Font size
WorksheetsĐánh giá cảm quan: Khái niệm và Ứng dụng (Phần 1)
Total questions: 150
Worksheet time: 1hrs 15mins
Who is recognized as the pioneer who laid the foundation for the science of sensory evaluation?
Professor Rose Marie Pangborn
Professor Michael O’Mahony
Professor Nicholas Kurti
Professor Harold McGee
In food product manufacturing, which set best captures the roles of sensory evaluation?
Altering product design and process; risk reduction and cost control; quality monitoring and stability of stored products
Marketing only; package design only; pricing decisions only
Shelf-life prediction only; nutrient labeling only; regulatory audits only
Factory layout planning; equipment maintenance; waste management
In food research, what roles does sensory evaluation play?
Linking raw material attributes to product sensory traits; developing products for specific preferences; connecting sensory with nutrition
Measuring microbe counts; calibrating thermometers; approving packaging suppliers
Managing payroll; planning logistics; training sales teams
Testing only color stability without consumer input
In market research, which combination describes applications of sensory evaluation?
Ensuring products are safe, hygienic, and acceptable; gauging consumer acceptance and preference; tailoring products to demographic segments
Determining tax rates; auditing financial statements; forecasting currency exchange
Designing conveyor belts; optimizing boiler efficiency; scheduling maintenance
Assessing vitamin fortification using chromatography only
According to TCVN 3215:1979, which quality-scoring scale is used?
A 20-point system built on a 6-level scale
A 9-point hedonic scale
A 100-point continuous line scale
A 5-point just-about-right scale
Which Vietnamese standard specifies scoring-based sensory quality evaluation for tea?
TCVN 3218:2012
TCVN 3216:1994
TCVN 8373:2010
TCVN 5603:2008
Which standard covers scoring-based sensory evaluation for canned vegetables and fruits?
TCVN 3216:1994
TCVN 3218:2012
TCVN 5603:2008
TCVN 7024:2013
Which standard specifies scoring-based sensory evaluation for white rice?
TCVN 8373:2010
TCVN 3216:1994
TCVN 3218:2012
TCVN 3215:1979
When a panel scores product quality, how is the quality score for a single sensory attribute defined?
The weighted mean of panelists’ scores using the importance coefficient for that attribute
The highest score given by any panelist
The median score without any weighting
The arithmetic mean of all attributes combined
Under TCVN 3215:1979, what is the importance coefficient for bitterness when evaluating beer?
50%
10%
20%
30%
A company wants to test whether iced tea tastes different when packaged in glass vs. plastic bottles. Which discrimination test is most appropriate?
Triangle test
Paired preference test
Hedonic ranking test
Duo–trio test with constant reference
For a session with 24 panelists where each sample needs 30 ml, how much of products A and B should be prepared for a triangle test (equal numbers of A and B)?
1080 ml of A and 1080 ml of B
360 ml of A and 360 ml of B
2160 ml of A and 2160 ml of B
720 ml of A and 720 ml of B
For a 24-member panel in one 24-sample session, how many cups and score sheets are required?
72 cups and 24 sensory score sheets
24 cups and 72 sensory score sheets
48 cups and 24 sensory score sheets
24 cups and 48 sensory score sheets
From 24 triangle-test ballots, 12 are correct. At α = 0.05, what is the conclusion?
The two products are not significantly different at 95% confidence
The two products are significantly different at 95% confidence
Insufficient data to conclude
The panel shows strong preference for sample A
Which class do analytical tests such as discrimination and descriptive methods belong to?
Analytical tests
Affective tests
Time–intensity tests only
Consumer central location tests
Which class do affective tests belong to?
Consumer tests of liking and preference
Analytical profiling by trained experts
Threshold determination only
Physicochemical assays
Which value represents the unweighted mean across panel ratings when an attribute lacks an importance coefficient?
The simple average of panel results for that attribute
The weighted average using panelist expertise
The highest rating observed
The coefficient of variation
Which standard substance is suitable for training umami perception in miso soup?
Monosodium glutamate
Citric acid
Sucrose
Caffeine
Which standard substance is suitable for training bitterness perception in tea?
Tannin (quinine)
Sodium chloride
Lactic acid
Vanillin
How long should descriptive panel training continue?
Until members’ abilities become equivalent
Exactly 2 weeks
Until 100 evaluation sessions are completed
Only until basic terms are defined
Which method provides an ordered table of identified odors, their intensity, order of recognition, aftertaste, and overall sensation, and requires consistent interpretation by trained panelists?
Aroma–flavor descriptive profiling
Paired comparison test
Time–intensity analysis
Napping (projective mapping)
Which statistical technique is used to analyze product groupings and identify sensory dimensions for descriptive quantitative data?
PCA: principal component analysis
Simple t-test on means only
Median test only
Randomized block without multivariate follow-up
Which term is NOT acceptable for sensory description due to being odd or harmful in connotation?
Strange flavor (vị lạ)
Sweetness
Astringent
Roasted
Which scale do panelists use in descriptive quantitative analysis for intensity ratings?
A continuous line scale of 120–150 mm
A 1–5 category scale
A 9-point liking scale
A 0–100 numerical box scale
In descriptive aroma–flavor profiling, what do panelists generally use to record judgments?
Sets of numbers and symbolic icons for attributes
Free-form essays only
Only yes/no checkboxes
Instrumental chromatograms
To assess liking for 5 orange-flavored carbonated drinks with 30 consumers, the treatment sum of squares is 40.52 and the residual mean square is 81.28. What is the F statistic?
14.47
0.49
18.08
17.74
A Friedman test ranks five products P1–P5 with total ranks 110, 71, 57, 116, 96. Two judges tie for first and two judges tie for second on separate products. Which value is the corrected Friedman statistic F’(text) reported?
34.45
32.14
35.54
31.24
In a preference test with four samples labeled A, B, C, and D, which conclusion is incorrect if the data do not support it?
Sample A and D differ in liking level
Sample A and B differ in liking level
Sample C and D differ in liking level
Sample B and D differ in liking level
A panelist receives four coded samples in the order CDBA with codes 417-295-804-332 and reports liking ranks 295>804>332>417. Which is the correct order of preference among ABCD?
4, 1, 3, 2
1, 4, 2, 3
3, 2, 4, 1
2, 3, 1, 4
In a paired-preference test comparing fruit juices A and B with 60 participants at α = 0.05, what is the minimum number preferring A needed to conclude A is preferred over B?
31
35
39
45
When administering a threshold test, how should the server present samples?
Give samples randomly without order
Present all at once without sequence
Deliver samples sequentially in the correct order
Allow panelists to choose their own order
Which application is NOT appropriate for an affective (hedonic) test?
Product quality control
Product optimization
Consumer liking measurement
Market segmentation
A-not A test is used to determine if there is a difference between a company X’s fish sauce and a competitor’s product. With 24 untrained participants, each tasting 4 samples, what is the chi-square critical value at α = 0.05 (2 products)?
3.84
7.82
5.99
9.49
In the 2–3 test, what is the correct serving protocol?
Serve two product standards labeled R and one coded 3-digit sample
Serve three samples simultaneously: one standard labeled R and two coded 3-digit samples
Serve three coded samples with no standard
Serve two standards labeled R and one unlabeled sample
What is the serving protocol for the triangle test?
Serve three identical coded samples
Serve three samples at once with two identical and one different, randomized order
Serve two samples sequentially followed by one reference
Serve four samples including a standard
What is the objective of the triangle test?
Identify overall difference between two products
Measure absolute intensity of saltiness
Determine consumer purchase intent
Estimate market share
A yogurt manufacturer uses a triangle test with 30 untrained participants at 5% significance. Sixteen choose the odd sample. What is the correct conclusion?
Storage time does not affect yogurt quality at 95% confidence
Storage time affects yogurt quality at 95% confidence
Training is required before concluding differences
Results are inconclusive due to small sample
A snack company wants to assess the effect of slice thickness on crispness using R&D in a sensory lab with repeated measures. Which test is most appropriate?
Paired-preference test
n-AFC difference test
Ranking hedonic test
Consumer central location test
In instructions to panelists for a 3-sample soft drink test, what should the facilitator state?
You will receive five samples of carbonated beverages
You will receive three samples of carbonated soft drinks
You will receive two hot beverages and one cold beverage
You will receive three samples of bottled water
If panelists know the brand of the samples beforehand, what psychological factor may influence results?
Expectation bias
Visual acuity
Thermal adaptation
Color blindness
When references are blends of two companies’ coffee products, how should they be prepared?
Follow generic coffee brewing rules
Follow the preparation guidelines specific to each product
Brew stronger than usual to accentuate differences
Dilute to avoid caffeine effects
Why should samples not be presented in visibly different containers?
To reduce serving time
To avoid panelist inference that biases sensory results
To prevent temperature change
To meet safety regulations
What is the principle of anonymizing samples in sensory testing?
Use alphabetical labels
Use color codes
Use 3-digit numerical codes for all samples
Allow panelists to name samples
Which aroma can increase sweetness when combined with flavor?
Strawberry and caramel notes
Black pepper and clove
Garlic and onion
Smoke and oak
Which taste can enhance lemon aroma when combined with it?
Sweetness
Saltiness
Bitterness
Umami
Sweetness can reduce the perception of which taste?
Sourness only
Bitterness, sourness, and astringency
Saltiness only
Umami only
Which tastes can reduce the perception of chili heat?
Sweet, sour, and salty
Bitter and umami
Only sweet
Only salty
What is sensory masking?
When one stimulus is enhanced by another
When tasting is influenced by totality of combined sensations
When adaptation reduces sensitivity
When panelists cannot detect any stimulus
Two people taste two identical drinks with a tiny amount of sugar added. One detects sweetness and one does not. Why?
Different expectation bias
Different detection thresholds
Different training level
Different serving order
Which threshold is the lowest intensity at which a sensation is identified as a specific quality?
Recognition threshold
Detection threshold
Terminal threshold
Difference threshold
Which threshold is the minimum stimulus needed to elicit any sensation?
Recognition threshold
Detection (absolute) threshold
Terminal (saturation) threshold
Just-noticeable difference
Which threshold is the intensity beyond which further increases in stimulus do not increase sensation?
Recognition threshold
Difference threshold
Terminal (saturation) threshold
Adaptation threshold
Which threshold is the smallest change in stimulus that can be perceived?
Difference threshold
Recognition threshold
Terminal threshold
Adaptation point
Which region is reached when increasing stimulus intensity no longer increases sensation?
Sub-liminal region
Saturation region
Recognition region
Expectation region
Which region is where sensations are not yet formed clearly and remain within a noisy background?
Sub-threshold region
Recognition region
Above-threshold region
Adaptation region
Which region is where sensations begin to form but are not yet distinct?
Recognition region
Formation region
Emerging region
Threshold region
Which region shows rapid growth in perceived intensity with increasing stimulus?
Below-threshold region
Above-threshold region
Recognition plateau
Adaptation zone
Which factor is a physiological attribute of tasters?
Expectation from branding
Serving temperature
Structure of taste papillae
Lighting conditions
What is taste (vị giác)?
A mechanical sense perceived by tactile receptors
A chemical sense perceived by taste centers recognizing characteristic qualities
A thermal sense perceived by temperature receptors
An olfactory sense perceived by the nose only
What is smell (mùi)?
A chemical sense created by interaction between odor molecules and olfactory receptors
A visual cue influenced by colorants
A tactile sensation caused by carbonation
A thermal sensation from capsaicin
Which statement best defines vision in the context of sensory evaluation?
Perception of sound waves by the ear
Perception of color due to light rays striking the eye
Perception of dissolved chemicals on the tongue
Perception of odorants in the nasal cavity
What is the fundamental nature of the stimulus for hearing?
Mechanical vibrations of sound waves
Dissolved ions in solution
Volatile organic compounds
Thermal gradients across the skin
Where are taste receptors primarily concentrated according to the material?
On the fingertips and lips
On the surface of the tongue, palate, and pharynx
Only on the tip of the tongue
Deep within the esophagus
What is the basic nature of the stimulus that activates vision?
Chemical
Mechanical
Physical
Electrical
Taste stimuli are best described as which of the following?
Insoluble particles adhering to papillae
Volatile gases entering the nasal cavity
Soluble substances or ions in solution
Temperature differences across the tongue
What is the basic nature of the stimulus for taste?
Chemical
Physical
Thermal
Magnetic
What is the basic nature of the stimulus for smell (olfaction)?
Chemical
Physical
Gravitational
Electrical
Approximately how many receptor cells does a taste bud contain?
3–10 cells
30–50 cells
70–120 cells
200–300 cells
What is the typical lifespan of a taste bud cell according to the text?
1–3 days
7–10 days
14–21 days
1–2 months
Where are taste buds located?
Within taste papillae
In the nasal epithelium
Inside salivary glands
On the retina
Where are fungiform papillae primarily located and which taste do they most strongly detect?
On the posterior tongue; bitter
On the sides of the tongue; sour
On the tip of the tongue; sweet
On the root of the tongue; umami
Where are foliate (leaf-like) papillae located and which taste are they associated with?
Two sides near the tongue margins toward the root; sour
Scattered across the dorsum; sweet
At the tip; salty
On the epiglottis; bitter
Where are circumvallate papillae located and what are their characteristics?
Anterior edge; smallest size
Tongue margins; flat and numerous
Tongue root; detect bitter and have the largest size
Soft palate; detect salty
Through which anatomical region is odor perceived?
Behind the ear
Behind the nose
Directly in front of the nose
Inside the oral cavity
What cell type serves as the receptor for the sense of smell?
Epithelial support cells
Taste receptor cells
Neurons (nerve cells)
Hair cells of the ear
What range of wavelengths is visible to the human eye according to the material?
100–300 nm
280–400 nm
380–740 nm
750–900 nm
Which layers constitute the basic structure of the eye as described?
Cornea only
Three coats: outer sclera, middle choroid, inner retina
Two layers: iris and lens
Four layers including the vitreous coat
Which cells are located in the retina and function in photoreception?
Olfactory neurons and taste cells
Cone cells and rod cells
Hair cells and supporting cells
Fungiform and circumvallate cells
How many primary color pigments are noted, and which are they?
Two: red and blue
Three: red, green, and blue
Three: red, yellow, and black
Four: red, green, blue, and yellow
What frequency range of sound can humans perceive as stated in the material?
2–200 Hz
200–2,000 Hz
20–20,000 Hz
2,000–200,000 Hz
Which parts make up the auditory system mentioned in the text?
Outer ear only
Outer, middle, and inner ear
Middle and inner ear only
Pinna and auditory cortex
Which test group is suited to the question: Do product properties change after processing?
Affective tests
Descriptive profiling
Discrimination (difference) tests
Time–intensity tests
According to the council’s standard list, how many sensory attributes should be included at minimum?
At least 5 attributes
At least 8 attributes
At least 10 attributes
At least 12 attributes
Which description best defines sensory evaluation (ĐGCQ) in the text?
A casual tasting of products by untrained consumers
A scientific method to evoke, measure, analyze, and interpret human responses to product attributes using vision, smell, taste, touch, and hearing
A marketing survey of consumer preferences only
A chemical analysis of flavor compounds
What does the term “elicitation” (gợi lên) refer to in sensory testing?
Statistical modeling of panel data
A controlled preparation of experiments and serving of samples to minimize external influences
Post-test interpretation of results
Calibrating instruments for color measurement
What does “measurement” (đo đạc) entail in sensory evaluation?
Qualitative storytelling
Quantifying panelist responses by scoring, describing, or comparing
Only counting the number of panelists
Weighing sample mass
What is meant by “analysis” (phân tích) in sensory evaluation?
Collecting and organizing raw data after the test
Designing new products based on consumer feedback
Cleaning the laboratory space
Training panelists
What does “interpretation” (giải thích) involve in this context?
Explaining the obtained results
Recruiting participants
Serving temperature control
Instrument calibration
Sensory evaluation is closely related to which scientific domains according to the material?
Astrophysics and geology
Natural sciences and human behavioral sciences
Only culinary arts
Only marketing and finance
Which three sectors is sensory evaluation tightly linked with?
Education, government, and law
Product manufacturing, product R&D, and consumer markets
Farming, logistics, and retail pricing
Healthcare, insurance, and policy
To determine key sensory attributes of a food product using a council, about how many panelists are needed?
3–5 people
8–12 people
20–30 people
60 or more people
To assess whether panelists perceive products similarly or differently across several items, how many participants are recommended?
8–12 people
20–30 people
60 or more people
At least 100 people
To evaluate consumer liking of a single product, what is the minimum recommended sample size?
30 people
60 people
100 people or more
300 people or more
Which rooms are essential for a standardized sensory laboratory as listed in the material?
Only one combined tasting hall
Waiting area, testing booths, sample preparation area, serving area, sample storage area, and discussion room
Kitchen and office only
Auditorium and warehouse
Where should the waiting room be situated and how should it be furnished?
Next to a noisy street; with televisions and games
Like a hospital waiting room; with a few newspapers or magazines
Inside the testing booths; with no seating
In the preparation area; with cooking tools
Which items are specified for a standard testing booth setup?
Dining table, sofa, and decorative lights
Bench, chair, sink, water supply, drawers, bell, computer, and standardized lighting and color control, with partitions not facing each other
Only a standing counter and trash bin
Refrigerator and oven only
According to best practice, how many samples should a panelist evaluate in one session, and what is the optimal booth size per panelist?
From 3 to 25 samples; 1 meter by 1 meter
From 1 to 50 samples; 2 meters by 2 meters
Exactly 10 samples; 0.5 meter by 0.5 meter
From 5 to 15 samples; 1.5 meters by 1 meter
What is the minimum size for an open partition used to separate tasting booths from each other and the work surface?
Height 1 m, width 50 cm
Height 50 cm, width 1 m
Height 1.5 m, width 75 cm
Height 2 m, width 1 m
Which area should be allocated the largest space in a sensory laboratory layout?
Panelist booths
Sample preparation
Data analysis office
Sample storage (holding)
Which psychological factor is specifically linked to coding, label information, and the way samples are identified?
Expectation effects
Physiological factors
Social factors (culture)
Time-on-task effects
Which factor is most directly associated with how the samples are arranged or sequenced for panelists?
Logical factors
Physiological factors
Social (cultural) factors
Expectation effects
A panel leader shortens rest breaks between samples to increase throughput. Which factor is most likely to compromise data quality as a result?
Physiological factors
Social (cultural) factors
Expectation effects
Logical factors
There are 22 good practice principles mentioned for sensory evaluation. How many are identified as key principles?
9 key principles
12 key principles
6 key principles
22 key principles
Which question is most appropriate for a paired preference test?
Which sample is sweeter?
Which sample do you prefer?
Rank the samples from least to most preferred.
Rate your preference using a scoring scale.
During a hedonic ranking (preference ranking) test, how should servers present samples?
Serve all samples at once in any order.
Serve any order; order does not matter.
Serve one sample first, then the rest later.
Serve each sample sequentially following the prescribed order.
In a paired preference test with 100 participants at alpha = 0.05, what is the minimum number who must choose A over B to conclude A is preferred?
61
59
51
55
A hedonic ranking test yields total ranks: A = 156, B = 224, C = 88, D = 132 (letters indicate statistically different groups at p < 0.05). Which conclusion is incorrect?
A and B differ in liking.
A and C differ in liking.
A and D differ in liking.
B and D differ in liking.
To determine whether two cookies differ in crispness, which test is most appropriate?
Triangle test
3-AFC test
Paired-comparison for attribute (2-AFC)
No available test is suitable
A triangle test is conducted with 36 assessors at 5% risk. What is the minimum number of correct responses needed to conclude the products are different?
30
20
15
18
What is the correct serving protocol for the 2-3 (duo–trio) test?
Present three samples at once with reference R on the left and two coded samples on the right.
Serve R first, then the two coded samples sequentially.
Serve R first, then present both coded samples simultaneously.
Present three samples at once with R on the right and two coded samples on the left.
Which similarity exists between the Two-out-of-Five test and the A–not A test?
The order of presentation is identical.
They use the same decision tables.
They use a constant reference sample.
Each assessor evaluates three samples per trial.
A 3-AFC test with 30 assessors evaluates whether two strawberry ice creams differ in aroma. With 17 correct responses at alpha = 0.05, which conclusion is appropriate?
The products do not differ in strawberry aroma at alpha = 0.05.
The products differ in strawberry aroma at alpha = 0.05.
The products do not differ in strawberry aroma with no alpha specified.
The products differ in strawberry aroma but significance is not established.
In a hedonic difference test using LSD = 0.58, mean liking scores are A = 7.16, B = 6.69, C = 6.34, D = 6.28. Which pairs are significantly different?
A vs B; C vs D
B vs C; B vs D
A vs B; C vs A
A vs C; A vs D
The Flavour Profile descriptive method primarily provides what type of description?
Quantitative description
Both qualitative and quantitative description
Qualitative description
Interaction-based flavour mapping
During descriptor training for a descriptive panel, what should panelists do first?
Memorize a predefined product lexicon.
Independently evaluate samples to generate candidate terms, then discuss to agree on a common lexicon.
Hold group debates about terms before any tasting.
Search external definitions for existing product descriptors.
Which of the following is an intensity descriptor of a sensory attribute?
Aroma pleasantness
Delicious
Beautiful appearance
Strong sweet taste
Which standard is suitable for training sour taste for a pickled product?
Zingerone
Lactic acid
Sulfuric acid
Inorganic acid mixture
What is the first stage in training assessors for quantitative descriptive analysis?
Identify basic tastes
Establish intensity scaling
Develop estimation ability
Develop sensory vocabulary
Which statistical method is most appropriate for grouping products and identifying sensory attributes in descriptive quantitative analysis?
Mean and standard deviation
Radar network plots
Principal Component Analysis (PCA)
Analysis of Variance (ANOVA)
Who is recognized as a foundational pioneer in the field of sensory evaluation?
Professor Harry T. Lawless
Professor Rose Marie Pangborn
Professor Sarah E. Kemp
Professor Hà Duyên Tư
Which set best represents roles and applications of sensory evaluation in food manufacturing?
Product improvement only
Risk reduction and cost reduction only
Quality control of stored products only
Product improvement, process/formula changes, risk and cost reduction, and quality control
Which test group best fits the question: Do products change when processing technology is altered?
Affective tests
Descriptive tests
Discrimination tests
All of the above
For which test groups is an analytical “analysis” phase typically applied?
Discrimination and affective tests
Descriptive and affective tests
Discrimination, descriptive, and affective tests
Discrimination and descriptive tests
Which international meeting on sensory evaluation has been held in Vietnam?
QMFS: Quality Management and Food Safety
EuroSense: European Conference on Sensory and Consumer Research
Pangborn Sensory Science Symposium
SPISE: Summer Program in Sensory Evaluation
Where are taste perception centers primarily concentrated?
On the surface of the tongue
On the tongue and palate
Tongue, palate, and gums
On the tongue surface, palate, and pharynx
Which of the following is a physiological factor of panelists rather than a psychological or social factor?
Emotions and mood
Anatomy of taste receptors
Habits and behaviors
Personal income
The smallest stimulus intensity that allows a sensation to be detected is called the:
Detection threshold
Recognition threshold
Difference threshold
Saturation threshold
Two people taste two similar glasses of water with a trace of sugar; one perceives sweetness and the other does not. What best explains this?
Different detection thresholds between the two people
Different recognition thresholds between the two people
Different difference thresholds between the two people
Different saturation thresholds between the two people
Sweetness perception tends to be enhanced when combined with which aroma pair?
Strawberry aroma
Peanut butter aroma
Caramel aroma
Strawberry and caramel aromas together
How is the principle of “sample anonymity” commonly implemented in sensory tests?
Serving samples under controlled temperature and light
Coding samples with three-digit blinding codes
Balancing sample presentation orders only
All of the above
When preparing two instant coffee products from two companies for comparison, how should they be reconstituted?
According to the instructions on a single generic label
Both at the same concentration in 100 mL water
At a fixed concentration chosen by the panel leader
According to the preparation instructions on each product’s packaging
Knowing the brand of a test sample can bias sensory results primarily due to which psychological factor?
Cultural consumption habits
Physiological health status
Expectation effects
Peer influence
Which instruction should a test administrator give to avoid brand-expectation bias when serving three samples of carbonated soft drinks?
You will receive three samples of Sting energy drink
You will receive three samples of carbonated soft drinks
You will receive three samples of orange juice from developed countries
You will receive three samples of handmade vs. industrial cookies
A snack manufacturer wants to study how slice thickness affects perceived crispness for R&D. Which discrimination test is most appropriate?
Triangle test
A–not A test
Duo–trio test
Tetrad test
Which application is NOT appropriate for a consumer test of liking?
New product development
Market potential assessment
Product improvement
Quality control inspection
When serving 6 carbonated beverage samples in a hedonic test, how should the server present them?
Serve each sample sequentially following the prescribed order
Serve all samples simultaneously without order
Serve three samples once
Any order is acceptable
In descriptive analysis using a continuous scale, what is the typical length of the line scale used by panelists?
Unbounded line labeled 0–9
Free-length line chosen by the panelist
Continuous line 120–150 mm
Continuous line of 10 cm only
The technique described as providing an ordered set of identified odors with their intensities, recognition order, aftertastes, and common sensations—yielding repeatable results with proper training—refers to which method?
Quantitative Descriptive Analysis (QDA)
Flash profile
Texture Profile
Odor profile method
How long does comprehensive training for a descriptive analysis panel typically last?
2 weeks
2 months
Until the panel decides to stop
Until panelists’ abilities are equal
In computing the average weighted score for one attribute in a quality scoring method, what value should be used?
The best individual score for that attribute
The arithmetic mean of panelists’ scores for that attribute
Each member’s score multiplied by an individual weight factor
The average of weighted scores for all attributes across the panel
According to TCVN 3215:1979, which scale format is used for attribute quality scoring?
Ten-point scale for each attribute
Non-structured continuous line scale
A 6-level, 5-point system built from a 10-point base
A 100-point system mapped to 10 points per attribute
Which Vietnamese standard specifies the method for sensory quality scoring of tea?
TCVN 3216:1994
TCVN 2818:2012
TCVN 8373:2010
TCVN 3215:15
In TCVN 3215:79, what is the importance coefficient assigned to flavor in beer sensory evaluation?
20%
30%
40%
50%
A company wants to test whether the sensory quality of the same energy drink differs between two packages: can (A) and PET bottle (B). Which discrimination test is most appropriate?
Triangle test
2-AFC
Paired preference
3-AFC
For the test above with 24 panelists where each sample serving is 30 ml, what total volumes should be prepared?
1620 ml A, 540 ml B
1080 ml A, 1080 ml B
540 ml A, 1620 ml B
2160 ml A, 2160 ml B
For the same 24-person session, how many cups, codes, and ballots are needed?
720 cups, 24 codes, 72 ballots
72 cups, 24 codes, 24 ballots
90 cups, 24 codes, 72 ballots
24 cups, 24 codes, 24 ballots
Why must all samples be presented in identical containers and appearance during a discrimination or descriptive test?
To make serving faster
To prevent bias from visual cues that could prime responses
To make trays look neat
To allow direct visual comparison of colors
A participant receives three cups: two plain water and one with citric acid. The participant chooses a cup different from the other two but cannot name the taste. Which sensory region is involved?
Subthreshold region
Absolute threshold region
Difference threshold region
Saturation region
What term describes “the smallest change in stimulus intensity that can be detected”?
Detection threshold
Recognition threshold
Difference threshold
Saturation threshold
Which anatomical region houses the cochlea ("ốc tai")?
Outer ear
Eardrum
Middle ear
Inner ear
