Chap 8: Evaluation of Food (Sensory Evaluation)

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Total cards: 14•Content version: v4•Public deck•Updated: 8/1/2026

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Front (Question)

Subjective vs Objective

Back (Answer)

Human vs Instruments

Front (Question)

Flavor

Back (Answer)

combination of taste and odor

Front (Question)

Anosmia

Back (Answer)

loss of ability to smell

Front (Question)

Ageusia

Back (Answer)

loss of ability to taste

Front (Question)

Four types of papillae

Back (Answer)

• Filiform • Circumvallate • Foliate • Fungiform

Front (Question)

Taste buds are on

Back (Answer)

papillae

Front (Question)

Supertasters

Back (Answer)

detect PROP (6-n-propylthiouracil)

Front (Question)

The trigeminal sense

Back (Answer)

the nose and mouth are vastly innervated by the trigeminal nerve including fungiform papillae

Front (Question)

Difference or Discrimination Testing

Back (Answer)

group of panelists are used as instruments to assess differences in color, odor, taste, texture, and other aspects of food quality

#10

Front (Question)

Descriptive testing

Back (Answer)

group of panelists describe sensory properties and their intensity

#11

Front (Question)

Number one factor that determines flavor release

Back (Answer)

Temperature

#12

Front (Question)

Color is measured with

Back (Answer)

colorimeter

#13

Front (Question)

Viscosity is measured with

Back (Answer)

Viscometer

#14

Front (Question)

Brix is measured with

Back (Answer)

refractometer