ANFS102 Lecture Notes - Lecture 14: Monosodium Glutamate, Potassium Chloride, Sensory Analysis
17 Apr 2017
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Document Summary
What goes along with product development: sensory analysis and product labeling. Response to a food when it is subjected to a force. Rheology: how a food reacts when a force is applied to it: elastic (bread dough, viscosity (ketchup which is a non-newtonian fluid, plastic (warm chocolate, hydrogenated vegetables shortening) Aspects of food quality: flavor taste & smell (& sight, salt, sweet, sour, bitter, umami (savory) Sensory testing techniques: preference test whether people like or dislike a product. Scoring: discrimination test to describe a particular attribute of a product. Triangle test: 2 of the same thing and one that"s different. Hedonic scale: samples given in a random order, testers have to rank in order of preference of a specific quality (ex: salty taste, minimum of 10 testers required to give accurate results. Triangle test: consists of three samples 2 identiical and 1 different, testers need to identify the different sample, more efficient than paired comparison.
