HNSC 1200 Lecture Notes - Lecture 7: Sensory Analysis, Astringent, Viscosity

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Discuss the five classes of stimuli related to food . Discuss the important aspects when planning the sensory test environment . Describe the sensory tests used for the sensory evaluation of food . Why use sensory evaluation: to determine consumer acceptability, to determine if product reformation results in a perceived difference, to identify taint contamination and determine source of contamination, necessary to determine end-product quality. Necessary to establish product specifications for quality assurance programs: necessary to establish shelf-life of products. Sensory evaluation: the assessment by the human senses of all of the qualities of a food product that are perceived. T is a multidisciplinary science that uses humans to measure the acceptability and sensory properties of food and other materials. Sensory properties often determine the acceptance or rejection of foods. All five senses are used: sight, smell, touch, taste and sound.