Genetic-physiological defects ✔️Ans - Hereditary abnormalities of the
raw material
Entomological defects ✔️Ans - Insects cause injury to crops
Pathological defects ✔️Ans - Failure of plantings to produce commercial
products of quality due to bacteria, fungi, or mold
Mechanical defects ✔️Ans - Damage to product of a physical nature
Extraneous or foreign material defects ✔️Ans - May be harmless or
harmful nature which are not part of the edible portion of the product
Spectrophotometer ✔️Ans - Measures the amount of light that is
absorbed based on the color/intensity of the liquid
Rheology ✔️Ans - Study of how slow matter is and the deformation of
matter
Viscometers ✔️Ans - Measure the flow properties of products such as
ketchup, syrup, sauces, etc.
Bostwick Consistometer ✔️Ans - Measures the consistence of viscous
material by measurement of the distance over which the material flows on
a level surface under its own weight during a given time period
Adam Consistometer ✔️Ans - Measures the consistence of foods by the
degree of spread or flow of the product in all directions in a given time
Kramer Sheer Press and Instron ✔️Ans - Measure properties such as
firmness, crispness, chewiness, hardness
Sweet ✔️Ans - AH/B Theory to test taste (proton donor + proton
acceptor)
Sour ✔️Ans - H+ prevalent in product
, Salty ✔️Ans - Test for cations
Bitter ✔️Ans - Test for alkaloids
Unami ✔️Ans - "tasty" or "savory" flavors
Gas Chromatograph ✔️Ans - Used to identify volatile compounds in
foods
Expectation Error ✔️Ans - Any information that panelists receive about
the test can influence the result
Logical Error ✔️Ans - Panelist to assign ratings to particular
characteristics because they appear to be logically associated with other
characteristics
Stimulus Error ✔️Ans - In a desire to be right, the judgment of the panel
members may be influenced by irrelevant characteristics of samples
Lenience Error ✔️Ans - This type of error occurs when panelists rate
products based on their feelings about the researcher
Halo Effect ✔️Ans - Evaluate more than one factor in a sample
Suggestion Effect ✔️Ans - Reactions of the other members of the panel
can influence the response of a panelist
Positional bias (order effect) ✔️Ans - Often panelists score the second
product (of a set of products) higher or lower than expected regardless of
the product because of position effect (particularly in triangle test)
Motivation ✔️Ans - ______ of panelists affect their sensory properties
and more interested panelists are more efficient and reliable
Proximity error ✔️Ans - When a set of samples is being rated on several
characteristics, panelists usually rate more similar those characteristics
that follow one another than those that are either farther apart or rated
alone
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