FOOD 2010 Chapter Notes - Chapter 15: Lingual Papilla, Viscosity, Mustard Oil
31 Jan 2015
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15. 1 what is sensory evaluation? it is an assessment of all the qualities of a food item as perceived by the human senses (including taste, color, texture, flavor, aftertaste, aroma, tactile response and auditory responses). Is a scientific method: used to obtain, analyze, and interpret observations made through the senses of sight smell, touch, taste, and hearing. Is a quantitative science: numerical dated is collected to establish specific relationships between product characteristics and human perception. Figure 15. 1 the role of the five senses in sensory evaluation. 2 types of sensory perception: chemical (taste and odor) and physical (sight, sound and touch). Character notes: sensory attributes of a food that define its appearance, flavor, texture and aroma. Taste: an organ of gustation is the tongue. Is a sensation derived from food interpreted as the tongue to brain sensory system. 4 primary tastes: sweet salty, sour, bitter (fifth umami)
