PPT-Sensory Evaluation: The Human Factor

Chapter 3 Compare reasons for evaluating food products subjectively and objectively List physical psychological cultural and environmental influences on food likes and dislikes Explain how taste and aroma combine to give foods their flavors. A sensory evaluation taste panel should be looked at as a tool, like any other laboratory analysis method, that follows very specific methodologies to achieve repeatable, reliable, and valid results w Compare . reasons for evaluating food products subjectively and objectively.. List . physical, psychological, cultural, and environmental influences on food likes and dislikes.. Explain. how taste and aroma combine to give foods their flavors.. Evaluation ---. Ch. 3. Sensory evaluation. The sum . of a food’s :. Influences on likes and dislikes. Physical . (genetic differences). Psychological . (taste bias created from past experiences). A sensory evaluation taste panel should be looked at as a tool, like any other laboratory analysis method, that follows very specific methodologies to achieve repeatable, reliable, and valid results w Julie M. Aultman, Ph.D.. Chair, Institutional Review Board. Associate Professor, Family and Community Medicine. Northeast Ohio Medical University. Important Questions. What is research?. What is human subjects research?. Evaluate Flavour & Aroma Profiles. Analyse. Solve Problems. Presented to the Kwantlen Polytechnic University. By Jim Holden. Outline of Lecture. Why we taste?. Introduction. The Setting (Sensory Evaluation Room). . 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 . Julie M. Aultman, Ph.D.. Chair, Institutional Review Board. Associate Professor, Family and Community Medicine. Northeast Ohio Medical University. Important Questions. What is research?. What is human subjects research?. P2.2:. Identifies and explains the . sensory characteristics . and functional properties of food.. P4.4:. Applies an understanding of the . sensory characteristics. and functional properties of food to the preparation of food products.. 1. TODAY. ’. S SCHEDULE. Sensory memory. Buffers: Iconic, echoic, haptic. Working memory (WM). WM function and methods for increasing capacity. Memory and HCI. Discussion of assignment. 2. Human Memory and HCI. Beverage “gowe” made from malted and fermented cereal L. ADINSI a , N. AKISSOE a , G. VIEIRA - DALODE a , V. ANIHOUVI a , G. FLIEDEL b , C. MESTRES b , D. J. HOUNHOUIGAN a a Department of B.K.Singh. ,. Dairy . Technology. SENSORY EVALUATION. Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition and nature of foods and drink. . Sensory evaluation does not just deal with "likes and dislikes,“ “OK or not OK” but the process scientifically elicits, measures, analyses and interprets psychological and / or physiological responses to physical stimuli produced by a food product.. ‘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 . . Sensory evaluation of dairy products. Most consumers are interested in the quality of the dairy products they buy, which they usually determine primarily through their senses, i.e. sensory evaluation. .