NUTR 214 Study Guide - Sensory Analysis, Mouthfeel, Iceberg

• School: McGill University
• Department: Nutrition and Dietetics
• Course: NUTR 214
• Professor: Ghislain Thibault

Document Summary

Sensory evaluation of food (chapter 1 & 2: definition, sensory aspects of food. Through which of the senses are the firsts impressions of food perceived: sensory aspects of food. Primarily dependent on size, shape, and color (defects, viscosity and consistency also have an effect). May be the most important factor in sensory evaluation since food may be rejected on the basis of its appearance only, regardless of its flavor or nutritive value. ______ derived from the wavelengths of the light that strikes an object (food). Impulse in the optic nerve initiated when light bleaches pigment rhodopsin (vitamin a essential for its synthesis. ) Color is associated with different attributes: _________________________, _________________________, _________________________, _________________________, _________________________, _________________________, __________________________ Molecules capable of evaporating like a gas into the air. Olfactory: relating to the sense of smell. Between how many odors can people differentiate: 100 and 500, 1000 and 2000, more, odors"classi ed"into"groups" Taste buds are distributed over the _________,