Presentation Transcript
Sensory lab: Sensory lab
FOOD SELECTION SENSORY CRITERIA: FOOD SELECTION SENSORY CRITERIA
SIGHT
ODOR
TASTE
TOUCH
HEARING
FOOD SELECTION SENSORY CRITERIA : FOOD SELECTION SENSORY CRITERIA Sight
Eyes Receive 1st Impression
Shape
Color
Consistency
Serving size
Appearance
FOOD SELECTION SENSORY CRITERIA: FOOD SELECTION SENSORY CRITERIA Odor
Volatile Molecules
Molecules Capable of Evaporating Like A Gas Into Air
Olfactory
Sense of Smell
FOOD SELECTION SENSORY CRITERIA : FOOD SELECTION SENSORY CRITERIA Taste
Most Influential in Food Selection
Sense that Perceives Flavors
Taste Buds Connected to the Brain via Nerve Cells
THE FIVE TASTE STIMULI: THE FIVE TASTE STIMULI Taste
Five Taste Stimuli
Sweet
Sour
Bitter
Salty
Savory or Umami
HOW DO WE TASTE?: HOW DO WE TASTE? Taste Map
All qualities of taste can be elicited from all the regions of the tongue that contain taste buds.
FOOD SELECTION SENSORY CRITERIA: FOOD SELECTION SENSORY CRITERIA Taste
Flavor
Characteristic Taste of Something
Combined Sense of Taste Odor & Mouthfeel
Broader Concept
Aroma Providing ~ 75% Impression of Flavor
FOOD SELECTION SENSORY CRITERIA: FOOD SELECTION SENSORY CRITERIA Touch
Taste Interactions
Factors Affecting
Temperature of Food or Beverage
Variety in Food Choice
FOOD SELECTION SENSORY CRITERIA: FOOD SELECTION SENSORY CRITERIA Hearing
Affected by Water Content
Indicates Food’s Freshness &/or Doneness Sizzling
Crunching
Popping
Bubbling
Swirling
Squeaking
Dripping
Crackling
Exploding
What is Sensory Evaluation?: What is Sensory Evaluation?
“A scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing.”
Sensory Test: Sensory Test Difference test
Affective test
Descriptive analysis