Presentation on theme: "Sensory Evaluation: The Human Factor"— Presentation transcript:
1 Sensory Evaluation: The Human Factor Chapter 3Sensory Evaluation: The Human Factor
2 ObjectivesCompare 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.
3 Sensory Evaluation Opinions affected by personal views and backgrounds Food scientists evaluate the human factors affecting choicesSensory evaluation is the analysis of the taste, smell, sound, feel, and appearance of food
4 Influences on Food Likes and Dislikes PhysicalBody chemistry, number of taste buds, age, and gender affect the ability to detect flavorsPsychologicalTaste bias is a like or dislike that is linked to past positive or negative experiencesLabel terms, brand names, advertising, peers, and setting also cause taste biascontinued
5 Influences on Food Likes and Dislikes CulturalBeliefs and behaviors strongly influence exposures to food and resulting food preferencesEnvironmentalPeople are more likely to eat what is available and economicalImmediate surroundings affect food preferencesAppearance refers to the shape, size, condition, and color of a product
6 Sensory Characteristics of Food Products Flavor is the combined effect of taste and aromaTaste is recognized through the taste budsThe 5 basic tastes are bitter, salty, sour, savory, and sweetFoods such as lemons, tea, and sourballs are evaluated in terms of astringencyThe temperature of food may affect its flavorAroma is the odor of foodcontinued
8 Sensory Characteristics of Food Products Texture is how a food product feels to the fingers, tongue, teeth, and palatechewiness—the ability to slide without breakinggraininess—the size of the particlesbrittleness—how easily a food breaks apartfirmness—food’s resistance to pressureconsistency—the thinness or thickness
10 Taste Test PanelsConsumer test panels help determine products the average consumer will preferThese untrained panelists represent the buying public bycomparing a new product to one on the marketevaluating new types of products3 digit codes, instructions given, not in food prep room, etc.
11 Creating an Evaluation Form Participants fill out an evaluation form that may be anumerical scoring system allows rankinguniversal form that uses simple images to convey how a person feels about the food