FND 100 Lecture Notes - Lecture 4: Quality Assurance

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

Intense saltiness is also detected by taste buds of the hard palate. As well as the sides of the tongue: bitterness is initially detected on hard palate. Followed by a delayed response on the back of the tongue. Affective testing: makes use of (cid:858)su(cid:271)je(cid:272)tive(cid:859) data. Determination of sensitivity: using a series of diluted concentrations of test substance to determine taste thresholds. Discriminative tests: used to determine whether a detectable difference exists between samples. 3 samples two are the same, one different. 3 samples o(cid:374)e is la(cid:271)elled as the (cid:858)refere(cid:374)(cid:272)e(cid:859), o(cid:374)e is the sa(cid:373)e as refere(cid:374)(cid:272)e, other is: triangle test, duoe-trio test different, ranking test, scoring test. 4 to 5 samples rank in order of sweetness or another characteristic. 4-5 samples score from 1 to 4/5 for sweetness or other test characteristic. Descriptive tests: used for identification of sensory characteristics and to give information about the (cid:858)i(cid:374)te(cid:374)sity(cid:859) or (cid:858)stre(cid:374)gth of the (cid:272)hara(cid:272)teristi(cid:272)s. Quality assurance: use of a structured scale.