CRC - Certified Research Chef Sensory Evaluation Principles Questions and Answers

Question 1

A product development team wants to create a detailed sensory 'fingerprint' of their new artisanal ketchup to understand the intensity of specific attributes like 'smoky aroma,' 'vinegar tang,' and 'cooked tomato flavor.' Which sensory evaluation method is most suitable for this objective?

Accepted Answer

Quantitative Descriptive Analysis (QDA)

Answer

Affective Hedonic Scale

Answer

Triangle Test

Answer

Duo-Trio Test

Question 2

A research chef is conducting a large-scale consumer taste test for three new frozen pizza prototypes to determine which one consumers like the most. Which type of sensory test and scale is most appropriate for measuring consumer preference and acceptance?

Accepted Answer

Affective Test with a 9-point Hedonic scale

Answer

Discrimination Test with a Paired Comparison scale

Answer

Descriptive Test with an unstructured line scale

Answer

Threshold Test with the method of limits

Question 3

To minimize psychological bias and ensure the validity of sensory panel results, which of the following practices is most critical?

Accepted Answer

Randomizing the presentation order of samples and using three-digit codes

Answer

Using panelists who are heavy users of the product category

Answer

Providing detailed information about the product's ingredients and cost

Answer

Conducting the panel in a group setting to encourage discussion

Question 4

A quality assurance team needs to determine the lowest concentration of a specific off-flavor (e.g., geosmin in water) that can be reliably detected by their expert panelists. What is this minimum detectable level called?

Accepted Answer

Absolute Threshold

Answer

Just Noticeable Difference (JND)

Answer

Terminal Threshold

Answer

Hedonic Limit

Question 5

A soup company has reformulated its classic chicken noodle soup using a new, cost-effective yeast extract. The goal is to ensure that consumers cannot perceive a difference between the original and the reformulated product. Which sensory test is specifically designed for this 'is there a difference?' question?

Accepted Answer

Discrimination Test

Answer

Ranking Test

Answer

Affective Test

Answer

Descriptive Test

Question 6

During a Descriptive Analysis panel for a new granola bar, the panel leader provides the panelists with physical examples of different textures (e.g., sand for 'gritty', raisins for 'chewy') to ensure all panelists are using the attribute terms consistently. What are these physical examples called?

Accepted Answer

References

Answer

Controls

Answer

Placebos

Answer

Gold Standards