CCS CCS Sensory Evaluation & Food Analysis 2 — Questions and Answers
Question 1: What does water activity (Aw) measure in food science?
- Total moisture content by weight
- The ratio of water vapor pressure in a food to that of pure water (Correct answer)
- The pH of the aqueous phase
- Osmotic pressure of dissolved solutes
Correct answer: The ratio of water vapor pressure in a food to that of pure water
Water activity measures the ratio of the vapor pressure of water in a food to that of pure water at the same temperature, indicating water available for microbial growth.
Question 2: Which sensory panel type uses highly trained evaluators who can identify and quantify specific attributes on intensity scales?
- Consumer panel
- Descriptive analysis panel (Correct answer)
- Affective panel
- Focus group
Correct answer: Descriptive analysis panel
A descriptive analysis panel consists of trained evaluators who use standardized language and intensity references to identify and quantify specific sensory attributes.
Question 3: The Brix scale measures what property in food analysis?
- Protein content percentage
- Total dissolved soluble solids (primarily sugars) (Correct answer)
- Salt concentration
- Fat content
Correct answer: Total dissolved soluble solids (primarily sugars)
The Brix scale measures the percentage of dissolved sucrose (soluble solids) in a liquid, commonly used for fruit juices, syrups, and jams.
Question 4: Which off-flavor is primarily associated with lipid oxidation in stored food products?
- Rancidity (Correct answer)
- Sourness
- Metallic bitterness
- Astringency
Correct answer: Rancidity
Rancidity is caused by lipid oxidation producing aldehydes, ketones, and free fatty acids that create unpleasant tastes and odors in fat-containing foods.
Question 5: Umami, recognized as the fifth basic taste, is primarily associated with which compound?
- Sucrose
- Glutamate (as in monosodium glutamate) (Correct answer)
- Citric acid
- Quinine
Correct answer: Glutamate (as in monosodium glutamate)
Umami is the savory fifth basic taste stimulated by glutamate and certain nucleotides, found naturally in aged cheeses, mushrooms, tomatoes, and meat.
Question 6: In descriptive sensory analysis, what is the purpose of a 'flavor profile'?
- To rank consumer preferences for a product
- To systematically describe and quantify all flavor attributes of a product (Correct answer)
- To predict shelf life
- To measure caloric content
Correct answer: To systematically describe and quantify all flavor attributes of a product
A flavor profile systematically describes and quantifies all perceived flavor attributes including aromatics, basic tastes, mouthfeel, and aftertastes using trained panelists.
CCS CCS Sensory Evaluation & Food Analysis 2
What does water activity (Aw) measure in food science?