The ability of a substance to draw up the muscles of the mouth.

The odor of a food.

The way a food product feels to the fingers, tongue, teeth and palate.

A group of people who evaluate the flavor texture, appearance, and aroma of food products.

A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer

The human analysis of the taste, smell, sound, feel and appearance of food is called __________.

A supertaster ..........

A flavor preference based on negative or positive experiences with food is called ______________

Which of the following is an example of a psychological influence on food choices?

Eating turkey at Thanksgiving is an example of ___________________ influence on food choices

Which is not a main category of sensory characteristics in food products?

Which of the following is one of the basic tastes to which the toungue responds?

Which of the following foods is astringent?

Which flavor is preferred by babies?

Which favor has the most effect on the intensity of the flavor of many foods?

Which taste is described by the Japense word Unami?

Volatile substances influence flavors because _________________

Which sense is determined by the olfactory bulb?

Which texture quality describe pourability of a food?

Which factor cannot be controlled during a taste test panel?

In between testing fatty food samples, it is important to rinse the mouth with __________

Which method of identifying a food sample will create the least psychological bias?

How many food samples can generally be evaluated at one time during sensory evaluation?

Which numerical scale will be most effective for a sensory evaluation?

When is a universal evaluation form most likely to be used in taste tests?

Opinions about food are (objective) because they are affected by personal views and backgrounds.

(Environmental) influences food choices because people eat what is available.

Colored lights in a taste test area can help remove the variable of (texture) from a sensory evaluation.

The two components of flavor are taste and (aroma)

Experiencing food is a complex interaction of taste, sight, smell, and (texture)

Name the three aspects of color that can be measured