Food Science Sensory Evaluation

_________ is a tendency to like or dislike a food based on positive or negative experiences.

• test panel

• taste bias

• hypothesis

• taste blind

______ is the information gathered during an experiment.

• hypothesis

• inference

• facts

• data

________ is the ability of a substance to draw up the muscles of the mouth.

• mouthfeel

• astringency

• taste bias

• brittleness

_________ is a salt that interacts with other ingredients to enhance salty and sour tastes.

• food additive

• flavor ehancer

• MSG

• preservative

________ is the inability to distinguish between the flavors of some foods.

• taste bias

• mouthfeel

• taste blind

• astringency

_________ is the shape, size, color, and condition of a product.

• chroma

• garnish

• appearance

• aroma

A decorative arrangement added to food or drink is a _____________.

• aroma

• garnish

• MSG

• food additive

A texture quality based on how easily a food shatters or breaks apart is _________________.

• tenderness

• firmness

• chewiness

• brittleness

_______________ is a group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer.

• taste test panel

• experimental group

• consumer taste panel

• product evaluator

_____________ is a texture quality based on a food resistance to pressure.

• firmness

• brittleness

• chewiness

• graininess