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Copyright by Goodheart-Willcox Co., Inc. 31

Chapter 3

Sensory Evaluation: The Human Factor

Sensory Evaluation Cryptogram

Name _______________________________________ Date _______________ Period ________________

A cryptogram is a coded message. Use the deﬁ nitions on the right to help you break the code for

terms from the chapter. Then use the code you uncover to decipher the cryptogram about sensory

evaluation on the next page. An asterisk (*) in the cryptogram represents a D, K, or W.

1. __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

U N M U C L P N D X H S X Q T C M

2. __ __ __ __ __ __ __

I S H Q S L N

3. __ __ __ __ __ __ __ __

D C H X Q T H N

4. __ __ __ __ __ __ __ __ __ __ __ __ __

C H E X I Q C L P G S H G

5. __ __ __ __ __ __

I V L C B X

6. __ __ __ __ __ __ __

Q N W Q S L N

7. __ __ __ __ __ __ __ __ __ __ __

I C M U T U Q N M I P

8. __ __ __ __ __ __ __ __ __ __ __

I C H C L T B N Q N L

9. __ __ __ __ __ __

E H X D C L

10. __ __ __ __ __ __ __ __ __ __ __ __ __ __

Q X U Q N Q N U Q J X M N H

11. __ __ __ __ __

X L C B X

The human analysis of the taste, smell,

sound, feel, and appearance of food.

The beliefs and behaviors followed by

a group of people and passed on from

one generation to another.

The property of evaporating quickly.

A bundle of nerve ﬁ bers located at the

base of the brain behind the bridge of

the nose.

The intensity of a color.

The way a product feels to the ﬁ ngers,

tongue, teeth, and palate.

The thinness or thickness of a food

product, which can be measured in

terms of pourability.

A device that measures the color of

foods in terms of value, hue, and

chroma.

The combined effect of taste and aroma.

A group of people who evaluate the

ﬂ avor, texture, appearance, and aroma

of food products.

Odor.

(Continued)

32 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.

12. __ __ __ __ __ __ __ __ __ __

X J J N X L X M I N

13. __ __ __ __ __ __ __ __ __

Q X U Q N G T X U

14. __ __ __ __ __ __ __ __ __ __ __

X U Q L T M O N M I P

15. __ __ __ __ __ __ __ __ __ __ __

G L T Q Q H N M N U U

16. __ __ __ __ __ __ __ __ __ __

O L X T M T M N U U

17. __ __ __ __ __ __ __ __ __ __ __

I C M U T U Q N M I P

The shape, size, color, and condition of

a product.

A tendency to like or dislike a

food based on positive or negative

experiences, respectively.

The ability of a substance to draw up

the muscles of the mouth.

How easily a food shatters or breaks

apart.

The size of particles in a food product.

The thinness or thickness of a product.

__ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

X H * X P U U T J * X L B * X Q N L C L Q X * N X

__ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

G T Q N C E I L X I * N L G N Q * N N M Q X U Q T M O

__ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

* T E E N L N M Q E C C * U X B J H N U

Copyright by Goodheart-Willcox Co., Inc. Chapter 3 Sensory Evaluation: The Human Factor 33

Sensory Preferences

Name _______________________________________ Date _______________ Period ________________

This worksheet will help you analyze factors that have affected your food preferences. First,

complete the second and third columns in the chart below by listing your most and least favorite

variety for each food category. Next, interview your parent or guardian about his or her food

preferences. Complete the fourth and ﬁ fth columns in the chart by listing his or her most and least

favorite variety for each food category. Finally, answer the questions that follow the chart.

Food Category My Most Favorite My Least Favorite Parent’s or

Guardian’s Most

Favorite

Parent’s or

Guardian’s Least

Favorite

Beverage

Breakfast cereal

Cake

Candy

Cookie

Cuisine

Fruit

Ice cream

Meat

Pie

Sandwich

Snack food

Soft drink

Vegetable

(Continued)

34 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.

1. Describe a negative experience you remembered about one of the foods you listed as a least

favorite. ____________________________________________________________________________________________

____________________________________________________________________________________________________

2. Describe a negative experience your parent or guardian remembered about one of the foods he

or she listed as a least favorite. ____________________________________________________________________

____________________________________________________________________________________________________

3. Which of the least favorite foods listed would you not be willing to eat as an ingredient in a

combination dish, such as a casserole or soup? ____________________________________________________

____________________________________________________________________________________________________

4. Which of the least favorite foods listed in question 3 would you not be willing to eat even if it

were prepared in a new and interesting way? _____________________________________________________

____________________________________________________________________________________________________

5. What similarities and differences did you discover between your most and least favorites and

those of your parent or guardian? _________________________________________________________________

____________________________________________________________________________________________________

6. In what ways do you think your family affects your food preferences? ___________________________

____________________________________________________________________________________________________

Copyright by Goodheart-Willcox Co., Inc. Chapter 3 Sensory Evaluation: The Human Factor 35

Experiment 3A

Odor Recognition

Lab Group Partners : ________________________________________________________________________

Date _______________________________________ Period ________________________________________

Safety

• Do not taste samples.

• Do not smell samples directly when identifying aromas. Some foods are lightweight powders,

which could easily be inhaled. Instead, wave your hand over the top of the container to direct the

aroma toward your nose.

• Do not move around when blindfolded.

Purpose

You usually use a combination of senses to identify foods. In this experiment, you will look at the

role your sense of smell plays in evaluating food products. You will examine how accurately you can

identify foods by only their aromas.

Equipment

blindfold

Supplies

a shoebox containing coded food samples in portion cups with lids

Procedure

Choose a lab partner or work with the partner your teacher assigns you. Determine which of you

will identify aromas ﬁ rst and which will record the data. The partner who is recording the data will

follow the steps of the procedure.

1. Blindfold the partner who will be identifying aromas.

2. Open the shoebox and remove one container. Open the lid and hold the container in front of

your partner.

3. Have your partner wave his or her hand over the container to direct the aroma toward his or her

nose. Ask your partner to identify the aroma he or she is smelling.

4. Record your partner’s answer in a data table next to the appropriate code number. Do not name

code numbers or give any indication as to whether your partner’s answer is correct. Close the

container and set it aside.

5. Repeat steps 2 through 4 until all samples have been tested.

6. Return all samples to the shoebox and exchange places with your partner.

7. Repeat steps 1 through 5.

Pre-Lab

Purpose: _______________________________________________________________________________________________

_________________________________________________________________________________________________________

Procedure Summary: __________________________________________________________________________________

_________________________________________________________________________________________________________

(Continued)

36 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.

Lab

Data

Have your partner record your responses here. Fill in the Identiﬁ ed Correctly column when your

teacher reads the answer key.

Code # Response Identiﬁ ed Correctly

186

341

517

649

235

492

758

923

467

803

312

708

Post-Lab

Class Data

When all students have completed the lab, your teacher will read the key. Check to see how many

aromas you correctly identiﬁ ed. Compile your responses with those of your classmates into a class

data table. This table should show how many students in each test group correctly identiﬁ ed each

sample. Compare your correct answers with those of your classmates.

Calculations

Use the information in the class data table to prepare a bar graph. This graph should compare the

correct responses in each test group and the total correct responses for each sample.

Number of Students

24

22

20

18

16

14

12

10

8

6

4

2

0

Food Samples

186 341 517 649 235 492 758 923 467 803 312 708

(Continued)

Copyright by Goodheart-Willcox Co., Inc. Chapter 3 Sensory Evaluation: The Human Factor 37

Name _______________________________________

Questions

1. Which aromas gave you the most difﬁ culty? ______________________________________________________

____________________________________________________________________________________________________

Which aromas gave your classmates the most difﬁ culty? __________________________________________

____________________________________________________________________________________________________

2. Which food was most often identiﬁ ed correctly? __________________________________________________

____________________________________________________________________________________________________

3. Why did some students have more difﬁ culty than other students with this task? _________________

____________________________________________________________________________________________________

4. Were the responses of the second member of each pair more or less accurate? ____________________

Why? ______________________________________________________________________________________________

____________________________________________________________________________________________________

5. Is taste or aroma more important in food identiﬁ cation? Explain your answer. ____________________

____________________________________________________________________________________________________

38 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.

Copyright by Goodheart-Willcox Co., Inc. Chapter 3 Sensory Evaluation: The Human Factor 39

Experiment 3B

Taste Test Panel

Lab Group Partners : ________________________________________________________________________

Date _______________________________________ Period ________________________________________

Safety

• Wash hands before handling food.

• Dispose of leftover food in proper garbage containers.

• Clean all surfaces and equipment with hot soapy water.

Purpose

Food preferences are based on experience, ﬂ avor, advertisements, peer pressure, culture, and habits.

One goal of setting up a taste test is to prevent all these factors from affecting food choices of test

panel members. After conducting taste tests, food scientists must determine how to overcome factors

that may interfere with the sales of new products. In this lab, you will practice evaluating food

samples.

Supplies

napkin

paper plate

3 numbered samples of soft drinks

3 numbered samples of crackers

3 numbered samples of chocolate chips

glass of lukewarm water

Procedure

1. Without any discussion with classmates, circulate through the tasting stations set up by your

teacher or select one serving of each item as it is brought to you.

2. Take a small bite of a food sample and chew it for at least 20 seconds or take a small swallow of a

drink sample and swirl it in your mouth for at least 20 seconds.

3. Evaluate the aroma, color, texture (or carbonation for soft drinks), and ﬂ avor of samples. Record

your evaluations in the data table, using a ranking of 1 (worst) to 5 (best) for each characteristic.

Also note any speciﬁ c observations for each characteristic.

4. Take a small swallow of warm water to clear ﬂ avor compounds from your mouth.

5. Repeat steps 2 through 4 until you have tasted all samples. Make sure you taste all samples in

each category before trying samples in another category. In other words, sample all the crackers

before tasting any soft drinks.

Pre-Lab

Purpose: _______________________________________________________________________________________________

_________________________________________________________________________________________________________

Procedure: _____________________________________________________________________________________________

_________________________________________________________________________________________________________

(Continued)

40 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.

Lab

Data

Soft Drinks 834 291 657 Observations

Aroma

Color

Carbonation

Flavor

Total

Cracker 308 582 913 Observations

Aroma

Color

Texture

Flavor

Total

Chocolate Chips 476 194 706 Observations

Aroma

Color

Texture

Flavor

Total

Post-Lab

Class Data

Record your totals on a class data table.

Calculations

Use information from the class data table to calculate which soft drink, cracker, or chocolate chip was

the class favorite. Your teacher will reveal the identities of the foods after all calculations are complete.

Questions

1. Did you prefer any food or drink brands other than those you usually purchase? ________________

2. Were there clear class favorites in each sample category? __________________________________________

3. Why are there so many brands of the same types of foods available? _____________________________

____________________________________________________________________________________________________

4. What variables may have inﬂ uenced the results? __________________________________________________

How could you control these variables in future taste testing situations? _________________________

____________________________________________________________________________________________________

Copyright by Goodheart-Willcox Co., Inc. Chapter 3 Sensory Evaluation: The Human Factor 41

Experiment 3C

Imitation Apple Pie

Lab Group Partners : ________________________________________________________________________

Date _______________________________________ Period ________________________________________

Safety

• Wash hands before handling food.

• Cut apples on a cutting board.

• Use hot pads to remove pies from the oven.

• Clean all work surfaces and utensils with hot soapy water.

Purpose

Human senses are limited and easily fooled. Chemists can create an imitation food product that

looks and tastes like the real thing. The ﬁ rst frozen lemon pies contained neither lemon nor eggs. In

this experiment, you will compare the taste of a real apple pie to the taste of an imitation apple pie.

For this lab, your teacher will divide the class into four groups. Group 1 will make a real apple pie.

Group 2 will make an imitation apple pie. Group 3 will make a crumb topping for the real apple pie.

Group 4 will make a crumb topping for the imitation apple pie. Choose the equipment and supplies

and follow the procedure for the product your group is assigned to make.

Equipment

Real Apple Pie

paring knife

cutting board

metric dry measuring cups

metric measuring spoons

2-quart saucepan

mixing spoon

pie pan

Imitation Apple Pie

metric liquid measuring cup

2-quart saucepan

metric dry measuring cups

metric measuring spoons

mixing spoon

pie pan

Crumb Topping

metric dry measuring cups

metric measuring spoons

mixing bowl

fork or pastry blender

Supplies

Real Apple Pie

7 to 8 medium golden delicious apples

125 mL ﬂ our

250 mL sugar

5 mL cinnamon

1 mL nutmeg

123 mL water

pastry for one-crust pie

30 mL margarine

Imitation Apple Pie

500 mL water

375 mL sugar

7 mL cream of tartar

36 round snack crackers

pastry for one-crust pie

5 mL cinnamon

1 mL nutmeg

30 mL margarine

Crumb Topping

125 mL ﬂ our

125 mL brown sugar

2 mL cinnamon

45 mL margarine

(Continued)

42 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.

Procedure

Real Apple Pie

1. Peel, core, and slice 7 to 8 medium golden delicious apples.

2. Combine ﬂ our, brown sugar, cinnamon, and nutmeg in a saucepan.

3. Stir in water.

4. Add the apples. Cook, stirring gently until the apple mixture comes to a boil.

5. Pour apple mixture into a pastry-lined pie pan.

6. Dot with slices of margarine.

7. Cover with the crumb topping.

8. Bake at 400°F for 10 minutes. Then reduce heat to 350°F and bake for an additional 20 minutes or

until the ﬁ lling is bubbly.

Imitation Apple Pie

1. Heat water to the boiling point in a 2-quart saucepan.

2. Mix sugar with cream of tartar.

3. Add this mixture to the boiling water. Turn heat down to low.

4. Add round snack crackers to the mixture, one at a time.

5. Simmer gently for 3 minutes but do not stir.

6. Pour this mixture into a pastry-lined pie pan.

7. Sprinkle with cinnamon and nutmeg.

8. Dot lightly with slices of margarine.

9. Cover with the crumb topping.

10. Bake at 400°F for 30 minutes, or until the ﬁ lling is bubbly.

Crumb Topping

1. Use a fork or pastry blender to combine ﬂ our, brown sugar, and cinnamon in a mixing bowl.

2. Cut in margarine. Mixture should resemble coarse crumbs.

3. Sprinkle evenly over the top of the pie ﬁ lling.

Pre-Lab

Purpose: _______________________________________________________________________________________________

_________________________________________________________________________________________________________

Procedure: _____________________________________________________________________________________________

_________________________________________________________________________________________________________

(Continued)

Copyright by Goodheart-Willcox Co., Inc. Chapter 3 Sensory Evaluation: The Human Factor 43

Name _______________________________________

Lab

Data

Carefully examine a sample of each pie. Record your observations of the color, aroma, texture, and

ﬂ avor in the data table.

Observations Real Apple Pie Imitation Apple Pie

Flavor

Texture

Aroma

Color

Post-Lab

Calculations

1. Convert the metric measurements in this experiment to English using the following equivalents:

250 mL = 1 cup; 5 mL = 1 teaspoon.

2. Convert the English temperature measurements in this experiment to Celsius degrees using the

following equation: °C = (°F – 32).

Questions

1. How did the two pies compare in terms of color, aroma, and texture?_____________________________

____________________________________________________________________________________________________

2. What ﬂ avors did you detect in the imitation apple pie? ___________________________________________

____________________________________________________________________________________________________

3. List some examples of food products that contain artiﬁ cial ﬂ avors and texturizers. _______________

____________________________________________________________________________________________________

44 Principles of Food Science Lab Manual/Workbook Copyright by Goodheart-Willcox Co., Inc.

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