Sensory Evaluation Vocabulary
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Assessment
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Kierstin Williams
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Other
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9th Grade
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4 plays
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Hard
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20 questions
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1.
Multiple Choice
Astringency
The ability of a substance to draw up the muscles of the mouth.
A texture quality based on the ease with which one part of a food slides past another without breaking.
The combined effect of taste and aroma.
Odor
2.
Multiple Choice
A group of people who evaluate the flavor, texture, appearance, and aroma of food products.
Board members
Consumer test panel
Food Analysis
Taste test panel
3.
Multiple Choice
Which taste is described by the Japanese word Unami?
Greasy
Salty
Savory
Warm
4.
Multiple Choice
A flavor preference based on negative or positive experiences with food is called .
Krusty Krab
Taste bias
Psychological bias
Objective evaluation
5.
Multiple Choice
Which factor has the most effect on the intensity of the flavor of many foods?
Flavor
Temperature
Aroma
Color
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