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Food Chemistry Chapter 3 Test

Quiz by Jessica Bester

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31 questions
Show answers
  • Q1
    The ability of a substance to draw up the muscles of the mouth.
    consumer taste
    consistency
    taste test panel
    astringency
    texture
    aroma
    30s
  • Q2
    The odor of a food.
    texture
    consumer taste
    consistency
    astringency
    taste test panel
    aroma
    30s
  • Q3
    The way a food product feels to the fingers, tongue, teeth and palate.
    taste test panel
    texture
    astringency
    consumer taste
    consistency
    aroma
    30s
  • Q4
    A group of people who evaluate the flavor texture, appearance, and aroma of food products.
    aroma
    astringency
    consistency
    texture
    taste test panel
    consumer taste
    30s
  • Q5
    A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
    consistency
    taste test panel
    consumer taste
    aroma
    texture
    astringency
    30s
  • Q6
    The human analysis of the taste, smell, sound, feel and appearance of food is called __________.
    volatility
    sensory evaluation
    taste test panel
    taste bias
    30s
  • Q7
    A supertaster ..........
    has more taste buds than most people
    has lost the sense of smell or sight
    has fewer taste buds than nontasters
    is not affect by hormone change
    30s
  • Q8
    A flavor preference based on negative or positive experiences with food is called ______________
    objective evaluation
    subjective evaluation
    psychological bias
    taste bias
    30s
  • Q9
    Which of the following is an example of a psychological influence on food choices?
    A Hindu does not eat beef
    A Jamaican eats a lot of tropical fruit
    A child is unable to taste thiourea
    A consumer always chooses the same brand of yogurt
    30s
  • Q10
    Eating turkey at Thanksgiving is an example of ___________________ influence on food choices
    physical
    psychological
    environmental
    cultural
    30s
  • Q11
    Which is not a main category of sensory characteristics in food products?
    texture
    flavor
    appearance
    sound
    30s
  • Q12
    Which of the following is one of the basic tastes to which the toungue responds?
    lemony
    peppery
    salty
    yeasty
    30s
  • Q13
    Which of the following foods is astringent?
    tea
    mushrooms
    orange peel
    cheese
    30s
  • Q14
    Which flavor is preferred by babies?
    sweet
    bitter
    salty
    sour
    30s
  • Q15
    Which favor has the most effect on the intensity of the flavor of many foods?
    temperature
    mouthful
    time of day
    color
    30s

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