Sensory Evaluation of Food Chpt. 6 summary

Assignments Food Senses Lab PowerPoint Notes Vocabulary Word Search

Food Choices What influences food choices????

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

Emotions What do you do when you are sad, tired, happy? What memories do you have from family get together? Food choices make personal statements Advertisers take advantage of this Using specific, words, images and music to advertise their products

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

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

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

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

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

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

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

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

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

Texture Mouth feel: how food feels in the mouth SOUND Do you ever hear food cooking and get hungry???