Sensory Evaluation

The olfactory system refers to the sense of smell and involves the detection of odors through the bundle of nerve fibers located at the base of the brain behind the bridge of the nose.

Flavor is not determined by the color, texture, or temperature of the food, but rather by the combined effect of taste (sweet, salty, sour, bitter, umami) and aroma.

A Taste Test Panel specifically focuses on evaluating the sensory aspects of food products, such as flavor, texture, appearance, and aroma, rather than cooking or judging based on marketing or nutritional analysis.

Taste bias refers to the influence of past experiences on our current likes and dislikes of food.

Astringency refers to the dry, puckering sensation that some substances can cause in the mouth. It is different from taste and is often described as a sensation rather than a flavor.

Chroma specifically refers to the purity or intensity of a color, typically used in contexts such as art or design to describe the vividness of a color.

A colorimeter specifically focuses on measuring the color properties of foods, unlike the other options which describe different measurement functions.

Consistency is not related to the color, taste, or shape of a food product. It specifically refers to the thinness or thickness of the product, often measured in terms of how easily it can be poured.

Texture refers to the tactile sensation experienced when touching or consuming a product, which includes how it feels in terms of smoothness, roughness, softness, etc.

Aroma is commonly used interchangeably with odor, smell, scent, and fragrance, but they may have slightly different nuances in specific contexts.

The term 'gustatory' specifically refers to the sense of taste, while the other options are related to different senses - hearing, touch, and sight.