Laboratory Techniques & Safety Flashcards

Which international standard provides general guidance for the design of sensory analysis test rooms?

Answer: ISO 8589

ISO 8589 specifies general guidance for designing test rooms, including booths, preparation areas, and environmental conditions.

Why are sensory booth areas often kept under slight positive air pressure relative to the preparation area?

Answer: To prevent cooking and preparation odors from entering the booths

Positive pressure pushes air outward, keeping kitchen odors from contaminating the evaluation area.

A panel is evaluating flavor differences between two juices that differ slightly in color; what booth lighting technique best masks the color difference?

Answer: Red or sodium-vapor colored lighting

Colored lighting such as red or low-pressure sodium light masks visual differences so they do not bias flavor judgments.

What is the main reason sensory samples are labeled with random three-digit codes?

Answer: To prevent bias associated with labels like 'A' or '1'

Random three-digit codes avoid expectation and preference biases tied to letters or low numbers.

Which material is generally preferred for sample cups because it imparts the least odor or taste to the sample?

Answer: Odor-free glass or tested inert plastic

Glass or pretested odor-free plastic minimizes container-derived taints that could confound evaluations.

Before panelists taste a new food product containing peanuts, what safety step is essential?

Answer: Screen panelists for food allergies and obtain informed consent

Allergen screening and informed consent protect panelists from adverse reactions and are ethical requirements.

What is the recommended approach for sample serving order in a multi-sample test?

Answer: Use a balanced or randomized order across panelists

Balanced or randomized presentation distributes order and carryover effects evenly across samples.