FOSC sensory

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Author:
jordan.smith
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205217
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FOSC sensory
Updated:
2013-03-05 19:21:38
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  1. List 3 types of chemical senses.
    • Gustation
    • Olfaction
    • Chemisthesis
  2. List 5 basic tastes.
    • Sweet
    • Sour
    • Bitter
    • Salty
    • Umami
  3. List factors that influence gustation. (5)
    • Decreased sensitivity with age
    • Genetics - inherited sensitivity
    • Taste disorders
    • External factors - heat, viscosity, amount, duration, saliva
    • Adaption - decrease in responsiveness under constant stimulus
  4. List factors that influence olfaction. (3)
    • Age
    • Gender
    • Olfactory disorders
  5. Overview chemisthesis and give examples. (2)
    • Perceived by trigeminal nerve
    • General stimulation of nerves in soft membranes in nose and mouth
    • eg heat, cooling, irritation
  6. Overview mixture suppression in gustation and olfaction and give an example.
    • Taste mixtures that show inhibitory/masking interactions
    • Raises threshold for each mixed compound
    • ie bitterness of quinine suppressed by sucrose
  7. List the 3 questions asked in sensory testing.
    • Are products perceptibly different?
    • How are products liked/preferred?
    • How do products differ in specific sensory characteristics?
  8. List the two analytical test types.
    • Discrimination 
    • Descriptive sensory analysis
  9. Name the "affective" test type.
    Hedonic
  10. Summarise discrimination testing. (Question, panelists, methods)
    • Are the products perceptibly different?
    • Screened, semi-trained panelists
    • Triangle test (most common)
  11. Summarise hedonic testing. (Question, panelists, methods (3))
    • How are products liked/preferred?
    • Actual consumer panelists
    • Acceptance - Quantified liking
    • Preference - which is preferred
    • Diagnostic - how variable compares to "ideal"
  12. Summarise descriptive sensory analysis. (Question, panelists, methods)
    • How are the products different?
    • Highly trained panelists (8-12)
    • Descriptive evaluation of products

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