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HUM-FS-3.3

HUM-FS-3.3 Sensory Evaluation Vocabulary, Set 2

TermDefinition
Sensory evaluation The scientific process of using the senses to examine and evaluate food.
Sensory panel A group of people selected to evaluate food samples.
Panelist A person who participates in a sensory evaluation.
Sensory characteristics Food qualities detected through sight, smell, taste, touch, and hearing.
Appearance How a food looks, including its color, size, shape, and surface.
Aroma The smell of a food.
Taste Sensations detected by the tongue, such as sweet, sour, salty, bitter, and umami.
Flavor The combined experience of taste, aroma, and mouthfeel.
Texture How a food feels when touched, bitten, chewed, or swallowed.
Mouthfeel The physical sensations food creates in the mouth, such as creamy, crunchy, or smooth.
Attribute A specific characteristic being evaluated, such as sweetness or crispness.
Sample A portion of food provided for evaluation.
Control sample A standard sample used as a basis for comparison.
Controlled conditions Keeping factors such as sample size, temperature, lighting, and serving method consistent.
Blind testing Evaluating coded samples without knowing their brand, ingredients, or identity.
Randomization Serving samples in different orders to reduce bias.
Bias An opinion or outside influence that may unfairly affect the results.
Palate cleanser Water or a plain food used to remove flavors between samples.
Rating scale A numbered system used to measure the strength or quality of a food characteristic.
Hedonic scale A scale that measures how much a panelist likes or dislikes a food.
Preference test A test used to determine which sample panelists like best.
Difference test A test used to determine whether panelists can detect differences between samples.
Descriptive test A test used to identify and measure specific sensory characteristics.
Quantify To express an observation using numbers or measurable values.
Qualitative data Descriptive information expressed in words.
Quantitative data Information expressed using numbers or measurements.
Data analysis Organizing and examining results to identify patterns and draw conclusions.
Mean The average of a set of scores.
Frequency The number of times a particular response occurs.
Validity The degree to which a test measures what it is intended to measure.
Reliability The ability of a test to produce consistent results.
Conclusion A statement explaining what the sensory evaluation results show.
 



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