Food Science Chapter 5: Sensory

The odor of food is

• aroma

• astringency

• consistency

• texture

The human analysis of the taste, smell, sound, feel, and appearance of food is called

• taste bias

• sensory evaluation

• taste test panel

• volatility

A supertaster

• has less taste buds

• has more taste buds

A flavor based on negative or positive experiences with food is called

• objective evaluation

• subjective evaluation

• taste bias

• psychological bias

Eating turkey at thanksgiving is an example of ________ influence on food choices.

• cultural

• environmental

• physical

• psychological

Which is not the main category of sensory characteristics in food products?

• appearence

• sound

• flavor

• texture

Which of the following foods is astringent

• cheese

• mushrooms

• orange peel

• Tea

Which factor has the most effect on the intensity of the flavor of many foods?

• temperature

• mouthfeel

• color

• time of day

Which sense is determined by the olfactory bulb?

• smell

• sight

• touch

• taste

Which factor cannot be controlled during a taste test panel?

• lighting

• interaction with other testers

• personal preferences

• temperature