FDSC 200 Lecture Notes - Lecture 2: Olfactory Bulb, Mouthfeel, Test Panel

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

Sensory evaluation is the human analysis of the taste, smell, sound, feel, and appearance of food. Opinions about food depends on personal views and backgrounds. Differences in body chemistry affect people"s perceptions of taste. People"s ability to taste is partially related to the number of taste buds inherited. Age and gender affect the ability to detect flavor. When negative experiences cause a person to dislike a food, the person has developed a taste bias. It can also be caused by positive experiences. Label terms and brand names can also cause bias. Cultural patterns influence what and how people eat. Beliefs and behaviors strongly influence exposures to food and resulting food preference. Environmental reasons are people are more likely to eat what is available economical. To conduct valid and reliable tests, which provide data on which sound decisions regarding food attributes can be made. There are three main sensory characteristics of food products: appearance, flavor and texture.