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List 3 types of chemical senses.
- Gustation
- Olfaction
- Chemisthesis
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List 5 basic tastes.
- Sweet
- Sour
- Bitter
- Salty
- Umami
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List factors that influence gustation. (5)
- Decreased sensitivity with age
- Genetics - inherited sensitivity
- Taste disorders
- External factors - heat, viscosity, amount, duration, saliva
- Adaption - decrease in responsiveness under constant stimulus
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List factors that influence olfaction. (3)
- Age
- Gender
- Olfactory disorders
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Overview chemisthesis and give examples. (2)
- Perceived by trigeminal nerve
- General stimulation of nerves in soft membranes in nose and mouth
- eg heat, cooling, irritation
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Overview mixture suppression in gustation and olfaction and give an example.
- Taste mixtures that show inhibitory/masking interactions
- Raises threshold for each mixed compound
- ie bitterness of quinine suppressed by sucrose
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List the 3 questions asked in sensory testing.
- Are products perceptibly different?
- How are products liked/preferred?
- How do products differ in specific sensory characteristics?
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List the two analytical test types.
- Discrimination
- Descriptive sensory analysis
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Name the "affective" test type.
Hedonic
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Summarise discrimination testing. (Question, panelists, methods)
- Are the products perceptibly different?
- Screened, semi-trained panelists
- Triangle test (most common)
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Summarise hedonic testing. (Question, panelists, methods (3))
- How are products liked/preferred?
- Actual consumer panelists
- Acceptance - Quantified liking
- Preference - which is preferred
- Diagnostic - how variable compares to "ideal"
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Summarise descriptive sensory analysis. (Question, panelists, methods)
- How are the products different?
- Highly trained panelists (8-12)
- Descriptive evaluation of products
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