Sensory Analysis Quiz

What is the scientific method used to evoke, measure, analyze, and interpret responses to food characteristics perceived by the senses?

What is the group of trained or untrained individuals who evaluate the sensory properties of food products?

What is the fifth basic taste, often described as savory or meaty, found in foods like mushrooms, soy sauce, and aged cheeses?

What term describes the physical sensations in the mouth produced by a particular food, such as creaminess or astringency?

What sensory technique involves trained panelists who identify and quantify specific attributes of a product in detail?

What sensory characteristic is related to the smell of a food product, perceived through the nose or retronasally?

What sensory test is used to determine a consumer's degree of liking or preference for a product?

What instrumental technique is used to objectively measure the color of food, often used to assess appearance?

What is the sensory discrimination test where panelists are given three samples and must identify the one that is different?

What instrumental method simulates the action of the jaw to measure textural properties like hardness, cohesiveness, and springiness?