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NUSC 3233 Lecture 4 Exam Questions And Accurate Answers
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NUSC 3233 Lecture 4 ExamQuestions And Accurate
Answers
in-House - Answer Sensory Evaluation: ___ Testing
Done in Food Companies
General public assessment
Results will tell whether a product would be
o Discontinued
o Modified
o Marketed
Laboratory - Answer Sensory Evaluation: __ Testing
Done by professional and trained panelists
Assessment via a scoring system
Sensory laboratory with professional setups
Experiments are designed scientifically
Characteristics are evaluated based on senses (sight, smell, taste and sometimes
touch)
Results are analyzed statistically
smell - Answer Physiological bases of sensory evaluation
- olfactory receptors (__)
- taste receptors
- visual receptors
Odors - Answer Olfactory Receptors
___: Important for acceptability
, Odors are volatile compounds that interact with ten million olfactory receptors in the
nose.
Receptor sites for odors housed in the upper area of nasal cavity
10,000 - Answer Taste Receptors
Approximately ___ taste buds found in the papillae of the tongue
Taste buds atrophy as the age gets older
umami - Answer There are five basic taste sensations: sweet, sour, bitter, salty and ___
(Taste for mono sodium glutamate )
threshold - Answer ___ level: Concentration of a taste compound at a barely detectable
level
Sub-threshold - Answer ___ level: Concentration of a taste compound not detectable but
influences other taste perceptions
- tried to not use sodium and use potassium
tactile - Answer ___ sensation: pressure, traction and touch by the tongue and oral
cavity (overall texture of food)
MSG - Answer ___
flavor enhancer
-First used in Japan in 1908.
- It is now everywhere in food products
harmful - Answer The idea "MSG being __" started in 1968, when "Chinese Restaurant
Syndrome" was first reported.
- No real research was ever done, nor were these claims substantiated.
- As long as in moderation, almost all things are good
Astringency - Answer Other oral sensations
___
o Tannins and various other polyphenols create puckery sensation in the mouth, a
characteristic that is easily detected when drinking tea that has been brewed for an
extended period.
Coolness - Answer other oral sensations
__
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