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
Which sensory attribute refers to the perceived thickness or consistency of a liquid food product?
Answer: Viscosity
Viscosity describes the resistance of a liquid to flow, perceived as thickness or consistency in food products.
What is the primary purpose of a triangle test in sensory evaluation?
Answer: To determine if a detectable difference exists between two products
The triangle test presents three samples (two identical, one different) to determine if panelists can detect a significant difference between two products.
Which analytical method measures the force required to bite through a food product?
Answer: Texture profile analysis
Texture profile analysis (TPA) measures mechanical properties including hardness, defined as the force required to compress a food sample to a given deformation.
The Maillard reaction between amino acids and reducing sugars produces which sensory attributes?
Answer: Brown color and roasted flavor
The Maillard reaction produces brown pigments (melanoidins) and hundreds of volatile compounds responsible for roasted, complex flavors.
In hedonic scaling used in consumer testing, a 9-point scale typically ranges from what to what?
Answer: 1 (dislike extremely) to 9 (like extremely)
The 9-point hedonic scale ranges from 'dislike extremely' (1) to 'like extremely' (9), measuring affective consumer response to a product.
Which instrument objectively measures food color using the CIE L*a*b* color space?
Answer: Colorimeter or spectrophotometer
A colorimeter or spectrophotometer measures food color using CIE L*a*b* coordinates where L* is lightness, a* is red/green, and b* is yellow/blue.