluation.
FOOD QUALITY AND PROFILING. Overview Food quality is the extent to which all the established requirements relating to the characteristics of a food are.
CHAPTER Images shutterstock.com 1 Food Affects Life.
What tastes Good? Smell and Taste Smell Olfactory.
SENSORY EVALUATION OF FOODS WITH SPECIAL REFERENCE TO FRUITS AND VEGETABLES Next.
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Chapter 6 Part 2 Culture and Geography Emotions and Psychology Beliefs Health Concerns Appearance Taste and Odor.
Senses! Did You Know? Senses are very useful.. SMELL Smell is a very direct sense. In order for you to smell something, molecules from that thing have.
Influence on Food Choices. Activity You will be given a worksheet “Rating Influences on Food Choices” I will put on the screen different factors and you.
Taste Four basic tastes –Sweet –Salty –Sour –Bitter Recent discovery of fifth taste –Umami – Japanese word meaning savory or meaty. This sensation of fuller.
CHAPTER Images shutterstock.com 10 Planning Meals.
Sensory Tests P2.2: Identifies and explains the sensory characteristics and functional properties of food. P4.4: Applies an understanding of the sensory.
DO NOW : List the 5 senses and an organ associated with each sense. Then list an object detected by each sense. (Ex. Ear and a bell) Objectives: 1.List.
The Chemical Senses… Smell and taste are sometimes referred to as the chemical senses because they respond to chemical molecules rather than to forms of.
Odor Molecules Odor molecules go up our nose and into the nasal cavity. These molecules come off of food, flowers, or even garbage. What ever we smell.
Taste & Smell Pre-lab Web questions. 1.How many odors can the olfactory system recognize? The smell, or olfactory system can distinguish thousands of.
1 Gustation: detect chemicals dissolved in a solution Four basic taste qualities –sweet, sour, bitter, salt Taste Mixtures –taste suppression: sugar vs.
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The Remaining Senses Unit 6 Lesson 3. Objectives Review the physical properties of sound and light waves. Compare and contrast the senses of taste and.
Touch, Taste, Smell, Balance ontent/senses/touch/
Module 15: Other Important Senses Unit 4: Sensation & Perception.
The Senses. Your five senses play in important role in your daily life. Every moment in your life, you use at least one of your five senses. You touch,
Sensation and Perception - chemical_senses.ppt © 2001 Dr. Laura Snodgrass, Ph.D.1 The Chemical Senses Olfaction and Gustation Research difficulties Pheromones.
In order to judge the quality of food or decide if you will eat something, you will use your senses. All five of your senses are involved in these decisions.
Hursh Patel Sharon Li. Why do you think taste and smell work so closely together? How many taste buds does an average human have? What is a Tastant?
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