The scientific process of using the senses to examine and evaluate food.

Sensory characteristics

Food qualities detected through sight, smell, taste, touch, and hearing.

How a food looks, including its color, shape, size, and surface.

A visual quality that may influence expectations about a food’s flavor and freshness.

The smell of a food detected through the nose.

Sensations detected by taste receptors on the tongue.

A basic taste commonly associated with sugar.

A basic taste associated with acids, such as those found in lemons.

A basic taste produced mainly by salt.

A basic taste found in foods such as unsweetened cocoa.

A savory basic taste commonly associated with proteins and glutamate.

The overall experience created by taste, aroma, and mouthfeel.

The physical qualities of food felt through touch, biting, and chewing.

The physical sensations food creates inside the mouth.

The thickness, firmness, or smoothness of a food.

A liquid’s resistance to flowing, such as the difference between water and syrup.

The sensation and sound produced when a firm food breaks easily.

How easily a food can be bitten or chewed.

A smooth, rich sensation experienced in the mouth.

A dry or puckering sensation in the mouth, sometimes caused by tea or unripe fruit.

A flavor that remains after food has been swallowed.

A smell that may be pleasant or unpleasant.

Specialized cells in the nose that detect aromas.

Sensory organs on the tongue and in the mouth that detect basic tastes.

Aroma that travels from the mouth to the nose while food is being chewed.

The degree of heat or cold, which can affect flavor and mouthfeel.

A sensory quality, such as crunching or sizzling, that can influence how food is perceived.

The way the brain interprets information received through the senses.

The way taste, aroma, texture, temperature, and other sensations work together.

A description of the tastes, aromas, and mouthfeel characteristics of a food.

How pleasant or acceptable a food is to eat.

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HUM-FS-3.2

HUM-FS-3.2 Sensory Evaluation Vocabulary, Set 1

Term	Definition
Sensory evaluation	The scientific process of using the senses to examine and evaluate food.
Sensory characteristics	Food qualities detected through sight, smell, taste, touch, and hearing.
Appearance	How a food looks, including its color, shape, size, and surface.
Color	A visual quality that may influence expectations about a food’s flavor and freshness.
Aroma	The smell of a food detected through the nose.
Taste	Sensations detected by taste receptors on the tongue.
Sweet	A basic taste commonly associated with sugar.
Sour	A basic taste associated with acids, such as those found in lemons.
Salty	A basic taste produced mainly by salt.
Bitter	A basic taste found in foods such as unsweetened cocoa.
Umami	A savory basic taste commonly associated with proteins and glutamate.
Flavor	The overall experience created by taste, aroma, and mouthfeel.
Texture	The physical qualities of food felt through touch, biting, and chewing.
Mouthfeel	The physical sensations food creates inside the mouth.
Consistency	The thickness, firmness, or smoothness of a food.
Viscosity	A liquid’s resistance to flowing, such as the difference between water and syrup.
Crispness	The sensation and sound produced when a firm food breaks easily.
Tenderness	How easily a food can be bitten or chewed.
Creaminess	A smooth, rich sensation experienced in the mouth.
Astringency	A dry or puckering sensation in the mouth, sometimes caused by tea or unripe fruit.
Aftertaste	A flavor that remains after food has been swallowed.
Odor	A smell that may be pleasant or unpleasant.
Olfactory receptors	Specialized cells in the nose that detect aromas.
Taste buds	Sensory organs on the tongue and in the mouth that detect basic tastes.
Retronasal aroma	Aroma that travels from the mouth to the nose while food is being chewed.
Temperature	The degree of heat or cold, which can affect flavor and mouthfeel.
Sound	A sensory quality, such as crunching or sizzling, that can influence how food is perceived.
Sensory perception	The way the brain interprets information received through the senses.
Sensory interaction	The way taste, aroma, texture, temperature, and other sensations work together.
Flavor profile	A description of the tastes, aromas, and mouthfeel characteristics of a food.
Palatability	How pleasant or acceptable a food is to eat.

Created by: PRO Teacher dmiller7

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