CCS Sensory Evaluation & Food Analysis Flashcards
6 cards from real CCS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCS Sensory Evaluation & Food Analysis flashcards as text
What does water activity (Aw) measure in food science?
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.
Which sensory panel type uses highly trained evaluators who can identify and quantify specific attributes on intensity scales?
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.
The Brix scale measures what property in food analysis?
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.
Which off-flavor is primarily associated with lipid oxidation in stored food products?
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.
Umami, recognized as the fifth basic taste, is primarily associated with which compound?
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.
In descriptive sensory analysis, what is the purpose of a 'flavor profile'?
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.