NUTR 214 Lecture Notes - Lecture 2: Caffeine, Psy, Sensory Analysis
15 Oct 2016
School
Department
Course
Professor
Document Summary
Cintech agroalimentaire: big company hires sensory testers. Sensory criteria: sight, odor, taste, touch, hearing. Sensory evaluation is a scientific discipline used to evoke, measure, analyse & interpret reactions to those characteristics of food and materials as they are perceived by the senses of sight, odor, taste, touch, hearing. Sight is the first impression of food perceived. Primarily dependent on size, shape, and color (defects, ciscosity, and consistency also have an effect) Most important factor in sensory evaluation food may be rejected on the basis of appearance only, regardless its flavour or nutritive value. Color derived from the wavelength of light that strikes a food (reflected: receptor (retina) of the eye, impulse in the optic nerve initiated when light bleaches pigment rhodopsin . (vitamin a essential for its synthesis: brain, unless blind / color blind. Green veges turns yellow because of distimished chloryohelle. Richness: fat contents, skim milk vs home milk opaque.
