1. Sensory Evaluation of Food
Chpt. 6 summary

2. Objectives/Terms
Describe sensory characteristics that affect food preferences
Terms: Flavor, Garnish, Monosodium Glutamate, Mouthfeel, olfactory, Sensory characteristics, Sensory Evaluation, Sensory Evaluation Panel, Taste Blind, Taste Buds, Volatile

3. Food Choices
What influences food choices????

4. Culture and Heritage Preferences and Tastes are passed down
Influenced by climate, geography and contact with other cultures

5. Emotions Preferences often based on emotional associations
good/bad memories
Comfort foods
Food choices make personal statements
Advertisers take advantage of this
Using specific, words, images and music to advertise their products

6. Religious Beliefs Personal beliefs Many religions have dietary laws
Don’t believe in the slaughtering of animals
Many religions have dietary laws
No meat on Fridays
Only Kosher foods
No beef
Fasting

7. Health Concerns Nutritional Value Certain physical conditions
Lactose intolerant
Diabetic
Allergies
Age
Changes in health can alter eating patterns

8. Food Costs/Technology
Budget may influence what you buy, cook and eat
People who have to rely on government programs are limited in their food choices
Adding new foods
Increased access to foods

9. The Scientific Approach
Sensory Evaluation
Scientifically testing food, using human senses of sight, smell, taste, touch and hearing
Sensory Characteristics
The qualities of food identified by the eating
How a food, looks, smells and feels when eating it

10. The Flavor Factor
Flavor: distinctive quality that comes from a foods unique blend of appearance, taste, feel, odor and sound
Involves all senses
Appearance
Can be a sign of quality, ripeness
Sometimes appealing appearance is based on custom
Green ketchup
Green eggs and ham

11. Flavor Factor Con’t Combinations of colors are important too!
Catches your eye
Garnish: decorative arrangement added to food or drink

12. Taste and Odor Think Fish??? Cookies??
Taste Blind: unable to distinguish between flavors in some foods
May be caused by diseases, medication and medical treatments
Colds, allergies, smoking

13. Taste and Odor Con’t Taste Buds: sensory organs located on your tongue
Monosodium glutamate (MSG): salt that interacts with other ingredients to enhance salty and sour taste
Olfactory: related to the sense of smell
Responds to smells

14. Temperature Volatile: substances that are easily changed into vapor
Food may taste differently depending on temperature
Some types of food are more sensitive to heat than others
Heat increases the sweet taste of some sugars

15. Texture Mouth feel: how food feels in the mouth SOUND Crunch
Example soggy cereal is less appealing than crispy cereal
Do you ever hear food cooking and get hungry???

16. Sensory Evaluation
Sensory Evaluation Panels: groups of people who evaluate food samples
3 main groups:
Highly Trained Experts: judge the quality based on standards set by the food industry. Work individually
Laboratory Panels: Small groups that work at a company's lab. Help develop new products and determone how to change existing products
Consumer Panels: Used to test foods outside the laboratory (grocery stores, malls, market research forms) Using scientific terms to tell how much they like or dislike the product

17. Uniform Evaluations Used to get the most reliable information
Must make testing Experiences as uniform as possible
1. Minimize Distractions
2. Minimize Bias
3. Help evaluators use their senses to the fullest