COST Action FA 1104 “Sustainable Production of High-Quality Cherries for the European Market”. Training School - Sensory evaluation 12 th to 17 th May 2014.By darryl-aguirre
Cherry COST Training School - Sensory evaluation 12 th to 17 th May 2014.By wylie-avery
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Sensory Evaluation. Anna Khamsing FSHN 381 Food Science and Human Nutrition University of Hawaii. The purpose of the experiment was to create a tuna fish patty that met acceptable sensory characteristics. Class Experiment. http://www.taste.com.au/images/recipes/sf/2007/10/17391.jpg.
DRAFT ONLY. Sensory evaluation. Foundation. Learning objectives. To know the purpose of sensory evaluation. To understand the difference between trained and untrained testors. To know which senses are used in sensory evaluation. To understand how sensory tests are used.
Sensory Evaluation. Composition of Wine Week 2. Components of Wine. Water: 80 to 95% Alcohol Acids Polyphenols Sugars Carbon Dioxide/CO2. Components of Wine: Acids. Tartaric Acid: - the strongest acid -Specific to grapes, rarely found in nature
Sensory Evaluation . The Human Factor. Influences on Food Preferences. Physical: Issues that can affect the ability to detect flavors: Body chemistry Number of taste buds Age Gender. Influences of Food Preferences. Psychological:
Sensory evaluation. We all often say when tasting something we like, ‘that’s nice’ which is an indication that we like what we have just eaten. However a more accurate way is needed to record the detail of what we think of a food product, its texture, flavour, aroma and appearance.
Sensory evaluation. “How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of our eyes” Professor Charles Spence, Oxford University. What is sensory evaluation?.
Sensory Evaluation. FCS 3120. Food Quality. Sensory attributes Nutritive content Food safety. Sensory Evaluation. Human senses to evaluate palatability “humans” as panelist or judges as measurement instrument Value depends on objectivity & precision of judgments. Types of panelists.
DEFINITIONS:. A group of similar sensory impressions mediated by a given organ is referred to as sense (modality).Factors from the environment or from body biochemistry that elicit sensory impression are referred to as sensory stimuliA combination of sensory impressions is called a sensation.. D
Sensory Evaluation. Chapter 6. Sensory evaluation panels. Groups of people who evaluate food samples. Three main groups – highly trained experts, laboratory panels, and consumer panels. Their input has a lot of impact on whether a food makes it from the test kitchen to the shopping cart.