Summary All learning goals answered from the lectures, supplemented with important points in the book.
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Course
Principles of Sensory Sciences
Institution
Wageningen University (WUR)
Extensive summary, guided by the learning goals. The learning goals are "answered" by the lecture slides, lecture notes and imporant points in the book. A very good way to prepare for the exam!
Inhoud
Introduction in sensory science .................................................................................................................... 4
Know and be able to apply the 3 types of sensory testing (descriptive, discrimination and affective)4
Know the difference between analytic and hedonic testing ................................................................ 5
Understand Type I and II error .............................................................................................................. 5
Understand and be able to interpret psychophysical and psychohedonic functions .......................... 5
Know reasons why to collect sensory data ........................................................................................... 6
Know the place of sensory research and the difference from other research methods and be able to
mention examples of differences. ........................................................................................................ 7
Other topics not covered by the book .................................................................................................. 8
Descriptive Analysis with focus on QDA ....................................................................................................... 9
Understand the principles of descriptive analysis and the variations in the different methods ......... 9
Know what sensory descriptors are and the existence and meaning of different lexicons/flavor
wheels ................................................................................................................................................... 9
Know the difference between generic and specific descriptive methods ............................................ 9
Know the principles of methods such as mapping, napping, Flash Profile and their field of
application........................................................................................................................................... 10
Training and selection of panels ................................................................................................................. 12
Know how to select assessors for sensory panels for different purposes .......................................... 12
Understand the role of the panel leader for the success of sensory projects.................................... 14
Know different manners of attribute generation ............................................................................... 14
Understand and be able to explain how different methods of descriptive analysis require different
degrees of training .............................................................................................................................. 15
Know and be able to apply the methods of consensus training and individual vocabularies ............ 15
Psychophysics and Sensory thresholds ....................................................................................................... 16
Understand, write down and apply Weber's law, Fechner's law and the concept of JND (Just
Noticeable Difference) ........................................................................................................................ 16
Understand, write down and apply Stevens law ................................................................................ 16
Be able to list the sensory characteristics that can used to identify/describe differences in sensory
perception, performance, preferences between groups (e.g. young vs. old; normal weight vs.
obese); these are absolute thresholds, difference thresholds, intensity scaling, identification ability,
and hedonic responses ....................................................................................................................... 17
Understand and define the concept of a threshold ........................................................................... 17
Mention and explain the experimental procedure for three different assessment methods for a
threshold ............................................................................................................................................. 18
Mention and explain the signal detection approach to a threshold .................................................. 19
Mention and explain the different methods for aroma analysis ........................................................ 19
Sense of Smell (and Flavor) ......................................................................................................................... 21
Know and recall the different functions of smell and the (non)existence of different odor
categories/descriptors ........................................................................................................................ 21
Know, understand and be able to explain how quality and intensity of smell is encoded (peripheral
and central structures)........................................................................................................................ 21
Compare the olfactory and gustatory system (qualities, function, categorization, anatomy etc.) .... 23
Understand and be able to explain the processes of adaptation and suppression/suppression
release in mixtures .............................................................................................................................. 23
Understand and be able to explain the duality of the olfactory system (orthonasal vs. retronasal),
compare the differences and how it is involved in food perception .................................................. 23
Know and explain what the trigeminal system is and how it is involved in food perception ............ 24
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, Understand that flavor is a multisensory perception, which sensory systems are involved (taste,
smell and somatosensory), and which brain areas are important for integration ............................. 25
Understand and be able to elaborate on the mechanisms that influence the integration of
information from different sensory systems (e.g. understand and be able to elaborate on the role of
congruency and experience) ............................................................................................................... 26
Understand and be able to describe and exemplify sensory interactions and how this could be
applied in manufacturing foods (for example to lower sugar or salt levels in food).......................... 27
Information within the lecture that doesn’t correspond with any learning goal ............................... 27
Sense of Taste ............................................................................................................................................. 28
Know and understand the different taste qualities, and their function, and what this could mean for
food intake .......................................................................................................................................... 28
Explain how taste intensity and quality is encoded at the peripheral and central level .................... 28
Compare the labeled line vs. across fiber pattern theories................................................................ 29
Understand and exemplify the interactions between the main dimensions of taste: quality, intensity
and pleasantness, and how this can influence perception ................................................................. 30
Understand and explain the concept of taste blindness .................................................................... 30
Understand and illustrate the processes of (cross)adaptation and suppression / synergy in mixtures
............................................................................................................................................................ 30
Influence of other senses on (flavor) perception ............................................................................... 31
Sensometrics: Data relationships and multivariate applications ............................................................... 33
Know the basic principles of sensometrics ......................................................................................... 33
Understands Principle Component Analysis (PCA) and is able to interpret the results ..................... 33
Be able to read and interpret biplots.................................................................................................. 33
Mixed models:..................................................................................................................................... 33
Is able to interpret the SPSS output of Mixed Models including post-hoc analysis (LSD). ................. 35
Texture perception ..................................................................................................................................... 36
Know the definition of (food) texture, and explain and apply which senses are involved in texture
perception ........................................................................................................................................... 36
Understand how texture can influence food quality, acceptance and identification ........................ 37
Explain and exemplify the phase changes that occur in the mouth that influence tactile texture
perception ........................................................................................................................................... 37
Know the characteristics of texture profile methods, and give examples for attributes and
definitions ........................................................................................................................................... 37
Understand difficulties (language, anchoring etc) in sensory texture profiling ................................. 40
Influence of other senses on (flavor) perception ............................................................................... 41
Color and appearance ................................................................................................................................. 42
Understand and explain (the basics of) visual and color perception.................................................. 42
Explain the difference between additive and subtractive processes in color mixing, and name their
primary colors ..................................................................................................................................... 42
Know and apply the different aspects of appearance of foods .......................................................... 42
Know common methods of color measurement (sensory & instrumental), and understand the
implications and drawbacks of instrumental measures ..................................................................... 43
Exemplify various (perceptual) interactions between color and taste/smell..................................... 44
Influence of other senses on (flavor) perception. Once again, learned associations drive the
patterns of influence. .......................................................................................................................... 45
Other things mentioned in the lecture not covered by any learning goal ......................................... 45
Acceptance and preference testing ............................................................................................................ 46
Understand focus of hedonic testing on consumer............................................................................ 46
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, Understand difference between bind testing vs. branded testing (assimilation) .............................. 46
Understand, mention paired preference and rank order tests .......................................................... 46
Mention 9 point hedonic scale, labeled hedonic scale ....................................................................... 46
Mention differences in acceptance testing with children compared to adults .................................. 47
Explain variations on acceptance tests as the just right scales .......................................................... 47
Describe context related approaches, food action rating scale, appropriateness scales .................. 47
Mention and describe acceptor set size ............................................................................................. 48
Describe different types of panels ...................................................................................................... 48
Other topics not covered by learning goals ........................................................................................ 48
Context effects and biases in sensory judgements..................................................................................... 49
Understand and explain the relative nature of rating scales.............................................................. 49
Understand and explain Stimulus à Response function, as mediated by the psychophysical function
and the response output function ...................................................................................................... 49
Understand and explain contrast, adaptation theory, and assimilation effects ................................ 50
Describe contrast in terms of sensory quality shifts, affective shift ................................................... 51
Understand and apply the Range frequency theory of Parducci........................................................ 51
Describe Poultons classification of biases........................................................................................... 52
Describe the halo effect, the horns effect, and the dumping effect .................................................. 52
Describe the classical errors (anticipation, stimulus, time order, positional bias) and the antidotes
(randomization, stabilization, calibration, interpretation) ................................................................. 53
Time-intensity methods/dynamic sensory methods .................................................................................. 54
Know what time-intensity sensory evaluation is and when to use it *Know the parameters obtained
from time-intensity curves.................................................................................................................. 54
Know and reflect upon the 3 approaches for time-related scaling (1) judgments at different phases
of descriptive analysis (2) ask for repeated ratings of sensory intensity at discrete time intervals (3)
continuous intensity rating ................................................................................................................. 56
Know the concept of sensory adaptation and the release of a stimulus in relation to time-intensity
measurement ...................................................................................................................................... 56
Understand the basics of analysis of time-intensity data ................................................................... 57
Know the advantages/ disadvantages (or problems) of using time-intensity methods..................... 57
Know the fields of application of time-intensity methods ................................................................. 59
Know what Temporal Dominance of Sensations (TDS) evaluation is and when to use it .................. 59
Understand the parameters obtained from TDS curves ..................................................................... 60
Apply the principles of TDS to related applications in emotion measurements and hedonic
evaluation ........................................................................................................................................... 63
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