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S3-FS Set 1
HUM-FS-3Investigate how and why scientific evaluation of foods is conducted.
| Term | Definition |
|---|---|
| Sensory Evaluation | The scientific process of using the senses to examine and evaluate food. |
| Sensory Characteristics | Appearance, odor, flavor,taste, and texture of foods detectable by human senses. |
| Flavor | Sensory impression of a food or other substance, determined mainly by the chemical senses of taste and smell. |
| Garnish | A decorative arrangement added to food or drink |
| Taste Blind | unable to distinguish taste (disease, colds) |
| Taste Buds | provide the sense of taste |
| Olfactory | Relating to the sense of smell. how food smells. odor triggers hunger and indicates safety. |
| Volatile | Easily evaporated at normal temperatures. |
| Mouthfeel | (or texture) is the physical and tactile feedback you feel in your mouth while eating |
| Sensory Evaluation Panel | A group of people trained to distinguish and evaluate all aspects regarding taste, flavor, and the texture of food products. |
| Touch | How food feels in the mouth. affected by temp. |
| Hearing | The sound a food makes when bitten or chewed. |
| Taste | Flavor distinctive taste resulting from a foods appearance, smell, feel, and sound. |
| Food acceptibility | The 5 basic tastes. sweet, sour, salty, bitter, and umami. |
| Sight | appearance how food looks. color, size, shape, garnishes, ripeness and safeness |
| Physical methods | test the external and mechanical properties of food without changing its chemical makeup |
| Texture Analysis | Measures firmness, hardness, and crispness using machines that press or pull the food |
| Color Measurement | Uses color meters to check if the food color is uniform and correct |
| Viscosity Measurement | Checks how thick a liquid food (like syrup or milk) is by measuring how it flows |
| Density and Size Check | Measures weight, volume, and shape consistency for fruits and packaged items |
| Physical Techniques | Texture Analysis, Color Measurement, Viscosity Measurement, and Density and Size Check |
| Physicochemical Techniques | pH Measurement, Water Activity, Refractive Index, and Electrical Conductivity |
| pH Measurement | Tests how acidic or basic a food product is, which affects safety and bacterial growth |
| Water Activity (\(a_{w}\)) | Measures the free water available in food for microbial growth |
| Refractive Index | Measures soluble solids (like sugar content in juice) by how light bends through a liquid |
| Electrical Conductivity | Tests ion concentration and freshness in liquid foods or meat |
| Chemical Techniques | Proximate Analysis, Chromatography (HPLC or GC), Spectroscopy (UV-Vis or FTIR), and Titration |
| Chemical methods | break down or react with food components to find out what is inside |
| Proximate Analysis | Measures basic components like moisture, protein, fat, ash, and fiber |
| Chromatography (HPLC or GC) | Separates and measures specific compounds like vitamins, additives, or pollutants |
| Spectroscopy (UV-Vis or FTIR) | Uses light absorption to identify chemical structures and detect adulteration |
| Titration | Measures specific chemical amounts, such as total acid content or salt levels |
| The five basic tastes | Sweet, salty, sour, bitter, and umami (savory) |
| Function (related to taste) | It acts as an internal survival guide, helping your body identify nutrients (like sweetness for carbohydrates) or poisons (like bitterness) |
| Limitation (related to taste) | Taste alone is very simple and lacks detail; without other senses, food only registers as basic sensations like "salty" or "sweet" |
| Aroma (The Detail and Depth) | provides the vast majority—about 80%—of what we actually experience as distinct flavor |
| Orthonasal olfaction | Smelling food through your nose before you eat it |
| Retronasal olfaction | When you chew and swallow, air pushes volatile aroma compounds from the food up through the back of your throat into your nasal cavity |
| Function (related to aroma) | While your tongue only knows "sweet," your nose tells your brain whether that sweetness is strawberry, vanilla, or caramel. When you have a cold and your nose is blocked, food loses its complexity and tastes bland |
| Physical properties (related to mouthfeel) | Crunchiness, creaminess, smoothness, viscosity, and temperature |
| Chemesthesis | Chemical irritation or cooling that stimulates nerve endings, such as the burn of chili peppers (capsaicin) or the cooling effect of mint (menthol) |
| Function (related to mouthfeel) | Texture changes how fast food releases its aromatic and taste compounds. For example, a creamy fat coat can make flavors linger longer, and warm temperatures can make a dish taste sweeter or more savory |
| Flavor Builder | Your brain does not process these three elements separately. When you take a bite, the tongue detects the basic taste, the nose captures the aroma via retronasal breathing, and the nerves in your mouth register the texture and temperature. The brain merges these inputs instantly, turning basic chemical reactions into the rich, complete experience we call flavor |
| Panelist | A person who participates in a sensory evaluation. |
Created by:
PRO Teacher
dmiller7