PPT-Unit II: Sensory Evaluation (Part II)

By Dr R K Jaiswal Asstt ProfcumJr Scientist Dept of LPT Bihar Veterinary College Bihar Animal Sciences University Patna800014 Bihar LPT 602 MEAT PROCESSING PACKAGING QUALITY. 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.. That Work. By Erin . Wilke. , MA, OTR/L. What is A Sensory Diet?. A sensory diet is:. A program of sensory strategies/activities given throughout the day at regular intervals in order to help organize a person for optimal attention and learning . 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 Measurements . Florence Zakharov. Department of Plant Sciences . fnegre@ucdavis.edu. . Evaluating Fruit Flavor Quality. Appearance. Taste, Aroma. Texture/. mouthfeel. Instrumental evaluation / Sensory evaluation. 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 . 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.. 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.. 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. .