Ass. Sa FT

DE CASTRO, JERICHO SY
BSIT-FOODTECHNOLOGY-3D
1. Define the following food acceptability.
Sight - The sense of taste is frequently tricked by their sense of sight. This is due to the fact that
each individual has his or her own set of expectations. What specific dishes should seem like.
When the color of food differs from what the consumer expects, the consumer is dissatisfied.
believes that the dish will have a different flavor. Consumers utilize visual signals to assess the
quality of food they want to consume. Color is usually the first factor seen in the appearance of a
food product. Colors are associated with specific food categories by consumers from infancy and
are equated with these. Throughout their lives, they will be exposed to many colors, flavors, and
tastes. Consumers, for example, expect a lemon or banana flavor in fresh yellow pudding.
Odor – Smell, together with taste, assists us in recognizing food flavors and appreciating the
appealing flavors of food and drink. The second "filter" in food acceptance is smell, which is
based on the stimulation of receptors in our nose by molecules in the food we consume. Food
odor can be quantified using three criteria in sensory analysis: intensity, persistence, and
saturation capacity.
Taste – Taste is the perception of elements after they have been dissolved in saliva, oil, or water
via taste receptors present on the tongue and other areas of the mouth or gullet. The resulting
distinctions can be split into five different flavor qualities: sweet, salty, sour, bitter, and umami.
Flavor - Flavoring substances are aromatic compounds that are created by combining taste and
odor and are experienced by the mouth and nose. Odor enhances the pleasure of eating; for
example, the aroma of newly cooked rice and the majority of baked goods Taste aids in food
identification, acceptance, and appreciation. It is detected by the taste buds on the tongue. Sweet,
salty, sour, and bitter are the four categories of taste perception. Sour and bitter are frequently
used interchangeably. Lemon juice tastes sour, whereas coffee tastes bitter. In the case of
mouthfeel, nerves within the mouth are stimulated by chemical or thermal responses, such as the
coolness of ice cream or the scorching feeling of pepper.
2. Identify and define test/evaluation used.
PREFERENCE TASTE – Preference testing refers to consumer tests in which a consumer is provided
an option and asked to choose their favorite product from a pair. Although these tests appear
straightforward and basic, the methods have several issues, most notably how to manage duplicated
data and how to analyze data with a "no-preference" option as a response. Other methods are
offered, such as ranking more than two products, selecting the best and worst in a group, and rating
the degree of preference.
DIFFERENCE TEST – Differential tests can be used to evaluate small changes in foods. These tests
may use trained or untrained testers, although trained testers are more reliable. Typically, testing
groups for various tests consist of 20 to 30 testers, while more is usually needed if the group is
composed of inexperienced people.
RANKING TEST – Ranking according to the intensity of a sensory attribute. Acceptance testing can
use ranking tests, category scales, and paired comparison tests. In a ranking test, panelists are asked
to rate the acceptability of coded samples, from lowest to highest acceptability. Panelists are often
not allowed to rate the same acceptance. The samples used in these tests were three or more
samples, each coded with a distinct three-digit random number and contained in an identical sample
container.
TRIANGLE TEST – Triangle testing is considered product-oriented testing. Product-focused testing is

typically performed by qualified workshop participants. The triangle test, like the duo test, provides
three samples, two of which are identical. However, in this case, the tester must determine any
other sample.
ALIQUOT SAMPLING – Dividing a sample is the process of dividing a sample into one or more smaller
parts. The sample portion is formed by dividing, trimming, and separating the original sample. The
sample portion is a smaller component of the sample that has the same quality as the main sample.
The pitcher of lemonade is divided into two parts when poured into two glasses. They are all
subsamples or small samples.
PAIRED SAMPLE TEST – Paired comparison tests are product-oriented tests. When comparing two
similar foods, this test proves valuable. Simple difference pairwise comparison test (one-tailed) and
directed pairwise comparison test (two-tailed) are two types of paired comparison tests.
DILUTION TEST – Dilution testing is a version of threshold testing, in which panelists are given a
diluted product and asked to taste it to determine whether they detect the presence of product or
not. These tests are commonly used to evaluate the odor and flavor of certain qualities of foods and
beverages.
SCORING TEST – Panelists are given one or more samples and asked to rate each sample on a scale
for a specific attribute on that test. A rating system used to rate foods. For example, a score of 90
can be applied to a product of good quality, while a score of 20 can be applied to a product of poor
quality.

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DE CASTRO, JERICHO SY

1. Define the following food acceptability.

TRIANGLE TEST – Triangle testing is considered product-oriented testing. Product-focused testing is

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