Laboratory Techniques & Safety Flashcards

Which palate cleanser is most commonly used between samples in general food sensory testing?

Answer: Unsalted crackers and room-temperature water

Unsalted crackers and plain water neutralize the palate without adding strong flavors.

When evaluating hot-served products like soup, what is the most important sample preparation control?

Answer: Holding all samples at a uniform, measured serving temperature

Uniform serving temperature prevents temperature differences from biasing aroma, flavor, and texture perception.

Why is it recommended that sample preparation areas be physically separate from evaluation booths?

Answer: To prevent panelists from seeing samples prepared and smelling preparation odors

Separation keeps panelists from gaining cues about sample identity and protects the booths from odors.

A panelist reports having a head cold on test day; what is the best practice?

Answer: Excuse them from the session because olfactory acuity is impaired

Colds reduce smell and flavor sensitivity, so affected panelists should not participate.

What is the main purpose of expectoration (spitting) during evaluation of alcoholic beverages?

Answer: To limit alcohol intake and reduce fatigue and impairment

Spitting limits alcohol absorption, preserving panelist sensitivity and safety.

Which ambient temperature range is typically recommended for sensory booth areas?

Answer: 20-22°C (68-72°F)

A comfortable, controlled room temperature around 20-22°C reduces distraction and keeps sample conditions consistent.

What is the most likely problem if sample portions vary in size among panelists?

Answer: Inconsistent stimulus and potential bias in intensity ratings

Unequal portions change the stimulus and may cue panelists, introducing variability and bias.