EXAM- Sensory evaluation

What is the term for the scientific process of evaluating food using the senses of sight, smell, taste, touch, and hearing?

• Sensory evaluation

• Food engineering

• Nutritional analysis

• Food preservation

Which sense is primarily responsible for detecting volatile compounds in food?

• Taste

• Smell

• Touch

• Hearing

What instrument is used to measure the color of food samples objectively?

• Colorimeter

• Thermometer

• Barometer

• Spectroscope

Which term describes the dryness or puckering sensation in the mouth caused by certain foods?

• Astringency

• Brittleness

• Chewiness

• Consistency

What is the main function of the olfactory bulb in sensory evaluation?

• Detecting sound

• Processing smell

• Measuring temperature

• Sensing touch

Which of the following is NOT a basic taste?

• Sweet

• Salty

• Spicy

• Bitter

What term refers to the Combined effect of TASTE AND AROMA.

• Flavor

• Texture

• Appearance

• Consistency

Which key term describes the resistance of food to breaking or snapping?

• Brittleness

• Chewiness

• Firmness

• Graininess

What is the main purpose of a taste test panel in food science?

• To evaluate food using sensory methods

• To measure food temperature

• To analyze food nutrients

• To package food products

Which term refers to a group of untrained people who evaluate food products based on personal preference?

• Consumer taste panel

• Expert panel

• Sensory evaluation team

• Laboratory panel