DTN310 Lecture Notes - Lecture 4: La Trobe University, Food Composition Data, Sensory Analysis
Document Summary
Food skills section 4 part 1: sensory analysis. Sensory analysis can help to determine which product might be best. It is a scientific discipline that analyses and measures human responses to the composition of food and drink, e. g. appearance, touch, odour, texture, temperature and taste. Explore the specific characteristics of an ingredient or dish/food product; Check whether a final dish/food product meets its original specification; Provide objective and subjective feedback data to enable informed decisions to be made. Sensory evaluation can be used to: gauge responses to a dish/product, e. g. acceptable v unacceptable; The following tests are some commonly used examples: These types of tests supply information about people"s likes and dislikes of a product. They are not intended to evaluate specific characteristics, such as crunchiness or smoothness. They are subjective tests and include hedonic, paired comparison and scoring. Tasters are asked to rate foods from 1= dislike very much" to 9= like very much" to indicate their preference.
